Salzburg

I have a few things in common with Salzburg, Austria. We’re both quite small, look charming in shades of pink, and have a deep history with coffee culture. I spent an afternoon delightfully gallivanting through the city’s interconnected alleyways—stopping every few feet to obsess over a new pastel-colored building, the magnificent panoramic views, and every street market stall that taunted me with it’s twisty, aromatic pretzels. It was one of my favorite afternoons of our entire trip.

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Salzburg is a city I’d like to revisit for a week. I dream about booking an apartment high in a Mozart-era building overlooking the Salzach river. I’d spend my mornings subtly brushing the crumbs of sweet pastries off of my Kindle screen in elegant cafes. Between bowls of rust-colored goulash and glasses of Riesling I’d peruse the boutiques that line the streets of the city’s cobblestoned, historic center. Evenings would conclude with tall pints of beer in one of the buzzing beer halls, and letting myself get lost while taking the the long way home.

Despite every Salzburg travel post you’ll see on Pinterest, it isn’t just a destination for lovers of The Sound of Music or Mozart’s biggest fans. Add it to your list.

 

United We Feast

According to merriam-webster.com, a feast is an, “elaborate and usually abundant meal often accompanied by a ceremony or entertainment,”. If you close your eyes, and let your mind linger over the term, you might imagine tables piled high with elaborately ornamented dishes—a mosaic of differently plated bites; abstract spatterings of red wine on white table cloths like Pollock-style paintings composed by excitable guests; the hum of curious conversation  from guests oogling the platters that have just made their grand entrance from the chef’s mysterious domain…

Ok. Perhaps that’s not how every feast throughout history has gone, but that’s not far from what my two experiences at Feast Portland have been like: A 4-day gathering of people from across the spectrum (and across the world) who’ve come together to find joy in food and wine and being among likeminded individuals who revel in it in the same ways. The abundance is apparent at every event from the Grand Tasting to the Night Market to the Dinner Series and Drink Tank panels; the food telling different stories and presenting familiar ingredients in unfamiliar ways. The entertainment presented in the form of DJs and post-dessert dance parties in the Pacific Northwest moonlight.

My favorite aspect of Feast is how it brings people together around the same table who might not dine together otherwise, but share a common love of food. It’s a platform for unlikely conversations, giving attendees an opportunity to ask questions. To learn.

This year, while standing in a snaking line for a bowl of something noodley, I befriended the family in front of me—fellow out-of-towners from Seattle who shared my obsession with all things delicious. As we eagerly crawled closer to our steaming bowls of shio ramen we began to chat. Within minutes, we were sending representatives of our newly formed group to stand in other, shorter lines to grab more samples for us to share: a spicy fajita cheese steak, a stellar fried oyster sandwich. By the time we received our long awaited ramen, I’d learned about where to find the actual best Vietnamese food in Seattle, received a robust list of additional Seattle recos in my inbox, and gained three new friends to have dinner with on any night of the week.

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Behind the scenes, I met members of the food media who’d all come from different perspectives and brought differing opinions to the table. We exchanged opinions about our favorite dishes of the weekend (I’ll never forget that corn); expressed elation about upcoming food trends (shout out to Filipino and Jewish cuisine!); and exhaled together when we finally got to take a break from eating.

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Processed with VSCO with a4 preset

Feast is a reminder that food and conversation can make the barriers that divide us as people seem less unsurmountable, if only to ask if the cow tongue was worth standing in line for. It brings us closer as as humans—and if that’s not the first step in reuniting us as a country then I don’t know what is.

Some might call this a romantic idea. I call it a starting place. United we Feast.

Short list of my other favorite parts of the weekend:

• Dominique Crenn’s fireside chat
• The corn on the cob (above) from Compére Lapin
• The fried oyster sandwich at the Night Market
• The Italian Natural wine Drink Tank panel with Marissa Ross and Helen Johannesen
• Smoked! (per usual)

See you at Feast 2019!

 

How To: Have More Fun Tasting Wine

I used to mentally roll my eyes into my forehead when I heard people talk about what they tasted in a glass of wine: wet rock, black cherry, tobacco, candied lemon peel, “jammy, red fruits”, oak, leather, clay, EARTH. It all seemed so contrived, RIDICULOUS, but I’d smile across the table with a slightly purple stained upper lip and nod—all the while silently thinking, “OooOKay. Tastes like wine to me.”

Despite what most wine guides would lead you to believe: there’s actually no definitive list of What Wine Tastes Like. That list doesn’t exist. We taste what we know. Sometimes when I taste a wine it brings back a specific memory from a transformative trip, other times it’s a flashback to my childhood. It doesn’t have to be all tannin, acidity, and finish.

 The fact is that common tasting notes, like those of our thirsty friend at the table, just don’t translate the same way for everyone. We haven’t all eaten the same foods or smelled the same smells or met the same well-spoken sommeliers who had a vast vocabulary of attractive and repeatable wine descriptors. And ultimately it’s not about what you’re supposed to taste. It’s about what you actually taste. It’s your experience.

