"Naked Cake" Baking Class with MasterChef Amanda Saab

"Naked Cake" Class with MasterChef Amanda Saab
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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

Tickets: $90-$125

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Spotlight: Meme Made + Going All In to Inspire Others Through Healthy Cooking, Coaching and Meal-Delivery in Seattle

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: 

I love working with women to create change on the plate and in the heart. My goal is to take the guilt out of food one meal at a time. My relationships with my clients go much deeper than emails, prep tips and Instagram photos: I help them create calm in the chaos of life. I call this SOULwork.
— Meme

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.

Cheddar Salmon Patties by KEXP's Leon Berman

Cheddar Salmon Patties by KEXP's Leon Berman

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.

Be sure to catch Leon Friday night's on KEXP for his show, Shake the Shack. You can get a sneak peek at some of his culinary creations here on Foodie Empire

Offalicious Dinner: A Challenge to Eat Every Part of the Animal

Offalicious Dinner: A Challenge to Eat Every Part of the Animal

I was invited by Karen Kinbar who found me at Seattle Foodies to join. They have an idea that we should eat every part of the animal. I took this as a challenge to make these odd bits delicious. I don't get a chance to cook these things much since I had no audience before. My family and my friends are not crazy about eating these things. My family likes tongue, cheeks, pig head, chicken hearts, tripe (my son mainly) but now it's a chance for me to branch out to see if I can transform offal into something delicious.

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Magical Vietnamese Grilled Pork (Thit Nuong) by Frank Edgington

Magical Vietnamese Grilled Pork (Thit Nuong) by Frank Edgington

The basics that go in this thang, thit nuong, is you need pork (sliced thin), fish sauce, lemongrass, garlic, sugar, lime. There’s other things that go in there but you’ve got to basically come up with a mixture that works for you and your palate. It gets marinated for a day or two, then rock it on the grill. If you don’t have a grill or the weather is being very Seattle-like, you can just do in an oven and broil it at the end on the top rack to get the charred action going. I’m not here for recipes, that’s what Google is for. I’m here to give you a dose of reality of what it takes to make something delicious and at home.

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Order: AweSom Curries Week of Feb. 8th, 2016

Pork Belly Panang Curry (limited quantity) and Caramelized Chicken in Roasted Chili Sauce

Plus free bag of Peanut Sauce for Foodie Empire Members

AweSom Curries by Som Kesa
50.00
  • One generous serving per bag, to be served with rice (not included).
  • Curries will last 3-4 days in the fridge.
  • Packets will last in the freezer for at least one month.
  • Curries are in industrial vacuum bags.  They are BPA free, microwave and freezer safe.
  • Only the best ingredients are used with no refined sugar or additives. The curry paste is hand-carried from Thailand as well as the palm sugar.
  • No fillers like carrots and other unnecessary items you may find in restaurants just to create bulk.
  • Initial discount price.
  • Curries are crafted in small batch to ensure quality!!!
  • $10/bag earlybird price
  • Two options will be provided weekly (and switched up every week!)
  • Minimum 5 bags per order (yes, you can mix and match with the two weekly offerings!)
  • Orders to be picked up at Som's house on Sundays. (Details will be provided when your order is complete). 
  • The last day to order will be on Friday with Som shopping and cooking on Saturday for Sunday pick-up.
  • Orders accepted weekly
  • Order with confidence...Satisfaction guaranteed 
  • One free bag with a customer referral with purchase

  • Free peanut sauce for Foodie Empire members 

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Quotes We Love: KEXP's Leon Berman on the Diversity of Food in Seattle's Rainier Valley

KEXP's Leon Berman on growing up in Rainier Valley and how the diversity of food around him still influences him today:

Leon's episode is in progress however you can see more of him here on his dedicated page! And be sure to listen to Shake the Shack, Friday nights beginning at 6! 

Transformation: Flat Beer and Meatloaf = MacGyver Mac n' Cheese by Denise Sakaki

Transformation: Flat Beer and Meatloaf = MacGyver Mac n' Cheese by Denise Sakaki

I once again was totally "Food-Struck" (aka found myself in awe of an amazing food creation) when I saw what Denise Sakaki had done with leftover beer and meatloaf the other day.  

Denise took the beer, that went flat, along with leftover meatloaf, and transformed it into "MacGuyver Mac n' Cheese" that also included crushed Ritz Crackers, kale and squash "so it's totally healthy." ;-) 

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Order: AweSom Curries by Som Kesa Available to Order!

AweSom Curries by Som Kesa

Due to overwhelming demand, it is with great excitement that Foodie Empire Honoree Som Kesa would like to announce the availability of her authentic Thai cooking, beginning with Chicken Green Curry and Chicken Panang Curry. Som recently made care packages for her son Jasper, who was in town for the holidays. To ensure he would be sent back to New York a with a loving touch of home, Som created vacuum-sealed meals for him and posted the photos in the Seattle Foodies Facebook Group.

The care packets generated so much excitement, she will now sell them for others! Here are the details:

Week of 1/24/2016: Chicken Green Curry and Chicken Panang Curry

Som has developed a full menu (see below) and will be offering two options weekly. We are taking orders now for this week (week of January 24, 2016) for Som's Chicken Green Curry and Chicken Panang Curry, made fresh to order. 

I will make them the way I make for myself or my family, just like you would find at best food stalls in Thailand.
— Som Kesa
Authentic Thai Curry Packets by Foodie Empire Honoree Som Kesa

Other Details

  • One generous serving per bag, to be served with rice (not included).
  • Curries will last 3-4 days in the fridge.
  • Packets will last in the freezer for at least one month, ready whenever you want!
  • Curries are in industrial vacuum bags.  They are BPA free, microwave and freezer safe.
  • Only the best ingredients are used with no refined sugar or additives. The curry paste is hand-carried from Thailand as is the palm sugar.
  • No fillers like carrots and other unnecessary items you may find in restaurants just to create bulk.
  • Initial discount price of $10 per bag (minimum 5 bags weekly).
  • Curries are crafted in small batch to ensure quality!!!
  • Two options will be provided weekly (and switched up every week!)
  • Minimum 5 bags per order (yes, you can mix and match with the two weekly offerings!)
  • Orders to be picked up at Som's house in Green Lake on Sundays from 10am to 2 pm. (details will be provided when your order is complete) We will try to accommodate your scheduling needs. 
  • The last day to order will be on Friday, with Som shopping and cooking on Saturday for Sunday pick-up in the Green Lake neighborhood.
  • Orders accepted weekly.
  • Order with confidence. Satisfaction guaranteed
  • One free bag with a customer referral with purchase.
  • Free peanut sauce for Foodie Empire members 

Order below for Chicken Panang Curry and/or Chicken Green Curry for the Week of 1/24, 2016 (minimum 5 packets per order, but can mix + match) 

Thank you so much for supporting Som Kesa! I know you'll love her food as I regularly crave her dishes and wish she could be in my kitchen all of the time! Please see Som's full-menu below of items she'll be offering throughout the coming weeks: