Mixed Plate: Rumble in the Lobster Mac and Cheese Jungle

So here's a test -- which do you think is the frozen lobster macaroni and cheese, and which is the freshly-made, restaurant version?

Is it Door Number One?

Or is it Door Number Two?

Keep your guesses to yourself -- hey, no calling out the answer out loud! The answer will be revealed at the end of the post, so read on to see the method behind this carbohydrate crustacean madness...

Every once in a while, I'm contacted by food companies asking me to sample a product and do a review on the blog. Most of the time I politely decline because if it's not something I'd normally enjoy, I'm probably not the best candidate to give a useful review. But when I was offered the chance to sample a highly-touted, award-winning gourmet lobster macaroni and cheese that's frozen, I felt a food challenge coming on, along with the opportunity to indulge in the name of "research."

The folks at Hancock Gourmet Lobster Company in Topsham, Maine asked me to give their Port Clyde Lobster Mac and Cheese a try. The family-run company specializes in mail order live lobsters and frozen prepared foods like pot pies, salads and Wellingtons that feature the mighty-tailed ocean critter. Working with local Maine lobstermen and using local dairies for the cream, butter and milk in their dishes (because, really, is there no better BFF to lobster than butter?), their prepared items have won specialty food awards and they have had their products carried by food nerd-friendly businesses like Dean and Deluca, Williams-Sonoma and Sur La Table.

The standing champion to compare with Team Hancock is Washington's own Purple Cafe and Wine Bar, a local favorite whose sinfully rich lobster baked mac and cheese is weak-in-the-knees good.  Made with ruffled ribbons of campanelle noodles and chunks of lobster tail meat soaking in a creamy sauce of gruyere cheese, what's not to love? The light flavor of the gruyere makes the cheese secondary to the lobster, letting its own seafood flavors permeate the generous serving of the rich sauce. The use of campanelle pasta gives it an artful look, as well as more surface area to coat with creamy goodness. There's decent amounts of bite-sized lobster meat in the dish, and overall, it's a fitting fresh-made candidate to compare against its frozen challenger.

Weighing in at 9 ounces, wearing a black plastic container and plastic-sealed top is the Port Clyde Lobster Mac and Cheese, shipped frozen to your door. The baking directions on the box for the two mini casseroles are straightforward; once they were thawed, I made the choice to remove them from the plastic containers and place within ceramic ramekins for presentation, baked until bubbly, and then a couple of minutes under the broiler to give the top some extra color. Served with a fresh salad, it certainly held its own in terms of being camera-ready. But what about the taste??

The Port Clyde challenger uses a thick mascarpone and cheddar cheese sauce, tail and claw meat from the lobster, topped with a hearty crust of herbed panko and parmesan cheese. My first thought was -- will the noodles be mushy? The shell pasta was soft, but not overcooked. Soaked in the savory, slightly tangy cheese sauce, they retained a good bite after being fridge-thawed and reheated in the oven. The crispy topping helps add a pleasant crunch, plus they use just the right amount of sauce, so it's enough to coat, but not drown the ingredients, and it remains creamy after its oven reheat. The most notable thing is of course the lobster. There are mac and cheese dishes that happen to have lobster, and then there's LOBSTER mac and cheese. For the individual-sized casserole, it's surprising over the amount of lobster they fit into the portions, with large pieces of claw and tail meat being the feature ingredient.

My good friend, Ms. Shutterbug, joined me for the Port Clyde challenge -- coincidentally she's actually been to Port Clyde -- and we both came to the same conclusion that Hancock Gourmet Lobster Company's frozen lobster mac and cheese was just as good as a freshly-made dish, with their attention to quality ingredients and flavor.

So, of the two photos, which was frozen and which was fresh? Photo number one was the Port Clyde Lobster Mac and Cheese, and the second photo was Purple Cafe's baked lobster mac and cheese. In a challenge like this, honestly, everyone's a winner. OK, except maybe the lobster.

Frozen vs Fresh? In the end, it's all good, yo - Photos by Wasabi Prime

Much thanks to the Hancock Gourmet Lobster Company for sending out a supply of frozen goodies to the Prime for this food challenge.

FoodTrek: Seattle’s Cask Festivus for the Rest of Us

I think it’s fitting that the Washington Beer Commission holds its annual Cask Festival after St. Patty’s Day, because really, let’s be honest, St. Patrick’s Day = Amateur Night when it comes to the celebration of beer. For the beer pro’s in-the-know and professional alcoholics everywhere, Seattle’s Cask Fest has provided the ultimate opportunity for local breweries to really show off some imaginative, limited-edition craft beers. Think of it like Westminster with booze instead of dogs.

