FoodTrek: Gathering of Flavors at Kaisho

The term kaisho is a Japanese term for a place to meet or gather, but having a chance to further explore the menu at the Bellevue restaurant Kaisho, I would also call it a gathering of various Asian and Western flavors, and having them all meet for a delectable feast. I was doing the very arduous (not arduous) task of food/drink research and had the opportunity to sample several of Kaisho's dishes and cocktails. It was too much flava-flavor to keep all to myself, so I had to share on the blog. So here -- feast with your eyes, then  jump in your car and feast with your appetite!

East Meets West (and South) - Kaisho's Thai Fried Chicken and Kimchee Waffles - Photo by Wasabi Prime

FoodTrek: Treat Yo Self - It's the Best Day/Night of the Yeeeeeear!

Kudos to all you For the Glow/health-conscious/clean livin' folks pushing ahead through January and beyond. This is not a post about any of that. This is a post about livin' large (within reason) and celebrating that most wonderful of unofficial self-proclaimed holidays that should be proclaimed as often as possible: TREAT YO SELF: 2014.

Get your disco sparkle jacket -- tis the season! - Image from NBC's Parks and Recreation

UnRecipe: Ride the Snake, 2013

HAPPY NEW YEAR! Well, it's not Chinese New Year's yet, but I'm still ready to party like it's 1999 with some favorite Szechuan style dishes and turn the heat up on this upcoming 2013 Year of the Snake! I'm okay with leaving the Year of the Dragon behind -- it was "my year" and I'm more than happy to pass along the mantle to the Mister and many other Year of the Snake-people. So let's get this year started off right with some dishes to spice up our lives!

Getting my Szechwan-on with tasty food from Spiced - Photo by Wasabi Prime

As the clock struck midnight on Dec 31st, I did indulge in a moment to contemplate the Year that Was, which was a tricksy-Hobbit of a 2012. They say when it's your zodiac year, the universe sure knows how to let you know you're special, given that this year brought me a garage door caved-in by a wayward industrial lawn mower, an ice storm that pretty much froze us solid for a few days, and it topped off the year with our attic being infested by rats/squirrels/whatever the hell continues to claw the walls between 12 midnight and 3am. But I ain't mad. It was also full of very good things as well -- design and illustration projects with very cool food and wine clients, illustrating a children's book (Yo, Bucky!), and most importantly, plenty of awesome times with incredible friends and family. Mayan Apocalypse, you ain't gonna rain hellfire on my parade, no sir -- at the end of any year, I feel so very blessed to be surrounded by such good, kind people. Even the folks I've never met in person, but we talk over Twitter and Facebook -- thank you! I'm constantly reminded how small the world is, and that is a good thing, because it just brings us closer.

Okay, okay, enough maudlin Auld Lang Syne! Get to the good stuff, which is eating amazing food that you don't even have to cook! The best meals are the ones you don't have to cook -- no dishes, no fuss, just pure enjoyment. And and I'm not talking fancy, fussy, expensive restaurants! A couple of my favorite places that I've enjoyed through 2012 and will continue to enjoy in the new year are Spiced in Bellevue and Spicy Talk in Redmond. Szechuan food is so popular in this area and there are a lot of great places, these are just two of many that happen to be along my regular errand routes. I crave the spicy stir fried lamb at Spiced -- intense spices, almost a mix of Mediterranean and Indian, that works well with the heavier lamb taste, and so tender. Their green onion pancakes are wonderful as well. I tend to get my orders to go, so I haven't explored many of their soups, nor their impressive chilled/pickled options, but that's on my list of to-do's in the new year. When I hit Spicy Talk, I'm pretty much a slave to three dishes: their fish in spicy gravy (melt in your mouth good), dan dan mein (hand shaved noodles in a peanut soup/broth), and their crispy-amazing chong qing chicken. The chicken is popular at most Szechuan style places -- basically spicy fried chicken -- but I like the little dry-fried bite-sized pieces mixed with green beans at Spicy Talk.

Trying to recreate spicy chicken goodness at home - Photos by Wasabi Prime

I've tried to recreate the spicy chong qing chicken dish at home, but to mixed results -- I do a pan-fry of small chicken bits coated in cornstarch, which tends to give a more crispy shell. I don't skimp on the Szechuan peppercorns, but quick pan-sear doesn't have that great dry-fry mouth feel that restaurants know how to do when food is quickly immersed in hot fry oil. So anymore now, if I crave this dish, I happily go out or put in a to-go order if I know I'm passing by Spicy Talk on the way home.

I can make my own version of dan dan noodles at home, but it's not as good as the hand-shaven noodles in that marvelous peanut soup/stew broth at Spicy Talk. Again, another reason to just call in an order and Treat Yo Self to something that someone else has made. But that leads me to something to consider for this brand-spankin' new year: shopping with reckless abandon at the local Asian grocer and test driving some new new ingredients.

