I am not going to tell you to go all the way to Tel Aviv for Mexican food but I will tell you that if you are in Tel Aviv and you have eaten your way through piles of Shawarma, Israeli breakfasts and endless salads, then some Mexican food might just be up your alley. The scene is bustling and alive, definitely a place to … Continue reading Taqueria, Tel Aviv
Today’s guest post is by Cuisine Solutions, a company that specializes in sous-Vide prepared foods. This is a sponsored post. So What is Sous-Vide? You’ve probably heard the phrase before- or believe you’ve heard it. Like so many food terms tossed around in the culinary word, it sounds quick, curt, and vaguely French or Italian. Au gratin, al forno, or any number of words with … Continue reading What is Sous-Vide?
I once taught a cooking class to bachelors. I really wanted to do something that was easy and not intimidating. Pasta is always great for new cooks and the Vodka adds a nice kick. Every Friday, I make something totally different. Something that I would eat in a restaurant. We sit down to eat no matter what is going on. Fridays are special in our home. We … Continue reading Sexy Vodka-Tomato Pasta
6:00 PMThere will be a question and answer with Chateau Ste. Michelle Winemaker, Bob Bertheau, and moderated by Sommelier David LeClaire.Free 7:00 PMThe guests can move upstairs to the Icon’s private dining room for dinner.Cost is 79$ not including tax and gratuity. Executive Chef Nick Musser’s menu includes:Green Peppercorn Duck Pate En Croute with summer vegetable saladEroica Riesling 2006Chile Cured Bacon Wrapped Seabass with creamed … Continue reading Chateau Ste. Michelle Winemaker Dinner at Icon Grill August 30
Seattle foodies come together. The Art of the Table has a great restaurant concept,communal dining. The Weekend Supper ClubA dinner with guests sitting together. Every supper has a different theme. A greatway to meet other guests who like to eat while savoring a dinner composed of local ingredients.48 dollars for a four course meal. Sounds great, doesn’t it? Continue reading Art of the Table