Cask Festival 2010: Beer Snobbery of the Best Kind! - Photos by Wasabi Prime

So, Wasabi, what the heck is a cask beer? Think of it as Microbrew to the Tenth Power. Cask beers are just that – brews that are served from the same container or cask from where it ferments. The beer you typically drink from a bottle or poured into a glass via keg was not fermented solely in that vessel – it was cooked up, yeast was added, it was set in a primary fermentation container, and then moved again into a secondary vessel for the secondary fermentation before becoming a frothy, frosty brew to enjoy. Cask beers are lauded by purists/super beer nerds because by keeping the beer in a single container throughout its entire conditioning process, the beers are sealed up and are allowed to develop isolated, unique flavors. This also ensures the final, unfiltered product a level of freshness and flavor that is more on-target with the brewer’s intent. When you think of cask beer, think of it like a time capsule of untouched flavor. It’s capturing lightning in a cask, versus a bottle.

More Cents than Sense - lingering in Flavor Country at Cask Fest - Photos by Wasabi Prime

Divided into two sessions to expand the odds of getting a chance to sample the brews, Cask Fest offered beers from over thirty different Washington breweries, all created by this unique cask conditioned method. Notorious for selling out quickly, festival-goers seemed to be more prepared than previous events, buying tickets early and showing up in full beerfest regalia: pretzel necklaces, funny beer t-shirts, and oh yes – KILTS. Granted, Utilikilt is a local company, but really, when else are you going to be able to go to an event and not be the one dude wearing a kilt, getting a funny look? Or maybe you’re into that sort of thing, what the heck do I know? Mr. Wasabi was certainly in good company with his Utilikilt, that’s for sure, and I couldn’t say, “yeah, he’s the guy wearing the kilt… oh… wait, nevermind.”

Enjoying the Local Color of Seattle Beer Festivals - Photos by Wasabi Prime

All the major players were in attendance: Black Raven, Elysian, Mac and Jack’s, Redhook, Fish Tale, Harmon, Port Townsend, Boundary Bay, Naked City, Two Beers, Fremont, Georgetown, Elliot Bay, Northern Lights – gads, that’s not even all of them! Festival-goers become voters when they enter, given a ballot to choose their favorite, and this evening gave Fremont Brewing Co. the top honor, with Black Raven Brewing Co. a close second. From the get-go both of these brewers had the longest lines to sample their creations, so it wasn’t a shock to see that they were the ones to win the crowds’ beer-soaked hearts.

It's Last Call - FILL 'EM ALL UP!!  - Photos by Wasabi Prime

But that’s not to say other beers weren’t noteworthy. Going with a group of beer nerds is one of the best ways to enjoy a festival as you get great input, plus everyone sips from one another’s glass, saving one from a wait in line, and furthering the germ-sharing love. Some of the beers this humble Wasabi took a liking to were Diamond Knot Brewing Co’s Apple/Cinnamon ESB, a spice-laden beer that literally tasted like apple pie; Harmon Restaurant and Brewery’s Scott’s Puget Creek Vanilla Porter, a fragrant brown porter overflowing with whole vanilla bean flavor, destined for a porter/ice cream float; Redhook Brewery’s Limited Release 8-4-1 Expedition Ale with a honey and malt sweetness; and Issaquah Brewhouse’s Oak Aged 2009 Frosty Frog, an incredible winter spiced beer, aged three months in Jack Daniel’s barrels with the smoky, deep flavor of molasses and raisins.

Local Brewers Flossin' it at Cask Fest 2010 - Photos by Wasabi Prime

The growing trend of organic beer was visible as well. Olympia’s Fish Tale Ale's Fish Tale Organic IPA was a fresh, citrusy zest, rounded out by the flavor of its organic hops. It uses Centennial hops and a unique organic variety from New Zealand called Pacific Gem. Making its premiere in Washington was Oregon-based Laurelwood Brewing Company. With a new location in Battle Ground, Laurelwood made its Evergreen State debut with its Organic Free Range Red, a smooth, medium-bodied ale with tasty sweetness that was extremely well-balanced in flavor.

Just like Cask Fests before, this one was no exception, giving local brewers a chance to show off their imaginative beer talents. I look forward to next year’s celebration of cask conditioned beers, and definitely look forward to the next big Washington Beer Commission event, the Washington Brewers Festival at St. Edward’s Park on June 18-20th (Father’s Day Weekend). I have to say for fun value, the Brewers Festival is probably my favorite!

Much cheers-worthy thanks to the Washington Beer Commission for giving the Prime a chance to cover this event and a very big Wasabi Thanks to ALL the fabulous brewers who came out and shared their creativity and passion for beer with Seattle. To the kilt-wearers of the Pac NW, I salute you.

