Mixed Plate: That's Good Sandwich!

Is there nothing more perfect than a sandwich? Soft or crispy bread, a favorite combination of ingredients stacked within like edible playing cards. Served hot or cold, sliced or left whole for your jaw to wrestle with. The possibilities are endless and the cuisine styles can originate from all over the globe, and lately, my obsession has been with the Vietnamese banh mi.

Banh Mi from Wild Ginger - perfect summer food - Photo by Wasabi Prime

I can't remember the first banh mi I ever tried, it was likely here in the Pacific Northwest when I first started eating pho, but I can recall the wonderful combination of flavors, textures and temperatures coming together in a sandwich -- I never realized could be so marvelously complex! I was hooked. This traditional sandwich born of French colonialism in Indochina is the perfect marriage of a beautifully crisp and buttery baguette, loaded up with Asian flavors like different cuts of seasoned pork, fresh herbs like cilantro, and the sharp zing of pickled vegetables, all coming together in a heady dressing of fish sauce. There are variations, of course, but the basic flavor and temperature elements are there: hot/cold, sweet/savory, fresh/preserved. It's something that's best enjoyed freshly-made, or the bread gets soggy or stale, and you lose the sizzle of the freshly cooked meat contrasting with the chill of the vegetables. It's the perfect summer food, which I'm surprised hasn't hit the Cool List for trendy seasonal things to make outside of burgers and ribs -- get on this Food Cool Hunters, why aren't you trending this to the hungry masses already "so over" spiral-cut hot dogs??

Sandwich sampling, with pork chicken and tofu - Photos by Wasabi Prime

 I had a chance to indulge my banh mi craving when Wild Ginger started making them for their online ordering menu -- I was on the move in downtown Bellevue one sunny afternoon and decided to pick up lunch for myself and the Mister. I tried several of their banh mi offerings -- they make a pork, chicken and tofu version. The seasonings are similar with the pork and chicken, with lemongrass and ginger, and they come with a very strong fish sauce-forward dressing, so don't plan on any close-quarter meetings or whispering sweet nothings into a special someone's ear. The dressing is something you can add as much or as little of, but I didn't mind its flavor intensity so I used the whole container on the sandwiches and let it mellow for a bit, just to let it soak into everything. The Mister was eating the same thing, so we could be equally fishy. I appreciated the dressing on the tofu version, since the flavor is much more subtle -- their tofu was lightly marinated and the bread had an herb/wasabi mayonnaise on it that was refreshing, but fish sauce always adds that unctuous, earthy flavor. I love any excuse to eat bread, and the baguette had that sturdy crisp outer shell, and a soft, spongey interior to soak up all the sandwich flavors. Chicken and tofu were tasty, but go for the traditional meat of choice, pork, the Magical Animal. They season it nicely and it's got a tender, flavorful bite, and with the summer weather, it tastes even better when you're eating it outside.

At-home variation of banh mi with a Korean kick - Photo by Wasabi Prime

Getting my banh mi fix made me think back to my Sandwich Love History. I was used to the typical peanut butter on Wonder Bread (crusts cut off, of course) of my youth, and then leveling-up to an Italian style grinder or hoagie from Giuliano's, this family-run bakery and delicatessen in Gardena, near where I grew up, in Torrance, California. They've been around since the 50s and it was my first introduction to a big ol' Italian-style sandwich, full of different meats, cheeses,  peppers, the works, on their own bread, which just sopped up all the seasonings from the pickling brine and their house made dressing that they would add onto the sandwich. If I had to think of the first sandwich that changed the way I thought about a particular food, it would be the Giuliano "Torpedo" Italian sub sandwich, hands-down -- from their hoagie teachings, I learned to understand that sandwiches could be complex and flavorful. I've since added the banh mi to my Sandwich Love History, along with other cultural goodies like the Cuban sandwich, various tortas and the muffaletta, all signs that I was never destined for bologna and cheese.

Which brings me to the real meat of this post: making an inspired sandwich at home. I wanted to do a Korean-style sandwich, using cooked pork marinated in ko-chu-jang (spicy pepper paste), some pesto lime mayo to keep things cool, and a heaping portion of kimchee to bring both heat and pickled chill to the sandwich party. What to call it? A Kimchee-wich? A Kim Jong Ill-in' Hoagie? I don't know, that's still in progress.  Everything was piled between a soft sandwich roll -- it had to be soft, as I knew this beast would be stacked high with ingredients and a crispy bread would have just been a mess to eat, likely breaking apart upon first bite, or worse, scraping up the roof of your mouth like an errant tortilla chip. I think the construction of a properly balanced sandwich must be done like an architect designing a building -- strong base flavors, a combination of texture and temperature for interest, but always with the notion of structural integrity in mind. There's nothing worse than a sandwich coming apart like the Tacoma Narrows Bridge and your shirt has a full serving of lunch all over it. Failsauce.

Sandwich with a side of... spicy peanut curry? Why not - Photos by Wasabi Prime

Don't ask why I paired my Korean-inspired sandwich with a Thai spicy peanut curry. I knew the sandwich would look lonely on the plate, all by itself, I didn't have chips, and the curry was for the rest of the week's lunches. This post caught me on a Kitchen Experiment day, I admit it. In a better-equipped situation, some spicy jalapeno potato chips from Tim's Cascade would have been the ideal snack side. Fries are too starchy, unless they were maybe shoestring-cut sweet potato fries. A cucumber salad would have been perfect. But this was a Sandwich Lab moment, testing a new combination of flavors and ingredients for potential future barbecues. I think making this sandwich for a large group would be perfect, grilling up some marinated pork tenderloin, slicing thin and layering it with kimchee over a pesto mayo-slathered bread. I get this cartoon image in my head of a ridiculously long loaf of bread, piled high with sandwich fixings, like something Dagwood would make and Blondie would inexplicably shrug off in a 1950's anti-depressant haze. I think this version of a Korean barbecue sandwich would be a little less disturbing than that and much more delicious, don't you think? Carry on, Summer!

Coming soon, to a barbecue near you - Photos by Wasabi Prime

News Flash: Writing for Downtown Bellevue Network

I'm happy to announce that, "Hey, Ma, I'm published!" I'm starting as a contributing writer with the Downtown Bellevue Network, an online lifestyle and news site that covers the city of Bellevue, which is just across Lake Washington from Seattle, if you're not familiar with the area. My focus will of course be food-related, and every month I'll have a few articles that feature local restaurants and any events having to do with the dining scene in the area.

Check out downtownbellevue.com for the full story! - Photos by Wasabi Prime

This first article is about Wild Ginger, a restaurant that has been featured on the Prime several times, and is a well-loved local favorite. They started a dim sum-inspired brunch menu, and I was lucky to sample it the other week. Have a peek at the article here, and feel free to leave comments here or on the site itself; if you like what you read, definitely check back for more articles.

I've been lucky to have content featured on other sites in the past, and I hope to continue with more opportunities like this, as it's been a really enjoyable experience to combine all my loves into one happy pursuit!

FoodTrek: Wild Ginger with a Hint of Wasabi

In the sage words of 50 Cent: Go shorty, it's your birthday, we gonna party like it's your birthday. Thanks, 50, you maestro of the English lexicon, you. The newly-christened Bellevue Wild Ginger opened its doors for its first night on Saturday at The Bravern, and got to party like it's your birthday to celebrate the birth of a new Eastside dining establishment. Only one word to describe it all: YUM.

