Culinary Fool

Handling Large Group Events

20-Feb-2007

This weekend 30 people from the Seattle Flickr Meetup Group descended upon the Nordic Center at Stevens Pass for a day of showshoeing and photography. I joined this group about a year ago when I found out about it through my blog activities – if you’ve ever clicked on one of my photos (at least those used since April 2005) you’ll have gone to my photostream out on the Flickr photo sharing site. Several months after I’d started using Flickr another member pinged me to join a Seattle Food and Drink pool. Once part of that pool I heard about the Meetup Group through the message board. I attended a meeting last year and now am one of the organizers of the group and administrators for the group photo pool.

This trip to Steven’s was our first really big event. The group has done several hikes and taken the ferry over to Bainbridge Island but for this event we decided to leave early in the morning (at least early for some folks), rent a bus for the trip and as part of the deal provide a little breakfast and snacks for the way home.

I was the organizer for the event and mostly had a blast pulling it all together but also went back and forth between excitement and worry since the total dollar outlay for the trip was pretty high and I wanted to make sure we broke even on the whole thing.

Well, it all turned out really well and I was even able to refund everyone $5 from the original fee!

Since this is a food-related blog what I am getting to here is that when planning for large groups places like Costco and Cash and Carry are indispensable. I know I’ve talked about Costco many times but for this trip I used them for all of the breakfast baked goods (muffins, croissants, bagels and Danish); two brands of yogurt; bottled water; fruit; freshly baked cookies; candy bars; soft drinks; chips; and granola bars. I probably forgot one or two things but you get the idea.

Cash and Carry helped out with paper bags, handi-wipes, and napkins.

The only things I bought from "regular" stores were beer – and this was only because we were only allowed cans on the bus and Costco only carries bottles, and ice. We rounded out the whole thing with Coffee Travelers from Starbucks.

Now here is the thing that is sometimes hard to get your head around. I actually had too much food. However, I paid less for too much than I would have paid to get exactly enough at a traditional store. Weird, isn’t it?

And the quality of the food – especially those freshly made breakfast items and cookies – is better than grocery stores and in many cases rivals even bakeries.

So when planning a large group activity, or even a large party at your home, make sure you check all your local resources. You may be pleased at what you find!

Now if I could just figure out a way to get them to do all the packing, hauling and cleanup…

Watermelon and Rose Water Cocktail

15-Feb-2007

This post was also published on The Spirit World.

Although Valentine’s Day is officially over, we know that many of you will be saving your celebration for the upcoming three-day weekend that many of you will be enjoying. Unto that end, for the next couple days we will be bringing you more options for your romantic celebrations.

Although Happy Hour at Home is normally a cocktail and an appetizer today we are only going to talk about a cocktail – primarily because the appetizer is contained within!

If you plan to make this cocktail this weekend you really need to get crackin’! It needs an infused vodka, which can be made in as little as three days but that means you’d better be putting it together today! Normally we don’t think of watermelon at this time of year but with our world economy it is often possible to get fruit that is out of season in the middle of the winter. Around here, an abundance of the little personal watermelons are suddenly everywhere! I’m sure they were ordered especially for this holiday. So get your self down to the grocer and pick up one or two of them.

I started mine over the last weekend and you can find the recipe here. Today is day three in the infusing process and while the vodka is pretty good, I’m actually going to let the balance of it go for a couple more days to really get a full watermelon flavor.

After you cut up the watermelon for your infusion you’ll have some leftover. As a warning (one I should have heeded) you will be tempted to just inhale the remaining pieces – it’s so refreshing at this time of year! – but you need some of it to create the final cocktail. So if you didn’t buy two of them, just put the other half in the refrigerator for the next couple days.

This cocktail is extremely refreshing! And the technique for the infusion can be used with all kinds of soft fruits and vegetables. Around Seattle this last summer cucumbers were the big thing. It seemed every establishment had some sort of cucumber infused liquor in a specialty cocktail – and I’ll bet you I tried just about every one of them. Other ideas for infusions: basil, mint, strawberries, blueberries – let your favorite tastes be your guide. But for today we are going with watermelon. The pink color is just what you need for this V-day celebration!