So, backtracking a bit, what’s tasting wine other than tossing that third pour back at the quaint coastal winery? It’s a process consisting of two parts: what you smell in the wine and the actual taste once it’s in your mouth. Perhaps for you wine tasting is the ritual of identifying the primary, secondary and tertiary aromas of the contents of your glass. Perhaps not. Actively tasting wine is different for all of us. While I definitely now lean towards being one of those friends who swirls and sips at happy hour, my spouting off of tasting notes has been known to contain phrases such as:

• It’s like licking the outside of a peanut shell served table side at a roadhouse.
• Slightly old Bubbilicious gum from my grandma’s purse.
• Clementines and honeydews.
• Bruschetta on a patio in Italy in the summer.
• Sweet, buttery, breadiness of just-heated King Hawaiian Rolls.
• The aftertaste of watermelon fruit-by-the-foot (if you know you know).
• Steak juice.
• Flat coke that’s been sitting in the sun with a spicy candy in it (Fine. This was Fernet.)
• Dried apricots.
• Olive Tapenade.
• Maple.
• Green strawberries.
• Biting into a peach fresh off a roadside truck.
• Running through a forest in the autumn.
• Strawberry soda like they served at Elementary school Honor Roll parties.
• Eating a tart lemon bar at the peak of an alpine hike.
• Like popping a snap pea in half.

At 27, it’s safe to say that the majority of my life hasn’t been spent eating sophisticated meals, so my points of reference for taste and flavor come from a place a bit different than those in the upper echelon of the Wine Community. I take pride in my southern upbringing and my relationship with food. I’ve got strong opinions about biscuits, country ham, and red eye gravy.  I appreciate the well-known undertones called out by wine professionals, but I also firmly believe wine should be approachable to everyone—not just those who’ve had every Cru, can define which bank their grapes were grown on, and who base their worth on the list of vintages in their cellar.

While my palate is influenced by a smattering of fine dining experiences, flavors of international dishes, spices, herbs, seasonal fruits and vegetables, and wines I’ve had in the past, it’s also one of a girl raised in Little Rock, Arkansas who’s favorite foods were deconstructed Burger King cheeseburgers, reheated mozzarella cheese sticks from a store like Costco, and fresh-out-the-microwave meatball and mozzarella hot pockets.

The plastic champagne flutes of my youth might’ve been filled with the juice from a cold red SqueezeIt, that too sweet purple drink that came in a plastic container resembling a barrel, or that barely citrus-flavored fizzy drink my mom kept in the fridge called Diet Splice (during that phase where we were trying to get off Diet Coke). We ate thawed out enchilada TV dinners on the patio paired with pitchers of tea tinged with the taste of Sweet N Low, and our favorite meals out were at places like Macaroni Grill, Red Lobster, and Catfish City.

It’s nothing fancy, but it’s where I come from and I love it.

---

Here are some things to keep in mind when you’re drinking and tasting wine to experience it a little differently:

1. First and foremost: not all white wines taste the same, not all reds taste the same. Nor rosés. Nor orange wines. Nor bubbles. Break down the barriers you’ve built for yourself and EXPLORE.
2. Be creative. Think about what you’re drinking. Write it down. Who cares how weird or irreverent it is? Use your ~ imagination ~
3. If you want to taste more, TASTE more. Go to wine bars, go to wine tastings, go to wineries. And don’t just try wine, try new foods and flavors that you’re unfamiliar with. Smell the salty air more fully when you’re at the beach.  Take in nature when you’re on a hike. Expand your points of reference at any given opportunity.
4. Next time you’re sharing wine with your friends go around the table and see what kinds of tasting notes ya’ll come up with. Me and four friends did this on my 27th birthday and it was a real hoot (then again, maybe that’s because we tasted almost the whole wine list at Bottle House).

Oh, and if you’re three weeks out from taking that Somm test…just disregard everything you read.

Cheers,

L

Introducing: Gastrono.me

Our first night in Vienna we sat silently on the couch in our AirBNB and tried desperately to outlast our jet lag. This was our first three hours in Europe of our 3 week Euro trip—what my friend and I dreamily envisioned as being a grand adventure accented by baguette sandwiches in parks, coffees in quaint corner cafes, and dinners in dimly lit restaurants on side streets that were easy to overlook.

In reality it was definitely an adventure, but one that consisted of a few meals out and a lot more frozen pizza than we ever could’ve imagined.

If only we would’ve done the research, if only there would’ve been a service who could’ve made that research happen for us. To ensure that we’d have the gastronomic travel experience that we were craving.

There wasn’t. So I started one.

Gastrono.me exists to spread joy through food and drink no matter where you are, or what you order. A service that provides guidance for those of us who are hungry to experience the world, customized for your unique tastes.

Whether you’re looking for a cozy Italian restaurant in the middle of Boston, the best cheese plates in Boulder, or a curated cocktail crawl through a neighborhood in your own city, Gastrono.me provides travelers and locals with unique food and drink recommendations, based on their own personal tastes, budgets, and comfort zones.