Wild Ginger heads East! - Photo by Wasabi Prime

Wild Ginger has been a much-celebrated restaurant in Seattle since 2000, serving deliciously fragrant Thai cuisine and an impressive selection of wines. I'm personally a big fan of owners Rick and Ann Yoder's second creation, The Triple Door, located right next door to the downtown Wild Ginger. It has a gorgeous lounge area and a really impressive music theater where I've seen some outstanding performances. Both Wild Ginger and The Triple Door are full-immersion experiences, where you feel like all your senses are truly involved, and I appreciate their attention to that level of engagement while enjoying a meal. When I heard that there would be a Wild Ginger hopping across the Lake Washington pond to be within the radius of the Happy Hour Martini Mafia, I thought, look out Ginger, here we come. Consider yourself forewarned!

I was excited at the prospect of a new locale with a menu I already enjoy, and very pleasantly surprised to be invited to their opening night soiree. It was a treat to get gussied-up on what's normally a pajama and fuzzy slipper night, so with Mr. Wasabi (aka, Brock) in tow, we set out to dine and mingle with the well-dressed gents and ladies of Bellevue and Seattle. I also had the nervous pleasure of introducing myself to writer Lorna Yee and her husband, who were kind enough to say hello back to my crazy babbling self.

Martini Mafia, target acquired, commence happy hour-ing. - Photo by Wasabi Prime

Wild Ginger's new space is a mix between industrial and earthy materials. It takes up two floors with dining and lounge areas on both levels. Wandering through the space, we discovered a lot of smaller dining nooks with booths and small tables. When the fever of the new opening subsides, this would make for a really pleasant date locale, having all this small party-of-two seating that's secluded and perfect for making googly-eyes at one another. Exposed ceiling structures and iron railings are softened by slabs of teak and bamboo walls. It's a minimal and neutral interior space, making it an aptly zen canvas to showcase the food. One's eye immediately went to the platters carrying colorful and delicious appetizers. Fried little lumpia-like springrolls, sesame-dotted pinwheels of beef, and my favorite for the evening, seared scallops served in a bamboo cup with a little ruffle of lettuce.

View from above and tasty nibbles, up close and personal. - Photos by Wasabi Prime

In the dining area downstairs, they had a table displaying massive bamboo steamer baskets full of shredded duck hugged in fluffy steamed buns, and platters of tender skewers of lamb satay, with a savory rich peanut sauce. There were also small bite-sized crab cakes and vegetables in rice wrappers, devoured too quickly for a photo. Small sweet bites of frosted cakes followed, but once afflicted with om-nomming, it's a critical condition, so just believe me when I say it was all tasty and I'm looking forward to returning and being able to revisit some old favorites on the Eastside Wild Ginger's menu.

We left before we turned into a pumpkin. Hey, it happens. - Photos by Wasabi Prime

I had a glass or two of bubbly, but refrained from partying-down, 50 Cent-style. Taking advantage of the empty floors, we wandered about The Bravern and took a photo of the courtyard space that was set aside for the entrance of the party -- the giant fireplaces scattered throughout all the floors are impressive. And toasty. I hope they have s'mores night at The Bravern. Yeah... probably not. We returned home to our party of one, Indy, who was happy to see us and confirm with much interested sniffing that we indeed had some delicious food, before pouting in her bed that we brought back nary a nibble for her.

A gracious thanks to Wild Ginger and The Bravern for throwing this party, and much Wasabi appreciation for being included in the festivities.

FoodTrek: Pour on the Plaza, Hold the Rain!

The Fellowship of the Foodies weekend that started off with a viewing of Julie & Julia and cocktails at Naga, reached an edible apex on Saturday, for the first and soon-to-be-annual Pour on the Plaza, a food and wine celebration highlighting vendors from around the Pacific Northwest and abroad. Mercifully, the gray skies above kept mum, and the only pouring that day was wine from a bottle to our eagerly awaiting glass.

