tag:blogger.com,1999:blog-35110567124942928302024-03-05T03:27:41.678-08:00almost Fit To Eatalmost Fit To Eat gives you a culinary prospective from Myrissa, a wife/mother/gym owner and wannabe "foodie". No culinary background, just a desire to seek out food treasures from the Seattle WA area and abroad. From her kitchen, to food trucks, to restaurant dining, join in on this delicious journey.
"I workout to eat." - MyrissaMyrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-3511056712494292830.post-68586170413265224952012-09-18T05:10:00.000-07:002012-09-18T05:10:16.586-07:00almostFitToEat Now On Wordpress<div class="separator" style="clear: both; text-align: center;">
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I've Moved To WordPress!<br />
For my current posts, visit me at <a href="http://www.almostfittoeat.com/">www.almostFitToEat.com</a><br />
Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-79258410132228463682012-09-06T09:47:00.002-07:002012-09-06T09:47:30.610-07:00My First Podcast!<div class="separator" style="clear: both; text-align: center;">
<a href="http://mysterymeet.org/find-dining-podcast/podcast-episode-5-revel-in-seattle/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJHLxD9RitIPchB8w1Xr8jRLRsbuS-Ohb5tZ56P9UqIY9GZOluLSnzaCimp5x_eelKkUjAu8CDxFV3ewmU8a_YhRvufOEQ_IHQwMJNyfQHszQp06Rn01bwu0Sq7LyMMD8geAzPuajPzdhR/s1600/podcast.jpg" /></a></div>
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<br />
My very first Podcast has been published. Note to self, I say "Ummm" too much.<br />
Please, listen and let me know what you think. I am very excited to share this with you!<br />
Click <a href="http://mysterymeet.org/find-dining-podcast/podcast-episode-5-revel-in-seattle/" target="_blank">here</a> to hear more about me and Revel in Fremont.<br />
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Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-29758537971740631792012-09-04T13:49:00.001-07:002012-09-04T13:49:50.019-07:00Dining Out: Skillet Diner, Seattle WA (Capitol Hill)<span style="font-size: large;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyvSmGvGdk78W3Wj1LPxpnXbrNiuueJfX5te9P4vnltQDNvUsJZOYByV_tbnxfqDLEFk6XsCUlQhwBiafQTBALbEIqKH1iRdhJmC6qFZVKpIZOAO_PJfcjNrwwDkP0yblycsny8Ac90zD/s1600/WP_000853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyvSmGvGdk78W3Wj1LPxpnXbrNiuueJfX5te9P4vnltQDNvUsJZOYByV_tbnxfqDLEFk6XsCUlQhwBiafQTBALbEIqKH1iRdhJmC6qFZVKpIZOAO_PJfcjNrwwDkP0yblycsny8Ac90zD/s200/WP_000853.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwzPz-mMXpvnu7bKFnclRnd1RXYIXQj86x0G8TnmjCuOWZBXRxixMO0ZzNjOsGQEA9NbJsUmN4K53lpRhNfPPOsp79Strv-lPfA07htv-bvSmqHBtAMTfZrMHeCRIk39OHnMyAEvBIwQu/s1600/WP_000081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwzPz-mMXpvnu7bKFnclRnd1RXYIXQj86x0G8TnmjCuOWZBXRxixMO0ZzNjOsGQEA9NbJsUmN4K53lpRhNfPPOsp79Strv-lPfA07htv-bvSmqHBtAMTfZrMHeCRIk39OHnMyAEvBIwQu/s200/WP_000081.jpg" width="200" /></a></div>
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In the past, enjoying <a href="http://www.skilletstreetfood.com/diner.php" target="_blank">Skillet Diner</a> was limited to their roving food truck. This popular food truck has added brick and mortar for their fan base. You can also find their food at The Armory at The Seattle Center, <a href="http://www.skilletstreetfood.com/counter.php" target="_blank">Skillet: Counter at the Armory</a>.<br />
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Located on Capitol Hill, this place is a drive from the Eastside, but I've found myself enjoying Skillet Diner when I'm looking for a good breakfast place to eat. My time here has been limited to early breakfast or lunch, as I don't have the patience to wait for a table to eat.<br />
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<em>Tip: Go early or off hours, if not you'll find yourself waiting. My favorite time to go is 8:30am on a weekend, just before the "rush".</em><br />
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The restaurant offers plenty of natural lighting and reminds me of a "diner" atmosphere keeping with their name. I am always in awe at their place setting which includes a mason jar (your water glass) stuffed with a kitchen towel (your napkin) and silverware. Very unique.<br />
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I like to sit at the counter offering a front and center view of their kitchen. The energy is always good. Overall it is a good place to eat, offering a casual atmosphere and serving really good food.<br />
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Comments on what I've had at Skillet Diner:<br />
Barb's Granola - A beautiful presentation. I am able to take home granola as their serving size could feed two people easily!<br />
Fried Chicken Sammy - One of the best seasoned fried chicken I've had. Excellent sandwich.<br />
Fried Chicken & Cornmeal Waffle - I'd take the chicken over the pork.<br />
House-Made Biscuits and Sage Gravy - My husband insists he get extra gravy on the side.<br />
The Burger - Of course, the bacon jam is what makes this burger.<br />
The Veggie - It's a fork and knife burger as it will fall apart on you. It's fantastic.<br />
Cinnamon Roll - You have to share this, consider it an appetizer.<br />
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Bottom line: Go!<br />
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<a href="http://www.urbanspoon.com/r/1/1593368/restaurant/Capitol-Hill/Skillet-Diner-Seattle"><img alt="Skillet Diner on Urbanspoon" src="http://www.urbanspoon.com/b/link/1593368/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-65407764134864779602012-08-27T05:01:00.000-07:002012-08-30T12:38:30.207-07:00Hash House A Go Go, San Diego, CA (Hillcrest)<span style="font-size: large;"></span><br />
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On a recent visit to San Diego, my cousins took me to this restaurant. I've never really experienced the food scene in this part of the country and I had no idea what to expect.<br />
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<a href="http://www.hashhouseagogo.com/" target="_blank">Hash House</a> is located in the Hillcrest area of San Diego. It's not far from downtown, and has "cleaned up" since I left many many years ago. Hillcrest is fun, contemporary and progressive. Parking is tough. But, now I know it's where I need to hang out on my future visits to SoCal.<br />
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When I first walked in I noticed the dark, tavern like interior - casual and full of energy with the kitchen and bar within view. There were five of us, and we had no problems getting a table. From what I understand, their weekend mornings can get pretty busy.<br />
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First glance at their menu, I noticed lots of comfort food. I love chicken and waffles, and having enjoyed them in several Seattle restaurants I decided to give it a try.<br />
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To cool off, I started with a blueberry mojito. I love mojitos, especially extra sweet. My drink was sweet and heavy on the rum. It was thirsty quenching.<br />
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We were served a pail full of buttermilk biscuits. Where other restaurants serve bread and butter to their guests, Hash House offers warm, fresh-out-of-the-oven, honey glazed biscuits. Outstanding in flavor and texture, these biscuits are sure to start satisfying any appetite. I was beginning to get full and questioned my ability to continue to eat my main entree.<br />
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In perfect timing, our waiter brings out our dinner entrees. At first sight I was amazed at the size of the dishes that our meals were served. They were more like platters and punch bowls than plates. Once our dinners were on the table, I understood. The amount of food was more than ample. No, it was insanely gigantic. Our individual entrees could easily pass as a family style dinner. If big portions are your thing, then this is your restaurant.<br />
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I made a small dent, eating one piece of waffle (I was served 4) and one piece of chicken (of the two that topped my waffles). It was delicious. Plating and presentation was total eye candy. Portion size was insane. Two thumbs up.<br />
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Thank you Bobbie, Blythe & Tiffany - you all know how to eat!<br />
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<a href="http://www.urbanspoon.com/r/27/312121/restaurant/Hillcrest/Hash-House-a-Go-Go-San-Diego"><img alt="Hash House a Go Go on Urbanspoon" src="http://www.urbanspoon.com/b/link/312121/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-30870984416405042722012-08-20T06:13:00.003-07:002012-08-30T12:36:34.838-07:00Scarpetta with Chef Scott Conant & Guest Chef Michael Chiarello<span style="font-size: large;"></span><br />
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<em>from LAFW website:</em><br />
<em>Legendary NY chef Scott Conant's west coast début, Scarpetta, has foodies in LA buzzing. Located in the glamorous Montage Beverly Hills, this Italian restaurant has quickly become a must-try destination. Join Chef Conant and celebrity Guest Chef Michael Chiarello as they cook up a four-course meal with sommelier-paired wines for a luxe afternoon lunch of la dolce vita.</em><br />
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The<a href="http://www.lafw.com/" target="_blank"> Los Angeles Food and Wine Festival</a> (LAFW) is a series of several events where folks can eat, drink and be merry. Local and celebrity chefs from around the country gather to share their talents. Events are held all over town and include cooking demonstrations, fine dining, casual dining, street dining and more. Ultimately the LAFW raises money for the <a href="http://www.stvincentmow.org/Pages/default.aspx" target="_blank">St. Vincent Meals On Wheels</a>. In 2011, LAFW raised $400,000 which provided hot nutritious meals delivered to seniors in need.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWUfZBdb5VNuGjUl69QDH2N27bY6VYqWqJMA5GMdCljrVyONzJHhgicRff8emnewyZrOpbeKr1HbCI0XsoR9VrQ_6FrLu6qE_wV6NK4cW7t7K9HZZhbDZ1ZHBHjMQ0f_cbwaHdcppvHmE/s1600/Montage+Courtyard.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkWUfZBdb5VNuGjUl69QDH2N27bY6VYqWqJMA5GMdCljrVyONzJHhgicRff8emnewyZrOpbeKr1HbCI0XsoR9VrQ_6FrLu6qE_wV6NK4cW7t7K9HZZhbDZ1ZHBHjMQ0f_cbwaHdcppvHmE/s320/Montage+Courtyard.PNG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from Montage Hotel website</td></tr>
</tbody></table>
I attended lunch at Scarpetta with my mom, which is located in the beautiful <a href="http://www.montagebeverlyhills.com/" target="_blank">Montage Hotel</a> in Beverly Hills. We drove up from San Diego that morning, allowing four hours based on the traffic reputation of Los Angeles. After self parking in the garage, my mom and I made it up to the gorgeous courtyard. There was an incredible water fountain surrounded by meticulously manicured grounds. With a slight turn, there it was. Scarpetta of Beverly Hills.<br />
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There was a table set outdoors to greet guests. In the small outdoor area, fellow diners stood drinking Nino Franco "Grave Di Stecca" Prosecco and passed appetizers. The weather was perfect, sunny and maybe 90 degrees - so welcoming for this sun-deprived Seattle-lite. For about half an hour we stood, nibbled and drank (seems that we drank more than nibbled).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc06GBt1FncccwEhx1AhFtbURNMvW96M_zHB6fBOFg4-k0Um9p-nCpsEZIN__EZuOikOMFYfZsY95FENzMkShOwzyXpKDOayEcbEGt0hqxHr1eFRk_rW1HhHkdcCoeA6MYbJCCYSOaq7Ez/s1600/Scarpetta+BH.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc06GBt1FncccwEhx1AhFtbURNMvW96M_zHB6fBOFg4-k0Um9p-nCpsEZIN__EZuOikOMFYfZsY95FENzMkShOwzyXpKDOayEcbEGt0hqxHr1eFRk_rW1HhHkdcCoeA6MYbJCCYSOaq7Ez/s320/Scarpetta+BH.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from Montage Hotel website</td></tr>
</tbody></table>
As folks started to move into the restaurant, I couldn't help but notice the dining room. It's large and open. The huge table in the middle was reserved for Food and Wine folks and the booths for various sponsors. Those were the ideal seats. Tables located on the perimeter of the dining room were for people like me, general ticket holders.<br />
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We chose a large oval table in the corner with table setting for nine diners. We met our table mates, a local couple from Beverly Hills, a couple from New York and three friends from San Francisco.<br />
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The program started with a few words from folks at Food and Wine. Chef Scott followed by Chef Michael both warmly welcomed the guests. There was a feeling of culinary friendship between both Chefs, very apparent when Chef Michael (jokingly) explained that a bucket would be passed around to buy Chef Scott a new pair of jeans, because they were too holy Both Chefs described the menu we were about to partake. Afterwards, representatives from the wineries described their wines that we would be drinking.<br />
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First came the bread basket. If you've every dined at a Scarpetta restaurant, you know what I mean. A hearty selection of deliciousness. I made sure to pace myself because there were four courses coming up. Our afternoon menu:<br />
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<em>Truffle Suppli with Taleggio</em><br />
<em>Pasta Fritta with House Cured Proscuitto and Fig Conserva</em><br />
<em>Bruschetta with Oven Dried Tomatoes, Burrata and Balsamic Caviar</em><br />
<em>Blini with Stracciatella and Smoked Trout Roe</em><br />
<em>w/ Nino Franco "Grave Di Stecca" Prosecco, Valdobbiandene 2009</em><br />
<em>+++</em><br />
<em>Wild Alaskan Sockeye Salmon, "Pancetta Wrapped" with Chiogga Beet Mostarda, Parisienne Pomme Confit and Purple Mizuna Insalata</em><br />
<em>w/ Palima Malvasia Bianca 2010</em><br />