Watermelon and Rose Water Cocktail

1 – 2 oz of cubed watermelon (5 or 6 3/4" cubes)
1/2 oz Simple syrup
2 oz Watermelon infused vodka
3 drops Rose Water (be careful as this stuff is strong!)
Ice

Gently muddle watermelon with simple syrup in a shaker. Add the vodka, rose water and ice to the shaker. Shake vigorously until mixture is well chilled. Strain into chilled martini glass.

Much Ado!

14-Feb-2007

A few days ago Anthony Bourdain wrote a guest post on Michael Ruhlman’s blog about the state of Food Network programming. He made several very pointed (what else would Tony do?) remarks about several of the host/chefs and the blogosphere is buzzing!

I would like to point out that I noticed the same alarming trend and commented on it nearly two years ago. Other than a couple of positive comments I was pretty much out of favor with most who took the time to reply to my post. Including one guy who I finally asked to email me if he felt the need to continue our "conversation" since it had turned to personal insults (him insulting me) instead of comments about the post. Which he did – over and over again. For awhile I thought he might actually show up on my doorstep!

Anyway, from Bourdain’s post to Elise’s to David’s, people are letting it be known how they feel – both for and against -about Food Network, the various hosts and the resulting blog posts. If you are looking for a way to waste a few hours – here it is!

As an aside, up until last October I had always taken Tony Bourdain, his shows and his books with a pretty big grain of salt. I had the opportunity to hear him speak to a very small group in October and I came away a believer. He certainly will always have his controversial elements but he really seems like a very nice person at heart. And he certainly has earned his stripes and knows his way around a kitchen and the food world in general.

Happy Valentine’s Day!

13-Feb-2007

Well, here we are at Valentine’s Day again! And once again I find myself drawn to the liqueur with the name so very suited to this day, Parfait Amour. This French liqueur is really just a fancy-pants version of Curaçao but its violet color and flowery almost marshmallow scent and feel are not to be dismissed lightly.

I think what amazes me most is how our mind connects certain colors to certain flavors and somehow, no matter what the truth actually is, that association can be so strong that it impacts what people actually taste! Curaçao, as you probably know, is an orange-flavored liqueur. Parfait Amour brings a bit more to the table with the addition of hints of vanilla, rose petals and almonds. Some versions use violets instead of the rose petals. The most common brand available here in the U.S. only mentions Seville oranges, orange blossoms and vanilla pods.

Yet I have seen people describe the flavor as grape and even found a reference today that suggested using Parfait Amour in place of lavender! What were they thinking? Just because a spirit is purple or lavender colored does not mean it has the flavor of anything purple!

I also find it very interesting that so many drinks made with Parfait Amour take names that play on that concept. So you’ll find a Love Bite, Be Sweet, Frosty Amour, and Midnight Liaison. Unfortunately this drink’s name does not fall into that category instead focusing on the orange flavors with the hint of vanilla that follows. And for all you purists out there, yes we know this is not a martini but we didn’t create it and this is what whoever did create it called it, okay?

Unfortunately, the Parfait Amour is rather overwhelmed, color-wise, by the other ingredients so the drink has just the lightest hint of pink. I guess that’s okay as it means that even a man can hold this cocktail without feeling too girly. With all of the perfume essences you might be fooled into thinking this is a tame little cocktail. But you’d be wrong…

Neapolitan Martini

1 oz Vanilla Vodka
1 oz Orange Vodka
1/2 oz Grand Marnier
1/2 oz Parfait Amour
Splash of lime juice

Fill a shaker full of ice. Add all ingredients and shake until chilled. Pour into chilled martini glass.

Preparing Watermelon-Infused Vodka

12-Feb-2007

In preparation for a cocktail I’ll be making for my Happy Hour at Home post over on The Spirit World on Thursday, I’m mixing up a little watermelon-infused vodka. Doesn’t that just sound so refreshing? And it brings back memories of my younger years when we used to make vodka-infused watermelons! I actually tried to do that a couple summers ago and completely messed it up. I think I overthought the whole thing – much better to be a college student just screwing around to see what comes of it all! ;-)

But back to the subject. Making an infusion with soft fruit like this doesn’t take too long; 3 – 5 days. Way faster than making Limoncello, for instance! So you don’t have to plan too far in advance but it does take a little preparation.

