Culinary Fool

Zeke’s Drive In

21-Oct-2007

There was a time in my life where I stopped by Zeke’s on Hwy 2 just outside of Goldbar a couple of times a year on my way back from Stevens Pass or Lake Chelan or other points east. But over the years as the population in the state has increased, and more people moved out to those seemingly distant little towns northeast of Seattle I’ve come to either avoid Hwy 2 and the associated traffic or, if forced to take it, once on the road we don’t stop for fear of not being able to find a break in the traffic to make the left-hand turn required to get back on the highway after a stop at Zeke’s.

But last weekend I awoke to what was to become a gorgeous day and decided to do a quick trip to Leavenworth – not so much for the town and Oktoberfest, which was in process, but for the drive over Stevens Pass and the fall color that would be in full display along the highway.

After spending the morning driving, taking photographs and walking around Leavenworth I headed back west, stopping often for more photos of the gorgeous fall color that was evident everywhere. But as I approached Goldbar I realized that I was in very light traffic – so light that a stop by Zeke’s would be a snap! And, as I turned into the parking lot. I was surprised to see that I was there at an "off-hour" – too late for lunch, too early for dinner so there weren’t even any lines at this institution.

I ordered a cheeseburger deluxe (lettuce, tomato and onion), onion rings and a root beer shake. The burger was the same old-fashioned drive-in burger that I remembered; the onion rings were made with sweet Walla Wallas, although they could have used another minute in the fryer; instead of a shake they made me a root beer float which I just took. So not exactly the experience I had hoped for but close enough that the next time I pass I’ll be hoping to stop by again.

Treasure with a Burn

19-Oct-2007

So first I just need to admit that I am a Costco nut. I love strolling the aisles to see what new "treasures" I can find. And at this time of year I’m in hog heaven as they bring in lots of stuff for the holidays that they don’t have at other times of the year. In fact, I’ve started my "testing" to see if there are any new items I can use throughout the holidays, especially for my big holiday party.

A couple days ago I had a little time on my hands and after picking up some photos I did a pretty thorough stroll. I found a couple new things and these Green Tea Wasabi Peanuts were one of them. Now, I love wasabi peas so these seemed like a good bet. And they are! What a perfect little snack to serve along with cocktails!

I’m sure they are available at other places but right now Costco is carrying one pound bags – try them out!

A Cozy Taste of Fall

18-Oct-2007

A friend mentioned to me that after an excursion this last weekend he’d come home with a big bag of apples. I told him he should make apple crisp.

A couple days later I decided I should make apple crisp!

Guess what I had for lunch today?

Time Out

30-Sep-2007

I will get back to talking about my trip to France but this is just a short intermission to bring you a little peek into what’s going on at the local Farmers’ Markets. Fall is really settling in here in Seattle – it’s been raining (that is just a little too early, if you ask me!); the overnight temps are down in the 40s; and the days seem to be getting shorter in leaps and bounds. But there is one good thing – fall produce.

I love the earthy colors, the rich and hearty flavors, the solid weight of it.

This weekend while stopping at the U-District Farmers’ Market I found lots of treasures: pumpkins and squash that will find their way into soups, pasta and maybe quick breads; eggplant for baked dishes like moussaka; corn to eat right off the cob. Even the lettuce I picked up was a bright red – as if choosing to wear its fall wardrobe, too. Pears and apples were also in abundance. Yes, it’s definitely fall.

Rue Mouffetard

29-Sep-2007

One of my favorite places in Paris – or at least a place I’m always drawn to – is Rue Mouffetard. This old, narrow winding, cobblestone street used to run all the way to Rome! Now it is the heart of a vibrant neighborhood scene with lots of little cafés, a myriad of specialty food shops, interesting clothing and accessory stores and a farmers’ market. The farmers’ market is open everyday but on Fridays, I think it is, it quadruples in size.

On my previous visit to Paris I was lucky enough to spend a couple days with friends who have a house in the 13th. One night to thank them for putting me up I shopped Mouffetard and made dinner. That was such a fun experience – to actually be able to shop the market and cook all the treasures!

This time I was not so lucky, but still just strolling the street and enjoying the abundance of beautiful foods is a great way to pass a little time. Window shopping at its finest!

It’s going to take me a couple weeks – maybe more – to get through all my photos. Many of them will be posted here on the blog but you can see the full set here or as a slideshow here.

A Taste of Things to Come

26-Sep-2007

Well, the blog has been awfully quiet the last couple weeks but with good reason – I have been eating and drinking my way around France but have now returned home. Once I get a bit caught up on work – that kind that pays – I’ll be posting lots about my adventures in France and even about a quick trip to San Sebastian, Spain.

