FoodTrek: Wowie, it's Maui! Getting Onto Island Time

One of the first things I did before heading to Maui on vacation was adding the city of Kihei onto my iPhone's weather app. Oh, the joyful rapture of seeing temperatures in the high seventies to low eighties appear for the week, as compared to our dismal high thirties and mid forties "highs" in the Northwest. Blerrrrg. We have since returned, slightly crisped from sunburn, tired from many activities all over the island of Maui, and with a pirate's treasure trove of good times under our collective belts. And yes, somewhat lamenting the fact that it's cold, cold, cold in our home state of Washington. As I went about trying to organize all our Maui shenanigans (Mauianigans...?), I realized more than any time difference or insufferably long-ass time you spend on a cramped airplane, the hardest adjustment is going from Normal Work-Stressed Mode into Relaxed Vacation Mode.

Breathe in... breathe out... Karate Kid-style. Let's Miyagi-san this vacation - Photo by Mr. Wasabi

I'm not kidding -- the crossing of the International Rat Race Line into Let's Get Lazy for a Week is disconcerting. You're used to being glued to your smartphone, checking email/Twitter/Facebook every fifteen minutes, being constantly connected to your work and home life, but barely living presently in either. Being on a plane over open water helps, as some airlines like Alaska Air shuts down their WiFi when you're soaring over the ocean, so you're in a technology cul de sac, listening to saved-up podcasts or watching movies on your iPad before the battery craps out moments before you find out all there is to know about the Crying Game. It also leaves all the more time for you to make comparisons between you and the Oceanic flight that dumped all those dysfunctional fools on The Island for seven seasons -- could have been an in-flight drinking game, counting how many Lost references were thrown about. Sometimes a 5-plus hour plane ride is a good thing for no other reason than to cut you off from technology and just take a long-ass nap. Beer, wine and mixed drinks help, too, as did the free Mai Tais served right before we landed -- mahalo, Alaska Airlines! 

The freezing fog/inversion layer we bid farewell to while flying to Hawaii - Aloha, bitches! - Photos by Wasabi Prime

I should preface this whole vacation-a-palooza by explaining that Mister and I traveled with his company, Runic Games, out to Maui for just shy of a week -- a very, very, VERY generous and wonderful show of appreciation for the employees and their game-widowed/widowered families who gave up many months of normalcy over last year to make the very successful video game Torchlight II. This isn't a typical thing, bringing a whole company to a tropical island as a thank-you, but it does wonders for employee morale, so if you're a small company wanting to show your appreciation to your workers for a particularly good year, consider this as an option versus the Jelly of the Month Club. You'll likely have employees for life, willing to give up plasma or even a kidney if you ask real nice.

Welcome to Maui - one of the prettiest islands to fly into - Photos by Wasabi Prime

The best view you'll ever see is the island of Maui appearing like Avalon from the mist -- tall mountains and lush green valleys below, contrasting against the island's iron-rich red volcanic soil. And you can't miss the crystal-blue water made bright and inviting from the shallow reefs below. You see this view and it's the first step towards transitioning into relaxation/vacation mode, so take in every second. The green fields are mostly sugar cane, some of the last few cane fields that the islands have. I remember summers at my grandparents' home "upcountry" in Makawao, driving through the cane fields during harvest, where they burn the cane to reduce the plant for more economic processing, so that the machines aren't doing extra work on unusable plant waste and soil. It literally looks like the island is on fire, it's alarming to see at first, and then you realize no one's in a panic and that it's totally normal. But it wasn't harvest time and the fields were lush and full as we flew in. It had been a few years since I'd been back to Maui and I saw the Kaheawa Wind Farm, right above Maalea Harbor, which became a good visual signpost to know which direction we were heading, and around this time, the humpback whale migratory season was in full-swing and for whatever reason, the deeper waters by that line of windmills were particularly flush with whale activity. Some people think the windmills are a bit of an eyesore, but knowing that it's a sign of the islands moving towards more sustainable energy resources, that's a pretty damn fine view. And clearly, the whales think they're awfully keen.

Checking into paradise at the Makena Beach Resort - Photos by Wasabi Prime

The first thing to do, even before checking into the hotel, is supply-up. Because the second you see a beach, you're going to want to frolic and never stop, and then wonder why you're sunburned from head to toe. There's a Costco within spitting distance of the airport in Kahului, so bring your membership card if you want to pick up perishables and the important stuff like copious amounts of boozeahol. We picked up a second set of snorkel gear and saved our supply-up for a Longs, which is pretty much the Everything Store for the islands. I held back on the Costco-sized handle of vodka, and picked up some of Maui's finest, a bottle of their own locally distilled (and organic) Ocean Vodka, which is good stuff, as well as a sixer of POG -- pineapple/orange/guava juice -- for hotel room cocktail hour POG-tinis! That's another crucial piece of the Vacation Mode Puzzle, have a signature tropical cocktail at the ready, at all times!