Inspired by restaurant food, but don't be afraid to shop like crazy at the Asian grocer - Photos by Wasabi Prime

I've said this before -- I live out in Duvall-BFE, we don't have an Asian grocery store, so I stock up periodically at one giant store over in Bellevue, The Asian Food Center, which probably has the most generic name in the world, but hey, you don't doubt what they're selling. I like going to Uwajimaya, but around the holidays their parking lot is extra crazy, heavy on the murderball-sauce, so I tend to avoid it during prime visiting hours. For most supply runs, I've been hitting up the Asian Food Center. My basics include the biggest package of Szechuan peppercorns I can find, bulk pre-ground white pepper (because I use it for everything and it's usually cheaper at the Asian markets), various chili sauces, preserved greens, fermented black bean paste, and the largest bottles of rice wine vinegar, black vinegar and sesame oil I can manage.

Crazy "Everything" Noodles - Photos by Wasabi Prime

If you've never cooked with any of those items, give them a try -- don't be afraid to experiment with unusual vinegars or if a jar says "fermented." When you're doing even the most basic of stir fry dishes, they really enhance the flavor and make the dish feel more robust in flavor. They also make me giddy in the kitchen because after a big Asian market spree, I go crazy with the wok, throwing everything together for crazy "everything" noodle dishes, trying different combinations of chili and/or black bean pastes, fermented vegetables and vinegars.

Most times, having a wide range of ingredients to play with is an encouraging way to go through extra vegetables you've got languishing in the fridge. Right now I'm living Kale City, but it goes great in a stir fry with other vegetables, some chicken and black bean paste. I was using a lot of fermented black beans over the late summer months when Japanese eggplant was in season, because I love nothing more than spicy eggplant in an earthy, chili-heavy sauce. 

Veggies, noodles, throw it all together and see what happens - Photos by Wasabi Prime

Not a typical New Year's post full of resolutions, too much champagne, fussy feasts and funny hats, this post is all about indulging in favorite flavors, restaurants and also throwing a bit of caution to the wind, buying ingredients you wouldn't normally pick up from the shelves, but ones you won't regret trying. So consider all these things as as we enter a new year -- Ride the Snake in 2013!

Don't fear the Fermented - black bean paste is your friend - Photos by Wasabi Prime

FoodTrek: Drinkin' With Sasquatch

Beer is made from basic ingredients: yeast, water, hops and grain. More exotic styles of beer can include things like cardamom, dried orange peel and even flowers. Recipes can be traditional or creative, pushing the boundaries of taste for different beer styles, and as a homebrewer, you're only hemmed in by the confines of your imagination and space to store your brewing equipment. I attended this year's National Homebrewers Conference and at the risk of sounding ridiculously cheesy, when it comes to the serious hobby of homebrewed beers, a major ingredient in these beers is love. And no, I don't think you can buy that at Whole Foods.

Homebrewer conference, Crunk  Glass included - Photo by Wasabi Prime

 The American Homebrewers Association, a national nonprofit group dedicated to promoting and supporting the community of beer homebrewers, holds the National Homebrewers Conference every year in a different city, encouraging AHA members and beer clubs to gather and enter beers into competitions, and seminars are held with topics ranging from beer brewing methods to forming and organizing your own homebrewer club. And yes, plenty of beer drinking -- duh. This year's conference happened right in our hoppy Pacific Northwest backyard, at the Hyatt in downtown Bellevue. The area has its share of homebrewers and beer nerds, but a lot of people traveled some distance to gather and celebrate beer. I talked to people from both sides of the coast, from California to New Jersey. The conference went for three days, with pre-conference events like brewery tours and a day trip to Yakima to see a working hops farm. If this sounds like a Super Beer Nerd thing to do, you're wrong -- it's Mega Beer Nerd. The Mister had me purchase tickets on his behalf (he was at the dentist) months before the event, the moment the tickets went on sale at 9am sharp, Pacific Standard Time. It seemed a little ridiculous -- it's not like these were tickets for a hot tub time machine concert to see The Beatles live, in concert. But his hyper vigilance was rewarded -- the conference tickets sold out within hours and I was rewarded with a ticket myself, as Brock's Plus-One. I had no idea what I was in for.

The Homebrewers Conference welcomes you... with beer - Photos by Wasabi Prime

It started out like any conference, you check-in, get a badge with your name and a big swag bag full of stuff. And then you walk down a long table of bottled beer, where you take one of each, plus a commemorative sampling glass. It was quite a tipsy haul. I only stayed long enough on the first day to gather the swag and spirit them to the safety of home. I purposely left the nice sampling glass on the kitchen counter, as I knew it was an invitation to Shatter-ville, opting to stick with the more gravity-friendly plastic mug that was in the bag. Along with enough beer openers to have one for every day of the week, the bag of goodies had different things from vendors showing off their wares in the exhibitor hall. Set up like a tradeshow, the hall was open for most of the event hours, full of companies that specialized in equipment and ingredients for making beer.

The makings of a good beer: good ingredients, good equpiment, good sense of humor - Photos by Wasabi Prime

Heavy-duty brewing equipment. Pressurized systems. A library's worth of yeast strains, grain varieties and hops. This isn't the event for the folks who think buying the all-in-one kit is what it takes to be a homebrewer. Don't let the amateur status fool you into thinking the people involved with homebrewing is a simple side hobby. For many, the homebrew community is the stepping stone for people to go pro and start their own small microbreweries. While Brock hasn't bought enough equipment to evict our cars from the garage, we have our share of equipment and gear, and his homebrew friends have gear setups that would convince you they're making Frankenstein's Monster. The conference is also an opportunity for those qualified to judge homebrew competitions to flex their beer brain muscle and do some serious drinking. The Mister passed his judge exam earlier this year and judged a couple of competitions before, but it was a special opportunity to judge at the National Homebrewers Conference.

From grains to the glass, every detail counts in beer making - Photo by Wasabi Prime

I admit, I'm more of a Beer Drinker than a Beer Brewer. I've watched the Mister make beer and I'll be a clumsy helper when he needs another set of hands on brewing days, but it was interesting to see the industry behind this very serious hobby. People spend as much as what they would for a car, investing in the equipment for brewing beer at home. Granted, you can work with the basics and brew a perfectly good beer, but for those really wanting to immerse themselves into the brewing culture, joining a homebrew club is another way to pool resources and ideas. If you're serious about brewing and want to raise your game, track down a homebrew club in your area and see if they're accepting new members.

Ingredients and beer pro's in the exhibitor hall - Photos by Wasabi Prime

It wasn't all homebrewed beers, there were plenty of professional microbreweries involved as sponsors or speakers for the conference. They're a nice reminder of what one could potentially become if they wanted to take homebrewing to the next level. I don't know if the Mister aspires to go pro, but I wouldn't be surprised if he joins a local brewing club. We met several local club members at the different social mixers every day, and being able to sample beers from each club, it was a great way to see what each group was making.

Club Night!! Best beer party you'll ever attend - Photos by Wasabi Prime

I realize an event like this would only appeal to the serious beer brewer nerd -- there were sessions that were literally only about brew formulas, with numbers on a screen. My math-challenged brain shudders at the thought. But it's not just science, at the heart of homebrewers is a sense of fun, silliness and a nerdiness that fits well with the Pacific Northwest sensibility. The highlight of the conference for me was Club Night, where all the attending clubs set up booths in one of the giant ballrooms and pour tastes of their beers. After attending several beer festivals with professional microbreweries, Club Night had some of the best beers I've tasted.

Be who you wanna be on Club Night - Photos by Wasabi Prime

Monks, mad scientists, pirates, anarchists, rodents, even The Jesus from The Big Lebowski -- they were all in attendance for Club Night. Imagine Mardi Gras meets Beer Prom. To help distinguish themselves, clubs built bigger, better, wackier pouring booths to attract thirsty attendees to sample their homebrews. It was hard to think of this as a simple pasttime because for many of the people there, homebrewing and beer tasting/judging is a passionate lifestyle, given the elaborate nature of the booths and the quality of the beers. I saw my fair share of happy beer drunks ambling about, but it's not just about the drinking -- I met some cool folks, connected with people I've only talked virtually over Twitter and just soaked in the enthusiasm behind the homebrewer culture. It's very real, truly vibrant, and I wonder why Food Network or some other food channel hasn't created a reality series on homebrewers yet, because it's pretty entertaining.

Along with beer, a hefty dose of fun - Photos by Wasabi Prime

There's an element of competition for the conference, since many homebrewers are vying for awards and recognition that are announced on the last night, but I think Club Night was the most interesting and rewarding. And no, I'm not talking about just the beer -- I did my share of sampling but left with a clear head that night. I've only seen homebrewing on a small level, with Brock and his friends, so getting a sense of the brewer club community was as educational as it was fun. Depending on how the beer judging goes, maybe we'll attend the next conference, which will be held in Philadelphia in 2013.

Funny hats and this year's conference mascot, Bigfoot himself - Photos by Wasabi Prime

Judging from these photos, one could call it the Cult of Beer. There's an elevated level of knowledge that one needs to have to truly be embraced by the homebrew community, there's no doubt about it. As brewers, there needs to be a comfort with science and chemistry, and as tasters, it's not enough to just say, "the beer tastes good" -- there's a need to understand and recognize specific styles and appreciate flavor notes, the way a sommelier would for wine. I'm sure that's why it's a perfect fit for Brock. He appreciates all aspects of beer, from how it's created to why it tastes the way it does, it appeals to his scientific logic-mindedness. I think Mr. Spock would make for a great homebrewer, maybe not as good of a party animal on Club Night, but I'm sure a Vulcan could brew up a mean Belgian sour and hit all the proper flavor notes.

Party on, and keep the beer pouring - Photos by Wasabi Prime

I'm not sure how everyone's liver is feeling after a full weekend or more of beer drinking. The Mister felt like he needed to detox after everything, since he had done some of the pre-show events, judged for one day (aka, drinking for one day), and then several nights of homebrew club beer sampling (aka, more drinking all day/night). I followed Brock around for one of the days, shooting photos and getting a chance to take a photo of him with one of the brewer superstars, Charlie Papazian, who was very nice to pose with both Brock and his friend Sean, another homebrew aficionado and beer judge. The conference was fun, educational and everyone was friendly and eager to meet new people to raise a glass with. I even met someone who graduated from my same high school in Arizona! I didn't know what to expect beyond drinking quite a bit of beer, but I was pleasantly surprised with the spirit of fun and the enthusiasm of the crowd. If you're a homebrewer and not already a member of the American Homebrewers Association, it's worth joining and tracking down a local homebrewing club. Cheers, everyone -- I'm off to take a long post-beer nap. 