FoodTrek: Networking Like a Mofo at Foodportunity

It's a mad, mad, mad, mad, mad world of food networking in the Emerald City. And no, Dorothy, we are so not in Kansas anymore. I was glad to have bought my tickets for the latest food networking event, Foodportunity, weeks in advance, as it sold out like bacon-wrapped, crystal meth-sprinkled hotcakes! All the best and brightest stars of the writing/blogging/restauranting/foodie-creative world were in attendance on Monday night, at Tom Douglas' Palace Ballroom. And then of course I showed up and was just glad no one said, Hey, who is this nobody? Release the hounds!!

Foodportunity networking = Wasabi needs a Jobby-job! - Photo by Wasabi Prime

In general, I kinda suck at networking, mostly in the sense that I'm  not good with talking to one person for ten minutes, then jump to the next person. I always feel like I'm being a rude bugger for not having a longer, quality chat. I realize no one's contemplating Proust at these events, but my innate Asian guilt makes me feel bad with the conversation-hopping. Which is why I'm thankful for the opportunity to shed the awkwardness and equally thankful for the event-organizing efforts of Keren "The Frantic Foodie" Brown. She is the founder who put "opportunity" and "foodie" together to make the pb and j sandwich of togetherness that is Foodportunity. This was the third in what I hope is a long line of equally busy and tasty events.

Foodportunity was a way to gather up hundreds of writers, photographers, restaurant and food industry folks together in a social atmosphere of wine and food, and just give everyone a chance to introduce themselves, aka, HIRE ME. Or maybe that was just me. Events of this nature means a lot, as everyone was commenting that in the world of social networking, so much of the communication is virtual -- we don't always know who we're talking with, not everyone puts their photos on Twitter or their blogs, so meetup events like this in the real world is crucial to making that final step towards a sincere connection. No matter how many photos one posts on Facebook or how many thousands of followers one collects on Twitter, nothing compares to shaking a person's hand, getting to know a little about what they do, what they love, and where they'd like to see themselves going in the near future. As human beings, we're sort of fascinated with the future, obsessing over what new modes of technology and gadgetry will facilitate communication, thereby making the world seem a little smaller and less daunting, but the most resonant thing beyond someone saying, "beam me up, Scotty," is that first contact with another living soul, and the surrounding context of understated stimuli that can only happen when you just talk with a person and find out what their story is.

Delicious Food + Boozejuice = PARTY - Photos by Wasabi Prime

Even if it wasn't a foodie-themed event, it's still evil-science-genius to have food and cocktails at an event since it's what gets people talking and mingling. So many amazing Seattle restaurants were set up with delectable samples: Mistral Kitchen, Spring Hill, Wheatless in Seattle, Spinasse, Cicchetti, Dinette, Olivar, Urbane, Trophy Cupcakes, Il Fornaio, Palace Kitchen -- the list goes on, so believe me, there was beautiful culinary talent everywhere, along with foodie support by online cooking school, Rouxbe, and online recipe site, Foodista. The worst thing was, the multitasking was not strong with the Prime, as the ability to trade business cards, photograph, have a glass of wine and eat, was so totally not happening. Sadly, I only got a chance to try a few nibbles. I was lucky to pre-func with Linda of Salty Seattle at Palace Kitchen next door, where we saw Tom Douglas and "Chef in the Hat" Thierry Rautureau of Rover's. Bless all the chefs and restaurants of Seattle who came out and really cheered on the foodie culture of this wonderful city.

Another highlight of the evening was the speed networking event. This was a great way of focused mingling, getting a group of professionals together, you have a minute (ok, more like five, because no one wanted to move in a minute) to get the scoop about what people do, trade cards, and then move down the line of chairs to the next person. Seattle Weekly's Voracious writer, Julien Perry, was the hostess with the mostess, whistle in-hand to herd us along for the networking portion of the event. You can read her writeup about Foodportunity here on the Weekly and she was kind enough to say I was a hoot, which is a pretty nifty thing.

Palace Kitchen, a delicious way to prefunc an event - Photos by Wasabi Prime

I'm looking forward to future networking events like this, pulling bloggers and Tweeters away from their computers, leaving the backside-shaped indentation in office chairs to recompress for a few hours. Again, perhaps this is just a peek into my own bizarre mole-like existence, but I do welcome more opportunities to meet the people face-to-face and it's been really nice to see familiar faces at these events, because it starts to feel less like networking and more like building a community.

Much thanks to Keren Brown's Foodportunity, the many Seattle restaurants and vendors involved, and of course to all the attendees and the fabulous folks I got a chance to meet and talk with!

UnRecipe: Slow Cooker, Take Me Awayyyyyyyy!

Welcome Home, Wasabi! Honestly, I'm lookin' a tired mess, so you'll forgive my lack of Island vigor to immediately post stuff related to the sights, sounds and tastes of my visit with family in Hawaii. Much Mahalo Plenty props to those who were keeping up with Tweets. I promise to do a proper post about this visit soon, but until then, I'm in lazy cook mode. For that, I rely on the trusty slow cooker and a bottle of premade curry sauce thrown together with some basic ingredients. Lazy Wasabi's Chicken Curry, here I come! 