Feet in the sand, beautiful views, what more does anyone need? - Photos by Wasabi Prime

By the time we were settled into our amazeballs resort, the Makena Beach and Golf Resort, we were SO READY FOR VACATION. They have a beautifully open upper-level lobby area -- gorgeous vintage outrigger canoe on display, handmade Hawaiian quilts hanging on the walls, an open garden and koi fish pond below. Plenty of comfy sofas set up like a big lanai for just hanging out. We upgraded to the ocean view and it was worth it, displaying a beautiful view towards the north, looking right at Maalea Harbor and the line of windmills. And whales, if you stood on the balcony long enough to see spouts in the distance. But the beach called, and we answered, along with many of the Runic crew scrabbling out onto the sandy shores, pale and confused from the burning ball of light in the sky, hissing like Gollum, wailing, "It burrrrnsss ussss!!!" But then you put your feet into the pleasantly cooling surf, feel the foam of the Pacific Ocean (the warm part of it) swirling around your legs and you've achieved another level-up on your road to Vacation/Relaxation Nirvana.

Break the rules - have the breakfast buffet at least once - Photos by Wasabi Prime

Travel experts/snobs say: Never Eat at the Hotel. Most times I'd agree, but it's hard when you're in the middle of a beautiful resort and can sit out under palm trees and gorge yourself stupid on fresh papaya, pineapple and bacon. Despite the higher markup, we did the hotel buffet breakfast, which was delicious and covered our hunger needs for both breakfast and lunch for one day. I filled my plate several times like a big fat tourist, going for savory eggs, bacon, ham and these cute little shrimp quiches, along with fresh fruit and plain yogurt. Hawaii is the vacation favorite for a lot of Asian tourists, especially Japan, so most resorts will serve miso soup at breakfast, which is traditional. The Mister gave me a funny look, but whatever, I like it. Sure, it was pricier than a typical local-style breakfast, but we were paying for the convenience of having a relaxing breakfast close to our room and no sidelong glances from the staff because I was grubby like a sweathog from a morning workout.

Treat Yo Self - Photos by Wasabi Prime

And that's another thing about being on vacation: Treat Yo Self. Don't go crazy and get a timeshare or a Gucci handbag for every day of the week, but don't be afraid to sprinkle little treats throughout a trip. We splurged on a pricier, but extremely relaxing resort buffet breakfast -- check. We also splurged on one nice dinner out -- we went with a small group to Nick's Fishmarket over at the neighboring Fairmont Kea Lani resort. It was an elegant restaurant, beautifully-plated dishes with as much locally-sourced ingredients as possible. The daily specials were fresh and lovely, and we were with a fun group, so we had a very nice evening. Was everything crazy-to-die-for? No, but I wouldn't say a nice dinner out for at least one night isn't worth it, regardless of where you go. It really put us into the mindset of, "Wow, we are in a really amazing and beautiful place -- let's enjoy every second of it." You're in the middle of a resort-bubble, which is to say it's a beautiful, well-manicured dream of what living in Hawaii is like, and it's wonderfully no-fuss, which was perfect for a large group like ours, with several people who had never been to Hawaii, much less Maui. The convenient thing about this little ghetto of fancy-schmancy resorts and shops around Makena and Wailea is that there's a shuttle that putters around the area, so that makes for an easier (and safer) way of getting from place to place, especially if you're planning on Mai-Tying one on for the night (har har). Makena is a little isolated; Kihei is the biggest city close by, and even that's a few miles up the road, so having a rental car is a must if you're wanting to explore the island. I did a little shopping at the nearby Shops at Wailea, at their Whalers General Store, which was like a slightly fancier ABC Store (which they also have). I picked up some Maui-grown coffee and souvenir-sized jars of local honey, while getting a damn fine cup of Lappert's coffee. It wasn't a shopping spree straight out of Pretty Woman, but I was plenty happy.

Party On in the tropics - Photos by Wasabi Prime

I didn't use the pool at our resort (because it feels weird to swim at a pool only steps away from a beach), but I sure as hell enjoyed sitting around it. There were several evenings spent around Makena Resort's pool, sipping tropical cocktails and the Gangs of Runic taking over their lounge chairs and sofas. Cocktail Hour is a must for fully engaging your vacation. Even if it's a mock-tail, even if it's a club soda -- sit out in the open air, enjoy the fact that you're not swaddled in three layers of sweaters and fleece, and watch the sun slip into the ocean in a tirade of color, light and fury.