In the meantime I’ll leave you with this photo of a canele – a lovely pastry that I had never met before! Canele is popular in Bordeaux, where it originated, but you will also find them in other areas of France. The inside is dense, spongy and sort of a solid custard – heavy with vanilla and rum flavors. The outside has a burnt sugar caramel coating – it adds the perfect note to keep the treat from becoming too sweet yet adds a rich element of flavor. The one pictured was purchased in Saint Emilion, a lovely little town in Bordeaux

I don’t know where these guys have been all my life but I’m going to be looking for a recipe to see if I can replicate them!

Two New Chefs Join Veil

11-Sep-2007

I’ve been super busy – news is super easy…. but I thought this was interesting primarily because Dana Cree seems to be bouncing around like a ping-pong ball…

TOP-NOTCH CULINARY TALENT JOINS VEIL
Chef Shannon Galusha Adds New Chef de Cuisine
and Pastry Chef To Restaurant Team

Seattle, WA – September 11, 2007 Chef Shannon Galusha of Veil restaurant is pleased to announce the addition of 2 new members to his culinary team. Chef Johnny Zhu takes on the role as Chef de Cuisine and Dana Cree as Pastry Chef. Zhu returns to Seattle from notable posts at Alinea in Chicago, Illinois, Spice Market and Jean-Georges in New York City. Prior to his New York posts, Zhu spent a year at Seattle’s venerable Campagne restaurant, under the able stewardship of Chef Daisley Gordon. Zhu attended Reed College in Portland, Oregon and later, Western Culinary Institute in the same city, enrolling in their 1-year program. Graduating with a Le Cordon Bleu Culinary degree near the top of his class, Johnny pursued a 6-week internship with Alain Ducasse at the Essex House in New York City. Zhu relished his Chicago and New York experiences in such prestigious, notable restaurants however a desire to be closer to family and the call of the Pacific Northwest compelled him to return home. Zhu loves to push the culinary envelope and puts forth that "dynamic food, executed with simplicity and elegance" will be the focus of his tenure at Veil.

The sweet side of Veil’s dining experience will be deftly handled by pastry chef Dana Cree, who comes to the position after serving as pattisier at Seattle’s Rainier Club, pastry chef at Eva restaurant and 3 years as sous chef/pastry cook with Scott Carsberg at Lampreia. Stagier experiences took her to the The Fat Duck in the United Kingdom, in addition to WD-50 in New York City. Dana, a Seattle native, studied in the culinary program at the Art Institute of Seattle, followed by studies in their baking and pastry art program. Dana wanted both experiences to understand the intuitive nature needed of a savory chef and the technical skills required of a pastry chef. Dana’s modern confections look as beautiful as they are delicious, as she often plays on nostalgia, modifying classics like banana cream pie and using ingredients like butterscotch, Rice Krispies and even garnishing with house made Cracker Jacks.

Chef Galusha is thrilled to have these gifted young chefs join his staff, who share his sensibility of both style and substance. Having seasoned and creative talent will allow him to continue to expand his culinary development both inside and outside the Veil kitchen. Says Galusha " I think that we have created an exciting and dynamic culinary group at Veil. With talent like Johnny and Dana on board, I know that Veil will be in terrific hands as I look to expand my chef presence in Seattle’s vibrant restaurant scene."

Bread Salad

10-Sep-2007

You may notice "some" repetition in my meals lately….. that’s what happens in tomato season! Another fresh and easy meal that takes advantage of all the tomatoes coming out of your garden is Bread Salad.

There are as many versions of this salad as there are cooks, I think. You can find lots of variations on line but here’s what I did for my most recent version.

Quartered cherry tomatoes
Quartered Bocconcini (bite-size fresh mozzarella)
Diced Golden Rave tomatoes (the same size pieces as the cherry tomatoes)
Quarter of avocado, diced
Roughly torn basil – both Italian and Purple Ruffles
Croûtons – I used pre-made but I normally make my own
Toss all of that with a little olive oil
Put in your serving bowl
Drizzle with a little balsamic vinegar

Sip for A Cure

09-Sep-2007

Coming up this week: Sip for a Cure • Thurs. Sept. 13, 2007 • Beer, Wine & BBQ Festival! • 6:30-9 pm • $35

Help raise money for The Expedition Inspiration Fund for Breast Cancer Research. This year’s event will be hosted at the Shilshole Bay Beach Club during their weekly Thursday nite “Happy Hour” which features live music and a BBQ! Enjoy a BBQ platter from the Beach Club’s “all nite happy hour” and enjoy live music on the waterfront until midnight!

Shilshole Bay Beach Club 6413 Seaview Ave NW • Seattle, WA

Get your $35 tickets today online or Call toll free 866-319-6456

Event produced by Sommelier David LeClaire and Wine Events & Promotions