The recipe I’m using said to use "10 good-sized chunks" for a fifth of vodka. Now that doesn’t even give me an idea of how much to actually use. So, I’m using my own (hopefully) good sense.

I decided to make a smaller batch using just a pint of vodka. I cut up enough watermelon so that the the amounts were about equal. In other words about 2 cups of watermelon chunks for the two cups of vodka. That turned out to be about 12 oz of watermelon. These amounts don’t have to be exact.

In supermarkets around here the little personal sized Dulcinea watermelons are showing up everywhere and they are also on special this week – I guess for V-day. They are perfect for this project! I used about 1/2 of a Dulcinea. (And then ate most of the rest of it!)

Once the water melon is cubed, place it in a glass container with a screw-on or clamp down top. You want to be able to seal the mixture from the air. Cover the water melon with the vodka, secure the top and put in a cool, dark place to sit for the next 3 – 5 days. The longer you leave it the stronger the flavor. You can check it periodically to see how you like the flavor.

Once the time is up, strain the liquid back into its original bottle. Store in the refrigerator until ready to use.

Check back in on Thursday to see how I’ll be using it for Happy Hour at Home.

WBW#30 Summary is Up

12-Feb-2007

Wow! Tim, of Winecast, certainly had his work cut out for him this month. His Syrah/Shiraz theme broke the record with 50 blog posts covering 70 wines!! Truly amazing! There are quite a few entries that have sparked my interest. Go check out his summary to see all the details!

Breakfast at Le Pichet

12-Feb-2007

I don’t know why, but I always forget to take photos of my times at Le Pichet. This last Saturday was no different. I had breakfast with a friend and it was only as we were about to leave that I suddenly remembered the camera. So this is all there was left to show you.

I will tell you though that we both opted for the OEufs plats, jambon et fromage which means they take lovely, salty, thinly sliced ham, line a boat shaped casserole, add fresh eggs and tangy Gruyère cheese and bake it until the eggs are cooked but still runny, the cheese is melted and the ham is a bit crispy. It’s all that a breakfast should be!

Add some slices of chewy, crusty baguette and a pot of tea and you have a meal that will send you out into your day smiling and feeling that all is right with the world. At least that’s what it does for me.

One small note: This is not a place to go if you are in a hurry. Although, all the servers are very pleasant I’ve never had anything but spotty service here. One moment they are solicitously checking on you, the next you can’t catch anyone’s eye. And that is even though the place is tiny and the servers are running back and forth by your table every minute or two. I’ve never figured it out and have given up trying. It’s just the way it is and the food is good enough that I can let the rest be.

Le Pichet

1933 1st Avenue

Seattle

206.256.1499

Twenty Five for $25

11-Feb-2007

It’s time to start your planning! March is Dine Around Seattle or Twenty for $25 month. The site is up and menus will be coming online soon. The menu for Etta’s is already there and some, like Ray’s Boathouse, change weekly so your best bet is to watch the restaurant’s site.

Same deal as always: Monday – Thursday only; 3 course for $25; some 3-course lunches also available but those are now $15 (up from $12.50).

Some places that may be on my list: too many great options to make a decision!

Winner! Or Time to Plan a Japan-themed Dinner

11-Feb-2007

At the end of our Little Tastes program at Dahlia Lounge the guys from SakéOne told us to look inside the little paper koi that we each had at our table setting. We were looking for a little post-it that said "g". I found one in my little fish which meant I’d won a bottle of their premium saké "g".

g was not part of our official tasting, although toward the end of the evening they were walking around pouring tastes. I was still working on my first three glasses of saké, though, so didn’t have a chance to sample it. So I can’t yet tell you what it’s like.

According to SakéOne’s site:

As Americans continue to build a thirst for premium saké, G answers the call for an ultra-premium, super-sexy saké tailored to and bottled for the American palate. Layers of rich flavors (fruits, sweetness, spices) come together to create a distinct saké. The ultra-cool custom black matte-finished bottle, with its short profile and broad shoulders adds to G’s sex appeal and intrigue.