Rather than relying on solely generalized guidebooks and online Must Eat lists, Gastrono.me works to get to know you and your preferences so we can make suggestions that we know you’ll enjoy, helping insure that your getaways, weekends, and staycations are lower in stress and higher in enjoyment.

---

How do we get to know you? Through an initial questionnaire, follow up conversations, and consultation. All about what and how you like to eat and imbibe.

What kind of guides do you provide? The site advertises guides for short and long trips, guides for eating excursions, and a recommendation subscription plan (coming in 2018!). That said, there are lots of opportunities for us to work together, so don’t hesitate to reach out!

---

I started Gastrono.me because I believe travel is a powerful experience that has the ability to change hearts and minds, especially with the impact of food. When we’re encouraged to look beyond the lists of standard tourist destinations we are treated with the opportunity of immersing ourselves in parts of a culture we otherwise may have overlooked. We are given the chance to see a place through our own eyes.

And now it’s official: our website launched today! You can learn more at Gastronome.guide

Please don’t hesitate to reach out with any questions, comments, or collaboration opportunities. I am so looking forward to this next chapter and the people and places it will bring into my life.

Cheers!

Lauren

Five Senses of Feast

 

Two years ago while visiting Portland with my parents my ears perked up at something I heard on the radio. I only remember sound clips: Sandwich. Invitational. Feast. Portland. Bon Appetit. I was still relatively new to the Pacific Northwest at the time so it was a mystery that grabbed my attention instantaneously. I needed to know more. Upon further Googling I learned 2 things: 1) Feast was an annual multi-day festival held in Portland, sponsored by Bon Appetit, that showcased Oregon’s bounty and featured several renowned Chefs from around the nation. 2) I HAD TO GO.

Fast forward two years to 2017. On the morning of June 2nd I sat at my computer, cheek in hand, impatiently refreshing the page where I’d purchase tickets for the festival once they were released at 11am. The moment struck and after surmounting a delay caused by an overloaded server I was in. I scored tickets to four events: Late Night Adventures in Takeout, The Grand Tasting (like a deluxe weekend costco sample experience), No Kilts Required: American Single Malts and—the piéce de résistance—Tillamook Presents: SMOKED (A BBQ PARTY, YA’LL).

June, July, and the early days of September crawled by, but finally it was time to pack up the Mazda3 and zoom down to Portland for Feast. The weekend unfolded in what I can only describe as a sensory extravaganza. One that I’m going to try and recreate for you now.

Feast looked like –

• A series of electric parties across the city accented by thematic mood lighting that gave every event charisma. My favorite was the neon, untraditional at a BBQ event.
• Crowded, enthusiastic gatherings of all kinds of people—friends and strangers, groups and soloists, from different places, of different generations.
• A tie-dye of stains on my shirts from who-knows-which saucy snacks.
• A never ending sea of artistically composed dishes created by chefs whose home restaurants are peppered around the US.
• A list to which I was always adding, documenting names of new restaurants I otherwise may have remained oblivious to.
• Caramel colored splashes on my collar from that last whiskey cocktail I shouldn’t have had.

Feast sounded like –

• The ubiquitous hiss of raw meats sizzling on grills.
• Exclamations between guests about which dishes were worth standing in line for—guiding my next move.
• Bumpin’ music adding to the energy of the night accented by the percussion of iced bourbon cocktails being shaken in both fists by the boisterous bartenders.
• Soft speaking between members of a restaurant’s staff underneath the tents.
• The wise words of innovative chefs being interviewed by Bon Appetit’s Adam Rapoport.
• Clattering of metal stock pots and pans. The metal clapping of tongs.
• Joy during a time of political turbulence—laughter, casual conversation, excited statements punctuated by each new bite.
• The low, slow groans of indigestion around 2am.

Feast felt like –

• Oregon’s warm September sun, it’s chilly twilight breezes.
• The crunch of my first air fried dumpling, and the contrasting soft textures of regional cheeses.
• The delicate balance of my wine glass in one hand and two small paper plates in the other.
• Warmth from open faced grills.
• Fumbling with utensils: chopsticks, forks, spoons, skewers.
• The constant pressure of my finger on the shutter button of my camera.
• Conflict because my stomach was full but MORE THAN ANYTHING I just wanted to keep eating.

Feast smelt like –

• Competing smoky scents from the forest fires of Jolly Mountain and the plumes dancing skyward from the charcoal grills.
• Complex combinations of spicy aromas characteristic of single malt american whiskies.
• An amalgam of currently-being-cooked dishes—fermented, peppery, sweet, mesquite, fruity, floral.
• The perfume of Febreeze inside of a suburban mom’s lyft vehicle.