<em>+++</em><br />
<em>Mushroom Agnolotti with Corn, Chanterelles, and Red Wine Glace</em><br />
<em>w/ Lungarotti, Rosso Di Torgiano, Rubesco, DOCG, Umbria 2008</em><br />
<em>+++</em><br />
<em>Wood Grilled Chops of Grass-Fed Lamb with Local Cherry Vinaigrette, Pistachio Pesto, Roasted Cauliflower, Fregola Sarda</em><br />
<em>w/ Bersano Barbaresco "Mantico" DOCG Piedmont 2008</em><br />
<em>+++</em><br />
<em>Chocolate Souffle with Milk Gelato</em><br />
<em>w/ Paolo Saracco Moscato D'Asti 2010</em><br />
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Throughout the meal, both Chefs made their way around the dining room, greeting guests at each table and signing menus.<br />
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Each course came at a leisurely pace. Our silverware replaced at every course. Water glasses always filled with Panna (how classy), and napkins nicely folded after guests excused themselves during the meal. Service was fabulous.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemRE7E5cZV1J5rLwtINaYChyphenhyphenXiIpXJNlruoDj5mgosEjhKedMWOUE7wHDQdzWgQKxs0CPuA_ZH9lpyLC4J5KkCkW00xo9ONSY6zDxJSggCl5mPE1Ax3nHsDSEpiFoG2btfJEm3O2ShUJn/s1600/CIMG4110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemRE7E5cZV1J5rLwtINaYChyphenhyphenXiIpXJNlruoDj5mgosEjhKedMWOUE7wHDQdzWgQKxs0CPuA_ZH9lpyLC4J5KkCkW00xo9ONSY6zDxJSggCl5mPE1Ax3nHsDSEpiFoG2btfJEm3O2ShUJn/s200/CIMG4110.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f4s7bSATP8rHT_1_2e0Ow6ZnvZQB16S0cRsjKXlI1DPqRvzM-uQjz_m5FjJ6XUlatFtracSnvzUVbAdCermuDP1yLVQQ3ue8ygu39KsnWI_hXKVwwWfOGSsNoGRFwDkPTpOL5CtYvN2R/s1600/CIMG4111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f4s7bSATP8rHT_1_2e0Ow6ZnvZQB16S0cRsjKXlI1DPqRvzM-uQjz_m5FjJ6XUlatFtracSnvzUVbAdCermuDP1yLVQQ3ue8ygu39KsnWI_hXKVwwWfOGSsNoGRFwDkPTpOL5CtYvN2R/s200/CIMG4111.JPG" width="200" /></a></div>
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As the meal concluded, my table mate Arthur and I took a tour of the upstairs seating area. Oh my goodness, what a beautiful, private dining area. The wall of coveted alcohol, the woodwork on the ceiling, the view overlooking the main dining room was breathtaking. It's rumored that "A" list celebrities dine upstairs - offering them the privacy to enjoy a meal in relative peace.<br />
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Overall, I enjoyed the afternoon. It was such a pleasure to attend such a successful event. I had the chance to again enjoy meeting Chef Scott and the honor of meeting Chef Michael for the very first time. <a href="http://www.scottconant.com/restaurants#beverly-hills" target="_blank">Scarpetta Beverly Hills</a> and <a href="http://www.botteganapavalley.com/index.html" target="_blank">Bottega Napa Valley</a> - both restaurants were well represented at the Los Angeles Food and Wine Festival.<br />
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<a href="http://www.urbanspoon.com/r/5/1471342/restaurant/LA/Scarpetta-Beverly-Hills"><img alt="Scarpetta on Urbanspoon" src="http://www.urbanspoon.com/b/link/1471342/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-51295496044663061272012-08-14T07:19:00.000-07:002012-08-30T12:40:55.786-07:00Please Pass the Peas Farm Dinner<h2>
August 23rd<br />Tickets are still available</h2>
<div style="color: #dd7727; font-weight: bold; padding-top: 5px;">
<em>from the event </em><a href="http://carnationfarmersmarket.org/?page_id=1001" target="_blank"><em>website</em></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoKg_QVXq2uke8jboCw_irL25riJTMrP_D8S2jj-56MgsbyktfIxl6fILtn79Qx_np-LrMyS56yyFqLIVKnT2Sm3ReuQ588XxeHi-d-k-tj4RYohNRPKJgTlgX0bNMHd76-eABbhBRIo7/s1600/peas+event.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoKg_QVXq2uke8jboCw_irL25riJTMrP_D8S2jj-56MgsbyktfIxl6fILtn79Qx_np-LrMyS56yyFqLIVKnT2Sm3ReuQ588XxeHi-d-k-tj4RYohNRPKJgTlgX0bNMHd76-eABbhBRIo7/s400/peas+event.gif" width="262" /></a>Do you ever feel out of touch with where your food comes from or how it is grown? Have you ever sat down to eat with the farmer who grew your meal's ingredients? <span class="goog_qs-tidbit goog_qs-tidbit-0">The Carnation Farmers Market invites you to Please Pass the Peas, a mid-summers evening celebration of food and community on </span><a href="http://www.oxbow.org/"><span class="goog_qs-tidbit goog_qs-tidbit-0">Oxbow</span> Organic Farm</a>. Part of the Market's objective is to create a stronger connection between people and the food they eat. What better way to forge that connection than dinner on a local organic farm where many of the meal ingredients were grown in view of your table? </div>
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Picture this: your evening starts with a welcome cocktail under the grape arbor. Glass Distillery vodka, made with exclusively Washington-grown grapes, paired with seasonal fruit syrup graces your glass. Sipping, you walk the rows of the farm to see your meal's ingredients flourishing in their native habitat. After the farm tour and conversation with the farmers, you will settle into your seat in the orchard. The meal begins with the first of four delicious courses by Chef David Sanford. Chef Dave's new restaurant, <a href="http://www.belleclementine.com/">Belle Clementine</a>, is known for his use of local, seasonal products and its community-oriented atmosphere. At the long dinner tables on the farm you may find yourself talking to one of the producers of the evening's meal a farmer, winemaker, cheese maker, or rancher. Each course will be paired with a fine local wine.<br />
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Now picture that magnificent meal helping support a great cause: the Carnation Farmers Market. All proceeds from the meal will support the Market's outreach, advertising, and season extension efforts all of which in turn support local farms. By connecting local food-eaters and local food-producers we are creating a community where everyone can thrive. The Carnation Farmers Market, a favorite market with residents and farmers alike, has a reputation for being a family. Please come join us at the family dinner table for an elegant evening of food, drink, conversation, and a lot of fun. <br />
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Tickets are still <a href="http://www.brownpapertickets.com/event/257010" target="_blank">available</a>. This is an event you don't want to miss.<br />
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Event sponsors include: Oxbow Farm, Full Circle, Growing Things Farm, Loki Fish, Novelty Hill/Januik Wineries, Southard Winery, Piccola Wine Co., Golden Glen Creamery, Tonnemaker Hill Farm, Middle Fork Roasters, Marigold and Mint. Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-38266509931398562092012-08-08T04:54:00.000-07:002012-08-30T12:35:57.383-07:00Out and About: The Box (Food Truck)<span style="font-size: large;"></span><br />
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I'm not a fan of the food truck concept. Yes, I get it. As a business owner myself I totally understand the concept - but it doesn't mean I have to like it. The food truck dining experience is something I do not appreciate. I hate standing around to order my food, to wait for my food and to eat my food. I'm definately a restaurant girl. However, I make an exception for <a href="http://www.theboxonwheels.com/" target="_blank">The Box</a>.<br />
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For starters, Owner & Executive Chef Reis Llaneza along with his peeps in the truck are very friendly. In addition to great food, you will also receive great service.<br />
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The Box offers Asian fusion cuisine. A quick glance at the menu and you'll find Chinese, Korean and Japanese inspired dishes to combine with Chef Reis' Asian background.<br />
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I mainly visit The Box on Thursday's at the Bellevue Farmer's Market. Although I've had everything on the menu at least once, I find myself regularly ordering the Chicken Karaage Plate (my husband's favorite) and the Mini Bagel Burger (my son's favorite). I personally enjoy the Chop Chop Salad which is included with the Chicken or can be ordered a la carte.<br />
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No matter what you order, I would bet that you would be pleased. Food is cooked to order. Ingredients are fresh, especially the veggies that are part of or garnish your food. Flavors and textures "almost" make you forget your food was cooked on a truck. Overall, The Box really does deliver (excuse the intended pun) on really good eats.<br />
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The Box roams around the Eastside, but sometimes ventures around the Puget Sound. Mainly serving up the lunch crowd you may find them at your local street fair or events around town. Check their <a href="https://www.facebook.com/theboxonwheels#!/theboxonwheels" target="_blank">Facebook</a> page for details on their upcoming locations.<br />
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The Box offers catering services and can customize a menu based on your event and your budget.<br />
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<em>Their menu as posted on their Facebook page (subject to change at any time):</em><br />
~Pork Belly Hum Bao $2.50<br />
Slow braised in soy and mirin topped with a fresh slaw, served on a<br />
Chinese steamed bun<br />
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~Kalua Pork Hum Bao $2.50<br />
Hawaiian style roasted pork with a lomi lomi tomato relish, served on a<br />
Chinese steamed bun<br />
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~Mini Bagel Burger $3<br />
Charred mini burgers topped with an Asian slaw, and pickle, finished<br />
with a hoisin and siracha ketchup, served in a toasted mini bagel<br />
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~Pomme Frites (french fries) $3<br />
Served with a yuzu aioli<br />
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~Chop Chop Salad $3 (half) / $7 (full)<br />
Romaine and Iceberg lettuce, ham, apples, and provolone cheese, served<br />
with a creamy sesame dressing<br />
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~Chicken Karaage Plate $8<br />
Tender pieces of fried chicken served with a house sauce, steamed<br />
rice, and side of Chop Chop Salad<br />
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~Kalbi Yakiniku Plate $9<br />
Korean marinated beef skewers with namasu (Japanese style cucumber),<br />
served over steamed rice with a side of Chop Chop Salad<br />
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<a href="http://www.urbanspoon.com/r/1/1619994/restaurant/Seattle/Box-on-Wheels-Lunch-Truck-Kirkland"><img alt="Box on Wheels (Lunch Truck) on Urbanspoon" src="http://www.urbanspoon.com/b/link/1619994/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-45456828702282635282012-08-06T05:26:00.001-07:002012-08-30T12:35:39.918-07:00Dining Out: Book Bindery, Seattle WA<span style="font-size: large;"></span><br />
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Located on the banks of the Ship Canal you'll find <a href="http://www.bookbinderyrestaurant.com/" target="_blank">The Book Bindery</a>. You might miss it as the building looks more like a warehouse or office building rather than a restaurant.<br />
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We recently enjoyed this restaurant for Sunday Brunch. This must be Seattle's best kept secret, because hardly anyone was there yet this place offers an exceptional meal and experience.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3roP7_StpydT0zcpkcwJKgQtcbf5_Axu-kLiPALgTGTzDQe5pPr9tMhF9Dlr5DQUvcz1eKJWoNr-E58f-hte9j649-Q9VSZxnzsptDO-UGmv-2qq13aXdU75fYsLwEyIWVCU2heCB-pM1/s1600/WP_000920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3roP7_StpydT0zcpkcwJKgQtcbf5_Axu-kLiPALgTGTzDQe5pPr9tMhF9Dlr5DQUvcz1eKJWoNr-E58f-hte9j649-Q9VSZxnzsptDO-UGmv-2qq13aXdU75fYsLwEyIWVCU2heCB-pM1/s320/WP_000920.jpg" width="240" /></a></div>
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We were seated in their atrium which was a nice open space with lots of natural light. On this particular day, the weather was beautiful, the sun was shining, the doors were open and the roof of the atrium was lifted.<br />
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A trip to the powder room gave me a chance to look into their dining room. It was charming with an old world touch of molding and mill work throughout. Books lined the walls which continued the theme, reminding me of a library doubled as decor.<br />
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Presented with a menu, I was so impressed at the substance and beauty of their book-like collection of food and drink. Bound nicely, menu pages were secured with photo corners. Wow, I was already impressed.<br />
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We (my husband and I) ordered heavy, wanting to taste as much on the menu as possible:<br />
<ul>
<li>Wagyu Beef Tartare</li>
<li>Smoked Pork Belly</li>
<li>Soup & Sandwich</li>
<li>Black Truffle Fries</li>
<li>Coconut Sorbet</li>
<li>Ginger Lemonade</li>
</ul>
Fabulous! That really sums up our experience. The plating of food was beautiful, presentation was as good as tasting the food itself. Anica, our server was very attentive and our plates came out at a nice pace.<br />
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Book Bindery has been mentioned by Seattle Magazine, Seattle Met Magazine, Seattle Weekly, The Seattle Times and now <a href="http://www.almostfittoeat.com/">www.almostFitToEat.com</a><br />
<br />
I would highly recommend you head to the Book Bindery for an exceptional meal.<br />