Give yourself a few hours, you'll thank Yourself for it - Photos by Wasabi Prime

Despite being on a vacation with a bunch of friends, it was good to take a couple of hours for oneself. Even if that means waking up really buttcrack-early most mornings. Hawaii is the place to eschew sleeping off that hangover till noon -- you want to see the morning light creep up across the mountains and churn the skies into warm, dusky hues. The resort had morning yoga (Tues/Thurs) which I wanted to do at least one class. I figured no one would want to meet before 7am for stretchy-bendy times, but the class was surprisingly filled, and with many from the Runic crew, which was great. Doing yoga with a view of the ocean and the morning sky is about as personally indulgent as it gets -- foie gras wrapped in bacon... for the soul. I know this is a food blog, but you have to feed your soul as much as you feed your piehole, and this was my ultimate Vacation/Relaxation Nirvana moment, taking some time to absorb everything. Smell the flowers. Feel the breeze. Realize there is so much more than crap on a computer and a Facebook status. It was early enough to where the beach wasn't yet full of people, so I could do a quick run up and down the sand in peace, and catch the first rays of morning light hitting the rocks and surf. Heaven.

I have much more Maui finds and adventures to share, this was the premiere post that needed to get this blog into an Island State of Mind -- so stay tuned! Despite a little sadness to be back to the daily doldrums, I didn't feel like I left anything behind, I truly feel like I brought so much back with me and I can't wait to share it all with you!

FoodTrek: FEAST (before famine)

I'm pretty sure my going-out habits are like a version of social anorexia/bulemia. And I'm not downplaying the seriousness of eating disorders, they are serious and not to be joked around with, unless you're a witty writer on Arrested Development, then nothing is sacred.  I'm  just saying it's literally Feast and Famine when it comes to my penchant for restaurant-going and cocktail-ing. The month of October has had me on steady 12-16 hour days, 1 day of a Cheeto-binge meltdown of despair, questionable weekends (minus one joyous Oktoberfest, praise the Beer Gods), and me checking off the "bathing optional" box. But at least the month of September was super-duper fun. And the Cheeto binge was so totally worth it - Prozac in a bag, yo.

This is usually meant for AFTER a long day, I had it before stuff went sideways - Photo by Wasabi Prime

 It's called "work" for a reason. Otherwise we'd call it something more pleasant, like "fun," or "sleeping more than 4 hours a night." It's not important what I was working on, simply that we've all been in those situations where for whatever reason, you can't climb over the mountain, you just have to dig through it with a rusty teaspoon, and it was a reminder over why I'd sooner become a hobo than return to Corporate America. I was prepared for a Month of Crazy, and so while I had the energy to do so, I did a Leaving Las Vegas/Dead Wasabi Walking whirlwind for a month, catching up with friends, heading to favorite places and just enjoying what was left of the amazing Global-Warming-is-Upon-Us extended summer. I hate the word Staycation, because it makes you sound like the person who insists on calling appetizers "apps" or says "chillaxin" without even a hint of douchey self-awareness -- but that's essentially what this month-long restaurant/cocktail tour was. It was a genuine treat, I can't even begin to describe how happy I was, and it was all thanks to the good friends and marvelous places we visited, right in our own city.

My ideal summer afternoon, including an awesome photo-bomb at Local 360 - Photos by Wasabi Prime

When people visit Seattle and they want a recommendation for a genuine Northwest food experience, I always tell them: get thee to Local 360. The concept is fantastic, they source as much of their menu as possible from local producers and farmers within a 360-mile radius. And why shouldn't they -- the Pacific Northwest region is bountiful and all that rain helps things grow. The menu changes regularly with the seasons, you can skip the standard menu altogether and just order whatever is on their fresh sheet, and you'll be eating peak-seasonal meals. On my last visit, I kept to liquids versus solids -- their bar has a ton of locally produced spirits. I went with an Old Mischievous Ways, which was like an Old Fashioned on summer break, named aptly for the Fremont Mischief John Jacob rye whiskey they use, along with a spiced simple syrup. I went lighter, trying their take on the classic French 75 - the NW 75, a mix of Voyager Gin from Pacific Distillery in Woodinville, fresh lemon, geranium liqueur and sparkling wine. The rose geranium liqueur is by BroVo, a distillery from Washington I'd never heard of until now, but was quickly charmed by its delicate floral flavor. It reminded me of the St. Germain elderflower liqueur that became very en vogue with cocktail-making. Once my St. Germain is gone, I'm switching to BroVo. The flavor isn't exactly the same, but that fragrant essence is similar, and it's always great to support your local distilleries. They help keep the bad days away, as does Local 360's awesome bartenders. Note to self: totally doing the local liquor flights the next time I Unleash the Kraken at 360 - consider yourself warned.