 

Feast tasted like –

• Fruit-forward wines from all over the pacific northwest.
• Sweet baked goods and fragrant berry jams from local vendors.
• Unique combinations of sweet and savory ingredients that I would’ve never thought to combine like brussels sprouts and pomegranate seeds.
• Umami.
• A just-been-torched s’more donut from Blue Star that was crunchier than I was expecting.
• The spicy, moist brisket from Langbaan served in a pool of spicy gravy poured from a hot silver kettle, and decorated with flowers that packed a peppery punch that you can’t even imagine.
• Very high quality hot dogs with very high quality pumped cheese.
• The kind of tastes that left an impact on your palate, and lingered even after you brushed your teeth—more like a fond memory than an annoyance.

I am so grateful to have had the chance to attend my first Feast. For every moment I was there I was filled with joy and was able to momentarily forget about daily stresses that often overwhelm me. It wasn’t just me, I was surrounded by other people who were just as I happy as I was. I already look forward to the next Feast I’m able to attend. Next time I’ll go to one of the suppers, I won’t miss the Night Market, and I’ll bring more than 2 doses of indigestion tablets.

 

To learn more about the festival check out their website at feastportland.com

 

Happy Go Shucky — Adventures in Oyster Tasting

I live in a city whose biggest tourist attraction is known for literally throwing fish at you and hoping you catch it. We’re a seafood city. After spending most of my life in landlocked states, I vowed after moving to Seattle that I would take full advantage of coastal living—indulging in pricy seafood dinners, the freshest sushi, shrimp on my pasta and becoming an “oyster person”.

The first time I was introduced to oysters was when I was like 8. I remember seeing an episode of Rugrats where the parents, Stu and Didi, went to a fancy resort and ordered a round of oysters for the table to enjoy by the pool. From that moment on I considered oysters a member of the upper echelon of food alongside French dishes like caviar and escargot. The hors d’oeuvres of the elite.

With summer arriving in the Pacific Northwest the happy hours are abundant and the oyster specials ubiquitous. After three years of acclimating to the west coast, I think I’m finally ready to claim my seat at the shuckers table.

To prepare for my new role I did about an hour’s worth of haphazard googling, enough to make me think I was informed about oyster tasting etiquette, and then hastily made a plan to stop into an oyster bar today after work. Here’s how that went:

First impressions
Walking into an oyster bar is intimidating when you don’t know anything about oysters. I had my pick of tables, but obviously this already self conscious occasion was begging for a seat at a table in the middle of an otherwise empty dining room, in the direct line of site of the entire restaurant staff.  I’ve gotta admit, I was expecting it to smell more like the aquatic section of a PetSmart in there, but it sure didn’t. As I started to get used to my surroundings I noticed that I also happened to have chosen the seat that sat right next to, what seemed like, a living seafood spa in the center of the restaurant. It was piled high with a variety of shellfish, including the oh-so-phallic geoducks (pronounced: gooey•ducks). The crabs were staring at me and I cared too much.

My server placed a menu on the table and I immediately (and abruptly) identified myself as a newbie, blurting out, “I’VE NEVER HAD OYSTERS BEFORE,” like I was telling her I was experiencing a medical emergency.  After getting over the shock of my exclamation she guided me through the menu. Most of the oyster’s names sounded like Fast and the Furious characters to me (Grand Cru, Fanny Bay, etc). We chose three to start with and  a wine that would pair well with my salty snacks.

I surveyed what was left on the table in front of me: two forks. One normal sized and one miniature. I don’t know about you, but even in a normal restaurant setting irregular cutlery is always a catalyst for my anxiety. How would I ever use both forks? I pictured Ariel running the dinglehopper through her hair. Before I had time to act on this impulse, the server set down my glass of Muscadet. I raised the glass, gave it an ultra-confident swirl and took a big sip. It tasted clean and minerally. My confidence began to return and I braced myself for what would come to the table next.

Oyster 1 — Kumamoto

The six oysters were fanned out over crushed ice in front of me. In the middle was a lemon wedge and a ramekin filled with a dressing called champagne mignonette.

“Try the oysters on their own first,” she advised, “and then if you add seasoning be careful not to overwhelm the flavor of the oyster.”

She left me alone with the aliens on my plate. I started to feel a pang of regret for ordering six of them (2 of each), but I’m no quitter (especially when I’m being watched by a kitchen staff).  I picked one up and, without thinking, tried to cooly toss it back like I read about on some blog. The meat in shell the wasn’t loose enough, so I got a mouth full of sea water. After loosening the gooey mass with a spoon I tried again and it slid right into my mouth.

“Holy shit it’s so slippery,” I thought. It tasted like I tripped and fell into the ocean with my mouth open, but it also tasted sweet. I didn’t hate it. The coloring of the shell reminded me of the camouflage clothing people deck themselves out for a night out in Arkansas.

I squeezed a drop of lemon on the second one and I loved it.

Oyster 2 — Kusshi

The Kusshis tasted less sweet and more like I was sipping on an ocean water cocktail. They were astringent and made my tongue feel dry. After three oysters I’d started to gain a little confidence back, but still felt self conscious being isolated in the middle of the room.