Cool homebrew clubs, brewing superstars and yes... more beer - Photos by Wasabi Prime

FoodTrek: Good Food for Good Times at Black Bottle Postern

I did a little Snoopy-Dance when I heard one of my favorite Seattle gastropubs, Black Bottle, was heading East and opening in Bellevue. Why? A simple answer, it's really good. I like a watering hole within reasonable distance from my already far-away house to enjoy quality food with good drinks, and to be totally honest, a place without the distractions of televisions or loud music to get in the way of sitting at a table with friends and just eating and drinking the night away. Black Bottle, the Wasabi has come home to roost.

This one's mine... where's yours? - Photo by Wasabi Prime

Technically, it's full name is Black Bottle Postern in Bellevue, the "Postern" part just a nicer-sounding description for side or back entrance, but it's no hidden away speakeasy. Big tall windows surround the main wall facing the street and the interior is kind of a funky mix of Danish modern using natural materials, and a little Steampunk/industrial funk thrown in with the custom hanging light fixtures and lamps. It's larger, with a more open floorplan than the Seattle Black Bottle, which has a cozier neighborhood pub feel. Postern's larger space is probably due to the fact that it's right below a residential building and close walking distance to the main retail square of the city. I kind of like that it's not right in the nexus of Bellevue/Lincoln Square, which tends to have more glitzy chains or a club-type atmosphere. I have a bit of a Granny Confessional moment here, but to quoth the sage Detective Murtaugh of the Lethal Weapon movies (portrayed by the fabulous actor Danny Glover): "I'm too old for this s#@!." Just give me plenty of tables, a well-made cocktail, and familiar food favorites prepared with quality ingredients.

Cocktails with Danger as their middle name... or their first - Photos by Wasabi Prime

It's a real question when it comes down to the issue of going out to eat or not. While I'm all about being frugal and money-conscious, I don't want to skimp on the food. Going to a restaurant or bar is a treat, so I don't want to just go to the place that has the cheapest plate of soggy, greasy fries and flavorless beer. When I do decide to go out, I try to go to places that make things that I just don't have the patience to prepare, or if they make the simple comforts, they're done in a way that's successful beyond any chance I could have to recreate it at home. I know flatbreads are just the bar food equivalent for pizzas, but Black Bottle's flatbreads earn their gastropub keep. The dough is crispy and chewy, piled high with fresh, interesting ingredients. The pear gorgonzola flatbread with caramelized onions was one of the newer, Postern-only menu items, and I'm not ashamed to say, I ate the whole dang thing. And despite the odd pairing, I had their take on tuna poke, a platter of thinly sliced, delicate yellowfin spread out like petals of a flower, sitting in a sesame-soy sauce littered with finely chopped peppers and aromatics. It seems spicy upon first glance, but it's surprisingly mild, with just a pleasant warming sensation of the chilis to compliment the sesame flavor. They respect the food, which I appreciate. It's not oversauced or seasoned so heavily that you can't recognize what went into the dish.

The closest way to Hawaii without jumping on a plane, Postern's tuna poke - Photo by Wasabi Prime

I didn't try nearly as much as I wanted to on Black Bottle Postern's menu, thanks to my glutton-filled affair with the flatbread, but it just gives me more to look forward to, the next time I visit. Since I don't have to battle the traffic over the 520 bridge to get to the original in Seattle, I'll definitely make it a point to visit this one more often when I want the good food that is most certainly good to eat.

FoodTrek: Hangover, Minus the Tiger and Mike Tyson

Beneath that organic, soy-latte, wheat germ exterior hides a Junk Food Maniac. Consider it the culinary equivalent of Jekyll and Hyde. When good nutritional choices start to repress one's need to get their grub on, you'll likely start dreaming of cheese fries or begin to resemble Spencer Tracy or Frederic March. (For the movie nerd record, my preference goes with Frederic March) To keep myself from becoming the Comfort Food Creature from Within, I indulged in a day at Munchbar, quickly followed by a massive food coma and wearing of stretchy-pants. Sleeeeeeeeeeep....

Hangovers never tasted so good - Photo by Wasabi Prime

I don't care what anyone says -- no one can eat like a nutritional saint all the time. We give ourselves vacations in life, so why not have a meal vacation? I met up with my food friend Ms. Radish and Rose to share in a feast of earthly delights in Bellevue, to check out the restaurant Munchbar, which opened earlier this year. I know on the weekends it gets to be a big, glitzy hangout for people way cooler than me (I'm usually in my jammies watching Netflix by 9pm -- partytime!!), but during the week, Munchbar is like any other spot to grab lunch or wait out traffic with some tasty snacks during happy hour. Their menu is full of familiar comfort foods like burgers and sandwiches, with the same items available from day to night. Upon first impression, it's a very dude-friendly place -- meaty burgers and good salty fare that goes really nicely with a beer. And Munchbar has a decent beer menu as well. They have happy hour specials and midweek specials touting PBRs for under a dollar, but put your Big Boy Beer Pants on, forego the cheap stuff  and order something really good from one of the regional breweries, which includes Black Raven, Two Beers Brewing Company, Fremont Brewing Company, Georgetown, Lazyboy or Iron Horse. You can get them in Imperial 20 oz pours or full pitchers, so why not settle in for a bit with your favorite fellas and have a nosh or three?