Delicious nibbles and the most heavenly cracklins (that aren't really cracklins) at  Coterie Room - Photos by Wasabi Prime

I saved my appetite for The Coterie Room, a mere sneeze away from Local 360. It was my first visit to Coterie, but not to the location -- they took over the old Restaurant Zoe space, which is a really pretty little jewelbox corner spot in the Belltown neighborhood. My friend insisted we go for the cracklins. I know, it sounds crazy -- go to this fancy-schmancy darling restaurant and order... fried pork rinds?? But oh these crispy, melt-in-your-mouth creations of Divine Swine! We sat at the little bar, which you should all know, is the ideal place to be at any restaurant -- and not just for the easy access to booze. We chatted with the bartender who was full of menu recommendations and interesting wines to try. He explained why the cracklins aren't even really cracklins -- it's pure pork fat suspended in a tapioca starch mixture, which is then left to set and thin shavings are made from the block, and that's the "skins" that are fried. The tapioca mixture allows it to puff up and crisp like a traditional pork rind, and the flavor is pure, buttery pork fat that if you let a bit of it sit on your tongue, it completely melts down into a bacon-y whisper. I don't need to live forever. I don't want to live forever. I want to be a rockstar young corpse from overdosing on these faux pork rinds. But not before more snacks. Chickpeas/garbanzo bean fries are like the new polenta fries. And I heartily welcome this trend. Imagine fried hummus -- creamy and sweet with a velvety smooth texture. And also three times hotter than the sun's surface, so bite cautiously, but you will be rewarded. We rounded out our dinner of little plates with Coterie's steak tartare. You can't beat a classic, especially at a McCracken and Tough restaurant, as they put such high standards on ingredients and preparation. You could hear the cow mooing, the beef was so fresh. It had the right balance of clean-flavored raw meat, like tuna done sashimi style, seasoned enough to where you savor it but you don't feel like the beef's natural raw flavor is hidden. It took me a while to appreciate raw foods -- I was the hot dog and scrambled egg kid, remember? But it's like a drug, once you get that first good high of something prepared very well, you're always on the lookout for the next flavor hit.

Diving in at Blueacre's oyster happy hour - and oh, crab and shrimp tater tots? Yes, please - Photos by Wasabi Prime

My other raw food addiction has become oysters. This mystifies my parents, and rightfully so, given our no-seafood household. But one never questions how one gets to be a shellfish-addled addict, it's just a thing that happens and you're left to wander the streets, a glazed-over look on your face, stalking whatever bivalve you can get your tweeker hands on. For an oyster fix, Blueacre Seafood will be your Dr. Feelgood, especially at happy hour. It's whatever seasonal oyster they have on-hand, a dollar each, and it's shucking awesome. Yes, you could go to some sports bar and get a monster pile of nachos covered with cheese that came out of a jar for like, $3 at happy hour, but honestly -- why would you? That beautiful, saline-fresh flavor of a just-cracked open oyster -- it goes as well with a glass of bubbly or a cold beer, and they're surprisingly filling. It's a pretty good protein base, so I admit, I'll usually have a few oysters if I'm planning on making a night of things. Still not sold on raw creatures of the sea? No worries, have some spicy crab and shrimp tater tots. Of course I had to order them! They were on their happy hour menu, but I'd have an entree-sized pile of these if I could. Imagine if a tender crab and shrimp dumpling made sweet, sweet love to a crispy potato tater tot. This would be their delightful offspring. I don't need to say anything more than that, because I'm sure you're heading out the door right now to have some of these, and don't forget to get some oysters along with it!

Koral and my un-model-like meal for Fashion Week in Bellevue - Photos by Wasabi Prime

My usual happy hour oyster fix when I'm on the Eastside is over at Koral - they have a great happy hour menu that includes a Buffalo Trace Manhattan,which I enjoy frequently. For a while they had oysters, but it's a seasonal item, and they change their menu items up a bit. I was in downtown Bellevue almost every night during this year's Fashion Week, taking runway photos. That was actually a good reason to stay up super late, not so much partying like a rock star, but shuffling home and editing tons of runway photos every night. If you want to take a peek on my Jaunty Magpie blog, I shot the Independent Show, Nordstrom Show and Front Row. I always wonder why I do this every year, the schedule can be pretty exhausting, but when you're in the madness of the crowd, the music, and the models strutting their stuff, the excitement and energy is as much of a drug as oysters and raw steak. It's also fun to visit favorite spots for a bite to eat before the shows. Koral, of course, since it's right in the Hyatt where the runway shows are -- no oysters on this visit, but they had some thick-cut truffle salt Parmesan fries that were calling my name in a most un-fashion model-like way. I had the voice of Emily Blunt's character from The Devil  Wears Prada screaming in my head, "...And you eat CARBS!!!"

