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Seattle food landscape will pop this weekend

Elena Fernandez 

As a final kick to Seattle´s so boring gloomy winter before beautiful spring  this weekend arrives Seattle Wine and food experience will be a beatiful oxygen pump to Northwest foodies. More than 200 vendors including chefs, wine experts and cider and brew masters will help locals and visitors to enjoy and appreciate all of these food blessings that are in our backyard.

Lamb will be highlighted this year, something that makes this Spanish girl really happy as It´s the star protein in my homeland region, Aragon. So eager to taste our local chefs creations. Lamb is a powerful tricky meat.  Properly cooked makes a sublime experience, poorly cooked or seasoned can taste too strong or earthy in your palate.

Other more unusual types of meat will be played too by chef Jonathan Sundstrom from Lark, recently nominated as Outstanding restaurant semifinalist in the James Beard Awards and Seth Fenald from Novelty Hill/Januik wineries.

pop seafoodCulinary pilmigrage will be showcased here thanks to the Northwest Travel Experience too and wine, more wine, tastings courtesy of Yakima Valley Tourism. Like the cherry on top back by popular demand: Chateau Saint Michelle Riesling Challenge.

But other cocktails will be present too thanks to the magic of Dustin Haarstad, founder of Blind Tiger cocktails and mixologist at Cannon Whiskey & Bitters Emporium. Guest will have the opportunity to enjoy them in the Celebrity Cruises Modern Luxury Lounge.

Last but not least a new chefs competition kicks off, Pop! Bubbles and Seafood where local chefs and sommeliers like Thierry Rautureau from Loulay and Lindsay-Thorsen from RN47 will showcase their culinary artistry. Oysters lovers will have the opportunity to chat with local expert Cynthia Nims too. Cynthia just published her new book Oysters, recipes than bring home a taste from the sea. 

Unfortunately for my kid who loves food and wants to be a chef this is a 21-year over event so come prepared with your ID and maybe in a taxi or Uber ride just in case you want to party 100%.

 

Seattle Wine and Food Experience at Seattle Center Exhibition Hall on February 26, 2012.

 

Get more info here

Etta´s seafood: a friendly spot in the heart of Pike Place

Elena Fernandez 

Altought I´m happy Eastsider I periodically feel the need to cross 520 bridge to keep warm my urbanite side. Last Monday I decided to meet my friend Mary with the idea of having a quick bite at Etta´s seafood and visiting after the brand new SAM exhibit Peru: kingdoms of the sun and the moon. 

I know everybody is happy enjoying a sunny day, but I love driving to the Waterfront when is cloudy and foggy because is in these days when you can nearly “touch” the real Seattle spirit. For me Etta´s seafood belongs to this real seattlelite experience nobody has to miss visiting our city.

Squash soup at Etta´sAnyway It was my first visit, so I look dissappointely to the menu looking in vain for the famous Eggs Benedict with Dungeness crab, another authentic Seattle dish. Everything 100% authentic, oh my lord.

But I rediscovered a better alternative. The $15 Seattle Week Restaurant*, menu, a real bargain! I opted for the squash soup and the salad with pasta, and mushrooms, but I didn´t want to miss the opportunity to taste the local oysters so I chose the Vancouver variety, suggested by the waitress.

Eveybody knows that we Spaniards are seafood lovers, so I was transported for a moment to Galicia, but with the local touch of Tabasco and a little fork. In Spain you eat oysters with your hands, only with a touch of lemon. I´m happy to live in a aplace with such an amazing sea creatures.

Coming back to the menu, the squash soup was really good. A bit spicy for me, but I have to say my taste is super austere, I love foods with few spices, dressings and sauces. Following the Spanish term, I´m a food purista.

That´s precisely why I enjoyed so much the pasta, arugula and mushrooms salad. It´s been tossed only with olive oil, so the aromatic flavors of green and fungi were sublimated instead of camuflated.

Mushrooms pasta con arugulaBy that time I had forgot to check my watch and Mary was giving me all the details about her new fascinating new role as Program Coordinator of Freedom Education Project Puget Sound, that provides college education inside the Washington Correction Center for Women.

FEPP  offers courses in English, Math and Spanish to more than 60 students. In addition to these classes, FEPPS sponsors a monthly lecture series. I´ve always believed that everybody deserves a second chance to give a meaning to his life, so I find this project and its mission really fascinating.

When the dessert came, panacotta for both of us, we decided to loose our maybe too ambitious schedule and to go back to the SAM exhibition in a few weeks. Sometimes is better to enjoy pleasures bite by bite.

“But next time we´ll visit first the exhibition, OK?,” I said. “Done,” answered Mary with a big smile.

*the Seattle Week restaurant ends today, October Thursday 24th

Cartel Pike Place II