Must... stop... eating...but, what's this? Dessert...? - Photos by Wasabi Prime

Neither Ms. Radish nor I are dudes, but we sure ate like 'em, trying all these fella-friendly dishes like their Munchburger or their South of the Border burger, a big bucket of sweet potato fries, and their best-titled item, The Best Hangover Pizza. Which truly is the best way to enjoy a hangover -- lots of bacon, and on a crust of flaky puff pastry. It's a total whammy of a breakfast pizza, using puff pastry as the crust, sprinkled with cheese, eggs, bacon and a fried egg as a finishing garnish. It's the chimera of bleary-eyed college morning-afters, where you're either eating leftover pizza or heading out for a greasy spoon diner breakfast. I can say with all honesty, this pizza is the only time I can say I crave a hangover and mean it. I tried their ahi tuna tartare, and while I liked the big chunks of tuna over the creamy salad stacked below, I thought the little fried rice cakes served alongside were a fun way to present sort of a deconstructed sushi. The crisp of the rice cakes were nice to eat separately with the tuna. Usually most places serve their tartare with fried taro or wonton chips, so this was a pleasant twist. My other notable favorite were their Sloppy Jack Sliders. I know everyone's on the mini burger/slider craze, but I don't care if they call them a ball of twine, I'll still eat these particular ones, as I was surprised how smoky the pulled pork was. The sauce didn't taste like candy-sweet barbecue either, which I liked. The addition of fried onions, which they seem to add in most of their burgers, was best suited for these, as the contrast of crunchy to soft texture was really nice. It comes two per order, as it's one of the smaller plates, but it's just right because they always include a cute little silver bucket of fries with every sandwich or burger, plus an even cuter individual squeeze bottle of ketchup. Of course I'm a sucker for cute and mini-everything, but the sliders were my favorite in terms of just-right size and lots of flavor. I think my next visit is going to include this, plus a big frosty beer.

Mini-Me heaven with little sandwiches and little open flames! - Photos by Wasabi Prime

I know what you're saying: "Thanks, Wasabi -- now my boyfriend/husband/dude companion is going to run off and eat with guilty pleasure without me!"  Fear not, ladies, Munchbar has one of the most fun to share desserts this side of Valentine's Day. They've got ones that fall in line with their comfort food theme, like a new peanut butter and jelly bread pudding -- super rich, by the way -- but their Tabletop S'mores has it all in terms of universal appeal: creamy rich chocolate... and the ability to set stuff on fire. Ladies love the sweets, but the fellas can appreciate a hint of danger and open flame. It's quite a sight to see when they bring this dessert out. It's a big platter of all the s'mores materials -- graham crackers, marshmallows, a rich chocolate sauce from Theo's and a cold dollop of rocky road ice cream -- and then straight out of the Temple of Doom comes this little iron stovetop that's placed atop the table, hot enough to adequately toast marshmallows and totally light them on fire. It totally feels like you're camping, as you're chatting away, waiting for your marshmallow to get just toasted and then before you know it -- surprise, you're on fire. Dinner and a show!

Much Wasabi thanks to Munchbar for putting me into a food coma that nearly sent me into the Buck Rogers world of the 25th century. Maybe by then, I could pull off a silver jumpsuit look.

FoodTrek: The Vie Garden Project

There's often talk of urban garden projects, but I wanted to share one that I thought was particularly notable. Nestled in the downtown area of the city of Bellevue, towards the back of City Hall, there's this really lovely oasis of public art. It's a little spot that I don't think people notice beyond the dog walkers, who clearly use the green lawn space as a pee-break area (don't think I don't see those little brown patches on the corners!), but it's actually quite pretty and worth a look if you're wandering downtown. Right now there's an installation called the Vie Garden Project that's been growing away for the last few months and will be coming down in October, so sneak a peek if you have the opportunity to do so.

The Vie Garden Project in downtown Bellevue - check it out before it's gone! - Photo by Wasabi Prime

The wonderful thing about outdoor installation art is that one of the ideals behind the overall concept is to have it evolve with its environment. The way colors can look different in the changing light or the artist may intentionally use a material that's meant to weather or break down in the elements -- sometimes change and transformation can be as much a part of art as the original piece itself. With that in mind, it's both brilliant and practical to have an urban garden set up right in the middle of a busy downtown area. Surrounded by concrete and asphalt, the Vie Garden Project is a little pathway lined with PVC pipe towers filled with potting soil and overflowing with vegetables and herbs.

The art spot where installation pieces come and go - and urban dogs go to piddle - Photos by Wasabi Prime

I found it on a sunset walk one night, heading back to my car, but didn't have my camera with me. I vowed to return with the proper gear and managed to snap several photos of it in its full summer bloom during a hot sunny afternoon. I have to say, aside from the artful appreciation I had for the project, showing how space-savvy these inexpensive planters were, I had much Garden Green Envy! Full tomatoes growing on the vine, squash blooms developing its elongated bulbs of squashy goodness, eggplant starting to fruit up, giant "Feed me, Seymour" Audrey II-looking heads of cabbage just sitting out there -- oh the shade of envious green I turned! And white strawberries -- I didn't even know there were such things, yet there they hung, like little albino droplets on curling vines.