Korean comforts at Chan in Seattle, and delicious morsels from the sea at Black Bottle Postern - Photos by Wasabi Prime

I also put in some quality time at Black Bottle Postern's bar, waiting for a fashion show to start. I purposely went extra early to just soak in an extra hour or two of just being a barfly. But a well-heeled one -- I had a new dress and a big sparkly necklace on, I was fancy, dammit. It's not weird to eat and drink by yourself because you can order the dishes you love and don't have to share with anyone. This logic is sound. I chose gluttony as my sin that day and got their crispy salt and pepper squid, and the spicy, smoky Manila clams and chorizo. Sharing might be caring, but I was looking out for Numero Uno that day because I was starving like a model and those nine almonds just weren't going to cover their bases for a long day.

The power of Mine, All Mine! was with me when I had a strong hankering for Korean food one chilly afternoon. I appreciate the new interpretations Chan does, like with their bulgogi sliders or even their cocktails, but that evening, I wanted their skillet bi bim bap. It's a great combination of a classic dish and using a small cast-iron skillet like the hot stone grills some Korean restaurants use. The food comes blazing hot, which is good if you're relaxing with a glass of wine and a kimchee sampler. I really like their daikon kimchee -- it's slightly sweet, I almost thought maybe it was pickled apples or something crazy like that. The heat and flavor are more traditional, not the more Japanese-style vinegar-pickled versions of kimchee you get bottled at the stores. It's got a deeper flavor from shrimp paste and the Korean chilis are like Szechuan peppercorns, a smoky, slow heat that builds as you eat. Total flavor and sensory experience in one meal, my stomach grumbles as I write this, disappointed we're not eating sizzling skillet bi bim bap with kimchee right now.

Closing out the night at Vessel, my new favorite thing to do - Photos by Wasabi Prime

It feels strange to finish off a long night with cocktails, but I've happily enjoyed many evenings getting wrapped up with a drink or two at Vessel. They're in a great spot, right in the heart of downtown Seattle, on the corner of Olive and 7th. It's so close to where the Mister works, the next time I get a spare moment, I'll meet him for a post-work drink. Any excuse to let the bartenders take control and make something amazing, plus have you heard of foie gras popcorn? Because butter is so middle class. Of the last few visits, I've only ordered one drink off the menu, everything else I said, mix up something fun. This is definitely the bar to give whoever's at the rail carte blanche for what you should be drinking that night,  you won't be disappointed. I've been sticking to whiskey-based drinks, but one night I had a Scotch-based cocktail that was incredibly smoky and hearty. It was like Chuck Norris in a glass, it was so manly. And twice as likely to beat the crap out of you, so just one was enough. I like that the bar menu gets changed out based on whoever is working that night, so when you go, you'll see a person's name at the top of the bar menu pages, showing who designed those drinks for the evening. It's like a restaurant, except that instead one chef, you have many. I need to get over to Vessel during the day -- it's not a vampire, this bar and restaurant comes out in the sun and offers a full lunch menu during the weekdays - Chef Cameo McRoberts is at the helm of their very cool open kitchen space, and the menu deserves a proper taste-through.

So, despite my current overworked/under-bathed status, I was, indeed, a Real Girl during the month of  September, enjoying fashion shows, sipping cocktails and knocking back oysters all over town. With any luck, I'll be a girl-about-town again soon, but until then, I'll look dreamily at these photos and remember fondly that thing called a social life.... and maybe play some Barbara Streisand "Memories" a la The Way We Were. 

FoodTrek: Thinking Outside the Happy Hour Box

You're familiar with this situation, no doubt, getting together with friends after a particularly rough day of work, wanting to reward yourself with something tasty and a frosty beverage (or several), but being faced with the same list of uninspired places you always wind up at every week. Throw down the gauntlet, have your Network moment and say you're mad-hungry/thirsty and you're not going to take it anymore!! How about being creative with your after work gatherings?

