Monthly Archives: April 2011

Cafe De Lion, Queen Anne’s New Bakery

It was just last November, that a new bakery by the name of Le Reve, fulfilled the dreams of Queen Anne residents bringing the most- talked about “Pain au chocolat”, a large selection of French Pastries and the signature Kouign- Amann, a Breton cake made of layers of butter.

But the more, the better, when it comes to French desserts.
Last week another French patisserie by the name of Cafe de Lion quietly made its way into the neighborhood. This French and Japanese-inspired bakery is the dream of Tomoyo and Daisuke Miura. Trained in France, Tomoyo started baking these hand-crafted pastries for her family because she wanted them to have sweets made of the purest ingredients. Lion, their son, now four years old is the name behind this cozy little establishment. Peek into the vitrine for gorgeous pastries that change daily (get the updates via Facebook), with items like the Manjari (pictured below), made of with a fine Valrhona dark chocolate known as “Manjari”, colorful French Macarons, apple tarts, creme brule and Zen, a chocolate Pâte layered with delicately sweetened Milk Crème and Green Tea Mousse made from “Premium Kyoto Matcha (photo below). They open at 11 am and close when they run out, Tuesday – Sunday. Get there early on busy weekends to get the best selection. Cafe De Lion is located at 1629 Queen Ave North, 98109.


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Passover and Easy Table Decorations

I love the idea of decorating your table when guests come over and this year I decided that since the sun was peeking out a tiny bit, I wanted some yellow flowers to make it work. First I decided on the colors, I wanted it all to be yellow, red and orange. Then I went through everything that I had at home and I completed the table scene with some inexpensive pieces that I found at World Market.

I had a few napkin holders that I got at Red Ticking a few years ago. I picked up cloth napkins at World Market and wrapped some of them in flowers. The table runner was a gift from a dear friend who got it in the goody bag at IFBC from Sur La Table.

In front of each plate, I put these cute little take-out boxes from World Market. I filled them with red crepe paper and a flower and some rocks to keep it from falling over. And on each plate, Nut-Free Chocolate Covered Matzo with Alderwood Smoked Salt.


The scene was complete with some candles, some music and friends.

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Carmen Electra will be at Munchbar this Saturday

Guest Post by Micaela Surdi

Today I want to introduce you to Foodportunity assistant Micaela Surdi. She recently joined and has proven to be a great addition to the company. Here is a short bio on her and a post about her evening at Muchbar.
Micaela (pronounced Ma-kay-la) has a love and passion for anything food. She is currently in her last quarter of college and will graduate this June! In the future she plans to travel and experience different cuisine from countries and cities across the globe while acquainting herself with understanding and new knowledge of how food is prepared and represented around the world.

Munchbar with Carmen Electra

This Saturday, April 23rd head to Munchbar in Bellevue and celebrate with Carmen Electra for her Birthday! Be sure to grab a table, and dive into their wholesome and sophisticated menu. It is almost impossible to make the decision of what to eat since local all-star chef Seis Kamimura has dreamed up dozens of culinary creative and one of a kind combinations from fresh, seasonal, local produce, and high quality ingredients.

Munchbar is able to allure families, foodies, area workers , and anyone stopping through Bellevue day or night with its clean, new-fashioned pub approach. When faced with the decision of what to order, may we suggest the Ahi Tuna Tartare ( $14) which is combined with rice, crispy sticks, and soy sauce glaze. Or perhaps you’ve been partying too hard with Carmen Electra, then The Best Hang Over Pizza ($11) may be the trick to you feeling level-headed and also making you feel like you just visited heaven in your mouth. If you are feeling creative, order Mahi Mahi Tacos ($15) where spicy guacamole, poblano cream, and pico de gallo are all available for you to put as much or as little on each individual soft taco paired with Mahi fish, of course.

Our favorite dish at Munchbar had to have been the Tabletop S’mores ($8), chocolate, marshmallows, graham crackers, and rocky road ice cream. Munchbar provides miniature “fires” for guests to roast marshmallows in the comfort of their clean, modern, and welcoming environment rather than being outside in the cold, probably sitting on a log, and drenched in rain. The idea is so incredibly simple, but refreshing. It is definitely worth $8 and the time you will spend with your friends and family sharing a memorable and divine culinary experience at Munchbar.


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Passover Nut-Free Chocolate Covered Matzo with Dried Apricots and Alderwood Smoked Salt

Passover is one of those holidays that is all about nuts. Since there are so many things that you can’t have, it seems like nuts are the substitute for it all. And of course, until you have someone with a nut allergy in the family, you really never notice how they pop up everywhere. Our 2 year old has a recently diagnosed tree nut allergy, (I won’t even go into how shocking it is for me to find out about this after 2 years of eating everything and anything.) Basically every cookie or Passover chocolate on the shelves is processed in a place with nuts, and it is an Easter hunt to find a chocolate that isn’t, even just a plain, dark chocolate bar.