Chicken Curry - everything looks better with a macro lens! Photo by Wasabi Prime

I don't often make curry sauces from scratch, as I end up craving it in my laziest of moments, so I rely on a particular store-bought brand. I know other bloggers have given props to it, so I know I'm not the only one to love the power of  Patak's. I used their Korma Curry sauce this time, but normally I stick with their Tikka Masala because it's got a nice spicy, tart flavor.

The reason why this qualifies as an UnRecipe of MacGyver Cooking proportions is because I literally throw roughly-chopped carrots, yams, onions -- basically whatever's in the pantry or refrigerator -- and two chopped chicken breasts into the slow cooker, pour on the sauce, and add an extra can of coconut milk for richness. Let the slow cooker do its work for a few hours, and the meal is done, son. The coconut milk also helps stretch out the sauce's portion amounts, along with a healthy dash of salt. If I have a can of chickpeas, I throw those in later, when the stew is almost done, otherwise they just get too soft. Poured over some couscous or rice, a sprinkle of fresh cilantro, and dinner is served with many portions leftover for lunch throughout the week.

While not particularly fancy or gourmet, this often becomes the kind of go-to dish I make before or after a trip, when I'm too tired to prepare a complicated meal and don't have a lot of fresh things in the refrigerator. Is it really cooking since I'm using a premade sauce? Honestly, I'm too tired to think about that question and just want to continue shoveling tasty curry in my gaping maw. Om-nom-nom-nom...

A Lazy/Hungry Meal, Courtesy of the Slow Cooker - Photos by Wasabi Prime

OMG a Recipe: Aloha Plenty Bread Pudding and a Short Break from Blogging

Consider this an Out of Office Reply for the next two weeks: the time has come for the Prime to take a short break and visit family in Hawaii for a spell (I know, rough life, no?). I will be taking a blogging hiatus from the 9th-18th, but will be back in fightin' form in time for the Foodportunity Event in Seattle on the 22nd -- so looking forward to seeing so many of you again, and meeting new foodies!

As for this short hiatus, I will be bringing my camera and hope to post periodic travel notes via Twitter, so feel free to follow my journey via @WasabiPrime. I'll be visiting my dear Mama and Papa Wasabi in Hilo, on the Big Island, aka, ground zero for the most thankfully uneventful recent tsunami warning (whew!). Am hoping to capture a Slippahz-and-Spam-Musubi kind of visit, versus the sandy beaches and fruity drink experience, as my memories of this place are very personal and rather om-nommy. To celebrate this vision of a down-home tropical paradise, I leave you with an Aloha Plenty Bread Pudding, with Spam and Portuguese Sausage.

Hoh, dis buggaz stay ono kine to da max! - Photo by Wasabi Prime

This is by no means a traditional local dish, but it combines a lot of local favorites that I thought would go well together: Portuguese sausage (linguica), King's Hawaiian sweet bread, scallions, and the champagne of mystery meats, Spam (insert Dramatic Chipmunk music here). Or as my mother calls it, Spare Parts, All Meat. I know that's not what Hormel's original intent was, but damn it all if my mom's version isn't funnier.

I wasn't sure if the sweetness of the bread would add too much of a sugary flavor, but once it's toasted and then cooked as a savory pudding, the other flavors reign supreme over any lingering sweetness from the bread. I used the pre-packaged rolls because that seems to be more prevalent than the old-school round loaves of King's Hawaiian. It's a delicious bread to eat on its own, with just a bit of softened butter on a slice of its spongey, soft brioche-like texture. I remember many mornings just having a giant slice of sweet bread and a bit of margarine over it, because I was too impatient to wait for the butter to become spreadable. Because of its soft, moist texture, for a bread pudding, it's good to perform the extra step of toasting the cubes of bread first so that it can absorb the liquid custard that will eventually bind all the ingredients together. The resulting savory bread pudding is a hearty slice of Island delight that reflects the unique mix of cultures and unfussy food resourcefulness that is very much a part of Hawaiian life.

If you want to read some previous posts about my last trip to Da Islands, you can read a two-part Mixed Plate post, titled Ono Kine Hawaii:
Green Acres (pt 1)
Island Grindz is da Bes' Kinez (pt 2)

I also created a twist on the popular Hawaiian pizza, using dried spiced pineapple and Black Forest ham, even though I got razzed by family saying "yo, I'm sick of foods with pineapple thrown on it and 'Hawaiian' slapped on the name." Razz all you want - the pizza was ono. Read Fantasy Island Pizza >>

If you're looking to be foodie-gangstah, go ahead and make up a platter of Spam Musubi. I made up a batch to celebrate Hawaii's 50th anniversary for statehood, with little flags! Don't knock it till you try it -- it's onolicious to the tenth power. And your blood sugar will absolutely freak out from all the white rice. Read Statehood Spam Musubi Post >>

Aloha Plenty Bread Pudding
1 package of King's Hawaiian sweet bread/dinner rolls (12 oz), torn/cut into cubes
1 can of Spam, cubed into small pieces
1 package of Portuguese sausage/linguica, sliced into small pieces
2 green onions, chopped finely
2 eggs
1 1/2 cups milk

Preheat oven to 350 degrees Fahrenheit. Place cubes of sweet bread onto a baking sheet and toast lightly in the oven for 10-15 minutes, or until slightly browned and most of the moisture removed.They should feel like large croutons.