A cute little slider that is delicious and all about the bun, at Pop Kitchen + Bar - Photo by Wasabi Prime

Summer is the perfect time to incorporate events with food and drink. Along with scheduled events all over the city, there's no reason not to wander about and enjoy the fact the sun doesn't set until after nine p.m. for a few precious Pacific Northwest months. I spent an early evening walking around Seattle Center, enjoying the fact that it wasn't pouring rain. The Needle is celebrating its golden anniversary this year and there's some new things like a glass sculpture garden by Chihuly set up around the base of the Needle. The inside food court also underwent a major facelift, with new places like Skillet Street Counter opening up, if you're meandering about and are suddenly struck with a deep desire for bacon jam. Hey, it happens. There's also Experience Music Project and the mini Science Fiction Museum that's also housed within. It's a pop culture extravaganza, and while I didn't feel like wandering through a museum, I was still hungry and glad to see that Pop Kitchen + Bar, located right in EMP, was open with tasty snacks on its menu. It's a full restaurant that serves everything from fresh-baked pastries at 10am, sandwiches for lunch, and a hearty happy hour menu -- you don't need to have visited EMP, they're just housed in the same building. Pop's happy hour runs from 4-7pm. The bar area itself is tiny, maybe ten seats, but they serve HH specials in the dining area as well, which is a nice thing -- so many other restaurants don't do this, which is disappointing when their bar seats maybe five people. Pop loves its hungry after work crowd.

Bar snacks against a backdrop of rock n' roll and aliens from outer space - Photos by Wasabi Prime

Their bar menu items range from $5 - $7, nothing outrageous considering the tourist-heavy area that the Seattle Center is. The hidden find aspect of Pop anything coming from their ovens, whether it's the bread used for their sandwiches, giant cookies or fruit-topped cupcakes. Chef Erin Cameron makes the goods from scratch; I was told she was at Macrina Bakery, which is a pretty nice pedigree, and the proof is on the plate. Sliders are always an easy thing to share with friends, but it's unusual to just focus on enjoying the bread, which I did for at least one of the little guys -- the buns have a lightly sourdough like bite, crisp outer shell, and spongey, tender crumb. I couldn't resist deep fried goodness with their thick-cut house made potato chips, with a Ranch dressing type seasoning and herbed dipping sauce. The killer dish was their fried pickles. I know this is popular in other regions, but you just don't see it everywhere here and more to the point, they're not always done well. It's hard to get the perfect balance of breading and the fry time to ensure that the outer layer is crisp, but the interior retains its briny flavor. I've had burned fried pickles more often than not, but these were crispy bites of heaven. I know it's an unusual place to just drop by -- I don't know a lot of offices close by to where you'd just happen to walk by Pop Kitchen +  Bar, but it's summertime, there are concerts at Key Arena, and there's nothing worse than being stuck with buying a soggy overpriced pretzel at the concession stand and corned with an $8 beer. If you're going to be at the Key, make time to hit Pop Kitchen + Bar during their happy hour before your date with the mosh pit.

Bright bites and don't forget the fried pickles - Photos by Wasabi Prime

When it comes to mixing business with pleasure, I can't think of a better event than Foodportunity. Keren Brown organizes these great mixers at Tom Douglas's Palace Ballroom a couple of times a year -- now in Portland, too -- where restaurants offer sample bites, there are often guest speakers, and it's just a good opportunity to meet new people or put a face to a Twitter name. It's primarily food/wine bloggers, but the event attracts so many people from different industries and it's open to everyone, so don't feel like you need a blog to go. I've gone to about three of these now, the last one in June being the third, and I can honestly say most, if not all of the different bloggers, writers, photographers, chefs and anyone I've been lucky to make a connection with on the food/wine scene, has been through Foodportunity. Chances are, you've probably Tweeted or become Facebook friends through a lot of the people prior to the event, and ignoring Mom's advice to never talk to strangers, the virtual connection becomes very real and wonderful as a result of these mixers.

It's OK to have dessert first at Foodportunity - Photos by Wasabi Prime

 Oh yes, and did I mention there's food?? For the price of an affordable meal (tickets are $25 when you buy them in advance, $35 at the door), you will sample savory and sweet bites from as many as over twenty different restaurants and bakeries in the area. It becomes your new list of must-go places, with samples to try so you're inspired to go to these restaurants. I keep telling friends they should buy tickets when the next Foodportunity is announced -- it's probably the most fun food party you can go. I tend to by myself, there's enough familiar faces to where it feels like a food high school reunion, but I encourage anyone to track down the next Foodportunity, grab a couple of friends, and buy tickets with the plan of eating very, very well for the night.

Savory bites of heaven on a platter - Photos by Wasabi Prime

Some of the restaurants in attendance at the last Foodportunity included Lark, RN74, Dinette, McCracken and Tough, Palisade, Tulalip Bay, Copperleaf and Ray's Boathouse. Plus bakeries like Trophy Cupcakes, Wheatless in Seattle and sweets from Chocolopolis. I loved being introduced to Tabby Cat Pickling Co. and meeting their cool owners and the notion of a pickled beet brine martini. It's better than professional networking events because it's not sales-y or full of douchey "that guy" personalities. People are sincere at this event. Most of the people there have day jobs that aren't in the food industry, so you're getting a crowd of people who truly love to be there, and the energy reflects that. Even if this isn't a weekly thing to hit when you're done with work, do a little planning and skip the tired sports bar hangout with your pals and suggest Foodportunity instead. Your tastebuds will thank you for it.