G is for Genshu. In saké-speak, this means premium-grade and cask-strength, typically 18 to 21% alcohol by volume. G is 18%, but has so much character and body, the alcohol levels are thereby mellowed and balanced, leaving a smooth, clean beverage that is highly pleasurable to drink. The new G brand from Momokawa is a sophisticated Genshu carefully crafted with deep flavors, complexity and inspiration from fine wine flavors.

They also say that it is "A truly special Junmai Ginjo Genshu Saké." Which according to my handout means that: it has been made only with rice, water, koji and yeast – no distilled alcohol has been added (Junmai); it has been made with rice milled to 60% (Ginjo) – more about that in a minute; and it is cask strength or undiluted (Genshu).

Saké rice is a brown, short-grain rice. The outer layers can be bitter so the rice is milled to expose the heart of the kernel which is where the starch is concentrated and what gives the best flavor. Ginjo means the rice has been milled to 60% of it’s original size (40% removed) so that the bitter outer part is removed. There is a higher quality called "Daiginjo" which means that at least 50% has been removed.

Cask strength saké is between 18% and 21% alcohol. Most saké has water added to it in the final process to bring the alcohol under 15%. The saké needs to be very well balanced to accommodate the higher parentage of alcohol and according to SakéOne they have achieved this – not that I am doubting them at all!

The only comment I have about this saké is that the bottle is meant to be interesting, though-provoking and a little mysterious, I guess, but I think it comes across as a little contrived. The bottle reads:

Men can’t find it.
Forces can’t make it.
Times can never change it.
Genshu Saké – an American masterpiece.

joy

Putting that aside though I’m looking forward to sampling this saké and the meal that will accompany it. Now to start planning!

Little Tastes of the Dahlia: Japan

11-Feb-2007

Tuesday found M and I at the Dahlia Lounge looking forward to one of their Little Tastes of the Dahlia. These small group events are held periodically and are often based on something Tom Douglas is focusing on learning. This particular event ended up being a three-for-one bonanza!

The original concept for the event according to Tom, was a focus on saké and to that end the folks from Saké One, a sakéry located in Forest Grove, Oregon were on-hand to present tastes and educate us about sake.

Then there were the small bites prepared by Tom and team to accompany the saké.

As a special bonus, Tom procured a whole tuna from Mutual Fish and Chef Ken Yamamoto from Shiki on Queen Anne was on hand to show us how to break it down, talk about how all parts of the tuna are used and to give us sample of the freshly cut toro.

I arrived a bit early and took the opportunity to take a seat at the nearly empty bar – something not often found at Dahlia. I ordered one of the specialty cocktails, a Purpledrop made with Parfait Amour – perfect for the season. When M arrived she had a sip and didn’t care for the cocktail but I really liked it as the bitter orange from the Parfait Amour was the lead player in the flavors.

We soon found ourselves sitting front and center (thanks M for grabbing the great seats!) and looking at a table with a 60+ pound tuna waiting its destiny. After some preliminary opening remarks by Tom, Chef Yamamoto was soon working at breaking down the tuna into pieces you’d recognize at your fish market. While working there was discussion about the age of the fish (only about a year old and not as fatty as preferred for toro), what pieces are used in what types of dishes and how all pieces are used so as not to waste anything.

While Chef Yamamoto continued with his work, the Saké One guys (including their assistant Sakémaster) proceeded to educate us about saké in general and specifically about the three types we would be tasting that night: Momokawa Silver; Momokawa Pearl;Nebuta Warrior. They provided us with a ton of information including a 20+ page booklet about saké and a saké cocktail guide. The booklet did have a certain amount of information about their particular line but the first half is about sakémaking and tasting and provides a glossary of terms which is very helpful across the board.

As Chef Yamamoto finished plating the tuna we’d soon be enjoying plates of small bites started arriving from the Dahlia kitchen. Scallop and salmon roll, Cod with saké lees, Razor clams and American Kobe rounded out the line-up of offerings for the night.

At all times during the presentations and demonstrations questions were welcomed and addressed. I found the evening to be more educational than I would have predicted.

We eventually settled in to enjoy sipping our various sakés with the small bites trying to pick which went best with what. The other people seated at our table were friendly (aren’t most foodies?) and while we sampled we got to know a bit about them, too. It was a great evening and I look forward to attending more of these Little Tastes of the Dahlia.