Read My Mind: Scott Conant Management Hospitality, New York NY

from SCM website

There are few times when we remember a GREAT dining experience.  It may have been the ambiance that takes your breath away.  Or perhaps the stellar service that made you tip more than 20%.  For many, a great dining experience encompasses the food eaten and savored.  How incredible would be it to have it all.

For myself, I had the honor of "having it all".

Chef Scott Conant is the culinary brains behind Scarpetta restaurants (locations in NYC, Beverly Hills, Las Vegas, Miami & Toronto) and has mastered Italian cuisine.  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.

On a busy SoHo street in NYC, up above the hustle and bustle lies Scott Conant Management Hospitality (SCM).  Chef Scott's private culinary suite serves as his corporate headquarters, test kitchen and production studio.

SCM  recently hosted a private dinner and I happen to land a seat at the long table for 30 lucky diners.  Dining with me was Miranda Xsavier, East Coast Correspondent for almostFitToEat.com

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.  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.

The art of culinary seduction, to me is just as exciting as eating the meal itself.  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.  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.

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.  Our every culinary need was met…and met well.

I left SCM heavily inebriated but with an incredible smile on my face.  The dinner was worthy of my plane ride from Seattle and the memories of the evening are forever embedded on my palate.

Our Meal At SCM Culinary Suite:

Farmer’s Market Salad, truffle pecorino & hazelnuts | Villa Sparina – Gavi di Gavi 2010 – Piemonte

Risotto, castelmagno cheese, porcini & sausage ragu | J. Hoffstatter – Lagrein 2010 – Alto Adige

Roasted Guinea Hen, smoked almond, brown butter brodetto & preserved lemon |Casa E. Mirafiore – Barolo 2007 – Piemonte

Balsamic Panna Cotta, farmer’s market strawberries, sesame & lemon verbena | La Roncaia – Ramandolo 2006 – Colli Orientali del Fruili

Petit Fours & Assorted Cookies | Illy Espresso & Tea

Out and About: Boehms Candies, Issaquah WA

As one of the Seattle areas oldest confectioners, Boehms Candies is an Issaquah icon.  Located just off I-90 in Issaquah, this sweet spot is sure to delight children of all ages.

When you pull into their parking lot, you'll take notice of the chalet design and you'll almost forget where you are.

Boehm's Candies offer a variety of over 150 chocolates and candies.  There is something to surely please any sweet tooth.  They are wonderful, and Mr. Boehm would say, "As High As The Alps On Quality". On special occasions, you'll find chocolates molded from unique sculptures including golf clubs, neck ties and other items to made your speicall occasion "sweet".

On a special weather day (e.g., when the sun is shining and the temp is over 80 degrees....which is rare in the Seattle area) it's a treat to head to Boehm's and have their hand dipped vanilla ice cream bar. It starts with vanilla ice cream, then it's dipped into their rich semi-sweet chocolate. It just takes a few minutes to harden and it's oh so good. None of the supermarket brands come even close to this delectable frozen treat.

On a rare spring afternoon, my husband and I escaped for this frozen goodness. He plain, I with nuts (I'm going to skip them next time). We sat in their adjacent garden and enjoyed our little treat.

Great for kids.  Great for adults.  Enjoy!

Out and About: Ken's Artisan Bakery, Portland OR

Ken's Artisan Bakery is rocking!  I read about this bakery in the May issue of Saveur magazine and was listed in an article titled, "20 Loaves We Love".  They impressed the food editors at Saveur with their Blonde Country Boule.  On a recent trip to Portland I decided to give this loaf a try (among other items).

Their bread was delicious and the article was correct when it mentioned the perfect crust to bread ratio.  We dipped in balsamic vinegar and EVOO.  We slathered truffled cheese.  We topped with prosciutto.  We ate just as is.  Two thumbs up.

We also sampled their grapefruit tart (very good, says the husband), grapefruit macaroon (good, pretty sweet though says the husband), croissant (ok, says the kid) and chocolate chip cookie (good, says the kid).

Service was good.  Being that the line was out the door the staff made it a point to move the crowd along in a quickly, but politely.

This place was packed, hot and very energetic.  What a beautiful neighborhood gem.

Dining Out: Sitka & Spruce, Seattle WA (Capitol Hill)

In the culinary world, a James Beard award is equivalent to winning an Oscar.  Just recently, Chef Matt Dillon of Sitka & Spruce won the Best Chef Northwest category.

This restaurant was featured in Seattle Magazine as one of "The 7 Restaurants The Define Seattle Dining Now" with it's seasonal and local offerings.
Matt Dillon's Sitka & Spruce is located in the mixed-shops Melrose Market on Capitol Hill.  Parking is horrible, but not impossible especially with paid lots within a few blocks.

In the back corner of the market lies Sitka & Spruce, an "L" shaped, rustic and very open restaurant.  Humble in its decor, I couldn't help but feel my meal would be simple in it's preparation, complex in it's flavors and fresh in taste.  I was spot on!

The daily menu offered a small selection of delectable small plates that are suitable for sharing.  We noticed it artfully presented on quality linen paper, printed especially for the days culinary offerings.

The restaurant is open with large windows that let in much natural light.  Seating is limited, and for our visit sat on a very small table for two.  There is a large communal table that extends from the kitchen - probably the best seat in the house.

Service was acceptable.  However, our waiter seemed shy and didn't show much enthusiasm for the restaurant or food.  We were taken care of, but it would have been nice to get a smile, and maybe a little passion for the menu as he answered our questions.

We started with a glass of Riesling (2010 Weinhaus Donnhoff, Estate Riesling, Nahe, Germany) which was recommended by our waiter.  It was delicious and started our meal off on the right "fork".

We enjoyed the following from the menu:

sourdough with chive flower butter (this is an item on the menu e.g., not free)
salami from Olympic Provisions in Portland, OR
raw asparagus and artichoke salad with Yarmuth's Nonna Capra
roasted pork belly, flat bread and roasted turnips and baby carrots
assorted cookies (buckwheat cacao nib, chocolate chip, pistachio, rose meringue and almond spice)

Our meal was fantastic.  Delicious, fresh and very well executed.  We especially liked the raw asparagus salad - the cheese that topped it just oozed and melted offering a creamy dressing that went well with the asparagus and artichoke.

Tip: Make reservations because if you don't you may have to wait a while.   There is an excellent lunch menu which I think I'll try, rather than dinner.

In The Kitchen: The Cupcake Gallery

Cupcakes seem to be the perfect size for just a little sweetness.  Being that you get more than just a bite, but less than a slice it's almost justifyable to have one.

Cupcakes have evolved over the years, and their ingredients getting more and more fancy and creative.  Long gone are the days of boxed mixes and plastic jar frosting in my kitchen at least.  Today, my cupcakes are made with organic butter, free range chicken eggs and flavorings from beyond the pastry world.

Here are a few creations that I've made.  Recipes found online or adapated.

Chocolate cupcake with vanilla buttercream frosting

Lavender cupcake filled with lemon curd, lavender cream cheese frosting

Chocolate Sour Cream Cupcake with Hazelnut Cream Cheese Frosting
Adapted from Ted Allen's In My Kitchen

Pineapple upside-down cupcake with pineapple buttercream frosting
Adapted from Emeril Lagasse

Cardamom cupcake filled with Blue Cottage's Ginger-Peach Jam
with vanilla bean cream cheese frosting

Vanilla cupcake with Nutella frosting
Recipe adapted by A Cupcake Story

Red velvet cupcake topped with cream cheese frosting
Adapted from Ina Garten