FoodTrek: Vovito Answers the Call of the Caffeinated Wild

I only spoke with Ariff and Shairose Gulamani for a short time, but I'm pretty sure they dream in gelato with a little kick of espresso. They have been living and breathing the art of coffee and frozen desserts in preparation for their new specialty coffee and gelato shop opening this week in Bellevue. This husband and wife dynamic duo combined their backgrounds of business and marketing, along with a passion for fine coffees and handcrafted treats, to create Vovito Caffè and Gelato, a dream come true for this culinary-savvy couple.

Buffy the Espresso Slayer Machine - Photo by Wasabi Prime

The concept is simple and elegant -- quality hand-crafted espresso drinks using premium coffee beans, along with a variety of gourmet teas, as well as fresh-made paninis and baked goods. To sweeten the deal, they offer over twenty different gelato and sorbetto flavors, all made using natural ingredients. They have two Slayer espresso machines, gigantic hand-built uber-professional espresso makers that cause coffee nerds to tremble with joy and baristas able to quickly go between high and low pressures, giving them incredible flavor control and power, literally at the flip of a switch. Seeing the two Slayer machines sitting side by side is a rarity, as there's only a handful that are in use in the country. The summer warmth is giving the Slayers a slow ease-in, but the morning weekday rush and incoming cooler months will be giving those machines the workout of their mechanized lives. Move over Buffy, there's a new Slayer in Sunnydale... I mean, Bellevue.

This will be their first week for Vovito to start working its java mojo on the first level of the luxe Bravern shopping complex-slash-Microsoft hive, slinging espresso beverages to the coffee zombie masses craving that kick-start to get them into their offices on time. They're in soft-opening mode with their official grand opening on Friday, July 30th, but as far as our caffeine-addled brains are concerned, there's finally a coffee place in The Bravern, and thank God. I knew enough people risking life and limb to scamper across the multiple lanes of NE 8th Street to hit the Starbucks every morning, like an officeworker version of Frogger. One could say Vovito is performing a public service, keeping the streets safe from cubicle jockeys darting out into morning rush hour with visions of quadruple-shot-venti-Americanos-with-room-and-a-splash-of-half-and-half, dancing in their glazed-over eyes.

Freshly made gelato and signature sweets from Vovito - Photos by Wasabi Prime

Public safety concerns aside, I had the pleasure of visiting Vovito on the first day of their soft-opening. For an unofficial status, the place was officially full. The incredible sunny weather helped drive people into the cool interiors to gaze longingly at the rows of gelato and sorbetto sitting in glossy mounds like an edible rainbow under glass. Rotating in a vertical display case were Vovito's chilled signature desserts, like their Coconut Surprise, a richly flavored tropical treat. I hovered over their signature offerings, but stuck with a classic, their pistachio gelato -- a personal favorite of Shairose. I was not disappointed, as it was sweetly refreshing with a pleasant balance of flavor. It wasn't just a big bite of sugar; you could pick out the natural sweetness of pistachio along with a little savory earthy saltiness. Belissimo!

Many people were getting their gelato and sorbettos to-go, but I recommend penciling-in an official Gelato/Sorbetto Break in the busy schedule, and enjoying it on-site. In a style befitting the cool modern Italiano touch, the creamy scoop is served in a brushed metal martini glass. It's literally a cool way to enjoy the treat as the metal also helps keep the chill on the creamy scoop as you take your time to savor it. I'm sure it's the summer talking, but the gelato and sorbetto offerings were sweet Italian music to my ears. Vovito's use of natural ingredients guarantee a more subtle feast for the eyes -- no weirdly bright colors or food dyes that don't exist in Mother Nature's bag of tricks. Some of the interesting flavors that I've made a mental note to revisit are their spicy chili chocolate, green apple, and even their bubble gum. I've had the mass-produced Smurf-blue bubble gum ice cream before to mixed results, however for Vovito, seeing how they've been respectful and creative with their ingredients, I'd be willing to give their playful take on a childhood flavor a try.

Coffee break just got a little fancier - Photos by Wasabi Prime

FoodTrek: Springtime Feast at Artisanal

Spring has sprung, the flowers are blooming, and lighter, brighter fare is popping up on restaurant menus. Not that the recent crazy weather of heavy hailstorms and frosty mornings aren't proof that winter's not leaving us without a few tantrums, but I think people's appetites are starting to turn towards fresh eats. The Prime was lucky to be invited to a spring preview luncheon at Artisanal Brasserie and Winebar, presented by the award-winning chef and owner Terrance Brennan himself, to introduce their new seasonal menu and celebrate their weekend-long Spring Fling event at The Bravern.

Artisanal's Pork Belly Bowl - an Asian eggs n' bacon. Photo by Wasabi Prime

Chef Brennan visited for the weekend to host cooking demos, meet fans, as well as explain some of the thoughts behind the seasonal menu updates. Still heavily French-inspired, the new dishes try to give little nods to the Pacific Northwest tastes. Heavy stews and root vegetables are giving way to lighter broths and fresh-picked greens in the Artisanal springtime menu. It was a good reminder to shake off the winter's chill and start looking for what's sprouting up in markets, like asparagus and baby greens. It's also a time to look for dancing squirrel statues -- see, even they're happy spring is here!

Celebrating spring with Chef Terrance Brennan, soft cheese, and dancing squirrels - Photos by Wasabi Prime

Having the opportunity to try the new menu items was like an edible preview for the season, plus an easy guided tour of some dishes and flavors for those who may be stuck in a food rut. The appeal of a place like Artisanal is that it has the classic French bistro dishes like steak frites as well as super-comfort foods like the simple grilled cheese sandwich, but amped with the benefit of choosing from a menu of nearly fifty cheeses. These dishes become easy favorites and people may tend to not stray from their comfort zone. Among the new dishes on the Artisanal menu, there are items that introduce different textures and flavors without being overwhelming, along with appealing to Pacific Northwest tastes that don't mind mixing the flavors of cultures up a bit. For the picky eaters out there, consider some of these dishes baby steps towards expanding one's food horizons.

Spring is here - eat up! - Photos by Wasabi Prime

In general, most people won't jump at the chance of having a bit of liver. People probably remember it cooked with onions and just not having a great first impression of organ meat. The torchon of foie gras with a rhubarb jam and grilled country bread at Artisanal is like Liver 101. For those who list liver as a favorite, this will likely be too mild, without the heavier taste they're used to, but for a person who's not sure about a chilled coin-shaped slice of a liver terrine, it's a light and creamy introduction into enjoying the benefits of an animal, from rooter to tooter. Liver is one of those great stepladder organ meats that gets people realizing that it's not just the traditional cuts that are the only tasty bits.

The springtime-friendly dishes with a particular nods towards the Pacific Northwest are the gnocchi Parisienne with wild morels, asparagus and pea tendrils, along with the pork belly bowl with noodles, vegetables and a poached egg laid atop. The gnocchi is a lightly seared buttery indulgence with the NW-friendly morels giving it an earthier anchor to balance the richness. The noodle bowl is meant to be more of a lunch item and anticipated to be a popular choice. Taking a nod from the popular Asian flavors that are so prevalent in this area, a bed of buckwheat noodles and vegetables soak in a thin broth with a perfectly poached egg placed on top. While not a typical bistro meal, it addresses Chef Brennan's  goal to craft the menu to fit where those dishes live, and the Asian influence in menus is most certainly prevalent.

Other samplings included an Alaskan halibut with fava beans a la Francais in a lemon-parmesan mousseline that was light and lovely, and the finishing dessert of a rhubarb tart topped with strawberry-balsamic Ice cream was sweet but not overwhelming. There were wine pairings with all the courses, but probably my own personal favorite was the Apex Cellars 2008 Viognier, a light, pleasantly sweet wine that was enjoyable with food and just as tasty on its own.

The biggest takeaway from a meal like this was a reminder to eat with the seasons. Granted, this isn't a new idea in any way, but the meal was a good elbow-nudge to look at menus and grocery produce aisles with an eye for what's new. Sure, we can have hamburgers or spaghetti year-round, with consistency of taste to comfort us, but eating with the seasons makes for a more interesting variety of foods as well as makes for a more active involvement in what to take a bite out of.

Dessert, slicing ham and a tasty bottle of Viognier - Photos by Wasabi Prime

It was a true pleasure meeting so many other bloggers and writers at this luncheon. Much thanks to Chef Brennan and the whole team at Artisanal for crafting such a beautiful meal.