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<a href="http://www.urbanspoon.com/r/1/1548259/restaurant/Queen-Anne/Book-Bindery-Seattle"><img alt="Book Bindery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1548259/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-18724990650416298072012-08-03T06:06:00.001-07:002012-08-30T12:35:23.811-07:00Dining Out: Trellis Restaurant, Kirkland WA<span style="font-size: large;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9wL46qB-iXpUrtyZ-T5GRvDzKewfUzXgvY2pfKzlLM9yaObOy7i4w4F1E4XkN8YsgFn6ZBDP3HLEDEqWu7yxDknpf2lEoXHjGtm8qbfo4EQkwnAe2fxwRJAV43UmDlsn-vMZJ9r1sxCx/s1600/index_logo.gif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9wL46qB-iXpUrtyZ-T5GRvDzKewfUzXgvY2pfKzlLM9yaObOy7i4w4F1E4XkN8YsgFn6ZBDP3HLEDEqWu7yxDknpf2lEoXHjGtm8qbfo4EQkwnAe2fxwRJAV43UmDlsn-vMZJ9r1sxCx/s200/index_logo.gif" width="124" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image from <a href="http://www.trellisrestaurant.net/index.html" target="_blank">Trellis</a></td></tr>
</tbody></table>
<em>Note: The Heathman Hotel, including Trellis restaurant has been closed for the past few months due to damage to the property. This blog entry is based on several dining experiences prior to their closure. Their anticipated opening is Friday, August 3, 2012.</em><br />
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I'm not a fan of restaurants in hotels. Low quality and cheap come to mind. However, at <a href="http://www.trellisrestaurant.net/index.html" target="_blank">Trellis Restaurant</a> in the Heathman Hotel, it is neither.<br />
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Although I've dined breakfast, lunch and dinner at Trellis I like to go there for lunch. I've been to Trellis on many occasions and I've always received consistent food quality and presentation. My preference is to sit outside in their covered patio area - which is awesome any time of the year. However they have a nice dining area that is well lit and a cozy bar area for the casual sip and snack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT0DfuXEKG5dYr4aQx0HzNHEXb1U3_zHh3jgVDWK0zCjrABoT79lL996mwI1ALyapXLTJjKNUXKXHsfXhoiTmKo2D-omonJHhRm7Xz6UrCgn0U5dhEVM7SapZT88D_bnZVrf7Lj9I0qBtu/s1600/WP_000272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT0DfuXEKG5dYr4aQx0HzNHEXb1U3_zHh3jgVDWK0zCjrABoT79lL996mwI1ALyapXLTJjKNUXKXHsfXhoiTmKo2D-omonJHhRm7Xz6UrCgn0U5dhEVM7SapZT88D_bnZVrf7Lj9I0qBtu/s200/WP_000272.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMz2VejhGXxfz9NN2ENLkBr16i6iMRNeKDPt2_I4cS6bWfRU76XV8ivNXiKkoRtyuYjISic4b-j0QBHRQysFZU5hKH3U84kzArgksTX2HQw01wATkhfihMztZ1p3y8yzqbZ5WvdQA8cro/s1600/WP_000395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMz2VejhGXxfz9NN2ENLkBr16i6iMRNeKDPt2_I4cS6bWfRU76XV8ivNXiKkoRtyuYjISic4b-j0QBHRQysFZU5hKH3U84kzArgksTX2HQw01wATkhfihMztZ1p3y8yzqbZ5WvdQA8cro/s200/WP_000395.jpg" width="200" /></a></div>
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Parking is free with validation, but you almost feel obligated to tip the nice person that retrieves your car. There is street parking in Kirkland, and it's free!<br />
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If I were to describe their food in one word, it would be "fresh". Probably due to the farm to table dining philosophy, locally sourced ingredients and offerings from Chef Brian Scheehser's personal farm in Woodinville.<br />
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What's good:<br />
Corned Beef Hash - This is my husband's go to dish when we're there for brunch. With its big pieces of potatoes and fresh corned beef, it's fantastic.<br />
Housemade Granola - This is delicious if you're looking for something light to eat.<br />
Salmon Nicoise - My favorite lunch dish - and favorite Nicoise salad in the area. I love the presentation.<br />
Grilled Cheese Sandwich - Oh, so buttery and very rich and delicious. The nice crust makes this sandwich your perfect comfort food.<br />
Grilled Tomato Soup - Ok this may sound weird, but I like this soup paired with the grilled cheese sandwich and not on it's own. I found it a little under-seasoned for my taste, and on it's own wasn't a delicious as with the salty, cheesy sandwich.<br />
Field Green Salad - A delicious, fresh salad with nothing but field greens. Simplicity at it's best.<br />
Trip Tip Sirloin - My husband thoroughly enjoyed this dish. Meet cooked perfectly and well seasoned.<br />
Ice Cream Sandwich - Currently not on the menu. I had this house made dessert last summer and it was over the top good. It's a substantial dessert, perfect for sharing. Don't be intimated by the steak knife that accompanies this fabulous dessert.<br />
Ice Cream Puffs - Probably their signature dessert and well done. A nice twist turning the ordinary into something delicious.<br />
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<a href="http://www.urbanspoon.com/r/1/334164/restaurant/Seattle/Trellis-Kirkland"><img alt="Trellis on Urbanspoon" src="http://www.urbanspoon.com/b/link/334164/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-9310362061421368772012-07-30T12:50:00.000-07:002012-08-30T12:34:48.286-07:00Dining Out: ABC Kitchen, New York NY<span style="font-family: Times, "Times New Roman", serif; font-size: large;"></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><br /></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Times, "Times New Roman", serif;">I’ve had a Jean-Georges cookbook for years – and I never knew
who this man was until fellow foodies Manh and Naomi invited Miranda and I to
ABC Kitchen in New York.</span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Times, "Times New Roman", serif;">The location is hidden behind some tired and distressed
white doors.<span style="mso-spacerun: yes;"> </span>I think that is on purpose
because everything about ABC Kitchen is all about organic, locally sourced,
reclaimed materials and everything else “Portlandia” when possible.</span></div>
<span style="font-family: Times, "Times New Roman", serif;">The bar is long and hip, loaded with many who couldn’t get a
table or waiting for their table.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3QP6m1prVmH3YeJQ93_9J4NscvI_8Xuiu4pc1cgLDA4IsBPg2bqYsHU9AJI8MM61579Y-dZOC7Y4x5Gk4dVQtCHRJIDQq4DrEDqUrG8E-yIsa5pl3nvUIyBB4__oAdwCxU-Wp9SClHAw/s1600/WP_000654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3QP6m1prVmH3YeJQ93_9J4NscvI_8Xuiu4pc1cgLDA4IsBPg2bqYsHU9AJI8MM61579Y-dZOC7Y4x5Gk4dVQtCHRJIDQq4DrEDqUrG8E-yIsa5pl3nvUIyBB4__oAdwCxU-Wp9SClHAw/s200/WP_000654.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQJu3pdrwiphKWaP-S3FI_ZbosT-Ma1WcelVnllyTJOENYRwci_idWUcwbmrKsUlG7LPdE9aKNccNeNyDHbAfKKpQC7FXi-tDQfEiDSKGw8fgcRexrM_0G3kmWYZSAiNca2jFaXM5XIaI/s1600/WP_000655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQJu3pdrwiphKWaP-S3FI_ZbosT-Ma1WcelVnllyTJOENYRwci_idWUcwbmrKsUlG7LPdE9aKNccNeNyDHbAfKKpQC7FXi-tDQfEiDSKGw8fgcRexrM_0G3kmWYZSAiNca2jFaXM5XIaI/s200/WP_000655.jpg" width="200" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;">The dining area reminds me of a clear summer night and
looking up into the stars as strands of lights illuminated above.<span style="mso-spacerun: yes;"> </span>The exposed
ceiling doesn’t hide the rustic wooden beams and partially rusted piping.<span style="mso-spacerun: yes;"> </span>Tastefully dotted with spot
lights one can’t help but think of starlight.<span style="mso-spacerun: yes;">
</span>It’s pretty romantic, but it is cut short by the hustle of the wait
staff and the noise of other diners.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6Iz757HynUZdR8rl3i4kKrJ5Hlug0o0kFNTKIZdBI5oohq_UnNVpZJsb1dnPUKgXB6CRAVt3ghQ0JJgL-kucbyYnzRqlv9pMpjiHAlTOW_OU5yxtI38wRwF2he8kMGKYSEX9zXRpHH7H/s1600/WP_000656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6Iz757HynUZdR8rl3i4kKrJ5Hlug0o0kFNTKIZdBI5oohq_UnNVpZJsb1dnPUKgXB6CRAVt3ghQ0JJgL-kucbyYnzRqlv9pMpjiHAlTOW_OU5yxtI38wRwF2he8kMGKYSEX9zXRpHH7H/s200/WP_000656.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkudWm9QxrK0__vrORsUiKondQXzPnD7xyNV6ydjeIDPc1WakGuV8lnr07mlp-XjCAze7qdDN_vfuL9fmrncETG5vmMkvB_pZjC1nlVgc0lCYHiFja-0IDm01_NhrNQfBkNMSZKDTCVu0/s1600/WP_000657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMkudWm9QxrK0__vrORsUiKondQXzPnD7xyNV6ydjeIDPc1WakGuV8lnr07mlp-XjCAze7qdDN_vfuL9fmrncETG5vmMkvB_pZjC1nlVgc0lCYHiFja-0IDm01_NhrNQfBkNMSZKDTCVu0/s200/WP_000657.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlTA7AXK60kwD0eGn0263ylHECMpNIzY3IJurDajOM5Q5_8XgbjKfzdwVMO1rVA2iGGtuzDt9cttK-OQJ8dDT8fRRDvkJsRjD-pX4ikFp94mNPEyFaW4usnRQF7Xchze3nURFVCotTI2C/s1600/WP_000658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjlTA7AXK60kwD0eGn0263ylHECMpNIzY3IJurDajOM5Q5_8XgbjKfzdwVMO1rVA2iGGtuzDt9cttK-OQJ8dDT8fRRDvkJsRjD-pX4ikFp94mNPEyFaW4usnRQF7Xchze3nURFVCotTI2C/s200/WP_000658.jpg" width="150" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;">I’ve had items on the lunch and dinner menu and each time
did not disappoint.<span style="mso-spacerun: yes;"> </span>Whatever you order,
know that everything is fresh. I'm mean really fresh. My ginger ale was made with fresh ginger. Juices are fresh squeezed and change depending on availability. New York
City’s interpretation of the farm-to-table dining concept, in my opinion, is
defined by ABC Kitchen.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIhnH34QtRHbl9Fc0i1rEzy4zixBZQfZQroEwApX1m1qqblUQkwApro3Pitj2vD3Zs9qMVWsojczb7DveN_L2FPsvBgV3Y9whotcVryGZz3GFvcCpFWUJvAAUZC6Bfz-0yRWBakZbsLhc/s1600/WP_000659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIhnH34QtRHbl9Fc0i1rEzy4zixBZQfZQroEwApX1m1qqblUQkwApro3Pitj2vD3Zs9qMVWsojczb7DveN_L2FPsvBgV3Y9whotcVryGZz3GFvcCpFWUJvAAUZC6Bfz-0yRWBakZbsLhc/s200/WP_000659.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsnRLBws_64tU87-w8vfRdrX7YhtN2A8zNfo5xlbbofCAVdj32Wt8w9hTISNHIT282P8uVoytme-1HbxpFA9syO9VopuGLd5ciKAOfkRpdGTSvnA_-gN4iizS-cqThtnMY0LgNJithF1E/s1600/WP_000660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsnRLBws_64tU87-w8vfRdrX7YhtN2A8zNfo5xlbbofCAVdj32Wt8w9hTISNHIT282P8uVoytme-1HbxpFA9syO9VopuGLd5ciKAOfkRpdGTSvnA_-gN4iizS-cqThtnMY0LgNJithF1E/s200/WP_000660.jpg" width="200" /></a></div>
</div>
<span style="font-family: Times, "Times New Roman", serif;">Service was acceptable, but I’ve experienced better.<span style="mso-spacerun: yes;"> </span>Forgetting my drink order, a little delay
with side dishes and a long wait for the check leaves service to be desired,
however easily made up in the quality of food.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75o4X_obG2UGa-YB_U9z7LG-rLp4Dc1tkkcOBtDPxs2o1JazUFUeq6j4YZEsR9BH3qZKD39JVwT6fS008fKpkiXcz5SDNzItHLd05po7VNNiw13Zkr4C2bDZJd2w8_TnxkTCmx8HR4nSU/s1600/WP_000661.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75o4X_obG2UGa-YB_U9z7LG-rLp4Dc1tkkcOBtDPxs2o1JazUFUeq6j4YZEsR9BH3qZKD39JVwT6fS008fKpkiXcz5SDNzItHLd05po7VNNiw13Zkr4C2bDZJd2w8_TnxkTCmx8HR4nSU/s320/WP_000661.jpg" width="240" /></a></div>
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<br />
<a href="http://www.urbanspoon.com/r/3/1517308/restaurant/Gramercy-Flatiron/ABC-Kitchen-New-York"><img alt="ABC Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1517308/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-66678623359847827092012-07-23T05:04:00.001-07:002012-08-30T12:24:27.941-07:00Dining Out: CHA:N, Seattle WA (PIKE MARKET)<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;"></span> </div>
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<span style="font-family: Times;"><em>Note: Their website has an incredible photo </em></span><a href="http://www.chanseattle.com/#!gallery/cff9" target="_blank"><span style="font-family: Times;"><em>gallery</em></span></a><span style="font-family: Times;"><em>. I would encourage you to look, the food styling and photography is phenomenal.</em></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
<o:p> </o:p></span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Tucked away off Pike Street in a small area known as Inn and the Market lies Cha:n.</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><a href="http://www.chanseattle.com/#!home/mainPage" target="_blank">Cha:n</a> is a Korean fusion restaurant that is small and
intimate.</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Being near the market, parking is challenging.<span style="mso-spacerun: yes;"> </span>We ended up valet parking, which Cha:n
doesn’t validate (note that other restaurants validate parking).<span style="mso-spacerun: yes;"> </span>There is obviously street parking and lot
parking in the area, but be prepared to search out for it.</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">As I entered the restaurant, I noticed the small space and
low ceilings.<span style="mso-spacerun: yes;"> </span>Being it was somewhat in a
basement of a building natural light was limited.</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">We sat in a table set for two, where on one side was a chair
and the other was a long stretch of a booth that accommodated other tables.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11zm1DNMVXG1dI-GgideTslALYGr2wsCYD9IZfEKpEaetrCGa2o2GZgmMX7L8CE6-RQK0Q4Ow1fEkBjqC2jQHcjci2fO-dQe-dzeTLyL9DRflQlrBzsl35GMq8gAYbNX-OdRXw49B9sNr/s1600/WP_000808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11zm1DNMVXG1dI-GgideTslALYGr2wsCYD9IZfEKpEaetrCGa2o2GZgmMX7L8CE6-RQK0Q4Ow1fEkBjqC2jQHcjci2fO-dQe-dzeTLyL9DRflQlrBzsl35GMq8gAYbNX-OdRXw49B9sNr/s200/WP_000808.jpg" width="150" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;">We picked up the menu and noticed the humble offerings.<span style="mso-spacerun: yes;"> </span>On one side of the menu was traditional
Korean dishes and on the other were selections a bit more creative – Korean
inspired dishes.</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Our server was prompt and attentive.<span style="mso-spacerun: yes;"> </span>Our small table didn’t offer much room for
the dishes we ordered, so our server was constantly at our table clearing and
replenishing.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13gXEurRbYOPPrLJGEWl5_L3cCXFo3JjXucs8M_4IMy8M4fTD1epKJuZVsip2aDO88874Mo-MPMTgVsrpxUscf9y9kTNMQPxDpLvwYsOc4gk-zzaSiP7S1bcoItQjuCq8c7cgXvtTYzV_/s1600/WP_000805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13gXEurRbYOPPrLJGEWl5_L3cCXFo3JjXucs8M_4IMy8M4fTD1epKJuZVsip2aDO88874Mo-MPMTgVsrpxUscf9y9kTNMQPxDpLvwYsOc4gk-zzaSiP7S1bcoItQjuCq8c7cgXvtTYzV_/s200/WP_000805.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH98-CYH7wTZ_mSxQ27IgL-6putgp3uMknppr3zk_8q-urAunX9nWdE45CZ_gDZBbSkmZPeSPD7Je38OGu6rjM2gcEoKHYnBalxa7EA4KHg7WtpZLZfb8PCKXoy_Z4BcpRTfXiVYln1eOv/s1600/WP_000806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH98-CYH7wTZ_mSxQ27IgL-6putgp3uMknppr3zk_8q-urAunX9nWdE45CZ_gDZBbSkmZPeSPD7Je38OGu6rjM2gcEoKHYnBalxa7EA4KHg7WtpZLZfb8PCKXoy_Z4BcpRTfXiVYln1eOv/s200/WP_000806.jpg" width="200" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;">One thing that stood out – banchan and kimchee came at a