Between my third and fourth bites I had an enlightening conversation with the server about developing a palette for tasting oysters, so I decided to work harder at identifying flavors outside of ocean and salt. I put the fourth one in my mouth and slowly chewed. Suddenly I tasted…weird, wet mushroom?? Maybe I went a little aggressive on the lemon squeeze. How was I supposed to use the condiments?

I noticed the wine was starting to taste different—more mineral forward. Like a wet sea rock. Maybe I was becoming a barnacle.

Oyster 3 — Fanny Bay

“SHIT these are big,” I thought as I picked up the first Fanny Bay oyster.  Their shells looked the most prehistoric. I decided that the slimy part of the oysters kind of look like rotting human ears to me, which is a bad comparison to make before you eat something. You know the dreadful feeling you get right before you take a big pill? That’s how I felt looking into this oyster.

I tossed it back.

I really chewed on this one. It tasted brighter than the others. I think. While I was trying to pay attention the meroir of the one in my mouth, I knocked my last oyster out of it’s shell, off my plate, and onto my phone’s screen. As I’m sure you have no problem imagining, I panicked and then surreptitiously attempted to slide the wet, slippery blob back into its shell. HORRIFYING. That’s when I noticed there were barnacles still on the shell. She’s fresh!

Rather than using the lemon on my second Fanny Bay, I decided to go with the champagne mignonette instead. Immediately I realized this was a choice I should have made from the beginning.  It was delicious. The acidity of the vinegar really toned down the weird after taste that the oysters left in my mouth. I want to stay that it also amplified the other flavors, but if I’m being honest I was still only tasting salt. By this point I had come to terms with the fact that my oyster-tasting palette would not be developed by the end of my first visit. The wine tasted its best after the second Fanny Bay. They were my favorite.

This is where I thought the oyster adventure was going to end, but then I ordered two more because I was halfway through my glass of wine and I really wanted to challenge myself. It’d been thirty minutes and my nerves were lower so SURELY I’d be able to taste my final two more comprehensively.

By this point several more tables had been seated around me in the restaurant, and all of the people sitting at them seemed a lot more fancy and bourgeois than me. The seawater that was puddled in front of me on the table was like a small, salty puddle of shame.

Oyster 4 — Pacific (from Fanny Bay)

The last two oysters came and I felt less intimidated than I did earlier. With the flair of an aficionado I raised the shell to my my mouth, preparing to tip the next one in. Back, back, back my head went until the shell was completely vertical and my elbow was pointed towards the ceiling. I’d tried to shoot it the wrong way out of the shell. My eyes were wide and my cheeks were pink with self-inflicted embarrassment. Sea water dribbled down my chin.

As I chewed the gummy Pacific oyster I felt the makings of a (skeptical) Eureka moment, “Did that taste tomato-y, or did I make that up?”

Maybe it was just the viscosity.  The shell was super beautiful. Like a very exaggerated ruffled Lays potato chip.

Oyster 5 — Shigoku

The last oyster was definitely briny, but also tasted kind of like a green bell pepper. Maybe my palette wasn’t a lost cause after all.  After I finished, my lips were burning from all of the salt I’d put past them. I could confidently say the last oysters were my favorites. I knew I’d never never ever doubt the power of champagne mignonette again.

Final impression

While I may never have a reserved seat at the shuckers table, I’ll definitely pay a visit to the oyster bar again. I don’t think they’re my favorite food, but I’m curious to learn more about the nuances of their flavors. People liken the methods of tasting oysters to that of tasting wine, and I can definitely see what they mean. The taste is ever changing and will always surprise you. I look forward to seeing what I taste on my next visit.

And, no, I never used the tiny fork.

Coffee Lovers and Stocking Stuffers

Well, we’re here. We’ve made it deep into the holiday season, and halfway through our cheap, chocolate filled advent calendars. If you’re like me, you’re still (stressfully) shopping for the people on your list. Bearing that in mind, I give you my final 2016 holiday gift guide! This one covers your coffee lovers and your stocking stuffers. Enjoy!

FOR THE ALWAYS-CAFFEINATED

Just like last year, I’m obsessed with the idea of coffee being delivered straight to my mailbox (instead of realizing I’m out at 6am and pouting for 10 minutes before I settle for a cup of old tea). Coffee subscription boxes allow you to try different beans from all over the country, and sometimes from all over the world.

Driftaway Coffee is a customized coffee subscription service that bases their selections for you on your given flavor profile preferences. First, they send you a box FULL of different kinds of beans (my favorite so far is the Brazil. SERIOUSLY one of the best coffees I’ve ever had). Once you’ve had a chance to try them all, you enter what you liked and didn’t to the Driftaway app. From there on out, the beans you receive will be chosen by the experts at Driftaway based on what they think will perk you up the most, allowing you to discover new beans and roasts that you never knew about before.

Learn more here!

Of course, it’s not just what you brew, it’s how you brew it! I like to keep it simple with my coffee setup, but also enjoy experimenting with new brew methods.