Salmon sous vide and grilled toasts with a summer salad? This puts your happy hour to shame - Photos by Wasabi Prime

I had the opportunity to attend two of the Iron Vintner Challenge rounds this summer, which was redonkulous-fun. And yes, that's a real word. Put on by The Willows Lodge out in Woodinville -- The Wood-Hood as my goofy friends and I often call it -- it's like Iron Chef, but with winemakers cooking up secret ingredients in a set period of time. If you're going to be having wine and food after work, may as well make it dinner and a show, especially if you live out in that area, as I do. Three years and running, Iron Vintner Challenge is a popular event that sells out fast, so get your ticket buying skills ready for next year. The IVC winner of 2012 has been crowned -- Morgan Lee of Covington Cellars won, if you didn't already hear. I wasn't able to make it to the final winemaker dinner, but just seeing the preliminary rounds is fun enough, plus it's for charity, so not only is it a good cause, you can tell the government it owes you for drinking wine. I was able to capture many frantic photos of the bracket round when Morgan Lee of Covington went up against Ross Andrew Winery for an epic crab battle. In between all that, I managed to have some tasty wine and tasty bites from  Chef Bobby Moore's menu, which even when there's not a mad cooking battle going on, the Fireside Cellar at Willows is one of my favorite after work hangouts.



Food, wine, celebrities - just another day in the Wood-Hood - Photos by Wasabi Prime

Yes, you may indeed get a rare glimpse of celebrity! Actress Josie Bissett was there to cheer on the winemakers and was kind enough to pose for a photo with Chef Moore. This is why famous people are famous -- they are uncommonly good looking, no? And when you have a professional looking camera, you feel a little less weird about taking people's photos since it's large enough to hide behind. But of course, the real star is the food, which was expertly prepared and a panel of judges had the tough task of picking a winner among dishes that ranged from giant crab ravioli to a crab salad in cucumber rolls. It's not a typical way to spend an evening after work, but if you get together with friends to watch a game, there's no reason not to shout and holler it up at a wine event, especially when rabble-rousing is encouraged.

Crabby crustaceans, to those about to be eaten, we salute you - Photos by Wasabi Prime

I hope this post has inspired you to think outside of the typical happy hour box, seeking out new places and things to do, as you raise your glass to the workday coming to a merciful end. Trek onward, Happy Hour Explorers, and discover new paths the celebrate the fact you're not sitting in a cubicle anymore!

FoodTrek: STIR-red, Not Shaken

Yeah, yeah, I know -- couldn't think of a better pun, eh Ms. W? Well, let's see you come up with something better after a few strong pulls of vodka from the icy taps of Stir Martini + Raw Bar. Amid the impressive growth rate of downtown Bellevue's food and drink wonderland, Stir is the latest to set down its flag in the massive landgrab of the Eastside. I went with a few stalwart members of the Happy Hour Martini Mafia to investigate this post-work cocktail wonderland, and see what was stirring. Heh, heh.

Vodka on the rocks, freshly squeezed from an icy tap - Photo by Wasabi Prime

When I first heard the announcement that a vodka-favored martini and raw bar would be opening in Bellevue, I thought, you had me at vodka. I know it's not the most flavorful of hard liquors, but I do like a clean, crisp and refreshing kick in the pants at the end of a long day, so usually a Grey Goose or Belvedere on the rocks with a twist is the tipsy bee's knees for me. Stir had the good sense to put in a tap of top shelf vodkas, including Belvedere, as well as Bombay Sapphire gin. They may change these out periodically, but to my mind, what they had on tap was good as-is.

Create your own drink -- no fancy bottle juggling required. Calamari is squiddly-delicious - Photos by Wasabi Prime

One of Stir's specialties is their "deconstructed martinis," where you are presented with a chilled vial of vodka and a choice of sweet, herbal or savory ingredients to mix your own custom cocktail. We tried the herbal selection, where a few wedges of fresh lime and a chilled, sweetened cucumber puree were paired with the vodka. I think it's a nice, tactile thing to do if you're on a date, interacting with the drink and making the experience more about the preparation of the cocktail, and it allows the individual to flavor their drink to their choosing.

In terms of the food pairings they offer, we nibbled on a few different items, both cooked and raw. The appetizer menu has what's becoming familiar nouvelle bar cuisine, befitting of a sleek, urbane cocktail lounge. Gone are the days of greasy potato skins and chicken strips, as they are being traded out for more delicate items like lightly fried calamari, steak tartare, and poke tuna. These items in particular I would order again, as they were nicely prepared, not too heavily seasoned, and they let the flavor of the ingredients shine through.