modest price.<span style="mso-spacerun: yes;"> </span>I’ve been to several
Korean restaurants around the country and for the most part, these items are
free.<span style="mso-spacerun: yes;"> </span>They are small dishes that offer
diners a little nibble and accompaniment to their meal.<span style="mso-spacerun: yes;"> </span>Similar to an amuse-bouche, they are usually
a gift from the chef.<span style="mso-spacerun: yes;"> </span>Just note that at
this restaurant, you’ll have to pay additional for these items.</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Definitely this restaurant offers innovative Korean dishes
that pushes the envelope when it comes to traditional Korean cuisine.<span style="mso-spacerun: yes;"> </span>It’s not at all a bad thing, it is just
different.<span style="mso-spacerun: yes;"> </span>I appreciate the step that
Chef Heong Soon Park to take Korean dining to another level.</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">I would recommend dining here – but if you have any preconceived
notions of Korean dining, leave them at the door and enjoy what Cha:n has to
offer.</span></div>
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<a href="http://www.urbanspoon.com/r/1/1675433/restaurant/Downtown/Chan-Seattle-Seattle"><img alt="Chan Seattle on Urbanspoon" src="http://www.urbanspoon.com/b/link/1675433/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>
</div>
Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-1486587212872524182012-07-18T05:33:00.001-07:002012-08-30T12:24:07.757-07:00Dining Out: Lot No.3, Bellevue WA<span style="font-size: large;"></span><br />
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<br />
I'm not much of a drinker, but I make up for that in food. If any restaurant can convert me into a consumer of the spirits, it's <a href="http://www.lotno3.com/index.html" target="_blank">Lot No. 3</a> located in the Bellevue Towers. There is free validated parking - so make sure to bring your ticket when you dine.<br />
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When you open the big, substantial doors you enter a space with high ceilings, bad aucustics and a dark loft area with ample seating. There are tables and chairs, sofas, cozy chairs, coffee tables - just about every seating arrangement to suit your dining mood.<br />
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The menu is ample, offering lots of pub food and drink but with a classy and upscale twist. Beverage choices are overwhelming and for this non-drinking foodie I can't begin to do their drink menu justice. I do know that they offer house infused spirits, beer, cocktails and anything that will quench your thrist. If they don't have it, they can run next door to their sister restaurant, Purple Cafe and get it.<br />
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<a href="http://www.lotno3.com/menus.html" target="_blank">Food selections</a> are upscale and delicious. I'm impressed that they have taken the ordinary and made it their own. I've been to Lot No. 3 many many times and each visit has been consistently good. My son loves this place too.<br />
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What I recommend:<br />
<em>Pretzel</em> - This is my absolute favorite. It's served on a cutting board with a side of housemade beer based mustard. It has a thin, buttery crust and an inside so soft it almost melts in your mouth but has just enough texture to still be considered a pretzel. It's fantastic.<br />
<em>Creamy Tomato Soup</em> - I usually get this and a pretzel and I'm all set. The soup has a delicious tomato flavor and just enough cream to give it some substance.<br />
<em>Grilled Cheese Sandwich</em> - My son's favorite. It's made with gruyere cheese and caramelized onions. It's quite the combination.<br />
<em>Veggie Sandwich</em> - I try to eat vegetarian throughout the week, and this sandwich makes it easy to do so. Their vegetables are well seasoned and makes eating your veggies a pleasurable experience.<br />
<em>Lot No. 3 Punch</em> - Think of kool-aid, but even better because it's housemade. The flavor changes often, so ask your server what's currently "on tap" so to speak.<br />
<em>Big Piece of Chocolate Cake</em> - Ok, if you're a chocoholic, this will put your claim to the test. This is an intense piece of cake that is sure to satisfy a sweet tooth and your chocolate cravings in one dessert. I was pleasantly surprised!<br />
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<a href="http://www.urbanspoon.com/r/1/1526745/restaurant/Seattle/Lot-No-3-Bellevue"><img alt="Lot No. 3 on Urbanspoon" src="http://www.urbanspoon.com/b/link/1526745/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-62260977714932447602012-07-16T06:22:00.000-07:002012-08-30T12:23:45.705-07:00Read My Mind: Chef Marcus Samuelsson<span style="font-size: large;"></span><br />
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I know of <a href="http://www.marcussamuelsson.com/" target="_blank">Marcus Samuelsson</a> from the Food Network show <em>Chopped</em>. Of course Mr. Samuelsson is an accomplished chef and restaurateur. Until recently, I didn't know that he was the recipient of several James Beard awards and a philanthropist supporting many great causes including <a href="http://www.ccapinc.org/" target="_blank">C-CAP</a> and <a href="http://www.unicef.org/" target="_blank">UNICEF</a>.<br />
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Mr. Samuelsson recently came to Seattle and hosted a book signing of his new book, <em>Yes, Chef</em> as well as a cooking demonstration and four course dinner at Palace Ballroom in Seattle. My husband and I were two of about 175 guests that enjoyed an evening of fun and good food.<br />
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After cocktails, appetizers, signing of books and food chatter among guests we were seated and entertained by Mr. Samuelsson as he talked about growing up in Sweden, life as a chef and his several restaurants around the world.<br />
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Mr. Samuelsson gave a cooking demonstration of the meal we ate and showed how easy it was to take ramen from the ordinary to the extraordinary and how to smoke fish on the stovetop. In between, he entertained us with stories of growing up, how he eventually ended up in the United States and cooking for the Obama's at a White House state dinner.<br />
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The highlight of my evening was meeting Mr. Samuelsson's content director. Talking with her gave me more insight of this celebrity chef where Mr. Samuelsson's passion for food extends far beyond a successful restaurateur. His philanthropy, his connection with his community, his involvement with the impact of food on our lives made me realize this man's focus on the culinary industry is so much more than owning successful restaurants. I believe Mr. Samuelsson to be a food steward of the world.<br />
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What we ate:<br />
Tray passed appetizers: <br />
..Gravlax, Purple Mustard over Pumpernickel<br />
..Fried Chicken with Broth Shooters<br />
..Warm Beef Tartare with Ayib (Ethiopian cottage cheese) over Toast<br />
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..Dashi Ramen with Poached Egg & Slow-Cooked Pork Belly<br />
paired with Kan Nihon Kai Sake<br />
..Hot Smoked Arctic Char with Apple Broth & Celery-Asian Pear Puree<br />
paired with 2009 Domaine Bourillon Dorleans Vouvray Sec<br />
..Chocolate Cake with Roasted Cherries<br />
paired with Niepoort 10 Year Tawny PortMyrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com1tag:blogger.com,1999:blog-3511056712494292830.post-36146251284208643562012-07-13T07:32:00.000-07:002012-08-30T12:20:00.079-07:00Dining Out: Scarpetta, New York NY (Meatpacking)<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;"><span style="font-size: large;"></span></span></b><br />
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<span style="font-family: Calibri;">Like children who are impressed upon when viewing a TV
commercial, I feel that same way when I listen to any food authority sign praises of
their love of a restaurant.<span style="mso-spacerun: yes;"> It's almost gospel! </span>The Best
Thing I’ve Ate features Food Network celebrities sharing their favorite go-to
places to eat.<span style="mso-spacerun: yes;"> </span>Ted Allen, host of
Chopped! talked about his love of Spaghetti at <a href="http://www.scottconant.com/restaurants/scarpetta/new-york" target="_blank">Scarpetta Restaurant</a> in New York
City.</span></div>
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<span style="font-family: Calibri;">I’ve already been to Scarpetta and just recently enjoyed
another plate of Chef Scott Conant’s spaghetti.</span></div>
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<span style="font-family: Calibri;">As I entered the restaurant, I pass the bar which is full of
foodies (and possibly drunks) eager to savor the food and drink of this fine
dining establishment. <span style="mso-spacerun: yes;"> </span>The main dining
area is large, offering tables in the center and half booths (when a table
offers chairs on one side and booth seating opposite) along the walls.<span style="mso-spacerun: yes;"> </span>In the rear houses an impressive wine
collection, beautifully displayed through a glass wall and window.</span></div>
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<span style="font-family: Calibri;">The menu offers an array of Italian dishes, all executed
with such style and taste.<span style="mso-spacerun: yes;"> </span>While
perusing the menu, we are offered an out of this world bread basket.<span style="mso-spacerun: yes;"> </span>Ok, I don’t normally go crazy for a bread
basket, but the offering is so substantial one can’t help but be delighted by
the offering.<span style="mso-spacerun: yes;"> </span>Within the crisp white
napkin lies freshly sliced Italian boule of sorts, thick cut slices of
Stromboli (bread layered with cheese, tomato and cheese), focaccia with
pronounced specks of sea salt and small crusty Italian bread rolls.<span style="mso-spacerun: yes;"> </span>It is accompanied with freshly churned butter
(or so it seems), an eggplant/tomato spread and delicious extra virgin olive
oil. <span style="mso-spacerun: yes;"> </span></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Service on both visits was excellent.<span style="mso-spacerun: yes;"> </span>In fact, on my most recent visit, Ricky our
waiter recognized us from the dinner the night before at <a href="http://almostfittoeat.blogspot.com/2012/06/read-my-mind-scott-conant-management.html" target="_blank">Scott ConantManagement</a>.<span style="mso-spacerun: yes;"> </span>Needless to say, Ricky took
very good care of us.</span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Scarpetta restaurants can also be found in Las Vegas NV,
Miami FL, Toronto Canada, Beverly Hills CA in addition to the meat packing district
location in New York City.</span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I highly recommend Scarpetta, which means the little shoe like
shape taken by bread that is about to grace your plate (to take in the sauce at the bottom of your plate
that you so want to finish because it’s oh so good).</span></div>
<br />
<a href="http://www.urbanspoon.com/r/3/394098/restaurant/Chelsea/Scarpetta-New-York"><img alt="Scarpetta on Urbanspoon" src="http://www.urbanspoon.com/b/link/394098/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-75315681517699742512012-07-11T11:09:00.000-07:002012-08-30T12:19:18.169-07:00In The Kitchen: Stromboli<span style="font-family: inherit; font-size: large;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4dIjy_N5dVUahW0EE8DyEz04WlTC6QQFwT_P7fpmemcdKiFS2ULbIxPYCEmpQ13ASC0bdR6asUItolnPSHRy59xRDjbangiS1g1YX0doa_INM8p9AKl2ih5Ski4M4QoXXyramTKPf4Ew/s1600/WP_000669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4dIjy_N5dVUahW0EE8DyEz04WlTC6QQFwT_P7fpmemcdKiFS2ULbIxPYCEmpQ13ASC0bdR6asUItolnPSHRy59xRDjbangiS1g1YX0doa_INM8p9AKl2ih5Ski4M4QoXXyramTKPf4Ew/s320/WP_000669.jpg" width="240" /></span></a></div>
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<span style="font-family: inherit;">Stromobli is a type of stuffed bread, usually stuffed with cheese and Italian cold cuts. I'm sure there are many variations as to how these are made.</span><br />
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<span style="font-family: inherit;">If you've ever dined at </span><a href="http://www.scottconant.com/restaurants/scarpetta/new-york" target="_blank"><span style="font-family: inherit;">Scarpetta</span></a><span style="font-family: inherit;"> restaurant, you've experience Stromboli (Chef Scott Conant style). Their bread program includes stromboli, delicious Italian bread stuffed with smoked mozerrala, genoa salami, garlic, basil and topped with cherry tomatoes. The nice thing is that it's FREE. Between you, me and the fence post, Scarpett's bread basket with a glass of wine is a meal in itself.</span><br />
<br />
<span style="font-family: inherit;">On the Food Network's The Best Thing I've Ever Made, Cheff Scott shared his recipe for </span><a href="http://www.foodnetwork.com/recipes/scott-conant/scarpetta-stromboli-recipe/index.html" target="_blank"><span style="font-family: inherit;">Stromboli</span></a><span style="font-family: inherit;">. It looked easy to make, so I made it in my kitchen.</span><br />