• Bodum Pourover Set — I saw this at Target the other day and freaked out! This pourover set up is a) aesthetically pleasing and b) has a built in filter. HELLO. This is great for your friends who are having trouble coming to terms with their strained relationship with Mr. Coffee.
• Hario Skerton Coffee Mill — This hand grinder allows the brewer to have ultimate control over the grind of their beans, while also getting a sufficient bicep workout. Probably best for the experienced coffee drinker, and not your friend’s mom who is going to mistake this for a ~ swanky pepper grinder ~
• Bodum Travel Press — ALERT ALERT! YOU CAN NOW MAKE A FRENCH PRESS WHILE YOU TRAVEL. Easiest decision you’ve made all day.
• Aeropress Coffee Maker — This simple piece of brewing equipment has completely changed the game for my At Home Coffee Routine. The coffee produced by an aeropress is clean, and full of flavor. It also takes less than 5 minutes (if your water is hot) and you’ll look really cool prepping it in your office’s kitchen. Seriously, do recommend.

  [Also the aeropress kit literally comes with everything you need to brew, with the exception of beans. Have I sold you yet?]

• Turkish Coffee Pot — Watch this video and then tell me* you don’t have a hip, home-barista friend who doesn’t need this in their life.

*ADMITTEDLY  I’ve never had Turkish coffee, but I hear that it’s some of the most aromatic and richly flavored around. PLUS THE POT IS COPPER!! Who doesn’t love copper in the kitchen?

---

Looking for something small and (possibly) snackable?

See below for my compilation of food-and-drink-centric stocking stuffers, all produced by small businesses and local makers from across the U.S.!

1 • 2 • 3 • 4

5 • 6 • 7 • 8 • 9

10 • 11 • 12 • 13 • 14 • 15

---

And that wraps it up for holiday gift guides! I hope that everyone has had a fabulous holiday season so far, and that it only continues to be great.

SO looking forward for what’s to come in 2017 (and what’s to enter my stomach).

For the Craft Beer/Cocktail Companion — A Gift Guide

As a kid, I loved crafts. I truly couldn’t get enough of popsicle sticks that were dripping with Elmer’s white, runny glue and glitter. There was so much potential. So much whimsy.

It turns out that as an adult I continue to foster a love for crafts: craft beer, craft coffee, and craft cocktails, for instance. What can I say? I’m a creature of habit. I, like many of my friends (and yours, I’m sure), aspire to have a flourishing home bar with many tools and trinkets and bottles to boot.

Giving gifts to craft beer and cocktail lovers doesn’t have to be hard. Here are some of my recommendations:

Let’s start with some literature, shall we?

• The Complete Beer Course – Do I need to type a description here? I think the cover saison you need to know (that was a bad beer pun).
• The Canon Cocktail Book – Canon is one of the BEST bars in Seattle, not to mention the U.S., and they’ve just put out a cocktail recipe book! If you want to step up your game then THIS is the way to do it.
• The 12 Bottle Bar – Buy this book and make a night of it! Stock the bar. Learn to make cocktails. This is a great pick for those people in your life who are bound and determined to get into home bartending but juuuuuust haven’t found the time to start yet. (Spoiler alert, the time is now.)

[Side note: this book is great because it not only teaches you about the basics of a home bar, but also how to maximize those basics. My boyfriend and I have been making our way through it this year and it’s been awesome!]

• Proof — The Science of Booze – This book is one of my FAVORITES. It dives deep into the science behind many of the world’s most-liked libations and does so in a very engaging and memorable way. I can’t recommend it enough!
• Ultimate Bar Book – A companion for any home bar. Filled with useful tips, tricks and mixology bits to help you impress ALL of your friends.
• Bourbon Empire — The Past and Future of America’s Whiskey – This just sounds cool, right?! Right.

West Elm • Crate & Barrel • West Elm

Another good place to start with gift giving is with the essentials, and for a home bar, bar tools are just that. Whether you are giving to someone who is looking to beef up their tool kit or perhaps someone who wants upgrade their collection with pieces that have more personality and pizazz, there are a lot of options out there and plenty of places to look.

Specific individual tools could include:

• A muddler (customize it!)
• A strainer for a cocktail shaker
• Jiggers
• Bottle openers
• Etc.

Beer Brewing Kit from Midwest Supplies

Home brewing is America’s new favorite hobby, but how does your Lager-loving dad get started? With a beer brewing kit of course! While I’m not an expert in the topic  THESE GUYS are and they can help you find the kit you need. [Pictured above is their top recommendation for a beginner].

For both the traditional and adventurous mixologists in your life, bitters make great gifts and also great stocking stuffers. What even are bitters? Bitters have a lot of purposes, but for the sake of this post: Bitters are punchy, flavorful liquids that are made from herb/botanicals. Just a few drops can drastically change the taste of anything they are added to. For example, and Old Fashioned would not be an Old Fashioned without bitters (Angostura, to get specific).