Today, we made these little hostess gifts for our friends that we are celebrating Passover with. One thing about the way I plan recipes is that I always look for recipes that I can make with all the things that I have at home. This was a great way to spend time with my little boy and every time I turned my back, there was another chocolate mustache on his face.
You can put these next to your guests plates at your seder as a hostess gift or just offer a dessert to snack on after dinner.

The recipe was inspired by a book that I was looking at this morning called “ Gifts Cooks Love: Recipes for Giving” By Dianne Morgan when it ocurred to me that Passover is a great time to make homemade gifts. The book is beautiful and with creative recipes that you can make and give as gifts. There are fabulous ideas in it.
In the book , she used smoked salt in a chocolate bark recipe which I thought sounded like a great touch so I used this salt in my recipe.

Passover Nut-Free Chocolate Covered Matzo with Dried Apricots and Alderwood Smoked Salt

One Bag of Chocolate Chips (Milk or Dark)
Dried Apricots
A box of Matzo
Alderwood Smoked Salt ( This adds a touch of smoke without the heat. It can be found at spice shops such as World Spice Merchants or Market Spice)

1. Chop up the apricots.
2. Melt the chocolate in batches in the microwave at 30 second intervals. Mix every time, making sure that it doesn’t burn.
3. Brush or use a spatula to spread the melted chocolate on the Matzo.
4. Sprinkle the chopped Apricots on top and then the Smoked Salt.
5. Freeze until hard, break into pieces and wrap in cellophane and some string. You can definitely use pretty string but all I had was kitchen twine and it worked fine.

You can use any dried fruit or even chopped candy instead.

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Seattle Food Bloggers Team up to Bake for Share Our Strength

Local Food Bloggers to Participate
in Great American Bake Sale
for “Share Our Strength”

9:30 Am to Noon
at Uptown Metropolitan Market
100 Mercer St, Seattle


(You see this? This was made by Megan from NotMartha last year. Just a taste of what’s to come! photo credit: Megan Reardon.)

I am getting together the Seattle Food Bloggers to raise money for Share Our Strength. Last year was a huge success! Come eat, meet and mingle with the bloggers! And stock up on desserts for the week. Gluten-free and Nut -Free options will be available.

The sale by Seattle food bloggers—one of dozens nationwide—will take place at the Uptown Metropolitan Market on Lower Queen Anne on Saturday morning, May 14th, from 9:30 AM until noon.

The national effort to involve bloggers in the Great American Bake Sale was spearheaded by Gaby Dalkin, a personal chef in Los Angeles and author of a blog called WhatsGabyCooking.com.

All funds raised through the event support Share Our Strength’s efforts to end childhood hunger in America by helping fund after-school and summer nutrition programs. 14.1 million children in America live in poverty. That’s 5.5% more than a year ago. (For a four-person family, that means getting by on less than $420 a week.)

Here are some of the bloggers and the list is updated all the time, so keep checking back! If you are not here and are baking, please send me an email.

Shauna James Ahern from Gluten- Free Girl and the Chef
Megan Reardon from Not Martha.
Desiree Kazda from Life’s Ambrosia
Jean From The Art of Gluten-free Baking
Linda from Saltyseattle
Rita Pellegrini from Pink Bites
Scott Heidminger from Seattle Food Geek
Ann Scranton from Sugar and Wool
Leslie Seaton from Fresh Picked Seattle
Paula Thomas from Mirror
Susan Pierson Brown from Mercer and Sage
Mina Williams, from Northwest Stir
Mikaela Cowles from Baguette Taste-Wonder Bread Budget
Nazila Merati from Flora and Flying
Tamara Sellman from Buzz Food
Loren Leong from
SoundFood
Fumiko- Kurose-Bretzke from Prune Kitchen
Chelsea Lin from PostBox
Stacey Kowalchuk from What the Cupcake?
Jaqueline Pruner from Heed the Hedonist
Emme Ribeiro from Food Samba
Carol Richardson Marty from Sugar Sand Photography
Alex Wu from Yums and Loves
Juliette Cook from Juliette Cook Photography.
Carol Peterman from Tablefare
Julie A. Hubert from The Joyful Kitchen
Alli Shircliff from an Open Cookbook
Dawn Klinghoffer from First, Look, Then Cook.
Sarah Dapcevitch from The Sated Palate

A big thank you goes to Metropolitan Market for hosting us again this year again!

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Food As Art

A great event for a great cause!

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Tom Douglas Brings it On

When Serious Pie opened in South Lake Union just a short while ago, it was great news for the pizza scene, the same apple wood -fired pizza topped with all those creative combinations in a roomier atmosphere minus the queue (at some times of the day). At around the same time, Dahlia Workshop opened up, bringing biscuits and fried chicken to South Lake Union.
This week, more Tom Douglas spots hit the South Lake Union scene.