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<span style="font-family: inherit;">Ok, like any bread product you'll want to allow time. This took all afternoon (from shopping to eating) to make. Confession: I now have a deep appreciation for the bread basket at Scarpetta. Hats off to Chef Scott.</span>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-201961455597918082012-07-09T05:51:00.001-07:002012-08-30T12:18:43.727-07:00Dining Out: Monsoon (East), Bellevue WA<span style="font-size: large;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZy0QzNnDzZutjl6czNGW5xBsVHDM6-uvrzwynppjw2zm8AjqqTQx7OEda19_AmBHQZ7OaD4j8gAOcNS-Zxu190Az4g6DlrIJXDTZuG7J7m5kqPjLdKzVoHpJvODJIxmeVW__QoPdbAKBq/s1600/WP_000453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZy0QzNnDzZutjl6czNGW5xBsVHDM6-uvrzwynppjw2zm8AjqqTQx7OEda19_AmBHQZ7OaD4j8gAOcNS-Zxu190Az4g6DlrIJXDTZuG7J7m5kqPjLdKzVoHpJvODJIxmeVW__QoPdbAKBq/s200/WP_000453.jpg" width="150" /></a></div>
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It seems that Vietnamese cuisine brings thoughts of "strip mall", "noodle soup" and "inexpensive" . Well, some of that may be true. But at Monsoon, none really apply.<br />
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<a href="http://monsoonrestaurants.com/" target="_blank">Monsoon East</a> is a great upscale Vietnamese restaurant in old downtown Bellevue. It is part of the Monsoon family of restaurants that includes a location in Seattle, <a href="http://babarseattle.com/" target="_blank">Ba Bar</a> and <a href="http://www.baguettebox.com/" target="_blank">Baguette Box</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkZBKsJlXYhJbu2HWhglb-3r-AiUwYbcB1tZ2z6QHcJNh7Nd6wdR9aUU6x72FAv25OBn_WbYwPJ7UCSLk6bt0jL5exycaZFz4NVx0lLMX7PyMvHNY1NIwY_onaqXrzJDqdQWHpMtZNcj4/s1600/WP_000447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkZBKsJlXYhJbu2HWhglb-3r-AiUwYbcB1tZ2z6QHcJNh7Nd6wdR9aUU6x72FAv25OBn_WbYwPJ7UCSLk6bt0jL5exycaZFz4NVx0lLMX7PyMvHNY1NIwY_onaqXrzJDqdQWHpMtZNcj4/s200/WP_000447.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrYlFibPhWwSibbUHwXYXz5-b0Z_nTzqKY1KVYOTF-vUhhqjTJ7QsfHc_V3m6HloNJJITs0wo72HRnohNDtR0btyy9vJCzb6PKZKZy0hv14k-clSzrPppYIw-wDKFHAvfbfJUKvOzJh3N/s1600/WP_000451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrYlFibPhWwSibbUHwXYXz5-b0Z_nTzqKY1KVYOTF-vUhhqjTJ7QsfHc_V3m6HloNJJITs0wo72HRnohNDtR0btyy9vJCzb6PKZKZy0hv14k-clSzrPppYIw-wDKFHAvfbfJUKvOzJh3N/s200/WP_000451.jpg" width="150" /></a></div>
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Ok, back to their East location. Located on Main Street in old downtown Bellevue they offer street parking and lot parking which I have yet to find. Open their big, heavy door and you'll find yourself in a restaurant very fitting for the Bellevue scene.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzMB4fkF38G9Ik39hGlAspgOORFXWO3jMqAiguAZQACAuEJlpwt1X5sXoM1HVKaC47GXQ-0be9fxB2FxehU1D8cvFlAxDNUGq9-cGSgwwcYTxH7CloLxDoMxYwLlPR4jmZcK0gx8Z8lxp/s1600/WP_000737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguzMB4fkF38G9Ik39hGlAspgOORFXWO3jMqAiguAZQACAuEJlpwt1X5sXoM1HVKaC47GXQ-0be9fxB2FxehU1D8cvFlAxDNUGq9-cGSgwwcYTxH7CloLxDoMxYwLlPR4jmZcK0gx8Z8lxp/s200/WP_000737.jpg" width="200" /></a></div>
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I've been many times for happy hour, brunch, lunch and dinner. I find their menu able to please anyone, especially my picky vegetarian friends. Ingredients are always fresh and flavors of herbs and spices blend very nicely with their menu items.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrDqE5OBPihuRx92uLudVGQ779X-tWH417TE1ZUOi10efKyWgjo6RD0cEXx0O4hkCB0kim7BHcOV3h0Wimi_hOb9G-oogLgw5zPm4YasoHBjju68USdvwfdHuVF1bXKhSzxM3n6COXJiv/s1600/WP_000448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrDqE5OBPihuRx92uLudVGQ779X-tWH417TE1ZUOi10efKyWgjo6RD0cEXx0O4hkCB0kim7BHcOV3h0Wimi_hOb9G-oogLgw5zPm4YasoHBjju68USdvwfdHuVF1bXKhSzxM3n6COXJiv/s200/WP_000448.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbpo9Uz7b-YQFJXedRCwbqRRH8fWnNzPrsRWmVFNTYhaAUG2QXykNPTlnCVGa4yel_jtdAMQzvWCUJDxBOvww3tt4DwCzDpI3w4c0lgUlkZK5I5l5kOjpI1pUC58SU7_0BaIosBJbU3Rz/s1600/WP_000736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisbpo9Uz7b-YQFJXedRCwbqRRH8fWnNzPrsRWmVFNTYhaAUG2QXykNPTlnCVGa4yel_jtdAMQzvWCUJDxBOvww3tt4DwCzDpI3w4c0lgUlkZK5I5l5kOjpI1pUC58SU7_0BaIosBJbU3Rz/s200/WP_000736.jpg" width="200" /></a></div>
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Most Vietnamese restaurants don't compare to the quality and attention that good food deserves. You'll find yourself plesantly surprised at how Monsoon has elevated this wonderful cuisine as well as the dining experience.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaLBxHyDArk7azFRc9HY8rhapmtOcuVBy8Cx4bfhlbUIJmbHeyK4R7JdYHXBCHn2UkYIqKv8VyJES6okn1r5jVEomTSZcxv9uKGn-qB8ufqi1KuDqY7RgROo4qHZOfTBxEXxYRBCuRVij/s1600/WP_000738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaLBxHyDArk7azFRc9HY8rhapmtOcuVBy8Cx4bfhlbUIJmbHeyK4R7JdYHXBCHn2UkYIqKv8VyJES6okn1r5jVEomTSZcxv9uKGn-qB8ufqi1KuDqY7RgROo4qHZOfTBxEXxYRBCuRVij/s200/WP_000738.jpg" width="200" /></a></div>
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My go to menu items include the following. Note that items may not be served throughout the day:<br />
Grilled Lo la lot<br />
Arugula, avocado salad (this is fantastic, the flavors are so fresh and delicious)<br />
Vegetable fresh rolls<br />
Crispy Washington druken chicken<br />
Oxtail broth pho (note, this pho is much more flavorful)<br />
Any of the Vermicelli bowls (a hearty salad(ish) dish)<br />
Any Banhi mi (in case you're looking for a soup and sandwich combo)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEyg5NoRyYT87DmmXADr7bKOuB06aYKCaHtNzTucpWLMfvycaqbIGAykngAjEibMfZWsI_ExvFRT3fmzvwYvGknf1P-x1dd6cJSf5MpjWF6zvE3FKuw-4a4_frxEScR0jJbKt3ih2i6Hq/s1600/WP_000454.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfEyg5NoRyYT87DmmXADr7bKOuB06aYKCaHtNzTucpWLMfvycaqbIGAykngAjEibMfZWsI_ExvFRT3fmzvwYvGknf1P-x1dd6cJSf5MpjWF6zvE3FKuw-4a4_frxEScR0jJbKt3ih2i6Hq/s200/WP_000454.jpg" width="150" /></a></div>
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<a href="http://www.urbanspoon.com/r/1/1346097/restaurant/Seattle/Monsoon-East-Bellevue"><img alt="Monsoon East on Urbanspoon" src="http://www.urbanspoon.com/b/link/1346097/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-51913704413205670422012-07-06T05:18:00.002-07:002012-08-30T12:16:21.092-07:00Out and About: Fainting Goat, Wallingford<span style="font-size: large;"><strong></strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvqRa5g-_yVru0H_52-rCxR-8nhUS_9SAfkjxcQF6skww5kh8X0V9EgJqUr_9VULucofaSHwMrBjQq74G3cYRAvFTGPKBVTTB2n5tANeDgiY6o44Oalft4Crstx7u31dWPWKsEHiq9KX1/s1600/WP_000231.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvqRa5g-_yVru0H_52-rCxR-8nhUS_9SAfkjxcQF6skww5kh8X0V9EgJqUr_9VULucofaSHwMrBjQq74G3cYRAvFTGPKBVTTB2n5tANeDgiY6o44Oalft4Crstx7u31dWPWKsEHiq9KX1/s200/WP_000231.jpg" width="150" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VSWbl5yM4XZU_OB9sT1X4M1VGb794J4ks0v1tQGsXaSX0S1ZgwGkWBAWYvSgLaalxMR9RHPBRt95gizReWSnP9UjnIlRzWvQ7pNnCL-zo-WQEjZPpo4jHCuSXaEe1gFZGZtc9HygNM3t/s1600/WP_000233.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VSWbl5yM4XZU_OB9sT1X4M1VGb794J4ks0v1tQGsXaSX0S1ZgwGkWBAWYvSgLaalxMR9RHPBRt95gizReWSnP9UjnIlRzWvQ7pNnCL-zo-WQEjZPpo4jHCuSXaEe1gFZGZtc9HygNM3t/s200/WP_000233.jpg" width="150" /></a>I'm not big on frozen treats, so I can't tell you if this is the best gelato in the world - however, I can tell you that the gelato at <a href="http://faintinggoatseattle.blogspot.com/" target="_blank">Fainting Goat</a> is delicious.<br />
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Gelato in general has a lower butterfat content than traditional ice cream products. It's made in the same way as ice cream, but has a softer texture than it's American counterpart.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvTxG0KIkKRTni_Uc5CXd2f06HrJcRXMZH9y83GtJN1eebqMNfQu_i2zgnnvk6WWttyfjU9KUS0Z9QdzgmSk0Ugqa4IMoGfS-77wxhyphenhyphenVx_o607FuWVwucPndbkY6006fEu9C-UP0VyNnD/s1600/V__5489.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvTxG0KIkKRTni_Uc5CXd2f06HrJcRXMZH9y83GtJN1eebqMNfQu_i2zgnnvk6WWttyfjU9KUS0Z9QdzgmSk0Ugqa4IMoGfS-77wxhyphenhyphenVx_o607FuWVwucPndbkY6006fEu9C-UP0VyNnD/s200/V__5489.jpg" width="200" /></a>Fainting Goat is located in Wallingford right on the main strip. It's small with about 5 tables for sit down eating. Flavors are typical of a gelaterie (a place where gelato is made). There's the always present vanilla bean, chocoalte, but other options like mango, pistachio, coffee and banana. You'll also find cakes and espresso drinks at this small mom and pop establishment.<br />
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Behind the counter you'll find a husband and wife team happily scooping their frozen creations for you. They're open late - perfect for an evening treat. Samples are free for the asking.<br />
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Support local businesses. Visit Fainting Goat.<br />
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<a href="http://www.urbanspoon.com/r/1/1448402/restaurant/Wallingford/Fainting-Goat-Gelato-Seattle"><img alt="Fainting Goat Gelato on Urbanspoon" src="http://www.urbanspoon.com/b/link/1448402/minilink.gif" style="border: currentColor; height: 36px; padding: 0px; width: 130px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com1tag:blogger.com,1999:blog-3511056712494292830.post-30030557234776995102012-07-02T04:19:00.001-07:002012-08-30T12:15:39.098-07:00Dining Out: The Modern (Bar)<b style="mso-bidi-font-weight: normal;"><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;"><o:p></o:p></span></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkLAa9xqu3WGEZiQSEbnlKdgSTVLpxifuEx4m17DdDW4IFtWFjLEtQ_N790v5tAv-_MU_Fjll4YZdlWxNpAnV6ofryjVd58wvDWWeSkpbVNP-BKRw86PIqd1YUjALiS7KA23S69wCbiUv/s1600/WP_000588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkLAa9xqu3WGEZiQSEbnlKdgSTVLpxifuEx4m17DdDW4IFtWFjLEtQ_N790v5tAv-_MU_Fjll4YZdlWxNpAnV6ofryjVd58wvDWWeSkpbVNP-BKRw86PIqd1YUjALiS7KA23S69wCbiUv/s200/WP_000588.jpg" width="200" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">This place is not to be missed if you’re in New York
City.<span style="mso-spacerun: yes;"> </span>In fact, on my first visit to NYC
I dined there 3 times.<span style="mso-spacerun: yes;"> </span>It was that good.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KD3PDjKbxeoorOa2tYkNZbGgCeTvfXiX5jR_5hBxvXtEUY2H5qKkEj4X9sNIKrhWvz2ktr2CII4Y_-BkN-nMuQBKv_HBydN00NAoTq8SqMZKHBF7TaQxR4rZ9WmgNyRnqxZJLEawUnWO/s1600/WP_000592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KD3PDjKbxeoorOa2tYkNZbGgCeTvfXiX5jR_5hBxvXtEUY2H5qKkEj4X9sNIKrhWvz2ktr2CII4Y_-BkN-nMuQBKv_HBydN00NAoTq8SqMZKHBF7TaQxR4rZ9WmgNyRnqxZJLEawUnWO/s200/WP_000592.jpg" width="150" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVgwMUhxxqCe11FxV6pb2Y0yNP7fmbEeC46f0pPUBhvcYNsdmXmyANKoYprSDNY0XzMPnVbSnjhyphenhyphentd2VrKMl0L4zARHejeH_rrss9mx6L4tisYHNEaH3scJW4Dw9K0l3za9jH2XA9OHtj/s1600/WP_000596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyVgwMUhxxqCe11FxV6pb2Y0yNP7fmbEeC46f0pPUBhvcYNsdmXmyANKoYprSDNY0XzMPnVbSnjhyphenhyphentd2VrKMl0L4zARHejeH_rrss9mx6L4tisYHNEaH3scJW4Dw9K0l3za9jH2XA9OHtj/s200/WP_000596.jpg" width="150" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.themodernnyc.com/" target="_blank">The Modern</a> is a restaurant within the <a href="http://www.moma.org/" target="_blank">MOMA</a> (Museum of Modern
Art), and as you can imagine the art extends to the restaurant. I normally sit at the bar where it's more casual and easier to get a table.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><span style="font-family: "Trebuchet MS", sans-serif;">There is a single door and a long curvy hallway that leads
you into The Modern.<span style="mso-spacerun: yes;"> </span>The Bar is nice and
open an offers seating on lounge sofas, at the bar, and tables.<span style="mso-spacerun: yes;"> </span>Their restrooms are worth mentioning, because
I think it’s so cool.<span style="mso-spacerun: yes;"> </span>It is a long
hallway of uni-sex hand basins and individual toilet rooms marked for the
ladies or gents.<span style="mso-spacerun: yes;"> </span>It’s so cool - so <em>Modern</em>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CYhcWBZ202jQavl_JiyJ_PG-fTG_TFNHevnmbHMl8aD6IfMA-lo7H85jBN5esMqlSO8cc0b0BmX0IZCSHKB-cp7u2v_U14uLHaDt-luFxi9ezsloL0BtTvM79OSf17zbYn0O01zdhy1r/s1600/WP_000597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2CYhcWBZ202jQavl_JiyJ_PG-fTG_TFNHevnmbHMl8aD6IfMA-lo7H85jBN5esMqlSO8cc0b0BmX0IZCSHKB-cp7u2v_U14uLHaDt-luFxi9ezsloL0BtTvM79OSf17zbYn0O01zdhy1r/s200/WP_000597.jpg" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfF8SMN5IifgioQBRXF-bGlhtuFteoBjfNVmwbcagLe0gxltWWfL21UkHQO-7XQHLYRESFSONduI5qFlIjrkqeuSRbJz9ngzG7bZ4RzYQyQQP1UFix5HKdPy0WwWUI-cRTIpBnbsLYTYMy/s1600/WP_000598.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfF8SMN5IifgioQBRXF-bGlhtuFteoBjfNVmwbcagLe0gxltWWfL21UkHQO-7XQHLYRESFSONduI5qFlIjrkqeuSRbJz9ngzG7bZ4RzYQyQQP1UFix5HKdPy0WwWUI-cRTIpBnbsLYTYMy/s200/WP_000598.jpg" width="200" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Their menu is divided into three sections representing a
choice of first, second and third course selections.<span style="mso-spacerun: yes;"> </span>Of course you don’t need to order all three,
but beware that portions are relatively small.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xmz_lqWaVegJnR16WMfBWgfyHv_O2X8NPkI9yAa2wIPWGjfqNokT6QsLh2UjVhd4qzvfiFnFbRO7fWK_LApuCK2qk-Ij43PVGLUkeWLWrKVVipli4fgZeFW2uvwdWXBacCpRru54a6Q-/s1600/WP_000599.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1xmz_lqWaVegJnR16WMfBWgfyHv_O2X8NPkI9yAa2wIPWGjfqNokT6QsLh2UjVhd4qzvfiFnFbRO7fWK_LApuCK2qk-Ij43PVGLUkeWLWrKVVipli4fgZeFW2uvwdWXBacCpRru54a6Q-/s200/WP_000599.jpg" width="150" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqIoGt6a2MMe1uce_jgBoupG1buKsbEOVKQLkLC8UVwkQbUH-uY-6WD-2a405jRP7hL-9JypvYaDk2rpAQK182HbzjDO389w7na8Lr4wtpbfhOEaXahy8cDDfFgG4yWHcvxZ8wmvdqE_P/s1600/WP_000600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqIoGt6a2MMe1uce_jgBoupG1buKsbEOVKQLkLC8UVwkQbUH-uY-6WD-2a405jRP7hL-9JypvYaDk2rpAQK182HbzjDO389w7na8Lr4wtpbfhOEaXahy8cDDfFgG4yWHcvxZ8wmvdqE_P/s200/WP_000600.jpg" width="150" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Food is artfully displayed, pleasing the eye as well as the
