Monthly Archives: June 2010
The concept is casual, comfy seating with an extensive beer list and comfort food to go with your drinks. Lot No.3 boasts two levels of seating space, tables, booths, communal seating, and leather sofas and chairs.
Menu items include select cheeses and cured meats from Salumi ($3.25-$5), Duck confit, short-rib or BLT sliders ($3.50-$3.75), Seafood Gumbo ($14.50), Plate O’ Bacon ($6), Peanut Butter, Bacon & Jelly sandwich ($6.75), Pretzel ($3.25), Seafood Gumbo ($14.50) Spiced Jar Cake ($5.75) and more. Many of the items come in single servings so that guests can mix and match and sample an assortment of snacks.
Lot No.3 is located at 460 160th ave. Ne, Bellevue WA, Tel. 425 440 0025
Things here get very busy. Here is my attempt to put together a little recap of some of the places I have been lately.
Last month, I went to Cochon 555. I was very honored to have a friend, Bean from Wine and Beer of Washington offer me a ticket which she had received from The Local Wine Events . The event was such a blast. Every restaurant had their play on pork with chefs such as John Sundstrom from– Lark, Adam Stevenson Earth & Ocean, Anthony Hubbard Chow Foods, Chester Gerl – Matt’s in the Market , Tamara Murphy from Brasa Restaurant and Gabriel Claycamp of The Swinery.
I was invited to lunch by one of my favorite bloggers, Eric Rivera. Eric is such an amazing culinary student, who is so passionate about what he does. He interns at some of the best restaurants in town. Also he has the sweetest wife, Mindy who is so supportive and so into the food scene herself.
You see this spread, Eric made everything by himself. If he ever invites you to eat at his house, run don’t walk! He made some great dishes with Isernio sausage too. They are so good at contributing to foodie dinners and supporting the community.
Also just recently I attended the Washington Wine Awards. If you like wine, this is the place to try wines from all over Washington. This is also the event that will get you into the The Ranier Club. For this year’s winners, click here.
This is my friend Yashar, he is the wine person to know in the Seattle food scene. Follow him on twitter :YasharWineMongr.
This month I got to put together another Seattle Food Blogger event with Hank Shaw from Hunter, Angler, Gardener, Cook . Hank writes about his adventures with real food. When I say real food , I mean he hunts, he forages and does things with food that very few blogs even come close to. He won the IACP award for best food blog. That is a huge accomplishment. Did I mention his wife Holly is a hunter too? She has an intriguing, informative blog on hunting. Thank you to Pike Place Brewery for hosting the bloggers and taking us on a tour and giving us a beautiful private room to enjoy and beers to taste. Thank you bloggers for coming to my events!
Also, this month I got to mentor business women at the Crave Symposium event . It was so rewarding to be able to help other business women and to learn from so many others. I was paired to mentor with Shauna Causey, a social media maven that does incredible work with volunteer organizations. In case you are a business woman and don’t know about Crave, here is the link. It is a great community to be part of.
Also, my big event is coming up and I hope to see you there. Tickets on sale here.
This is just a taste, more coming soon.
Frantic as Always, The Frantic Foodie
One of my guilty pleasures is going to The Pike Place Market to my secret corner. No matter how crazy my day is, if I am downtown, I like to stop at Corner Produce. In the corner of the corner, there are dollar bags (I can’t believe I am sharing this), little bags of imperfect produce all priced at a dollar. If you get there in the morning, you get some really good stuff. A few times I got 4 peppers for a dollar.
I decide what I am making for dinner only after I fill my purse with some one dollar specials. Friday morning, I saw two very generous bags of scallions in the dollar section and decided to make one of my favorite vegetable recipes, baked scallions.
The taste of baked scallions is very different from raw scallions. The taste is soft and almost sweet.
Baked Scallions with Tahini
Your favorite salt (I use Secret Stash Salts Nicoise Salt)
1. Pre heat the oven to 400 degrees.
2. Put the scallions on a baking sheet.
3. Drizzle the olive oil on top.
4. Scatter the fresh thyme on top.
5. Season with salt and pepper.
6. Bake for about 20 minutes or until soft. Drizzle with Tahini.
Notes: I really like using flavored salts and my friend Janna is the mastermind behind Secret Stash Salts along with her partner Joseph. These salts give it that extra flavor that makes the taste pop. You can use any salt you want to use.
Are you looking for something to do this afternoon?
The Seattle Wine awards is an exclusive wine event with the largest selection of wine and tastings. The best part is you get to hang out at the Rainier Club.
From their website:
You are invited to attend Washington State’s premier wine event: The 2010 Seattle Wine Awards ~ Grand Awards Tasting on Sunday, June 13 at Seattle’s Historic Rainier Club.
