Music: More Than a Sum of Its Notes
Seattlest Pix 30Dec11
Friday Morning Headlines
Can't Miss It: The Weekend and Forever Forward
Closing Words from Your Resident Beer-Nerd
Mighty-O tells us that Friday, June 5, is National Donut (sic) Day, which upsets us because doughnuts are spelled "dough" as in what they're made of. If you're making doughnuts out of "do" we don't want any. Anyway, Mighty-O Donuts is giving away free organic mini-donuts all day (6 a.m. and 5 p.m.) on the fifth, at their shop in Tangletown (2110 N 55th Street). "Watch the donut robot make them before your eyes!" Limit one mini-donut per customer. Top Pot, so far as we can tell, isn't doing anything to celebrate, but they do spell "doughnut" correctly.
Today in Mighty-O Donut News
We asked Smith what he wished to make, and he thought perhaps something with champagne. Champagne, we asked, do we look like we are in a wedding party. You will like this, Smith promised, and he went away and bruised some sprigs of mint which confused us because we did not want to believe he was making a mojito.
Last month, we told you about the Rocky Mountain oyster sorbet we ate as part of Sound magazine's monthly Dish-Off.
This month, Sound's song title was The Rutles' "Cheese and Onions," and while we knew cheese would be a natural fit for dessert, one of the participating restaurants got props for sneaking some onions in as well.
The world would be a better place if there were less bad mojitos. What's a bad mojito? One that tastes of rum and 7Up with annoying bits of some strange green herb getting in the way. What's a good mojito? A glorious, transcendent marriage of mint and lime, a touch of sweet, a subtle punch of alcohol. In a word, refreshment.
There is a simple side dish you can make that accomplishes the magical goal of being inexpensive, extremely good for your body and your soul, and ludicrously delicious. Start by reaching for your box grater, that neglected tool you may not have used for since before they started selling pre-grated cheese--remember when?
It's Happy Hour!
Our May Seattlest Happy Hour begins at 5 p.m.! This time we're congregating at Licorous (on 12th at Marion, right next to Lark) for a midweek happy hour with $4 cocktails and wine and $2 appetizers. If you're free, come on by and say hello!
Author Mark Kurlansky doesn’t always write about food, but it has been the subject of two of his bestselling books (Cod, Salt) and his newest book, The Food of a Younger Land (he's reading at Elliott Bay tonight, 7:30 p.m., free admission). But don’t call him a food writer.
Today's the final day of the Seattle Cheese Festival. Go eat yourself sick until 5 p.m.
The thing is, it didn't have to go down like this. We stepped out today looking forward to a hot dog in the park, courtesy of Wandering Wieners, who have taken up residence in Cal Anderson. We ran into them there one rainy day last week, and made plans to come back when the sun was out. We tried earlier this week, but couldn't find them, this tweet to the contrary. Nothing today, either. So what could we do but try a scoop of Molly Moon's salted licorice ice cream in a waffle cone? You tell us! That's right. You'd have done the same thing.
The taste of warmer weather means lots of food tastes ahead.
Today In "Get In My Belly" News
The first Copper River salmon shipment arrives in Seattle at 6 a.m. tomorrow, setting off a month of low self-esteem for other salmon varieties. And we are a few days late bringing you this news from the Kingfish Cafe: "We will roll out the ribs and strawberry shortcakes on May 11th. Soon we will have some outdoor seating available, which will be lovely during the Seattle summer." Yes, that's right, "the ribs." If you've had them, then you know. If not--and maybe here we look pityingly at you, but we don't judge. Just know that you generally need to order the ribs early because they do not last the whole night.
That's a sweet plate of sweets, eh?
Give a Hand to California's Avocado Growers
Seriously, we like avocados. They're smooth and delicious, not nearly as hard to enjoy as, say, artichoke hearts. Without avocados, there'd be no guacamole. But what, pray tell, is that thing advertised on KING FM, the "hand-grown" California avocado? Does a farmer really stand under the tree all day, holding the fruit? Do Americans really need to feel that coddled?
Are you looking for an inexpensive way to show off your gourmet taste and talents? Consider staying in and making pizza the next time you want to have a romantic evening with someone special. It involves experimentation, lots of hands-on interaction, and then you can eat it without silverware so there's less to worry about the morning after. Drink lots of inexpensive wine with it. Few things break the ice easier than making pizza and drinking wine.
We're long overdue in telling you that, earlier this week, Maria Hines of Tilth Restaurant won the James Beard award for Best Chef Northwest. You'll recall that Maria was part of an amazing, collaborative dinner featuring all of the nominees. Her Skagit River Ranch pork cheek with trotter cake, charcroute, and parmesan broth was fabulous, and illustrative of her local, organic approach to cooking.
Beer enthusiast/evangelist Geoff Kaiser used to write about the beloved beverage for Seattlest before he got wise to the whole, hey, anyone can start a blog thing. God, we miss him bringing his market research back to Seattlest HQ. Check out his Seattlebeernews.com for updates and reviews on many of the events from Seattle Beer Week.
We're finally coming into the gardening season, and most of us who live in the city have limited space and resources for planting a garden. Sometimes it seems as if even having some sort of a porch, or a stoop to read a book on is a faraway dream--let alone a yard.
We have yet to hit up Barrio for dinner, and their happy hour has been on our to-do list ever since Jay first mentioned their churro, but just like everyone else lately, we did make it there to try their new weekend brunch (Saturday and Sunday 10 a.m.-2:30 p.m.). We sat near the windows along 12th Ave and were surprised that even at 11 a.m., the ginormous wall of candles was in full effect.
Okay. Maybe it was a little unfair of us to tease a dinner that the James Beard nominees for Best Chef Northwest, including Ethan Stowell, were preparing for a private little group of food writers. (Stowell sent out plates of six Shigoku oysters topped with uni--and that was per person, after amazing appetizers and with five courses to follow!) Actually, we had promised tweets so you could follow the Twitter dinner, but the technology failed.
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