palate.<span style="mso-spacerun: yes;"> </span>It’s such an experience to see
food presented in such an eye-candy type way.<span style="mso-spacerun: yes;">
</span>You’ll want to take a moment to savor the view.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Don’t skip dessert.<span style="mso-spacerun: yes;">
</span>Not only will it satisfy your sweet tooth, your eyes will be delighted
and you’ll smile happy as your meal ends (and you probably won’t care about the
bill when it comes).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbw8J_DMMls23TNpvv54eX__VGZkujG-QSiAx-YQRW3t3jyNGlB9lvY0D3uHYxToDBzVv5eI0Rx6N6cdwlN5RmiElF9-k0t2csex-CUALCUXnKdY7fKZYyYLv0zw3mEm9xtjEgfhDtvlM/s1600/WP_000602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbw8J_DMMls23TNpvv54eX__VGZkujG-QSiAx-YQRW3t3jyNGlB9lvY0D3uHYxToDBzVv5eI0Rx6N6cdwlN5RmiElF9-k0t2csex-CUALCUXnKdY7fKZYyYLv0zw3mEm9xtjEgfhDtvlM/s200/WP_000602.jpg" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIR321-VRcbx888vkv2N-gMY7F_wDxHs5sNWdTgUIr_9LtwuFvXw5mv9fAEChUDeXT10t-i3HI6510fmcQofrRmlDgewq0bTH7YK57sJFQeywHeGgTYBciVvgz37dVbiqPjwF_QeQJt9J/s1600/WP_000605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIR321-VRcbx888vkv2N-gMY7F_wDxHs5sNWdTgUIr_9LtwuFvXw5mv9fAEChUDeXT10t-i3HI6510fmcQofrRmlDgewq0bTH7YK57sJFQeywHeGgTYBciVvgz37dVbiqPjwF_QeQJt9J/s200/WP_000605.jpg" width="200" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">What I’ve Eaten from </span><a href="http://themodernnyc.com/_pdfs/_menus/bar_dessert.pdf" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">The Modern (Bar):</span></a></div>
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Modern Liverwurst</strong> | Fantastic.<span style="mso-spacerun: yes;">
</span>I get this dish every time I’m there.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Tarte Flambee | </strong>Great for sharing this flat bread starter.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Wild Mushroom Soup</strong> | If you like mushrooms, order this soup.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Arugula and Watercress Salad</strong> | A light, fantastic tasting salad. The dressing is unique and is a wonderful way to get your veggies.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Grilled Diver Scallops</strong> | My son discovered scallops here at The Modern. He enjoyed them.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Beer-braised Pork</strong> | Delicious, however I thought the texture
was not as soft as I would have liked.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Pan Roasted Grouper</strong> | Not my type of fish, but it was good.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Braised Tripe</strong> | Nice flavors and served really hot!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Beignets</strong> | I’ve had many and these are light and flavorfull
with delicious “dips” that accompany with.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Hot Chocolate</strong> | Artfully presented with a house made
marshmallow.<span style="mso-spacerun: yes;"> </span>This will bring back happy
childhood memories.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAVeK-Ask6fTiUXrPoeNxH_QrJS1Uv3oqTGRqPCgQkE5UhR1ZvzDfXO6GnlTv5TXZYyqPc90nQRude0RbN4yVaycYq6uVC1Fc-o1cUwCVXf_fsSTzEQW4zPkvXuBf23iHDryqRT89LGVW/s1600/WP_000606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAVeK-Ask6fTiUXrPoeNxH_QrJS1Uv3oqTGRqPCgQkE5UhR1ZvzDfXO6GnlTv5TXZYyqPc90nQRude0RbN4yVaycYq6uVC1Fc-o1cUwCVXf_fsSTzEQW4zPkvXuBf23iHDryqRT89LGVW/s200/WP_000606.jpg" width="150" /></span></a></div>
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<a href="http://www.urbanspoon.com/r/3/34657/restaurant/Midtown-West/The-Modern-New-York"><span style="font-family: "Trebuchet MS", sans-serif;"><img alt="The Modern on Urbanspoon" src="http://www.urbanspoon.com/b/link/34657/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></span></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-53744965160679240612012-06-28T05:19:00.002-07:002012-08-30T12:56:27.447-07:00Hot Cakes, Ballard WA<span style="font-size: large;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49ZsgCZr5DQ8MUM7fJqcxCH_7qIuEEbs5iQUhC8V6EluuLhTx1-DnSaicjFjVFqCZzUK94Sx15qfPbd1csW7A5bVcpWT06G6YZE64NKF68kUZTPP-Y5mgNIxtjbfbEDOBXslGnzHP0wvd/s1600/800_0648.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49ZsgCZr5DQ8MUM7fJqcxCH_7qIuEEbs5iQUhC8V6EluuLhTx1-DnSaicjFjVFqCZzUK94Sx15qfPbd1csW7A5bVcpWT06G6YZE64NKF68kUZTPP-Y5mgNIxtjbfbEDOBXslGnzHP0wvd/s200/800_0648.jpg" width="200" /></a></div>
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I stopped by opening week having a few hours to kill before dinner on Capitol Hill. I know that Hot Cakes has had a presence at a few markets in Seattle, but have never had the opportunity to sample their sweet offerings.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnm0xUUwpznAMUpOomXaUGUnvamerZurzXDPnY4aLLjUAPwvtBPK5IgYDO0h0LMLKT2ZwmmVv9l8a98WF5DlNkLYGgVp6Z_oK6cdDNL80Qb4ytC8aDOt38eg_EthbjDEq4o39gkO-v67h/s1600/800_0645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhnm0xUUwpznAMUpOomXaUGUnvamerZurzXDPnY4aLLjUAPwvtBPK5IgYDO0h0LMLKT2ZwmmVv9l8a98WF5DlNkLYGgVp6Z_oK6cdDNL80Qb4ytC8aDOt38eg_EthbjDEq4o39gkO-v67h/s200/800_0645.jpg" width="200" /></a></div>
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First off, I have to admit to being an ultimate consumer of purveyors of sweets. I love sweets and in my next lifetime I would like to be a pastry chef.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNmsFodiZv4TxSV6N0OmtUAR8UCrhJwAcBX3nUmrvdZXn4XBtoY9YM1Ay8me9wInzjaZBqt8D6HlFKw5rMOn5elp-FA6PVB9wR2mh304sNkcJQ0wIoiJL2t5T8oRy5796Ala2VE1NCbn1/s1600/800_0646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNmsFodiZv4TxSV6N0OmtUAR8UCrhJwAcBX3nUmrvdZXn4XBtoY9YM1Ay8me9wInzjaZBqt8D6HlFKw5rMOn5elp-FA6PVB9wR2mh304sNkcJQ0wIoiJL2t5T8oRy5796Ala2VE1NCbn1/s200/800_0646.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijH91z77pglBGcAb1H4Tl_sqw3JeDs-4ggWLelNdGkRBWRGG4a3y30VIZuqbBCNEm72Osh4lnSiwD6kxB2Y-wb7MT-Rw_xXc_c05Ejtix993nMuXlibnqial4i5kq0wc4G5P1upauGZ0Za/s1600/800_0651.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijH91z77pglBGcAb1H4Tl_sqw3JeDs-4ggWLelNdGkRBWRGG4a3y30VIZuqbBCNEm72Osh4lnSiwD6kxB2Y-wb7MT-Rw_xXc_c05Ejtix993nMuXlibnqial4i5kq0wc4G5P1upauGZ0Za/s200/800_0651.jpg" width="133" /></a></div>
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<a href="http://www.getyourhotcakes.com/" target="_blank">Hot Cakes</a> in Ballard is a gem. My family and I enjoyed a few minutes sitting, watching and enjoying everything this sweet spot had to offer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1jZla_E4ResOtizAcgP6GwQ04x2cHNn6fl09cU6Px516o1ys7nh9S1hPhOcRNwlJR6nwNyshzfhrwncVK7PaR-mihTCLKuV07KPbaPxp1WuzZMoU9uYaMAaLEYyFSVC5PE8cXQCiJxm7/s1600/800_0657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh1jZla_E4ResOtizAcgP6GwQ04x2cHNn6fl09cU6Px516o1ys7nh9S1hPhOcRNwlJR6nwNyshzfhrwncVK7PaR-mihTCLKuV07KPbaPxp1WuzZMoU9uYaMAaLEYyFSVC5PE8cXQCiJxm7/s200/800_0657.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yQEb9R7Y7z2lrKzk1qN98GhyABzd3Dr-q6VBUmT13CKlwf6_oKAnLQyMY1v3ADvH7vyEIfUcb8p5mkORNPoTg9w6brIgslL67R8f46rmlnQQ2XTkd-U_PvtOgQhA2iMlnJa7Bt4MrYDg/s1600/800_0653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yQEb9R7Y7z2lrKzk1qN98GhyABzd3Dr-q6VBUmT13CKlwf6_oKAnLQyMY1v3ADvH7vyEIfUcb8p5mkORNPoTg9w6brIgslL67R8f46rmlnQQ2XTkd-U_PvtOgQhA2iMlnJa7Bt4MrYDg/s200/800_0653.jpg" width="200" /></a></div>
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The space is rustic and offers a few tables and chairs to provide you with instant gratification of their delicious treats.<br />
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As I ate, I savored the flavors and textures worthy of the "Oh Wow!" stamp. I would expect nothing less from Autumn Martin, an accomplished pastry chef and chocolatier extrodinare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AC6EZ-qDcUo6nLWrANjrRcH9ThZUyBWW_Wc5fHG6hmzAYXOpmcWPhlhOnokCY4ltEXD4xlZsHgkioed4l0xPzlc8PTVkuC02V9ybLR5UCH6joFolyAS4wY8IxmAft9oACY3vzSnjZBQs/s1600/800_0650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-AC6EZ-qDcUo6nLWrANjrRcH9ThZUyBWW_Wc5fHG6hmzAYXOpmcWPhlhOnokCY4ltEXD4xlZsHgkioed4l0xPzlc8PTVkuC02V9ybLR5UCH6joFolyAS4wY8IxmAft9oACY3vzSnjZBQs/s200/800_0650.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6D16lJsXv8r1y6MziLKnUp73aBVww2wiJD3-yX0UeQL4WXHWAR31QClLnEm2vZD3TDppmDq9Uul4hfzaWn1Oi1BEdBpfgBjIArkROpcerqcAIBl1IDWXxqjpHJZzr5nDoyzTiqPu1Dce-/s1600/800_0649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6D16lJsXv8r1y6MziLKnUp73aBVww2wiJD3-yX0UeQL4WXHWAR31QClLnEm2vZD3TDppmDq9Uul4hfzaWn1Oi1BEdBpfgBjIArkROpcerqcAIBl1IDWXxqjpHJZzr5nDoyzTiqPu1Dce-/s200/800_0649.jpg" width="200" /></a></div>
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Anything you order is going to be fantastic. I especially enjoyed my chocolate chip cookie (their cookies just came out of the oven at four in the afternoon) and a sip of my son's chocolate milkshake. My husband enjoyed their signature molten chocolate cake, rich with a delicious taste of really good chocolate. We later enjoyed a cinamon cardamom hand held pie (fantastic).<br />
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If you're looking for something sweet, head to Hot Cakes.<br />
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<a href="http://www.urbanspoon.com/r/1/1680330/restaurant/Ballard/Hot-Cakes-Molten-Chocolate-Cakery-Seattle"><img alt="Hot Cakes Molten Chocolate Cakery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1680330/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com1tag:blogger.com,1999:blog-3511056712494292830.post-57583503965578918252012-06-26T05:05:00.000-07:002012-08-30T12:56:59.873-07:00Dining Out: Bisato, Seattle WA (Belltown)<span style="font-family: inherit; font-size: large;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZb26e7VoO4LKCTng2G1Agt6W0kS0cLE3JBYvEg2lRdDeWkkjPTyjQvWhB9RcD11uDGrawI9gyuLmmt6umpBdPt-FpU_8-UdDn-yMqbjvBltRAlHPrInbiFxpNOHmVHDV-ghoXiqrIOR_/s1600/untitled.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZb26e7VoO4LKCTng2G1Agt6W0kS0cLE3JBYvEg2lRdDeWkkjPTyjQvWhB9RcD11uDGrawI9gyuLmmt6umpBdPt-FpU_8-UdDn-yMqbjvBltRAlHPrInbiFxpNOHmVHDV-ghoXiqrIOR_/s200/untitled.png" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from bisato <a href="https://www.facebook.com/#!/BisatoSeattle" target="_blank">facebook</a> page</td></tr>
</tbody></table>
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<span style="font-family: inherit;">
On 1<sup><span style="font-size: x-small;">st</span></sup> Ave in Belltown where the former Lampreia
restaurant once stood now sits </span><a href="http://bisato.com/" target="_blank"><span style="font-family: inherit;">Bisato</span></a><span style="font-family: inherit;">.<span style="mso-spacerun: yes;">
</span>Led by Chef Scott Carsberg, a James Beard recipient, the space has
transformed into an open, 21 and over bar that offers a bistro
type setting with high-end fine dining eats.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;">Bisato serves Ventian style small plate dishes.<span style="mso-spacerun: yes;"> </span>You won’t find your traditional big plate pasta,
meatballs or pizza here. <span style="mso-spacerun: yes;"> </span></span><br />
<span style="font-family: inherit;"><br /></span><em><span style="font-family: inherit;">Note: I did not take pictures. On their </span></em><a href="http://bisato.com/food.php" target="_blank"><em><span style="font-family: inherit;">website</span></em></a><em><span style="font-family: inherit;"> there are fantastic photos of the dishes that really do justice to their food! I've shared a few here.</span></em></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOSEl-rsGzX5qyoQOnMWh6-6h5Sjh8DdY7HmiO2st2aZFyZMF0t6kZxEiNmlVKhCZ9FxCMUeG_okKck7dcaMHk5tczTS30oJUTA-Bk-jLLDA5e14CtLi2OVX38Hv65KkC0tqfmMRrbrk1/s1600/WP_000329.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOSEl-rsGzX5qyoQOnMWh6-6h5Sjh8DdY7HmiO2st2aZFyZMF0t6kZxEiNmlVKhCZ9FxCMUeG_okKck7dcaMHk5tczTS30oJUTA-Bk-jLLDA5e14CtLi2OVX38Hv65KkC0tqfmMRrbrk1/s200/WP_000329.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">l-r: naomi, myrissa, chef scott, manh<br />
outside bisato restaurant</td></tr>
</tbody></table>
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">My husband and I dined as guests of some very dear friends
of ours (and fellow foodies) Manh and Naoimi.<span style="mso-spacerun: yes;">
</span>We arrived and were not surprised that they were chatting it up with
Chef Scott.<span style="mso-spacerun: yes;"> </span>We started with cocktails
and after a few minutes I felt myself starting to unwind (is that what alcohol
does to a person) and studying the menu.<o:p></o:p></span><br />
<span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;">The menu at Bisto includes short and descriptive
offerings.<span style="mso-spacerun: yes;"> </span>What‘s interesting about the
rotating menu is what you read is what you get.<span style="mso-spacerun: yes;">
</span>Chef is a firm believer at keeping his dishes simple and limiting
ingredients to only few to really help his diners saver the flavors.<span style="mso-spacerun: yes;"> </span>Too much could get lost on the palate.<span style="mso-spacerun: yes;"> </span>With 20+ offerings on the menu I was a bit
overwhelmed, however my host informed me that dishes are small, some eaten
in a few bites, so order heavily.<span style="mso-spacerun: yes;"> </span>Taking
their cue, we ordered "heavily" and we all shared
around the table.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWNQf3hC6mGQNKQovBTqNvTC44X0T9trWQM7HgopuCIaHGKBcvv9gauEJCgSBwYT5wDe9zqqnVUR6K1OUbNlIt7wkCKs-nnzSEovzxByaJBNmiuwTazGCjj7o6SP_k2KWBADoAg4nS32S/s1600/33946_10151107737723572_109119995_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWNQf3hC6mGQNKQovBTqNvTC44X0T9trWQM7HgopuCIaHGKBcvv9gauEJCgSBwYT5wDe9zqqnVUR6K1OUbNlIt7wkCKs-nnzSEovzxByaJBNmiuwTazGCjj7o6SP_k2KWBADoAg4nS32S/s200/33946_10151107737723572_109119995_n.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from bisato <a href="https://www.facebook.com/#!/BisatoSeattle" target="_blank">facebook</a> page</td></tr>
</tbody></table>
<span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;">My eyes were impressed.<span style="mso-spacerun: yes;">
</span>Rarely have I seen food so artfully displayed.<span style="mso-spacerun: yes;"> </span>Dish after dish was such eye candy.<span style="mso-spacerun: yes;"> </span>But the most exciting part was actually
eating these culinary masterpieces.<span style="mso-spacerun: yes;"> </span>One
after another we were entertained in so many ways that made the dining
experience amazing. Just about all five of my senses enjoyed the dinner at Bisato.</span></div>
<span style="font-family: inherit;">
</span><br />
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<span style="font-family: inherit;">Bisato is a restaurant where you’ll
want to sit, relax and enjoy the menu for all it has to offer.<span style="mso-spacerun: yes;"> A seat at the counter will treat you to a view where all of the culinary magic takes place. </span>Take time to indulge all of your senses and
you’ll find your meal at Bisato well worth your time and money.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBs2RY1Jdsx3K3C6isEV0e76a4RBabB4tNCT3e-zWrgC3M805UMKKFYT2rBhYq9I05STm0bM6n2R3cNYi6zCye_1zRPoK-DYf6od0VB0jCLL-sHZ3pBaRTO3P8gpaba6oh8oxg6PdhnMk/s1600/image1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBs2RY1Jdsx3K3C6isEV0e76a4RBabB4tNCT3e-zWrgC3M805UMKKFYT2rBhYq9I05STm0bM6n2R3cNYi6zCye_1zRPoK-DYf6od0VB0jCLL-sHZ3pBaRTO3P8gpaba6oh8oxg6PdhnMk/s200/image1.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">from bisato <a href="http://bisato.com/food.php" target="_blank">website</a></td></tr>
</tbody></table>
<span style="font-family: inherit;">
</span><br />
<br />
<span style="font-family: inherit;">What we enjoyed:</span><br />
<span style="font-family: inherit;">morel panna cotta with warm violet asparagus</span><br />
<span style="font-family: inherit;">spring artichoke soup with condiments</span><br />
<span style="font-family: inherit;">blini of red beet with gravlax salmon and crème fraiche</span><br />
<span style="font-family: inherit;">variolo of porcini and egg with butter sauce</span><br />
<span style="font-family: inherit;">warm spaghetti with eggplant</span><br />
<span style="font-family: inherit;">cow's milk gnocchi with ramp butter and parmesan</span><br />
<span style="font-family: inherit;">sweet corn soup, Copper River sockeye salmon, herbs<br />risotto of strawberry</span><br />
<span style="font-family: inherit;">braised short rib in barolo wine</span><br />
<span style="font-family: inherit;">orange confit with chocolate caramel mousse (You HAVE to order this, absolutely fabulous)</span><br />
<span style="font-family: inherit;">milk chocolate parfait</span><br />
<span style="font-family: inherit;">lemon tart</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><br /></span><br />
<a href="http://www.urbanspoon.com/r/1/1514891/restaurant/Belltown/Bisato-Seattle"><span style="font-family: inherit;"><img alt="Bisato on Urbanspoon" src="http://www.urbanspoon.com/b/link/1514891/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></span></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com1tag:blogger.com,1999:blog-3511056712494292830.post-61695162258594271332012-06-20T06:29:00.000-07:002012-08-30T12:57:31.339-07:00Dining Out: Revel, Seattle WA (Fremont)<span style="font-size: large;"></span><br />
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I can only vouch for their brunch - which I've enjoyed several times.<br />
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<a href="http://www.revelseattle.com/" target="_blank">Revel</a> is led by husband and wife duo Rachel Yang and Seif Chirchi. I first learned of them and their sister restaurant Joule on the Food Network's <a href="http://www.foodnetwork.com/iron-chef-america/index.html" target="_blank">Iron Chef America</a> where they battled Iron Chef Garces.<br />
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Located in Fremont where parking is tough but so worth the effort to have a delicious meal lies a small entrace to Revel (with their neighboring bar right next door, Quoin). Tables are first come, first served but reservations are accepted for parties of 6 or more. There is outdoor seating with comfortable heat lamps to counteract the tempermental Seattle weather.<br />
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<em>Tip: Go right when they open or before they close, or you'll wait.</em><br />
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The space is long, with a visible open kitchen and I just love the seating available right up at the counter (on the other side of the counter is the kitchen). Every time I've been, it's been busy. Energy is high, volume is loud and the space is inviting.<br />
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The <a href="http://www.revelseattle.com/menu-brunch/" target="_blank">brunch menu</a> is simple, two selections for each type of dish that is offered. Chef Rachel and Chef Seif have created a brunch menu bursting with asian flavors yet blend with current world cuisine. Your palate will be excited with the tastes of sweet, savory, tangy, spicy and down-right delicious.<br />
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My son enjoyed the <em>two eggs, house bacon, scallion potato hash and toast </em>and said the bacon was "amazing".<br />
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On the lighter side the <em>kaffir lime yogurt, spicy mango, black rice puff </em>and the <em>meyer lemon, rhubarb, candied almond porridge</em> are FANTASTIC.<br />
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For a hearty appetite may I recommend the <em>short rib rice bowl, fried egg, chili chimichurri, arugula </em>or the <em>kalbi burger, bacon, shallot pickle. </em>Both just bursting with savory flavors.<br />
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If you like Asian flavors, you'll love dining at Revel.
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<a href="http://www.urbanspoon.com/r/1/1563981/restaurant/Fremont/Revel-Seattle"><img alt="Revel on Urbanspoon" src="http://www.urbanspoon.com/b/link/1563981/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com1tag:blogger.com,1999:blog-3511056712494292830.post-25170273078795920152012-06-18T06:51:00.003-07:002012-08-30T13:00:41.326-07:00Dining Out: The NoMad, New York, NY<span style="font-size: large;"></span><br />
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I heard of this restaurant via twitter by Chef Scott Conant and after speaking to him and his assistant, Irene about this newly opened dining establishment, I decided to try The NoMad with Miranda (my NYC foodie partner). <em>Special thanks to Irene who hooked us up with reservations. </em> The NoMad is currently one of NYC hottest new restaurants and available tables can be scarce.<br />
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The <a href="http://www.thenomadhotel.com/#/dining" target="_blank">NoMad</a> restaurant lies within The NoMad hotel by the Flatiron neighborhood. This fully restored turn of the century building blends old world with present NYC. It's easy to access and just down the street from my favorites (Eataly, Shake Shack). <br />
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At the culinary helm is Chef Daniel Humm. The bar for this meal was high, being that I've experienced dinner at his other restaurant, <a href="http://almostfittoeat.blogspot.com/2012/05/dining-out-eleven-madison-park-new-york.html" target="_blank">Eleven Madison Park</a>. General Manager for The NoMad restaurant is Jeffrey Tascarella who has held several esteemed posts in the culinary world. Most recently he launched the very successful Scarpetta restaurants.<br />
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Miranda and I started our evening in the bar. It's way in the back, and is dimly lit. There is an adjacent library seating area which was packed and very lively. We opted for the radishes dipped in butter and sea salt, which surprisingly worked really well. After a few minutes, we were escorted to our table.<br />
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We sat in the darker of the dining areas. I would describe it as "rich"; rich in colors, the furniture and the décor. The ambiance was bold and offered me a sense of "old world dining".<br />
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There is a 7 course tasting menu, but we decided to order a la carte, We were sure to order what was suggested to us by Irene (Fruits de Mer and Milk & Honey). Every dish was beautifully plated and the seafood was fresh - even by my Seattle standards.<br />
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<strong>What We Ordered From The </strong><a href="http://www.thenomadhotel.com/#/dining/menus/dinner" target="_blank"><strong>Menu</strong></a><strong>:</strong><br />
Radishes | butter-dipped with fleur de sel<br />
Fruits De Mer | seafood tower<br />
Foie Gras | torchon with tete de cochon, radishes & nasturtium<br />
Egg | poached with asparagus, quinoa & parmesan<br />
Bone Marrow | gratinee with parsely, shallots & anchovy<br />
Suckling Pig | confit with dried apricots, onions & wild greens<br />
Milk & Honey | shortbread, brittle & ice cream<br />
Peanut Butter | palette with milk chocolate and popcorn<br />
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What stood out was the hot bread loaf (that's a meal in itself), the metal straw in my beverage and the fabulous Milk & Honey dessert.<br />
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Service was incredible, and it seems that our dishes were cleared almost immediately, our water glasses never half full, and our table attended to with the changing of the plates and silverware. I would not have expected any less with Mr. Tascarella overseeing this great restaurant.<br />
All in all, a meal you don't want to miss when you're in NYC.<br />
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<a href="http://www.urbanspoon.com/r/3/1660426/restaurant/Chelsea/The-NoMad-New-York"><img alt="The NoMad on Urbanspoon" src="http://www.urbanspoon.com/b/link/1660426/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-36067030253397869232012-06-15T05:46:00.001-07:002012-08-30T13:00:21.822-07:00Read My Mind: Tom Douglas of Tom Douglas Restaurants<span style="font-family: Arial, Helvetica, sans-serif;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Among the renowned chefs that make up the </span><a href="http://www1.macys.com/campaign/social?campaign_id=59&channel_id=1" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Macy’s Culinary Council</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, there sits a Seattle Chef.<span style="mso-spacerun: yes;">
</span>Launching the Macy’s Great American Chefs Tour was Tom Douglas who offered his culinary
presence at the Macy’s in downtown Seattle.</span><br />
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<span style="font-family: Arial;">The evening opened with <a href="http://www.devinalexander.com/" target="_blank">Devin Alexander</a> who shared her recipe for a "healthier" McDonald's Big Mac. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then Chef Tom took to the kitchen. The cooking demonstration was – well, let’s just say that
Chef Douglas won’t be hosting his own TV show on the Food Network anytime soon.<span style="mso-spacerun: yes;"> </span>I was a little disappointed at the lack of
actual cooking (demonstration) – but pleasantly surprised at how much I learned about him.<span style="mso-spacerun: yes;"> </span>He talked about his restaurant empire, his
childhood food memories, winning the James Beard award and his family.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We sampled pre-made duck spring rolls in a sweet chili sauce
and seared duck breast with what seemed like the same sauce.<span style="mso-spacerun: yes;"> </span>Although he cut up a whole duck, there wasn’t
much instruction or demonstration on the actual process, rather Chef Douglas
engaging in polite conversation while doing his thing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There were plenty of copies of his new book for purchase: <em>I Love
Crabcakes</em>.<span style="mso-spacerun: yes;"> </span>He was gracious enough to
sign books and pose for pictures. We also left with recipes of everything we sampled.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chef Douglas has made his mark as a </span><a href="http://tomdouglas.com/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">successful restaurateur</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.<span style="mso-spacerun: yes;"> </span>I especially enjoy Lola, where I love their brunch menu and have fond memories of
nighttime meals and happy hours when I worked in Seattle.</span></div>
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</span>Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-50147707520387448252012-06-13T04:56:00.002-07:002012-08-30T13:00:03.965-07:00Dining Out: The Willows Inn, Lummi Island WA<br />
The New York Times published a list of <a href="http://travel.nytimes.com/2011/01/09/travel/09restaurants.html" target="_blank">restaurants</a> worth a plane ride. Lucky for me one was just a drive and ferry ride away. On a beautiful summer day my husband and I headed to <a href="http://www.willows-inn.com/" target="_blank">Willows Inn</a> on Lummi Island. <br />
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<a href="http://lummi-island.com/index.html" target="_blank">Lummi Island</a> is small, and will take about about 8 minutes to drive around. If you're interested in getting away from it all and relaxing, come to Lummi Island. There's really not a whole lot to do here.<br />
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Willows Inn also offers accomodations on and off site. Very convenient if you're looking to drink and crawl back to your room. We did stay, but on future visits we will drive back home.<br />