Just this week, Cuoco, a sexy Italian restaurant with handmade pasta made right in front of your eyes; private little dining areas, a lounge area and menu items like 24 hour Rosemary cured beef, Bucatini marinara, young goat polpetini and Seven layer lasagna alla ferrara.

Opening up today is Bravehorse Tavern where you will find a fresh pretzel station, burgers , 24 beers on tap and Shuffleboard tables. And then, very soon, Ting Momo Tibetan, a casual restaurant focused on Tibetan dumplings. When you are done cruising the Tom Douglas restaurant scene, pick up some wine at Soul Wine, the new wine shop in the building beneath Serious Pie, the place where you can hang at the tasting bar and get personalized wine experience.

Photo credit: Reiner Peery, KPIS

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Foodcaching Launch Party and Vote for the Chef in the Hat!

I will be rooting for the Chef in the Hat this week in a competition for the Foodcaching Launch Party. There are several teams participating and the winner will get a 1000 dollars to donate to their charity of choice. The Chef in the Hat’s donation will go to Food Lifeline.if he wins. So we need your help!
We would love any help getting the information about the team so download the app and tweet or Facebook with the hashtag #foodcaching #Chef in the Hat. That is all you have to do. The Chef in the Hat team will get points for all those mentions and they will come closer to winning the donation to Food Lifeline.

photo credit: Baisafoto.com

Here is more about how you can help.

Who: Foodcaching restaurant partners and other key influencers. Open to general public according to the rules below.

What: The Foodcaching Movement Launch Event is a geocaching-style food adventure game celebrating the official launch of Foodcaching in Seattle.
Official Foodcaching Teams (OFTs) compete for points during a predetermined time period. The OFT’s charity or 501.c non-for-profit organization with the most points receives a $1,000 monetary donation by Foodcaching. The winning OFT will be announced at a “Foodcaching Happy Hour” the night of Saturday April 9th. One member of the winning OFT and a representative of their non-for profit organization must be present to receive the award.

Why: Celebrate the thrill of the Foodcaching movement while having fun with friends.

When: From NOW to Saturday, April 9th at 5pm.

Where: The game begins at the location of each team’s choosing. The game concludes at the Healthy Happy Hour to be held at Osteria La Spiga, 1429 12th Ave Seattle.

Get Started:
Download the FREE Foodcaching mobile app to your phone and get ready to play! The more you “brag” the more points you score. So download the Foodcaching app from http://www.foodcaching.com, visit partner restaurants, redeem deals, save money and be social!

Simply download the app and follow the “How to Play” guidelines. Go to “Settings” in the Foodcaching iPhone or Android mobile app and you’ll find out
how to get lots of Food Cash points!!

Ways to Score More Points on April 9th:
Use the Foodcaching app to Tweet all about it. If not using mobile app must tag #foodcaching hashtag to earn points:
- Tweet on personal account using #foodcaching (all Twitter accounts on your team are eligible!) = 5 points
- Your #foodcaching tweets retweeted by non-participants = 10 points
- Post twitpics (or similar) with #foodcaching = 5 points

Use the Foodcaching app to Facebook about it. If not using mobile app must tag @foodcaching, or post on Foodcaching’s page to earn points:
- Post a message on the Foodcaching page = 5 points
- Post a message on restaurant’s Facebook page, tag @foodcaching = 5 points
- Post a message on your personal page, tag @foodcaching = 10 points
- Post a message on your page, tag @foodcaching AND current @restaurant = 13 points
- Post an image on the Foodcaching page = 5 points
- Post an image on restaurant’s Facebook page, tag @foodcaching= 5 points
- Post an image on your personal page, tag @foodcaching = 10 points
- Post an image on your personal page, tag @foodcaching AND @restaurant = 13 points
- Post a video on any page (yours, Foodcaching, restaurant), tag @foodcaching = 20 points

Other ways to score points:
- The first team to redeem deal at each location= 10 points
- Check-in at restaurant on Facebook Places, tag/mention @foodcaching = 5 points
- Check-in to restaurant on Yelp, tag/mention @foodcaching = 5 points
- Check-in to restaurant on FourSquare, mention @foodcaching = 5 points
- The first team with highest score to reach the Happy Hour Destination = 15 points

See you at Osteria La Spiga in Capitol Hill on April 9th at 5pm.

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Craving Success- Book and Party

There aren’t many people like Melody Biringer. This start up junkie is the founder of Crave, and has built over 20 companies in her life. What really is interesting about Melody is that she is down to earth, motivating and inspiring and when she told me she was writing a book, I was excited. When I got my hands on the book and saw that she really did share her secrets to success and her lessons learned. I was so intrigued. I read it all one night. Anyone who can learn from her is very lucky. If you have a business, want or dream of one then you need to read this.

Her launch party is coming up and it’s a really cool dance party. Put it on your calendar. Ok?
Date: Tuesday April 12th, 2011
Time: book launch 6:30–8pm, dance party 8–10pm
Place: Republiq, 2946 1st Ave S (at S Hanford), Seattle
More information:

Hope to see you there!

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