Cooked food is *so* five years ago - Photos by Wasabi Prime

Seeing that Stir is a place that emphasizes its attention to beverages, I think it could benefit from presenting itself as a connoisseur of libations, similar to Seattle locales like Tini Bigs or Marcus' Martini Heaven. Vodka is one of those buzzworthy liquors that has been getting a lot of attention from spirit makers, as -- for better or worse -- they turn out more flavored variations into the market. Patrons have gotten used to watering their liquors down with sweet, syrupy mixers and sticking a "tini" at the end of the drink, when I think they would instead glean insight from a willing teacher who could shine light upon the finer points of nuance and flavor behind the mixed drink, much like the way wine drinkers appreciate their food and drink playing nice together. I think if Stir wants to be that Cocktail-Fu master offering barhoppers everywhere to take the rock from their hand, they could have the opportunity to distinguish themselves as something truly boutique. I will keep my eye on this martini hotspot, and look forward to seeing how they continue to present themselves to Bellevue's Brave New Food/Drink World.

* Post Script - Big boozy thanks to Liqurious for posting the photo of the icy Belvedere on the rocks with a twist. Cheers to you!

Happy Hour Haunt: To Naga, With Love

Suffering Bastard, Corpse Reviver, Artillerymen's Punch, Coral Dove -- no, we didn't hit Emerald Downs to watch the ponies after work on a lazy summer evening. These are a small sample of the unique anthology of cocktails on Chantanee's drink menu. The Prime has covered the newly-relocated Bellevue Thai favorite in older blog entries, but the highly-touted bar area, Naga, had not yet been christened by the entity that is the Happy Hour Martini Mafia. The whole gang was unfortunately not able to convene, but we few, we happy few (yours truly, GGirl, and Mr. S), met for a short spell to sample this Eastside oasis and see if the buzz surrounding Naga was worth the hullabaloo. No need to wait for a dramatic pause, I believe we have reason to raise a glass in celebration, for we have a winner. Please pass the spiced nuts.

Jules from Pulp Fiction would agree, this is one tasty beverage - photo by Wasabi Prime

Naga's happy hour runs the standard 4pm to 6pm, and it offers a recession-friendly discount on its impressive menu of signature cocktails, so instead of going for a typical brewski after workski, give one of these refreshing little dittys a try. These aren't syrupy, overly-fruity affairs with oversugared rims in unnatural Crayola colors. I had the pleasure of experiencing the Kaffir Fling, a drink created by Canadian bartender David Wolowidnyk in ye olde year of 2007 -- they include the drink's provenance on the menu. Booze and a history lesson -- shazam! A mix of vodka and lime with a hint of sweetness, this simple sour is topped with a frothy head of egg white and a sprinkle of ginger spice, with a fresh kaffir lime leaf nestled in the cloudy foam. These are no mere drinks, they are libations.

Eat, drink, be merry, and then drink some more - Photos by Wasabi Prime

In the swirling sea of cosmo-poma-tini-whatevers that swarm most bar menus, it's a rare blessing to enjoy something made with such deliberate care, as they possess a nuance and layering of flavors that are as interesting to the palate as a gourmet meal. The bartender was extremely knowledgeable in the many glittering bottles of liqueurs, spirits, and other potables within the bar's liquid library. There were many drinks being sampled, from the more familiar mojito, to obscure variations on an herbaceous julep. Among the display of bottled bitters, there was one pear-shaped flagon of murky amber liquid that had a cobra, entwined with another small snake within the bottle's glass belly. Yes, for reals. We skipped a taste of that one, but we sampled a photo or two -- apologies for the seemingly drunken focus. A digital SLR, a digital SLR -- my kingdom for a DSLR!

Not to forget the solids to go with the liquids, the Martini Mafia sampled the nibble-worthy Sundried Pork and Beef and Thai Spiced Mixed Nuts from Naga's bar menu, and then indulged with the Crispy Garlic Chicken and some fried rice from their dining menu.

Yes, that's really a snake in a bottle. And yes, that's really chicken on the plate - Photos by Wasabi Prime

Chantanee was wise to bring in the wisdom of mixologist Andrew Bohrer to bless the Eastside with an amazing offering of drinks that I have never heard of, but want to get to know better. He also has an impressive blog, Caskstrength, which goes into great detail over the artistry and philosophy of life behind the bar. Cheers to Mr. Bohrer, Chantanee and Naga, as well as my Martini Mafiosos who could make it out for the night!