Take a large skillet and place on burner set to medium-high heat. Cook down the slices and cubes of Spam and Portuguese sausage until they are browned. Remove and discard extra oil if desired. Toss the cooked meat and toasted bread cubes in a bowl until incorporated.

Lightly whisk two eggs with the milk in a small bowl. Drizzle over the bread and meat mixture, tossing ingredients until the bread has soaked up the milk and egg custard. Add the green onions and mix until incorporated. Lightly grease a casserole dish with butter or oil, and pour mixture in, spreading evenly along the bottom. Place dish into the preheated oven still at 350 degrees and bake for 20-25 minutes or until the custard has set and the top is browned.

Let bread pudding rest for a few minutes after removing from the oven, slice pieces and serve. Optional, sprinkle with toasted/crushed macadamia nuts and a drizzle of Tabasco sauce for onolicious fun. 

Will blog-atcha soon! Mahalo Plenty!

Mystery Meat with Bread That's Sweet! - Photos by Wasabi Prime

FoodTrek: Belltown Dinner and Drinks With Ventana and Rob Roy

It was a day of celebration last week, as the grey skies magically parted and this strange, brightly-glowing orb appeared out of the newly-cleared blue skies... oh yeah, I remember what that is -- THE SUN! The Magic 8 Ball said All Signs Point to Yes and Seattle pulled out all the stops on this red letter day, as it happened to be the monthly meeting of LUPEC Seattle, which also means, it's the Wasabi Prime Magical Mystical Edible Drinkable Neighborhood Tour, which included a visit to Belltown's Ventana for an enriching meal and conversation with their talented chef, Joseph Conrad, and craft cocktails at the retro awesomeness that is Rob Roy, to finish off the night with the LUPEC ladies.

Rob Roy in Seattle - where awesome cocktails live. Photo by Wasabi Prime

For March, this Magical Mystical Edible Drinkable Tour was centered around the Belltown neighborhood, which sits not far from the Space Needle, for those unfamiliar with the Seattle area. Generally a bit of a yuppie haven, with its scattering of new condo buildings filled with young professionals and the latest cool sushi bar that will most likely change its name five times in the span of a year, there is the occasional oasis of calm that offers a relaxing cocktail and a fresh bite to eat. Along the north end of First Avenue, aptly named and situated in the perfect spot to catch all the light of even the most dreary of days is Ventana. I was fortunate to be invited to talk with Executive Chef Joseph Conrad and sample some of the items on their menu.

Comforting gnocchi with a rich mushroom and crab soup, thanks to Chef Joseph Conrad - Photos by Wasabi Prime

Greeted by Manager Armin Moloudzadeh, he artfully poured one of the signature cocktails, the Pom Pom, a pomegranate themed drink that uses prosecco to make the fresh pom seeds dance in the light. Walking through the restaurant, the space was literally aglow with the light of the afternoon sun. The large windows overlooking the Sound make Ventana one of the most picturesque places to enjoy a meal, and a prime spot to watch the sun sink down and count the stars as the evening skies appear. Since it was cocktail hour, I was able to take a photo of their take on the dirty martini, the Dirty Parisian, using spicy cornichons to add a savory kick. Something noteworthy about their drink menus is that they feature Chef Conrad's own artisanal flavored sea salts, Secret Stash Sea Salts, on cocktails like the Sultry Dog (their version of a Salty Dog), and the house bacon Bloody Mary, featuring the infamous Bakon Vodka. Spread along the rim of these drinks, the distinct flavors of chipotle and chorizo are infused in the different sea salts, adding a flavorful kick to the cocktails. Made in small batches right in Ventana, Chef Conrad's gourmet sea salts are incorporated in the food and drinks on the menu as well as used across Seattle in other restaurants and bars.