FoodTrek: Cheese, Glorious Cheese at Artisanal Brasserie

I had a serious case of lactose bedazzlement when I visited Artisanal Brasserie, newly opened in Bellevue's luxe retail fortress, The Bravern. I had been very fortunate to preview the restaurant before it opened, getting a peek at the space, meeting chef/owner Terrance Brennan, and seeing where all the lovely cheese would live behind climate-controlled glass, served on a chilled marble bartop. This caused much excitement to build. Finally walking through its doors with fellow blogger and Francophile, Ms. Radish and Rosé, the sight of the stocked bar du fromage and the massive leg of jamón ibérico was simply too much. The Prime was blinded by the science of cheese!

Raising the bar of meat and cheesy goodness - Photos by Wasabi Prime

The lovely people of Artisanal took great care of us that evening, especially in my cheese shellshocked state. The waitstaff are knowledgeable over the dishes and aware of preparation. The sommelier is the most charming fellow you'll be lucky to meet, and he'll steer you in the proper direction for a food/wine pairing. We were brought nibbles to sample, an amuse bouche of tempura style cheese, served up like a bouquet, sitting on skewers set in a rock salt and pink peppercorn-filled glass. Indulgent, simple, and comforting, we pulled each fried puff off the skewer and experienced the childhood joy of pulling each one apart, watching the melted cheese ooze between each pull, in between sips of bubbly sparkling wine.

Can anyone go wrong with fried cheese? I didn't think so. - Photos by Wasabi Prime

My mind buzzed with possibilities when I peered over the menu: meats and seafood all prepared in a French style, but dashes of modern twists -- I saw a pork belly appetizer served with a cucmber kimchi. This was Ms. R&R's second visit, so she had already experienced their lovely hangar steak and frites, along with their delightfully airy gougères, and she had nothing but buttery-good things to say about their rich and earthy escargot en croute. I pondered just getting a couple of the appetizers, but I decided to save that for a night in the bar area, having a bottle of bubbly and then snacking on things like the soft egg sardu, steak tartare, or the duck and foie gras rilletes. And definitely a charcuterie platter, as that Spanish ham was just taunting me the whole night. Let that be considered a plan of attack on my next visit!

Diving into some diver scallops - Photo by Wasabi Prime

This visit, we went with the diver sea scallops served with a blood orange grenobloise and cauliflower, and a chicken "under a brick" seared to crispy flat perfection with a potato puree and rich garlic jus. Nothing terribly fancy or fussy, just quality simple ingredients, prepared well, and extremely enjoyable as we snapped photos, talked food, and were reminded of the simple joys in life.

Chicken under a brick - it's bricken good! Photo by Wasabi Prime

Too sated to order dessert, we were still treated with a platter of sweet samples, compliments of the chef. It was the perfect end to the meal, a tray full of small bites ranging from buttery pistachio cookies, rich chocolate brownies, a light fruit jelly candy, and our favorite -- a buttery citrus petit madeleine. For a restaurant's menu too full of good choices, it was the best possible way to end the night with a sweet flourish.

So full... couldn't have another bite.. OH! Dessert? - Photo by Wasabi Prime

I always say the sign of a good restaurant is one where you're already planning what to order next, on a near future visit. I think I have the next three orders lined up in my head, and that's not even counting the neighboring Italian-styled Artisanal Table Pizzeria and Enoteca. This was my first experience at a Terrance Brennan restaurant and I was not disappointed. I've been a fan of his work for a long time, dreamily reading about his work at Picholine and all the ways he reminds us of the complexity and joys of cheese, and just food in general. I love the attention to detail in the restaurant, from the printed paper mats on the tables to the casual bistro elegance of the interiors. The printed napkin rings even have the recipe for their signature macaroni and cheese printed on the backside. They want you to walk away from the experience with an inspiration to have your own food adventures, and I think that's a commendable thing. The enjoyment of food is as much about the camaraderie of dining mates in a restaurant as it is the experience of making the food itself in the comfort of one's own home.

If God is in the details, the Almighty loves cheese, too. - Photos by Wasabi Prime

Happy fromagerie thanks to the people of Artisanal Brasserie. We had a lovely time and we appreciate your patience with us wacky food bloggers as we snapped away with our cameras at each dish of lovely food. I'm definitely planning another visit, as I know Ms. R & R was aiming to sample the Sunday brunch. Looking forward to hearing her report on her blog!

