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I am always impressed with people's creativity, especially when they take risks to put themselves out there with their craft. This most certainly is the case with Karen Kinbar, creator of Balleywood Creamery and how she pushes the boundaries with flavors for her ice creams.
I recently had the pleasure of spending some time with Karen for an ice cream tasting and wine pairing... What a perfect afternoon! And with flavors such as Szechuan Carrot, Silk Road Squash with Indian Spices and Sweet Potato Streusel that Karen has served up, I knew I was in for a real treat. Thank you Karen for sharing your world it is amazing!Read More
Please join Seattle's MasterChef, Amanda Saab, in the beautiful Zoe Events Space (formerly Restaurant Zoe) for the latest trend in baking: Naked Cakes! A Naked Cake has no frosting on the sides and is decorated with special ingredients to create the final masterpiece. Create your own cake, bake your cake and decorate your cake to take home! For this class, we'll be using spring berries and flowers. (This class is limited to 20 people.)
Ask us about the special group and corporate price! ($90)
This event is sponsored by Fred Meyer and Simple & Crisp.... Thank you to the Fred Meyer and Simple & Crisp teams!
When: Saturday, April 23, 2016 from 10am - 1 pm
Where: Zoe Events is located at 1318 E. Union St. in Capitol Hill
I wanted to put the spotlight on Marie Montemayor, "Meme" as we all know her! Meme is a totally inspirational person in so many ways, but most recently, she left the corporate and startup world, and went all in on her own business, Meme Made (meal delivery) and Flourish (health coaching). Venturing out on your own takes loads of courage and I applaud Meme for this! Here is what made Meme take the leap:
Congratulations Meme on your new venture and we are so grateful to you for sharing your story and talents with the community. Below are examples of Meme's style of cooking which is incredible! You can also follow her on Instagram here.
(Left): Sweet + Savory Avocado Toast Topped with Kite Hill Cheese and Vanilla Bean Flake Salt from Jacobsen Salt Company (Right): Lemon Garlic Zoodles with a Runny Egg, Sauerkraut and Green Juice
(Left): Spicy Sweet Potatoes Topped with Poached Eggs (Right): Marinated Flank, Bone Broth, Daikon Radish Noodles, Cabbage, Corn, Onions, Sesame Seeds and a Six-Minute Egg "Dinner is done dude!"
For more on Meme, her coaching, meal-planning and meal delivery, visit her site here.
Thank you to KEXP's Leon Berman, who is an incredible cook (and an award-winning grill master!) for sharing a recent meal he made. Leon's food is totally delicious and he definitely thinks outside of the box when it comes to combining different worlds in his cooking. (For example, while filming his episode he made "Smoked Lap Cheong Stuffed Jalapeno Poppers" and "Chorizo and Pepper Jelly Stuffed Pork Tenderloin Sliders with Gorgonzola Sauce.") NOM - Below, Leon shares a no-fuss dish for Cheddar Salmon Patties. Enjoy!
LEON'S CHEDDAR SALMON PATTIES
6 oz. Can Skinless/Boneless Salmon (Costco has the best), Drained
1/2 Stalk Celery, Diced
2 T. Diced Sweet Onion
1 Large Egg, Lightly Beaten
1/4 tsp. Old Bay Seasoning
Good Pinch of Black Pepper
1/3 C. Shredded Extra-Sharp Cheddar Cheese
2 Heaping T. All Purpose Flour
1/4 C. (about 6 crackers), Crushed Ritz Crackers
Vegetable Oil for Frying
"In a bowl, combine the salmon, celery and onion. Stir in the egg and the seasonings. Stir in the flour and the cheese. Place the crushed crackers on a plate. Heat about 1/4" oil in the bottom of a 10" skillet over med. high heat. Take a spoonful of the salmon mixture (I just use a soup spoon) and drop it in to the crackers, carefully roll around in the crackers and then place in the heated oil and flatten out just a tad. Repeat with remaining mixture. Fry for about 2-3 minutes per side until golden brown. Remove from the pan and drain on a paper towel lined plate."
Thank you again Leon for sharing, and please stay tuned for more on his episode, including how his cooking was influenced by growing up in Seattle's Rainier Valley.
This was my first time visiting Slate Coffee and I adore it... Slate is an intimate little coffee bar that's bright and cheery, nestled in Ballard across from Brimmer & Heeltap. I met up with Chef Brandt Bishop, currently at the world-renowned Canon, to talk shop, about the Seattle food scene and his next adventure. (I wish I could spill the beans on that, but please stay tuned for his announcement because it's super exciting!)
I highly recommend Slate Coffee because it's not only creamy, delicious coffee, but the atmosphere invites you to have conversations with the baristas and those around you. You'll see people reading books instead of having their heads down in the computer... It's a lovely change of pace!
Chef Brandt Bishop, Seattle
I am also going to keep my eye on Chef Bishop because he's an up-and-coming talent (moving up quickly!) to be recognized in Seattle. Formerly with Aragona and The Book Bindery, you can still catch him at Canon through the end of March until he begins his new chapter in April. At Canon, try the Pork Belly Bun (amazing!!!), Flatbread with Cauliflower, Sunchoke, Confit Onion, Manchego and Roasted Garlic Puree, and the St. Helens Ranch Petite Tender. Brandt really wants to push the boundaries of creativity in the kitchen with the Seattle food scene and wants to connect with the community in big ways so there will be more news on this as our ideas progress.
Thank you Chef Bishop for recommending Slate and we'll have more on you in the near future!
One of the most wonderful things about living in Seattle is that we're surrounded by beautiful water including the magnificent Puget Sound. So when you get the opportunity to have lunch in one of our many restaurants with a view it's a special moment.
This week I got to do just that at Six Seven on the downtown Seattle waterfront when meeting with some incredibly talented people: My good friend Randy Lane, who is also a part of Rob and Donna Dughi's episode as well as Sumi Hahn Almquist. Sumi really needs no introduction because she's so well known! She has an amazing history in the culinary world including being an author, former food critic in Seattle as well as for The Times-Picayune in New Orleans, and is the former owner of The Book Bindery along with her husband Mike.
The lunch was delicious and I highly recommend the Bento Box (with your choice of salad, soup and sandwich), as well as the "Mom's Chicken Salad" and "Two Clam Chowder." Delicious!
Thank you Randy and Sumi for the great conversation and lovely experience.
Sitting on the Puget Sound, Two Clam Chowder, Mom's Chicken Salad and Bento Box
For more on Six Seven, you can find them on Facebook here.
Cuban food and rainbows... What more can you ask for?! We recently dropped into the Twisted Cuban Cafe for lunch and it was a fun experience... On the day we went, the food was really good and the service was perfect. I definitely recommend going for something different to eat... We love variety in the food scene and want to see more of it!
While we were there we also talked with the owner, Julio Ortiz, who was born and raised in Havana and uses recipes straight from his mother's kitchen. Julio also rolls his own cigars and offers them for sale so be sure to talk with him about this! Finally, Saturday nights they have Latin music and dancing.
Now on to the food! And thank you for being lovely hosts Twisted Cuban Cafe.
Picadillo, Twisted Cuban Sandwich and Camarones
For more information on the Twisted Cuban Cafe, you can find them here.
Look at these beautiful, amazingly creative dishes recently made by our Honoree, Som.
(Top Row): Coconut Sticky Rice and Home-Cured White Anchovies (Bottom Row): Anticuchos with Herb Salad and Aji Amarillo Sauce, and Steamed, Stuffed Shrimp with Two Sauces, Garlic Oil, Fried Pickled Shallots, Stuffed with Shrimp Meat, Garlic, Lemongrass and Coriander.
To follow Som's creations in the kitchens, please check out her Blog here and stay tuned for some exciting news she has coming soon!
I am long overdue in giving recognition to Jason Pedwell, who loves Foodie Empire so much, he is helping to promote us through Instagram. I adore Instagram and it's one of my favorite platforms for sharing experiences, but it's just another thing I find little time for! I am so grateful to Jason for stepping in and just taking over here. A little about Jason: He helps businesses grow and acquire new customers, generally with success rates of at least 200% ROI with their marketing spend.
And the proof is in the pudding.... Jason has helped us grow our Instagram from 25 followers to over 600 in just a few months.
The other thing about Jason is that he and his wife Katie love being in the kitchen and getting creative. However, they always have "health" in mind and do a lot of cooking the KETO way. I wanted to share some of that here and thank you Jason for sharing your culinary world with us!
By Jason Pedwell:
We’re big believers in clean eating. We both love all types food and everything that’s not good for us, but we’re really big into health. Katie is a Beachbody coach and I am also into fitness and nutrition. About 80% of the things Katie and I cook are recipes we decide on together and sometimes we cook together. Our approach is how can we make it fun and delicious but also want to make healthy too, so our focus is on eating clean, oftentimes Ketogenic (low-carb, high-fat), trying to eat mostly natural foods, organic, greens and proteins.
Favorite Magical Ingredient Right Now
One of my favorite things lately is the "Organic Riced Cauliflower" from Trader Joe's. It's the best cooking hack for substituting pasta and/or rice and is a magical replacement ingredient for just $2 a bag. It's just hard to find because people store up on it!
(Left) Spicy, Fresh Arugula Salad with Pastrami, Garbanzo Beans, Red Onion, Slivered Carrots and a Simple Olive Oil and Balsamic Dressing (Right) Turkey Burger with Onion, Pepper, Bacon and Avocado + Brussel Sprout and Kale Salad.