Who's dirty? The Dirty Parisian with spicy cornichons, guilty as charged - Photo by Wasabi Prime

This attention to ingredients is a focus Chef Conrad places upon all the menu items at Ventana. We discussed at length the importance of freshness in food and letting the seasons dictate how a menu is continually developed; he has a clear objective to not only create good food, but to educate diners over the value of self-awareness when it comes to eating. The menu at Ventana is regularly updated every three weeks and the ingredients are seventy-five percent local, taking advantage of the rich variety of resources in the Pacific Northwest region. They are taking their devotion to locavore dining to the next level, as starting on March 18th, every Thursday they will be serving a special market fresh dinner, where every week will be different. Channeling the bedazzled power of Iron Chef's Chairman Kaga and his secret ingredient challenge, the dinner menu for Thursday nights will be unknown even to the kitchen until they see whatever the freshest items are in the Market that morning. Performing an edible waltz and allowing the seasons to lead, this places valuable trust in the kitchen team to craft a meal using only the freshest ingredients -- it's a dining movement that will hopefully only continue to catch on.

The menu at Ventana is a who's-who of local ingredients as well as popular favorites. Different creatures of both land and sea meet up with market-fresh greens and earthy mycological delights. I sampled a rich maitake mushroom soup with hunks of dungeoness crab, topped with an elegant crab flavored foam. The sweetness of the crab and the creamy, ruddy flavors of the mushroom were a nice balance, a bit like a Pacific Northwest answer to a traditional lobster bisque. Signs of a sunny spring may be here early, but cold weather favorites like the pecorino and potato gnocchi with sweet caramelized turnip, crispy ribbons of pork trotter, in a foie gras brodo make one happy for a return of rainy comfort-food days. Richly flavored dishes like these make Ventana a lovely choice for occasion dining and the flavors have a familiarity so the food remains approachable with an easy willingness for patrons to sample new things. Chef Conrad went into detail over a whimsical addition to the happy hour menu, describing house made pork shoulder sausages in fresh baked buns, dressed with exotic fare like kimchee and wasabi mustard (you had me at wasabi). Look out, gourmet hamburger/slider trend -- artisanal kimchee wasabi hot dogs are just around the corner!

The view from Ventana is stunning... and delicious. Photos by Wasabi Prime

As the sun slipped away in the fading light, I departed the light-filled space of Ventana, destined to return soon, and walked to the cozy mood lighting of neighborhood bar, Rob Roy to join the March gathering of LUPEC (Ladies United in the Preservation of Endangered Cocktails). Located up one street on Second Avenue, it's been one of the new craft cocktail darlings of Seattle, with owners Zane Harris and Anu Apte at the helm, garnering a lot of local and national attention, as their cocktail mixing talent is Epic. Keeping with the ecclectic interiors that include a stuffed and mounted javelina head, Rob Roy is like a hipster-friendly Playboy era lounge, with its black leather couches, tufted paneling and its signature slate wall behind the bar. It's a place that could have easily attracted the likes of the late Hunter S. Thompson, going on an all-day cocktail binge, getting smashed, and most likely firing a few rounds into the javelina head before muttering something about Bat Country. In a word, Rob Roy is awesome.

If you post an invite on Facebook and have Goldfish crackers, they will come. Photo by Wasabi Prime

The March gathering of the Seattle LUPEC chapter had the distinction of being sponsored by the good folks at Domaine de Canton, an aromatic ginger flavored liqueur with hints of vanilla in cognac. The bottle design is quite unique and people have no doubt seen it alongside other popular specialty liqueurs like St. Germain or Creme de Violette. But how to serve such a uniquely-flavored spirit? The Masters of the Cocktail Universe at Rob Roy, Anu and Zane, waved their Hawthorne strainers in the air and shouted I Have the Power, creating a special menu of drinks for the LUPEC meeting, featuring Canton. The drinks were the following: the Canton "Negroni" (Canton, Campari, fresh orange juice, dry vermouth, on the rocks), Ginger Persuasion (Canton, Aquavit, lavender honey, strawberries, bitters, sparkling pinot noir, up), Canton Swizzle (Canton, Dark Rum, Pineapple, Orange, Lime, Falernum, crushed ice), and To LUPEC With Love, Bryn Lumsden (Canton, Rye, fresh lemon juice, maraschino, egg whites, fernet, up).

Shaking things up with Canton at Rob Roy - Photos by Wasabi Prime

The cocktails were perfumed with the Canton ginger flavor, playing nicely with the citrus hints in all the drinks. I tend to prefer less-sweet cocktails, but all the creations for LUPEC were perfectly balanced creations, keeping the flavors true to the nature of the different ingredients and playing with textures like the creamy egg white foam or the little fizz of the sparkling pinot noir. I find that the things I enjoy are less a single flavor or type of drink, and just learning to simply say, I want a good cocktail, and being blessed with talented bartenders who understand what it means to make a well-balanced drink.

I got a beverage here, man! - Photos by Wasabi Prime

Both Ventana and Rob Roy have a similar benefit, in that they are places where you can feel comfortable walking in and letting the people in the kitchen or behind the bar lead you towards the right decision. Whether it's letting the seasons determine what fresh ingredients are at their peak, or giving the mixologist carte blanche with preparing your drink, it's a nice feeling to know your palette is so well taken care of and yet another reason to be thankful for yet another great food and drink neighborhood like Belltown.