Summertime garden goods grown from PVC pipe towers! - Photos by Wasabi Prime

So, I managed to get over my sinful envy long enough to finish the photo-taking and just sit back and marvel at such an inspiring project. Planters made from basic hardware items; tall towers with a small footprint in terms of space, making it an easy thing to keep on one's apartment terrace; easy watering without much evaporation loss -- this is a win-win argument for making it easy to grow one's own food, removing the excuses of "I don't have a yard" or "I only have a concrete balcony." With a little effort, anyone could grow their own basic greens to make a salad every week during the warmer months. If anything, I was kind of disappointed it wasn't in a more prominent area where people could marvel at the ease of growing one's own food. Although I think that would have meant passerbys would be snagging a tomato or three, and the point of the project is to grow all this food and donate it to a local food bank. So if you do happen to visit the Vie Garden Project, do as teacher would say back in the field trip days: look with your eyes, not your hands!

It's been a few weeks since I've taken these photos and I'm sure the vegetables look different, but I think that's the point. Gardening is an ongoing process. It changes and as a keeper of a garden, one must shepherd this transformation. Even looking at my own non-envy-worthy garden, I already see signs of fall coming in, plants starting to die out, but also the final push of greens like lettuce and herbs rejoicing at the cooler nights and return of rainy days.

Green with envy yet? - Photos by Wasabi Prime

FoodTrek: Sun-Tannin at Pour on the Plaza

I think the weather gods were making up for last year's Pour on the Plaza wine event, where the skies were cloudy and threatened rain, by moving the sun just a smidge closer to Earth's orbit, creating perfectly sparkling blue skies and casting the Heat of Gibraltar on the crowds of Bellevue's annual outdoor wine soiree. But hey, we Pacific Northwesterners are used to gilding dark clouds with precious-metal linings -- it was hot, we pushed our sunblocked-slathered skin to the limit, but we praised the good weather and it just gave everyone an excuse to try more white wines versus our typical leanings towards reds. Take that, record-breaking heatwave! Now, hold on while I go sit in a bath of icewater.

Pour on the Plaza: The Sequel - Photo by Wasabi Prime

I ain't gonna lie, it was damn hot. I feel the need to raise a virtual glass to the fine people at Neutrogena for making their Helioplex super-sunblock, SPF Hojillion, for letting my limbs escape un-scorched from hours' spent in the direct sunlight, sans re-application, despite all my mother's mindful warnings. It was one less thing to worry about as I wandered about with my co-pilot, Ms. StyleJustBe who joined me on this mystical magical wine tour. Hosted again by the Masters of the Steak Universe, El Gaucho, they took advantage of the incredibly pristine grassy lawn that's outside their Bellevue restaurant location and set up long rows of tents that housed over twenty different local winemakers, offering up samples of their signature vintages.

We got there when it first opened - the early bird gets the vino! - Photos by Wasabi Prime

An event like Pour on the Plaza is especially nice because several of the wines offered are ones that are often only available at restaurants. And since so many wineries are located across the state, along with their tasting rooms, it's a rare opportunity to sample them and discover new favorites. I enjoyed a mix of wines made from both sides of the state, including creations by Dunham Cellars in Walla Walla, Fidelitas from Benton City, Darby Winery from Woodinville, Woodhouse Family Cellars in Woodinville, Sparkman Cellars in Woodinville, Efeste in Woodinville, and Corliss Estates from Walla Walla. There were of course several more wineries, which you can see the full list on El Gaucho's event page here, but those were just some of the wineries I particularly liked and had been meaning to sample outside of my usual favorites.

I'll drink to that... and that... and that! - Photos by Wasabi Prime

Hey, Wasabi, this is a food blog! Don't get all wine-o on us! What was the food like? To help balance the many samplings of buttery chardonnays and sweetly floral rosés, the event provides a hearty sampling of appetizers. El Gaucho of course had platters of meaty offerings, including skewers of steak with an herbed chimichurri style sauce, seasoned prawns, roasted pepper salad bites and mushroom tartlets. Waterfront Seafood Grill had taro chips with cool bites of tuna tartare. Wild Ginger had these lovely and addictive fried shrimp dumplings that were cooked in a giant wok, served with a sweet and sour sauce. Palomino went Italiano-style to go with the red wines, offering spicy meatballs as well as elegant little carrot and hummus bites. Neiman Marcus' Mariposa took care of dessert with their rich bread pudding, creamy mini key lime pies, and their signature chocolate chip cookies (with recipe, of course). Wine bar Grand Cru offered up a signature wine cocktail of bubbly fresh peach Bellinis, which were very popular in the summer heat.

That's a real spicy meat-a-ball! - Photo by Wasabi Prime

I forgot to take a photo, but kudos to the genius decision of using recycle-friendly appetizer plates that had a little circular cut-out that's meant to insert one's wine glass. They basically looked like these wineglass holder plates. It was a great and thoughtful idea that deserves noting and a head's up to anyone planning a big wine-themed event.

Overall, the different food pairings were a lovely and diverse mix that went well with the different wines. There was something for everyone to snack on in between sips and I especially liked the addition of more restaurants to go with the return of last year's great choices. Kudos to the musical talents of Brian Nova for performing for a second year and giving the crowd cool sounds to beat the heat.