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Chef Blane Wetzel is a culinary genius and at the age of 25 (maybe he's 26 now), he is definately going places! Most, if not all of their produce is grown in their nearby farm, <a href="http://www.nettlesfarm.com/index.html" target="_blank">Nettles Farm</a>. While waiting for dinner, we happened to see Chef Blane quickly walking from the road to the kitchen with a basket full of (what I assumed) freshly picked veggies for the evening's meal.<br />
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There is a no-host cocktail offering prior to dinner service which is in the library/lobby. The tiny table/bar serves a variety of libations which will burn a hole in your wallet.<br />
Right before dinner a hostess will seat you. The dining room has been tastefully decorated and on a nice summer night patio seating is available. The restaurant offers a single seating each evening and only a prix fixe menu. Dinner service takes about 3 hours - so allow yourself plenty of time. <br />
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We were offered champagne and then asked about our food allergies and preferences. The prix fixe menu is not offered every day and is based on what's available throughout the season. There is also a wine or juice pairing that is not included in the price of dinner. My husband chose the wine and I the juice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvjivNqJJWrP6TC_GFPfg27XuGAJzI-G84LbsVb71mota6i79W7LgEjjhzJl-N0EksNrZzZ-NaB1B3P7UHl3CWr0ZZ3S9T86bu_8pvOAgkQ5375fqdtIsch9YaohX8XGejgoia8r8CK04/s1600/WP_000170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvjivNqJJWrP6TC_GFPfg27XuGAJzI-G84LbsVb71mota6i79W7LgEjjhzJl-N0EksNrZzZ-NaB1B3P7UHl3CWr0ZZ3S9T86bu_8pvOAgkQ5375fqdtIsch9YaohX8XGejgoia8r8CK04/s200/WP_000170.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfo7W-I6i7-0D24XBCvVa_rju4TnRY1ksLt_N2DDkr8018VSvQT40LZ1Wh5Jru9GcqhJQ4lECyrrK8fZXm-R_MydIXBn0bCusydByw_X4VWcxgrkc27rtnenynkQ8ZrXXdk9P7edRY9_Hf/s1600/WP_000175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfo7W-I6i7-0D24XBCvVa_rju4TnRY1ksLt_N2DDkr8018VSvQT40LZ1Wh5Jru9GcqhJQ4lECyrrK8fZXm-R_MydIXBn0bCusydByw_X4VWcxgrkc27rtnenynkQ8ZrXXdk9P7edRY9_Hf/s200/WP_000175.jpg" width="200" /></a></div>
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Highlights Of Our Meal:<br />
Juice paring was delicious but the carrot juice was exceptional. I never sing praises of vegetable juice but this carrot juice was d-e-l-i-c-i-o-u-s! Our amuse-bouche was plentiful and a basket full of produce and edible dirt was amazing. Chef Blane was in and out of the kitchen, talking with guests and helping with serving these wonderful dishes. Kale chips dotted with a truffle paste was fantastic. My entree of salmon and my husband's roasted pork was outstanding. I enjoy sweets and look forward to dessert, however I was so full that the small offering of fresh fruits and sorbet was just enough sweetness to complete our meal.<br />
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This restaurant is exceptional. One of the best in the pacific northwest. I would recommend this restaurant with two thumbs up.<br />
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<a href="http://www.urbanspoon.com/r/88/1517291/restaurant/Bellingham/The-Willows-Inn-Lummi-Island"><img alt="The Willows Inn on Urbanspoon" src="http://www.urbanspoon.com/b/link/1517291/biglink.gif" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a><br />
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<br />Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0tag:blogger.com,1999:blog-3511056712494292830.post-37892923322241784852012-06-11T03:11:00.000-07:002012-08-30T12:59:35.844-07:00Read My Mind: Scott Conant Management Hospitality, New York NY<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeMGxy5CC1R2Db2e2WWmU12zdPyz1mlFD6gwuh6nuyxgGMw38BjahULny2sStD8_ZusnGE-ycvEQE4p2AtIksylPnE6LEjtQfC-P4OA3-h-uxfmJgvOkeHfBadOFkrciY68IPPDJVRnR4/s1600/SCM+logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="101" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeMGxy5CC1R2Db2e2WWmU12zdPyz1mlFD6gwuh6nuyxgGMw38BjahULny2sStD8_ZusnGE-ycvEQE4p2AtIksylPnE6LEjtQfC-P4OA3-h-uxfmJgvOkeHfBadOFkrciY68IPPDJVRnR4/s200/SCM+logo.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">from SCM </span><a href="http://www.scottconant.com/scm" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">website</span></a></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">There are few times when we remember a GREAT dining experience.<span style="mso-spacerun: yes;"> </span>It may have been the ambiance that takes your
breath away.<span style="mso-spacerun: yes;"> </span>Or perhaps the stellar
service that made you tip more than 20%.<span style="mso-spacerun: yes;">
</span>For many, a great dining experience encompasses the food eaten and savored.<span style="mso-spacerun: yes;"> </span>How incredible would be it to have it all.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For myself, I had the honor of "having it all".</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgNaSKWZkfincOPeogGeAJvHL4wCUojmveqarbHeougVKj1gm4gCn6uKqmw3XNOvm2q56BfzLdG90NoD3-_kUNqKhwNtOntmWTfDPc_wfYFaBXgTDboz-v2Mpt49KyC0o-SCJLlQRpjKr/s1600/WP_000543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgNaSKWZkfincOPeogGeAJvHL4wCUojmveqarbHeougVKj1gm4gCn6uKqmw3XNOvm2q56BfzLdG90NoD3-_kUNqKhwNtOntmWTfDPc_wfYFaBXgTDboz-v2Mpt49KyC0o-SCJLlQRpjKr/s200/WP_000543.jpg" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXHZ89TMDKX4K_8fpv53_zxAS6vuZQUGI2uNDiiHNJdRJvn4YTI0Z9JbOsfiWx_jHTlUjppcAZwxHidCmNqgfzF2bz6lQWFZZNBR3e4vTkyPsXXjTFOtY29Hu8gyvRb5M3qc-e9bBnZ0T/s1600/WP_000551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXHZ89TMDKX4K_8fpv53_zxAS6vuZQUGI2uNDiiHNJdRJvn4YTI0Z9JbOsfiWx_jHTlUjppcAZwxHidCmNqgfzF2bz6lQWFZZNBR3e4vTkyPsXXjTFOtY29Hu8gyvRb5M3qc-e9bBnZ0T/s200/WP_000551.jpg" width="150" /></span></a></div>
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<a href="http://www.scottconant.com/meet-scott" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Chef Scott Conant</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> is the culinary brains behind </span><a href="http://www.scottconant.com/restaurants" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Scarpetta</span></a><span style="font-family: Arial, Helvetica, sans-serif;">
restaurants (locations in NYC, Beverly Hills, Las Vegas, Miami & Toronto) and has
mastered Italian cuisine.<span style="mso-spacerun: yes;"> </span>Chef Scott is
also featured on the Food Network as a judge on the show Chopped, host of 24 Hour
Restaurant Battle and several appearances on The Best Thing I’ve Ever Ate and
The Best Thing I’ve Ever Made.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On a busy SoHo street in NYC, up above the hustle and bustle
lies Scott Conant Management Hospitality (SCM).<span style="mso-spacerun: yes;">
</span>Chef Scott's private culinary suite serves as his corporate headquarters, test
kitchen and production studio.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifX-lb6kWI8DCKMNN1d6SK7fPH9A0Oe222lqkBSueWIOH8aX4Xv3KNa1RCX5l2IcBFjpJssUJwYKDXnvAdwzK06jnf76g40GqH2vlu0cMBYjX8jAwaXHWXTJkGXSAQp5YL1zbm1qg6aAyh/s1600/WP_000539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifX-lb6kWI8DCKMNN1d6SK7fPH9A0Oe222lqkBSueWIOH8aX4Xv3KNa1RCX5l2IcBFjpJssUJwYKDXnvAdwzK06jnf76g40GqH2vlu0cMBYjX8jAwaXHWXTJkGXSAQp5YL1zbm1qg6aAyh/s200/WP_000539.jpg" width="150" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">SCM recently hosted a private dinner and I happen to land a seat at the
long table for 30 lucky diners.<span style="mso-spacerun: yes;"> </span>Dining
with me was Miranda Xsavier, East Coast Correspondent for almostFitToEat.com<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFGDu_YCzSX8Ko2k4hwc4GT0GoPmW4NXP7Sk3ZFg8zuKwMms6VhZEkFIHazBclN1uGTqbdIdEdcyTRvQJT6I77IFv_mIBd0sMt1X8JU9_YC_EbMhCE9iVtv0oYrJKESwrZkHVj9d85xpf/s1600/IMG_7138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFGDu_YCzSX8Ko2k4hwc4GT0GoPmW4NXP7Sk3ZFg8zuKwMms6VhZEkFIHazBclN1uGTqbdIdEdcyTRvQJT6I77IFv_mIBd0sMt1X8JU9_YC_EbMhCE9iVtv0oYrJKESwrZkHVj9d85xpf/s200/IMG_7138.JPG" width="200" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As we exited the elevator and upon entering the suite, we
were greeted by Chef’s staff with a glass of Prosecco and asked to mingle
amongst the other guests. Waiters walked around offering canapés to tease our palate.<span style="mso-spacerun: yes;"> </span>As I glanced at
the space, I immediately see the long table nicely decorated, the open
kitchen and then I spot the man of the evening, Chef Scott.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9shWLKFzFelgIBbGQ-kjRFU8xp1QMWQ7PDBw0IVLRR3bsx4lhXIgiAVupcd7yvAZ4DvCyPjwHoqvOq9t9aRsyubfMLBzjqCaiK9Y5UXrHUW0dYumBVRAvIj0jjFrytqxL0xZBamUb_qbN/s1600/IMG_7125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9shWLKFzFelgIBbGQ-kjRFU8xp1QMWQ7PDBw0IVLRR3bsx4lhXIgiAVupcd7yvAZ4DvCyPjwHoqvOq9t9aRsyubfMLBzjqCaiK9Y5UXrHUW0dYumBVRAvIj0jjFrytqxL0xZBamUb_qbN/s200/IMG_7125.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXWZnuKlMqhVGWr4YRWBOSjrDoBlUctNMV00vVeEJOgBxRyzBGTJf7M3hXzuFiigdzDIZSpqAkXnZ-26i9xEwCq4r1-3S7FQdVvRdRqWoDa7HoWnJsrQBAVXIha6yeFM5zrYANoRiFxrJ/s1600/IMG_7150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXWZnuKlMqhVGWr4YRWBOSjrDoBlUctNMV00vVeEJOgBxRyzBGTJf7M3hXzuFiigdzDIZSpqAkXnZ-26i9xEwCq4r1-3S7FQdVvRdRqWoDa7HoWnJsrQBAVXIha6yeFM5zrYANoRiFxrJ/s200/IMG_7150.JPG" width="200" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The art of culinary seduction, to me is just as exciting as
eating the meal itself.<span style="mso-spacerun: yes;"> </span>Starting from
the ambiance, the literary description of the menu, to the
plate that appears before you – those are the elements that lead up to the
moment when the fork reaches your lips.<span style="mso-spacerun: yes;">
</span><em>However, the dining experience at SCM added an element that just took
dining to a whole new level – the ability to see and interact with Chef Scott
in his kitchen.<o:p></o:p></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-X4GCkpNddllKY_eutsnDcFMaRy7ZfKVE24A77m6MYzot_ED-lqYZdBKYoBIth32pKhgcgV6gDWyIIKled243dD0kZfA8Uf9qa6vqcI1hoIBINOx3LM5gNxbrC_QOYBHmgSzNq7xeO-hh/s1600/WP_000554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-X4GCkpNddllKY_eutsnDcFMaRy7ZfKVE24A77m6MYzot_ED-lqYZdBKYoBIth32pKhgcgV6gDWyIIKled243dD0kZfA8Uf9qa6vqcI1hoIBINOx3LM5gNxbrC_QOYBHmgSzNq7xeO-hh/s200/WP_000554.jpg" width="150" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNP28Arcwpm_1_QMUTBIKy39HPJ5qD4ZhrUeSSY2mM82yUcmj7IZ_HC0zeDpITURzcFuDFoc1ea-VaulcMQDB7awoGYBjiA4GrGKDShS7vL70Yt2KwyYikqMiEh2998xmmpeT6VRDD144/s1600/IMG_7146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNP28Arcwpm_1_QMUTBIKy39HPJ5qD4ZhrUeSSY2mM82yUcmj7IZ_HC0zeDpITURzcFuDFoc1ea-VaulcMQDB7awoGYBjiA4GrGKDShS7vL70Yt2KwyYikqMiEh2998xmmpeT6VRDD144/s200/IMG_7146.JPG" width="200" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prior to each course, Chef explained in detail what we were about to eat. Ingredients, preparation and a little background and history of each dish added to the excitement. Dinner was fabulous and in between courses I sat up and
walked over to the kitchen, listening to Chef Scott and watching him and his team work their
magic. The intent on their faces as they prepared and plated our meal was a
sight to see. Service was impeccable, and our wine glasses always filled.<span style="mso-spacerun: yes;"> </span>Our every culinary need was met…and met well.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I left SCM heavily inebriated but with an incredible smile
on my face.<span style="mso-spacerun: yes;"> </span>The dinner was worthy of my
plane ride from Seattle and the memories of the evening are forever embedded on my
palate.<o:p></o:p></span></div>
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Our Meal At SCM Culinary Suite:</span></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbSvgnpn2YK9A2moyNI3R0wwEtaf-rqN-5J-KU27Chyphenhyphen4SGMC9JVTFbAzkhr2_XoW8yrLbq6TtdyYiYX14DJ02gSb9sWI4P-f73AQRRRIfZsz63Zqkcd7baWXW-XjCE5jsSC0xKJ97VoDi/s1600/WP_000547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbSvgnpn2YK9A2moyNI3R0wwEtaf-rqN-5J-KU27Chyphenhyphen4SGMC9JVTFbAzkhr2_XoW8yrLbq6TtdyYiYX14DJ02gSb9sWI4P-f73AQRRRIfZsz63Zqkcd7baWXW-XjCE5jsSC0xKJ97VoDi/s200/WP_000547.jpg" width="150" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjr7aEgeaJB0EB8bVUOknW8fz-usYuwoHbcAllHkx1aG_POaEB_0Y1UfK47CJjMPy75bMHDuTXozF-8FuVklRL8d1Lw26Jd9vsK7dFo5zuZ6xLesLSdKpz8GAWxm1iAH8BVUQvZYi1iTvg/s1600/IMG_7133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjr7aEgeaJB0EB8bVUOknW8fz-usYuwoHbcAllHkx1aG_POaEB_0Y1UfK47CJjMPy75bMHDuTXozF-8FuVklRL8d1Lw26Jd9vsK7dFo5zuZ6xLesLSdKpz8GAWxm1iAH8BVUQvZYi1iTvg/s200/IMG_7133.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzTCB5e7QoDCPoMdoQXmOvKzb4r-V4VaORn7zY8OU-F4kJvTNTRQaMvUOsz8v30IrPQs9-THn8UOhWPQGDMmC2EudvgBTj4SpL0cxohcFU43_v_9eecjwqjoW11nk2tYwag7I7PmkbyMS/s1600/WP_000553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzTCB5e7QoDCPoMdoQXmOvKzb4r-V4VaORn7zY8OU-F4kJvTNTRQaMvUOsz8v30IrPQs9-THn8UOhWPQGDMmC2EudvgBTj4SpL0cxohcFU43_v_9eecjwqjoW11nk2tYwag7I7PmkbyMS/s200/WP_000553.jpg" width="150" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><em>Farmer’s
Market Salad</em>, truffle pecorino & hazelnuts | Villa Sparina – Gavi di Gavi
2010 – Piemonte</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><em>Risotto</em>,
castelmagno cheese, porcini & sausage ragu | J. Hoffstatter – Lagrein 2010
– Alto Adige<o:p></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Roasted
Guinea Hen</em>, smoked almond, brown butter brodetto & preserved lemon |Casa
E. Mirafiore – Barolo 2007 – Piemonte<o:p></o:p></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Balsamic
Panna Cotta</em>, farmer’s market strawberries, sesame & lemon verbena | La
Roncaia – Ramandolo 2006 – Colli Orientali del Fruili<o:p></o:p></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Petit Fours
& Assorted Cookies</em> | Illy Espresso & Tea</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
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Myrissa Yamashirohttp://www.blogger.com/profile/12991518982896865339noreply@blogger.com0