These from Scrappy’s, a Seattle brand, are some of my favorites. [Their website is down right now, but just do a quick internet search for “Scrappy’s Bitters” and you should find what you need]

And finally, a few trusty gifts for the ones in your life who just like to kick it with a cocktail in hand. Any of these will be phenomenal additions to that stylish new bar cart:

• Cocktail Shakers* – These are everywhere, for everyone.
• Unique barware* – Cocktail glasses come in many shapes in sizes, but all serving the same purpose: to make your drink taste its best. They also come in many different patterns, colors, and with different metallic rims (did somebody say rose gold?). Think about which cocktails are most popular with your buddies and start with some glasses made just for that.
• Cool coasters* – Guys, where there’s a drink there’s a risk for a cup ring! Coasters, obvi. Everybody needs more coasters (especially cool ones).
• Interesting ice molds – Ice plays a huge role in the cocktail world. The shape and cut of ice can determine the way a drink tastes, looks, and lasts. Molds are available in traditional shapes as well as quirky shapes—like Death Stars — and even in kits that allow you to manipulate the ice into whatever form you need.[While the kit above seems a little bit superfluous, I think we all know that we have a friend who will be MAJORLY STOKED on it. The crew at Wired seems to think so, too.][Why didn’t you include any of those trendy stones? While the stones and rocks available are less likely to dilute your drink, my friends have found that they are also less likely to get as cold as you might like.]
• Decanter* – Because bar carts look even cooler when the booze is on display in sleek glass bottles. These are great for liquor or wine (see, I haven’t ENTIRELY neglected the winos).
• Import booze from abroad — Maybe it’s the specialty of a country that your person is dying to visit, or maybe it’s from their old home town. Either way this is a thoughtful option and your friend will appreciate it (and likely get a good, heartwarming buzz courtesy of you.)

*Go vintage! A lot of this stuff is easy to find at thrift stores and online. Hot tip: search for “MidCentury Barware” on Etsy and feel your heart take flight.

None of these are givin’ you that post-cocktail buzz? Why not plan a cocktail bar crawl in your city or a city near by?  Or maybe find a cocktail class to take with a friend? Like I’ve said before, some people would rather receive an experience than a gift. Have a drink and think on it.

---

That does it for this gift guide! I’ve got one more up my sleeve and that one is a little more high energy (spoilers: it’s coffee-centric!).

If you’re still having trouble thinking of a gift, I am totally game to help you brainstorm. Shoot me a comment or an email and we can figure it out together.

Happy Holidays!

For the One Who Cooks — A Gift Guide

The holiday season is here and none of us started gift shopping in September like we’ve always been told to do. But who has time for that, truly? The good news is that you still have plenty of time, but if you’re stumped when it comes to the actual gift selection then you’re going to burn through that time quick.

Never fear! Gift guides are here to help. I’ll be putting out a few this year to assist you on your quest to find holiday delights for the people in your life who love consuming food and drinks as much as I do. First up?

A Gift Guide for the Ones Who Love to Cook

• Retro inspired kitchen timers — Because we all need a kitchen timer, and they might as well make a statement.
• Cookware with character — The accessibility of artisanal goods has been made SO easy through sites like Etsy. Find a unique, useful gift online that supports the Maker community. Some even have options for personalization. (Pro tip: this is also a good way to scout out vintage finds).
• Copper cooking utensils — For your trendy friend who enjoys cooking, and having a very instagrammable prep space.
• Mortar and Pestle — The more I cook, the more I understand the need for one of these. They’re used for crushing and grinding herbs and spices, and it doesn’t hurt that they look nice on display, either.
• Ravioli and Tortellini starter set — Remember your friend who studied abroad in Florence? Firenze. They’ll love this.
• Hot chocolate pot — Why? The better question is “Why Not?”.  At first glance this probably seems ostentatious, but check this out: the teak handle makes pouring a breeze, the lid can be used as a trivet while cooling, and think of how COOL you/your friend will look when they whip out this puppy for a cocoa sesh.

Joule by Chef Steps — Sous vide is a cooking technique that’s really blown up in the last couple of years. While I’ve never done it myself, it has already sealed its reputation as being a modern cooking method that boasts ease of execution and perfectly prepared steaks. But it can certainly do more than just cook your meats to the ideal medium rare. If there’s someone in your life who enjoys learning new techniques in the kitchen, this is the gift for them. Learn more on the Chef Steps website.

If you’re a person who feels safer giving, say, socks than this years trendy tech, try some of these safer, more practical gifts on for size:

• Wooden Cutting Boards — Make it interesting, though! Look for different compositions of wood, wood grain, shapes, and materials.
• Mandolin — No, not the instrument. This kitchen machine cuts major time out of slicing (see what I did there?).
• Oven Thermometer — Yes, it’s just a food thermometer, but you can never go wrong with All Clad, right?
• Scale — Bingo. A practical gift, with a high tech touch. (Plus, who doesn’t need a scale in the kitchen?)