Sweet and savory bites to cushion the many glasses of vino - Photos by Wasabi Prime

This year's event supported the charity Room to Read, so proceeds from the event went towards the cause of education for children in developing countries. It always feels extra good to know you're raising a glass for a good cause. Another nice thing about the event, was the chance to run into so many fellow foodie-fans. It was great to see the gang of 425 Magazine there, Bellevue Local Table, the busy folks of Bellevue Wine Storage, and the chef and blog talents of Eric Rivera as well as his lovely wife, Mindy, who I was glad to finally meet in person! I'm sorry if I missed seeing any other foodie folks there; it was a busy afternoon and I think we were all hopping from one shady spot to another!

Musical guest, Brian Nova, and hot Harleys for a hot day - Photos by Wasabi Prime

Much Wasabi Thanks to El Gaucho of Bellevue for making Pour on the Plaza happen for a second year in a row, all the amazing winemakers, the delicious restaurants and of course the crowds who braved the heat for a good cause. *Cheers*

FoodTrek: You Had Me at "Plate O' Bacon"

The passion for the Magical Animal will never die, so don't be hatin' on my love of bacon. That sorta rhymes, right? I don't care how many food magazines and trend lists say how bacon is "so over." Don't be sending a quarrel betwixt this aortic doomed love affair of Montague and Capulet proportions (extra crispy, if you please). I had the chance to sample some truly tasty things at new Bellevue restaurant LOT No. 3, and along with a menu item literally named Plate O' Bacon, I went to carbohydrate nirvana and back -- and I'm ready for seconds.

Bacon, Panzanella and Pretzel - the perfect meal!  - Photos by Wasabi Prime

I was very grateful to have a chance to sample all these lovely dishes, which had "comfort food" written all over them. Seriously, menus like this make me so happy, only because I feel like food's gotten rather fussy lately and it's nice to see food getting back to basics. I appreciate the ooh-aahhh factor of nouvelle cuisine and the gastro-science of making olive oil foam, but at the end of the day, with the world in its current state of turmoil, people are just looking for something safe that will make them feel like they really can go home again. Not to say that my mom would bake amazing pretzels from scratch that took six weeks to perfect the recipe -- much props to the kitchen ninjas at LOT No. 3 for taking the time to make so many things from scratch, from all the breads to the butter and mustard that gets spread across it. I don't often break down and indulge in bready baked goodness, but here, I gladly welcome the indulgence.

Drinks so pretty, my liver thinks it's going to Prom - PHotos by Wasabi Prime

I have to give props to a place that eschews the sugar-rimmed, Barbie pink drinks that's more sugar than alcohol, in favor of well-balanced cocktails. There's a menu written on the chalkboard for making your own Manhattan, which I did so with a beautiful 6 year old Sazerac and chocolate bitters. The fire alarm flasher is right by the "Make Your Own Manhattan" chalk writing, and I think it would be funny if it flashed every time someone ordered one, but then I realize it would probably drive people crazy after the third or fourth time.

I've sung the praises of the bartending talents of Mark Sexauer before, and this is yet another place he mixes drinks and schools the masses on why one should just say "No" to crappily-made frosty beverages with processed juices and weird fake dyes. Their bar goes au naturale, using fresh-squeezed juice from an actual fruit, not a carton with a fruit drawn on it. There's a whole crew of bar-tisians (I totally just made that up) at LOT No. 3 who I look forward to having them decide for me what to drink.

Provoking my klepto tendencies - the Precious! We wants the Precious Chairs!! - Photos by Wasabi Prime

On a side note, they have the coolest chairs in the world. Sounds like a weird thing to note, but seriously, can anyone truly doubt the power of BA-Barracus behind these barstools and high bar chairs? Consider yourself warned, LOT No. 3, lest I'm unable to keep my Mr. Hyde-like alter-ego from kletomaniacally whisking off one of those amazing chairs, because they would look fantastic against our concrete countertops in our kitchen!

Get more details over my adventure at LOT No. 3 with the article I wrote for the Downtown Bellevue Network. But I leave you with a parting glance at the overall coolness of what I believe will be a new favorite happy hour haunt.

Yes, someone has to rubber stamp every one of those coasters - Photos by Wasabi Prime

Much Wasabi Thanks to the team at LOT No. 3 for letting me om-nom-nom and snap lots of photos. Looking forward to seeing you guys soon!

FoodTrek: Demystifying Dumplings With Andrea Nguyen

You just want to hug Andrea Nguyen. Personable, funny and boisterous, she’s like a favorite auntie who let you drive the car when no one was looking, baked cookies at midnight while you watched old movies together, and brought unforgettable enthusiasm into everything she did. In a word – you learned. Food writer and James Beard nominee Andrea Nguyen brought her energetic method of education to Bellevue’s Monsoon East, to share tips from her new cookbook, Asian Dumplings, over a delicious meal of Vietnamese-style dumplings, prepared with loving skill by Monsoon East’s kitchen.