Much Wasabi Thanks to the whole team at Ventana and Tamara Wilson PR for extending the invitation to visit for dinner and not only bend everyone's ear, but break it off from chatting with you guys for such a spell -- what a great treat that was! As always, super-duper thanks with a drink umbrella on top to Rob Roy for hosting, the ladies of LUPEC and MC/Queen Bee Wendy Miller for organizing another great meetup. Looking forward to April!

OMG a Recipe: Steak Dinner Sealed With a KISS

KISS - Keep It Simple, Stupid! Does anyone remember that saying? I think I heard it in school from a teacher, before the dreaded PC Police swooped in and oversensitized everything, erasing "Stupid" from the vocabulary. But it was a good mnemonic device to always remind one to stick to the basics, because sometimes it's easy to get caught up in the details. I was cooking with a friend who wanted something really simple to make for an at-home dinner for visiting guests. The KISS-friendly meal resulted in a Marinated Seared Flank Steak, Rosemary Potatoes and Crispy Broccoli.

Meat n' potatoes - what could be simpler? Photo by Wasabi Prime

I'm truly thankful to have friends with a wide variety of interests and hobbies. I'm especially thankful for ones who don't give a crap that I write a food blog, because while they like eating at restaurants and enjoying good meals, they don't do much cooking at home, and it's an excellent realignment of perspective. It's good to work out a recipe with someone who doesn't do much cooking because it's a reminder to slow down, take the time to measure, and keep ingredient lists simple. At the end of the day, cooking feels like work to many, and the only way to encourage people to get cookin' is to make it accessible and relatively effortless. But of course the greatest incentive is tasty nomz!

The thoughts behind the meal were: basic ingredient list, short prep time, and using red meat helps resolve the whole "is it done yet?" issue with cooking, since you can eat it rare. We prepped the things needing the most time first, making a marinade for the flank steak and letting it sit in the refrigerator to soak up the flavor. Potatoes and broccoli were washed and left to dry. An hour before dinnertime, we chopped the potatoes down, tossing in olive oil and seasonings, and let the oven start working on them. Removing the flank steak from the fridge, it was patted dry and seared in a pan until medium rare. While the meat rested, the potatoes were removed and broccoli was seasoned and placed under the broiler to crisp up under the high heat. The steak was thinly-sliced, potatoes were still warm, and the broccoli had a nice smoky char on its florets, creating a simple, quick meal that was good for weeknight time frames as well as serving to guests. If this isn't a KISS-friendly meal for those dreading a turn in the kitchen, I don't know what is!

Marinated Flank Steak
(serves four, if paired w/ sides)

1 flank steak
1/2 cup soy sauce
2 sprigs of rosemary, bruised w/ blunt end of knife (to release oils, but left whole for easy removal)
2 tablespoons olive or canola oil
1 tablespoon of sugar
salt and pepper for cooking
canola or vegetable oil for cooking

Put the steak in a large freezer bag and add the soy sauce, bruised rosemary sprigs, oil and sugar. Seal bag and smoosh (sure, that's a technical term) the ingredients up, making sure the marinade is in contact with the meat. Let it sit in the fridge for at least an hour or overnight, if you can. Shift the bag periodically so the marinade can thoroughly coat and soak meat.

When ready to cook, preheat a large skillet on medium high. Remove the steak from the marinade and pat it dry, removing as much of the rosemary leaves as possible -- this will prevent burning. Drizzle some canola oil into the pan, about 1-2 tablespoons, and then salt/pepper both sides of the dry flank steak before placing it into the hot/oiled pan. Let the meat sear for 6-8 minutes on one side, developing a nice caramelized crust before flipping the meat over to do the same on the opposite side. Use a meat thermometer to check the center doneness to your taste. When meat is cooked to your preference, remove from heat, cover with foil and let it rest for at least five minutes, to let juices redistribute themselves before slicing thinly, on the bias (against the grain).

Optional: make a sauce using the same pan that cooked the steak -- all the browned bits on the bottom is flavor! Turn up the burner to a medium-high heat and pour a quarter cup of soy sauce and three quarters cup of water into the pan and use a wooden spoon or spatula to scrape up the bits to incorporate into the sauce. Lower the temperature to medium low and let the sauce reduce to a thickness that will coat the back of a spoon. Add salt/pepper to taste or a bit of sugar, if you want it on the sweeter side. Serve on the side or drizzled over the meat.