Pour on the Plaza, a playground for wine fans - Photo by Wasabi Prime

El Gaucho Bellevue was the ringleader for this event, gathering the local likes of DeLille Cellars, Novelty Hill, and many other fine wineries, as well as edible samplings from El Gaucho's own menu, Wild Ginger, and the Melting Pot. On a personal note, Jodi Brothers, a morning host of one of my favorite local radio stations, The Mountain, was also there as a presenter. On an even more personal note, I was too much of a shy mouse to walk up and say "Hello, I've been a fan since you were on The End," so this virtual greeting will have to do.

I'm the last person to admit to any vino expertise, but I'm a dilligent student with a liver that is both willing and able. I was introduced to wineries new to my palate, including, the Darby Winery, Northstar, and Cadence, offering a lovely array of merlots, pinots, and cabernets. I kept to reds, as it is my preference, and I enjoyed a judger-free day with my purple-stained teeth. I tend to think of wine as how they will pair with food, and the ones I sampled were lovely selections that made me long for autumn days, and the heartier foods in the season ahead.

Because I'm not so well-heeled in the menagerie of wine, it was enjoyable to talk with other attendees of the event, having them name their favorites and hearing their recommendations of the next wine to taste. The event wasn't so crowded that casual conversation was drowned out, and people were both kind and gracious with their knowledge. As an extra bonus, I ran into fellow Tweeter and social media gal-about-town, Danielle Morrill, whom I was fortunate to meet at a previous Taste and Tweet event, and got a chance to say hello to El Gaucho General Manager, David Scherling, thanking him and the El Gaucho team for putting together such a successful event.

Otak Otak, so delicious, you say it twice - Photos by Wasabi Prime

We were treated to a sampling from Wild Ginger, whose kitchen also pulls double duty for The Triple Door, a neighboring music venue and bar/restaurant that is a personal favorite of the Prime's. They were serving up Otak Otak, fragrant little parcels of fish and red curry, wrapped in banana leaves, cooking over the grill, along with spiced grilled toast wedges to soak up all the lovely curry sauce. I've had this at the Triple Door before, and it's a really keen way to prepare fish without worrying about it sticking to the grill while keeping it both flavorful and moist, since the banana leaves provide an enclosure that steams everything inside it. I chatted a little with Tim Baker, director of sales and marketing for Wild Ginger and Triple Door, discussing the new opening of a Wild Ginger in Bellevue, over at the new Bravern megalopolis ready to open in September. They're planning on having an Enomatic Wine Serving System installed in the new Eastside location; they're quite impressive. Imagine a HAL 2000 of vino. Admittedly, I rather look forward to having Wild Ginger on this side of the pond so I don't have to wrestle with bridge traffic to indulge in spicy/sweet nomz from the Wild-G.

El Gaucho's edible offerings included glazed sweet scallops, tomato flatbread, brochettes in an herbed sauce, endive salad, and a bite of tenderloin on toast. These were nibbles compared to their full menu, and I've been spoiled by several proper visits to the restaurant to know that it was only a hint of what Chef Steve Cain can do. I won't wax poetic over the samplings other than to say, get thee to the restaurant and order a proper meal to really appreciate the good work they do.

The Prime & the Peanut, El Gaucho snacks, fondue madness, and music by Brian Nova - Photos by Wasabi Prime

Despite the shortage of disposeable plates, dessert waits for no one! I collected a small army of dessert items from the Melting Pot table to share with my partners in crime. Everything tastes good with a drizzle of melted chocolate, but they had me at "Oreo-covered marshmallow."

For a first-time event, I think Pour on the Plaza has great potential. The grassy lawn area of the City Center Plaza building is a cozy spot for a small to medium-sized crowd; they limited the number of tickets to this event, and while they could have opened it up to more people, the attendance on Saturday was quite near the porridge that was just right. Having a select number of wineries and restaurants participating in the event allowed the guests to really savor the offerings and talk with the winemakers. More food and drink festivals are popping up around the Seattle area, feeding a local hunger to be introduced to new things, and smaller, more intimate affairs like this one was a relaxed, unhurried way to appreciate the samplings the way they were meant to be enjoyed.