This is your exclusive opportunity to meet the wineries and taste for yourself Washington’s award winning wines! Your ticket includes a Sumptuous Lunch Buffet, a Souvenir Riedel Magnum Tasting Glass, and an up-close and personal moment with the wine-makers and winery representatives in the beautiful and luxurious surroundings of Seattle’s Historic Rainier Club ~ the city’s most elegant private club.
Pricing and additional information can be found here.
Jesse Oleson, the cake maven behind Cakespy.com never ceases to amaze. She spies on new bakeries, has cakewalks in every city and has a cupcake illustration business. If that is not enough to blow your sweet mind, she recently opened a Cakespy Shop in Capitol Hill.
The compact two-story shop showcases her original artwork along with mugs, handbags, aprons, cards, art and stationery from local and national artists.
What is it that motivated Jesse to open the shop?
” I love what I do but I was missing human contact, I feel like in this largely electronic world, I like to engage with the community and other artists. Having this shop gives me the opportunity to realize my goals while also connecting with people” Says Jesse Oleson.
Cakespy shop is located at 415 E Pine Street, Seattle WA 98122 .
- Thierry Rautureau, owner of Luc and Rover’s
- Ethan Stowell, owner of Staple & Fancy Mercantile (coming soon), Anchovies & Olives, How to Cook a Wolf and Tavolata
- Brian McCracken and Dana Tough, owners of Spur Gastropub and Tavern Law
- Tamara Murphy, owner of the Elliott Bay Café (Pioneer Square and Capitol Hill locations) creator of An Incredible Feast, Burning Beast and author of newly released “Tender: farmers, cooks, eaters”.
- Amy Pennington, creator and owner of Gogogreengarden.com, UrbanGardenShare.org and author of newly released “Urban Pantry”.
- Jon Rowley, James Beard Who’s Who of Food & Beverage in America (the only inductee from Washington), SAVEUR Top 100, Contributing editor to Saveur and Seattle Weekly Pellegrini Award winner.
The fountain murmuring of sleep,
A drowsy tune;
The flickering green of leaves that keep
The light of June;
Peace, through a slumbering afternoon,
The peace of June.
A waiting ghost, in the blue sky,
The white curved moon;
June, hushed and breathless, waits, and I
Wait too, with June;
Come, through the lingering afternoon,
Soon, love, come soon.
There is something about a name like June that sounds sweet, pretty, clean and crisp. As the poem above suggests, June is peace through a slumbering afternoon.
It comes as no surprise that June is an excellent name for the restaurant that recently opened in the former Cremant space. This new Madrona spot marries the worlds of French and Vietnamese cuisine.
Brought to you by Vuong and Tricia Loc, the owners of Portage in lower Queen Anne, the menu includes small bites, entrees, brunch items and cocktails.
On the menu you will find items like : easter radish, butter, fleur de sel (4.50), tempura purple marbles (4.50) and rabbit rillette (4.50). Entrees include pan roasted free range chicken, madeira, morel, fava bean (18), stuffed rabbit leg, loin, creamed nettle, natural jus (19) and more. Brunch menus include items like Moroccan lamb stew, fried egg (11), asparagus hash, shirred duck egg, hollandaise, duck hash, poached egg ( 13.)
June is located at 1423 34th ave. (206) 323 4000
photo credit: Drew Zandonella -Stannard
I was honored to be asked to be a mentor at this event. I can’t wait to connect and share with all the women in the room. Take a look at the list of mentors.
Will I see you there?
The 2010 CRAVE Symposium: an all-day think tank extravaganza for business owners at any level. Get down and dirty with mentors. Talk shop with peers. Your business will never be the same.
Roll up your sleeves ladies, it’s time to enter the CRAVE Think Tank. This down and dirty “un-conference” is for business owners at any level. Whether you launched last month or 20 years ago, we promise you’ll come away from the day’s events brimming with ideas for boosting what you’ve worked so hard to build. Our experts on marketing, finance and sales, brand strategy, and team building will answer questions and give advice on how to add vitality, originality, and longevity to your business.
Feed off the wicked know-how of the panelists, as well as the positive energy of your peers. You’ll have the ability to customize your symposium experience and focus on what you’re interested in most. With small interactive groups and experts who really know their stuff, the CRAVE Symposium is the ultimate brainstorming and business planning experience.
Expertise is irrelevant at the CRAVE Symposium in the sense that everyone is welcome and guaranteed to benefit regardless of the nature of their business. You could sell hand-made dog accessories, offer wardrobe advice, or manufacture the tastiest blueberry jam in seven counties—whatever you do, you’ll be given tools to enhance your vision, tackle challenges, and embrace opportunities that come your way.
Click here for more.