I know what some of you may be thinking, “What about a cookbook?”.  My friends, worry no more. I’ve got you covered:

• A Boat, A Whale, & A Walrus, Renee Erickson [PNW pick!][Award winning chef]
• The Food Lab, J. Kenji López-Alt [PERSONAL FAVORITE/BIBLE]
• Lark, John Sundstrom [Another Seattle chef!]
• A Cozy Coloring Cookbook, Adrianna Adarme [I know we all have a friend who will be BEYOND stoked to own this]
• Plum, Makini Howell [For your Vegan (or not vegan) friends] [+++ANOTHER Seattle chef]

Perhaps you’re giving to someone who’s less of a “things-person” and more of an “experience-person”, which I totally get! There are a lot of options for these people, too.

Look for cooking classes in your area for the two of you to take together, or for them to take alone or with someone else. Are they adventurous? Maybe a foraging excursion is more their speed. Learn, alongside an expert, about the edible ingredients found in nature around you (+10 points if it’s a mushroom tour because that’s DOPE).

Or maybe they’re the kind of person that just wants to hang out and be together. Why not get all the ingredients you need to tag team a meal, and a few bottles of wine, obviously. Even plan an outing where you go to the Farmer’s Market together and gather everything you need, while simultaneously sampling your community’s best ciders and spiced donuts.

Want to gift all your kitchen-dwelling friends at once? What if you invited them all over for a night of enjoying company and YOUR cooking? All they’re required to do is kick back and snack. Sounds like the makings of a special evening to me.

---

Hopefully this makes your holiday hunt for the Home Chefs (or Chef Chefs!) in your life a little less stressful, or gave you some ideas of your own! I’ve got more headed your way in the coming weeks.

Happy Holidays!

Where you should go during Dine Around Seattle [Fall 2016]

If you’re anything like me, then you’re doing a real bang-up job of counterbalancing your election stress with delicious meals, snacks, and cocktails. And what better way enable yourself do that than by visiting and supporting local restaurants.

Enter: Dine Around Seattle. The bi-annual celebration of local food, chefs, and seasonal dishes from around The Emerald City. I’ve taken some time to break down the list and have determined what my top picks are and what I’d order if I had the opportunity to visit them all. Check it out below!

Key: (L) – Lunch, (D) – Dinner

BALLARD

• Pork Chop and Co (L) (D) –  3 for $33, 1st course is a beverage, I’d order the: mole braised beef cheeks
• [TOP PICK] Skillet (L) (D) – $3 for $33, Most excited about the: Like, literally everything sounds really flavorful and awesome
• Bramling Cross (D) – 3 courses $33, Most excited about the: For The Table course

BELLTOWN

• Local 360 (D) – 3 for $33 – Most excited about the: porchetta and the dessert selection

CAPITOL HILL

• Anchovies & Olives (D) – 3 for $33 – Most excited about the: For The Table Course (honestly everything sounds great)
• [TOP PICK] Poppy (D) – 3 for $44 – I’d order the: Herbed Rabbit Sausage with Glazed Shallots and Tart Cherries and the Braised Pork Shoulder with Vanilla and Pear (…and also everything else wow)
• [TOP PICK] Rione XIII (D) – 3 for $33 – Most excited about the: for the table course and the Tonnarelli Cacio e Pepe
• [GOOD DEAL ALERT] The Saint (D) – 3 for $22 – I’d order the: sopa de tortilla and the yuca frita
• Terra Plata (D) – 3 for $33 – I’d order the: rabbit terrine and the butternut squash cake
• Skillet (L) (D) – $3 for $33, Most excited about the: [same as Ballard location]

DOWNTOWN

• Cha:n (D) – 3 for $33 – Most excited about the: 5.3 bulgogi and ALL of the desserts

FREMONT

• Chiso (D) – 3 for $33 – I’d order the: dungeness crab sunomono and the local fish omakase sushi
• Pomerol (D) – 3 for $33 – I’d order the: pork shoulder steak

KIRKLAND

• Trellis (L) (D) – 3 for $33 – Most excited about the: great choices all around (really doesn’t look like you can go wrong)

PIONEER SQUARE

• [TOP PICK] Girin (L) (D) – 3 for $44 – I’d order the: grilled babyback ribs and choice of ssam (second course…any of them)

QUEEN ANNE

• LloydMartin (D) – 3 for $44 – I’d order the: Hamachi crudo, vanilla salt, lemon oil, foie gras and the black truffle risotto, parmesan, truffle (menu changes daily)
• Toulouse Petit (L) (D) – 3 for $33 – I’d order the: french onion soup and the wild shrimp and housemade andouile

WOODINVILLE

• Barking Frog (L)(D) – 3 for $44 – Most excited about: the Woodinville wine and the second courses

If you want to learn more about Dine Around Seattle or view the entire list of participating restaurants, click here : http://dinearoundseattle.org/restaurants/

Need to make reservations? Try Open Table http://www.opentable.com/seattle-restaurants or Resy https://resy.com/ (where available)

Get out and get eatin’! If there’s one cause I can get behind, it’s supporting local restaurants.

Cheers!