Happy Lunar New Year! Eat up! - Photos by Wasabi Prime

Celebrating the cookbook and Lunar New Year, this luncheon presented several delicious dumplings, paired with exquisite teas, to showcase the versatility of carbohydrates and starches, combined to form a multitude of textures and sensations. Paging through her beautifully written and photographed book, Asian Dumplings, it can seem almost daunting to attempt the seemingly exotic recipes, but Nguyen emphasizes the fact that dumplings themselves are a global phenomena, whether it’s in the form of ravioli, pelmeni, or the basic comfort of a chicken n’ dumpling soup. The process of making the dough and filling it with a bit of meat or vegetables is a universal thing, born of necessity versus gourmet inclinations, and while cultures differ in their process and ingredients, its intent has always been to make it a simple, humble meal. Andrea Nguyen wants to lift the veil and demystify these dishes, that while it’s easy enough to go out and have expert hands create perfect little parcels of deliciousness, it’s just as conceivable to learn the basics behind these creations, and do what many beloved grandmothers and favorite aunties have done for generations.

When it comes to cooking Asian meals, Nguyen pointed out the fact that we are far more blessed now in our grocery stores than we were not long ago. Something as basic as fresh ginger root or multiple choices of soy sauce wasn’t always available in basic stores. My own parents can attest to this, as my father used to raid the scant supplies of soy milk at neighborhood Lucky's Market, because of my lactose intolerance as a baby (cursed genetics!). Now, it’s more like, which soy milk flavor does one choose from the two rows of options? Andrea Nguyen carefully chose her ingredient list for her book based on what most grocery stores have, plus she includes shortcuts and “Lazy Day Tips” to further emphasize her goal to make these dishes accessible to every kitchen. Her personable writing voice also makes everything seem possible -- in one side note of her book, when she makes the suggestion to plan your own dumpling party, she advises for the party host to not make all the dumplings fresh on the day of the event, as “…this will only make you grumpy.” Wiser words have never spoken.

Rice batter, wrapped around pork and mushrooms - my favorite for the day. Photo by Wasabi Prime

Since this was a festive event, Monsoon East spared no flourish to truly give each dumpling something special, with the loving blessing of a taste of home. Guests were treated to sticky rice with mung bean paste and pork, wrapped in several banana leaves and boiled overnight, creating a large log-shaped dumpling, served in slices, and sprinkled with fine cubes of a mortadella-like Vietnamese pork sausage, taking on the fragrance of the banana leaf and the delicate savory filling. A dessert version of this dish was also served, with banana in the center, turning a saturated red hue from the low heat, and drizzled with rich coconut milk and a basil syrup.

Sweet and savory banana-wrapped logs of sticky rice - Photos by Wasabi Prime

A perfect orb of tapioca pearl dough, filled with shrimp and taro were presented in a pool of tart, savory broth, eliciting many comments that it was almost too perfect to eat. Okay, almost too perfect, as this playful dish was happily enjoyed and a favorite of many guests. A familiar wonton, fried golden and crisp, sprinkled with shavings of green onion, had a lovely, satisfying crunch. My personal favorite was the crepe-like sheet of rice batter, wrapped around Kurobuta pork shoulder and mushrooms, over a bed of bean sprouts and herbs, with more matchstick-thin slices of the Vietnamese sausage sprinkled over the little oblong-shaped dumplings.

Pretty as a pearl - tapioca pearl dumpling. Photo by Wasabi Prime

Monsoon East’s beautiful food made it a tough act to follow, making one wonder if they could make something with such precision and flavor complexity, but ever the teacher, Andrea Nguyen shared a tutorial over the basics behind making dumpling skins from scratch, and how easy it can be. Granted, because of the wide array of Asian ingredients in stores, people can buy them, but Nguyen brought up the point that unless it’s an Asian market where you can buy the skins freshly made, chances are the pre-packaged items will be too old and rubbery, plus she stressed that how once you make this simple dough from scratch and sample its chewy, toothy texture, it will be difficult to imagine buying premade dumpling skins again. Water, unbleached flour, a pinch of salt, an egg, and cornstarch for dusting are all that’s needed to make the dough to form any number of wontons or spring roll dumplings. Mixed in a food processor to form a ball and left to rest, Nguyen explains that forming the small discs of dough can be easily done with a small wooden dowel and a tortilla press. She explained that by having the fresh dough, creating a seal is easier, as no water will be required as the glue, plus the dough will have more flexibility, therefore more forgiving of overfilling. Nguyen went through a quick tutorial over the different styles of folding dumplings, which are also shown in straightforward illustrations in her book, but stressed that it doesn’t have to be perfect, as no matter what the shape, it will still taste delicious and twice as satisfying knowing you made it yourself.

DIY dumpling skin tutorial - you can DO it! - Photos by Wasabi Prime

It was an inspiring experience, sampling the delicate flavors and textures of the Vietnamese-style dishes prepared by Monsoon East, as well as listening to Andrea Nguyen share the gospel of the humble, yet revered dumpling. Her book, Asian Dumplings, is both educational and a reminder that food doesn’t have to have an ivory tower mystique about it – these are foods that have been prepared for generations of people, by many with no formal training, simply a shared love of food and family. This is a great lesson to take away from the growing movement to make cooking more accessible again, reconnecting people to the ingredients and their own kitchens.

Beautiful tea paired with delicious food - Photo by Wasabi Prime

A great Wasabi Thanks to Andrea Nguyen for both her book and her inspiration to get me out of the habit of buying pre-made dumpling wrappers, Sophie and Eric Banh for hosting and preparing the amazing meal at Monsoon East, the team at Gruman & Nicoll for organizing such a lovely event, and special Wasabi thanks and appreciation to all the fantastic foodies, bloggers, writers, and Tweeters I got to meet at the event.