Easy Sides: Rosemary Potatoes and Crispy Broccoli
(serves as a side dish for four, if paired w/ main course)

For Potatoes:
4 to 6 medium-sized red skinned potatoes, washed and chopped into bite sized pieces
3 tablespoons olive or canola oil
2 tablespoons of chopped rosemary (about 2 or 3 sprigs' worth of leaves)
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400 degrees. Toss chopped potatoes with oil, rosemary, salt and pepper to coat. Spread evenly on a baking sheet and place in oven. Check around the ten minute mark, and if potatoes are starting to brown, use a spatula and turn them over, to ensure even browning. Once the potatoes are fork-tender, about twenty to thirty minutes, remove from oven and cover with foil to keep warm.

For Broccoli:
3 medium sized broccoli crowns, ends removed and cut down into long stalks
1 tablespoon olive or canola oil
1 teaspoon salt
1/2 teaspoon pepper

Start broiler and set baking rack about a quarter of the way to the top of the broiler coil -- not right up against coils, just somewhat close. Toss the trimmed and cut broccoli pieces with the oil, salt, and pepper, and place evenly on a baking sheet. Place in oven on the top rack and keep a close eye on the broccoli. It should start turning a bright green and the florets will start to char with a little smoke, but don't set it on fire. Should only take five to seven minutes, if that, to cook the broccoli to a nice, crisp doneness. Remove from the broiler when the color is bright and the florets have a light, smoky char on them. Serve immediately.

Basic flavor - it's magically delicious! Photos by  Wasabi Prime

FoodTrek: Cult of the Crustacean Nation

It's a fun night when foodie writers, bloggers and media folk get together over a meal, especially when it's a multi-course crab dinner paired with local wines. Aside from how many naughty crab jokes one can dole out and discussing the finer points of why The Wire was one of the best things to ever adorn cable television with the f-bomb, it was an occasion that brought up the noteworthy subject of the relationship between sustainability and restaurants. Seattle's Waterfront Seafood Grill played host to a five-course dinner that was like an edible tour of our crustacean friends, proving that "green" menus are a direction worth looking towards for the future.

Crab and sweet pea panna cotta in carrot broth - like peas n' carrots! - Photo by Wasabi Prime

Waterfront Seafood Grill's Executive Chef Peter Levine prepared five courses with crab that were caught responsibly. Each course was paired with wines chosen by Wine Director Kristen Young, including selections from Sparkman Cellars. Along with Waterfront Grill's General Manager, Chris Sparkman, to help explain the finer points of sustainable fishing, Frank Ragusa, General Manager of Ocean Beauty Seattle introduced the dinner. Ragusa explained that responsible crab fishing relies on:

1) A strong biomass, or a healthy supply of crab living in a region and being aware of its population
2) Awareness of a fishing fleet's carbon footprint, and taking steps to offset the expenditures of fossil fuels
3) Using nets and fishing methods that are more selective towards catching only crab, unlike gill nets
4) Adhering to strict size regulations and only taking male crab, throwing females back

Utilizing fishing practices like these help to ensure that the fishing industry is sustained as well as the population of the sea creatures they catch.

A tasty catch at Pier 70 - Photos by Wasabi Prime

The Waterfront Grill, located at the end of Pier 70, is a popular place for Seattle visitors to experience a taste of the Pacific Northwest. Located near Pike's Market and the Edgewater Hotel, it offers wide views of the surrounding Sound as well as tastes of what the area has to offer. For those unfamiliar with both the region and the cuisine, their menu contains several local favorites and delivers a picturesque occasion dining experience. Introducing the theme of sustainability in the menu and making it a point to ensure patrons that the ingredients were responsibly harvested and caught, continues the growing movement towards a greener way of eating.

The dishes served during the annual "Cult of the Crab" dinner included a dressed up version of a traditional Crab Louie, the comfort food pairing of peas n' carrots with a crab and sweet pea panna cotta in a spiced carrot broth, a Dungeness version of a Vietnamese banh mi sandwich, a rich ravioli of Maryland blue crab, and a bold-flavored whole Maryland soft shelled crab fried over green beans and fennel.

It was a wide range of flavors for the different crab, each paired with different wines to compliment the flavors of the dishes. The variety of dishes and methods of preparation were a good overall reminder that being environmentally selective over ingredients doesn't limit one's options, instead it provides opportunities for obtaining local products as well as comfort in the knowledge that what is served on the plate was obtained through responsible methods.

A crabby meal -- but the ice cream sundae was seafood-free! Photos by Wasabi Prime

Aside from having the great opportunity to meet and chat with the media voices of Seattle, the dinner was a good way to promote the practice of being a self-aware restaurant patron. No matter where you eat, ask where ingredients come from and be selective in menu item selection, prioritizing items that were grown, caught or raised locally. As patrons of restaurants focus on more seasonal and regional items, it creates both a sustainable business environment for local companies as well as the environment we all share.

Wasabi Thanks to the entire team at Waterfront Seafood Grill, Ocean Beauty, and the team at Randall PR for all working in concert to bring this dinner together.