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: Edible Tour de Force at the Bravern

The fates shone kindly upon the Prime this week. While donning the fashionable alter-ego of The Jaunty Magpie, an art and style blog I write when I'm not getting splashed with cooking grease or being a cubicle monkey, I was lucky to get a preview tour of The Bravern, a retail/restaurant hive recently opened in the heart of downtown Bellevue. The Magpie part of me was distracted by the pretty shops, but the Wasabi part got all foodie-fangirl when given the opportunity to tour the new restaurants and meet the owners and chefs behind John Howie Steak, Artisanal Brasserie & Winebar/The Artisanal Table Pizzeria Enoteca, and visit the eagerly-anticipated sweet treat, Trophy Cupcakes.

I should preface the post by saying I'm not aiming to be a shill for The Bravern. I've read the editorials, heard the mixed local buzz about a high-end luxury center coming in to the Eastside, and I know there's strong opinions over it. There are pro's and con's to something like this opening during a recession, and I'm sure there's a lot of nervous people involved with banks, anxiously anticipating what all this means when the holiday season hits full swing. That doesn't really concern me in terms of what I write about. I'm a blogger with a day job who likes to cook, takes a few photos, enjoys cocktails with friends, and have been fortunate to meet some really kind people who have been cool enough to talk to someone like me with no official press credentials. And for that, I think it's worth being openly gracious about it, so that's why I make it a point to make mention of people and places, because I know everyone's just trying to get down with their bad selves in a murky economy, and I'm not ashamed of writing about what I like, including the foodie folks in this post.

That being said, I am sorry to report that there was no tasting of the restaurant fare, as they were dilligently prepping their spaces for test dinings and some upcoming pre-events, but Trophy was a dear, and provided the press tour with sweet treats. But let's be good, and have our meal before dessert!

John Howie Steak - GO MEAT! - Photos by Wasabi Prime

We were given a sensory sample of delicious fare that would be offered at John Howie Steak when we walked through their heavy wood double doors. It was almost a cruel thing to let the wafting smells of cooking delights greet us when we walked in -- oh the hunger pangs! But they made up for the stomach-taunting by letting us walk through their beautiful bar and dining area. Rich caramel-colored wood surrounded us as we entered the Eastside's new temple of meat-tropolis. Private wine chests lined the entryway, available for customers to rent and give their precious vino a climate-controlled home away from home. The lounge area was anchored by a striking creamy pink onyx bar, lit from within, casting a soft warm glow. What made the John Howie Steak interiors unique was after leaving the cozy comfort of the bar and walking through an intimate catwalk-like path lined with booths, you suddenly enter a wide, airy dining space with a wall of windows and light (well, it was daytime when we were there). A basket-weave texture of pecan wood sits against one wall and the space is filled with rows of high-backed banquette seating. It's an unusually open and warmly-lit dining area, as most people probably expect to be nestled in dark seating areas, with only dim candlelight to see what you're eating in most traditional steak restaurants.

We were given a tour by restaurant owner and chef, John Howie, a local favorite and longtime veteran of the food service industry, working in restaurants since his early teens. Having moved through the ranks, hopping from locations up and down the Puget Sound, he opened the elegant Seastar Restaurant & Raw Bar with locations in both Bellevue and Seattle, and family-friendly SPORT Restaurant & Bar, right by the Space Needle. His previous restaurant successes are a pretty damn good indicator that he deserves the opportunity to reach for the brass ring yet again and envision what a Pacific Northwest steak house should be.

Getting the rare opportunity of a walk-thru tour of the kitchen, Chef Howie described how their cooking method would be unique in its use of both mesquite coal and applewood to enhance the food's flavor. Taking advantage of seasonal seafood, prime steaks and chops, as well as offering the elite Japanese Wagyu beef, the menu would offer quality ingredients to provide diners with a truly special experience. I didn't have a chance to sample this menu's items, but I've visited Seastar enough times to trust that the good chef will do right by this place, and I look forward to returning to John Howie Steak when the meaty protein-machine is fully up and running.

Behold, the power of (Artisanal) cheese - Photos by Wasabi Prime

I have to admit, I got a bit giddy when our group headed towards Artisanal Brasserie & Winebar, located directly across from John Howie Steak. One could theorize that after having one's fill of meat, it would then be time for some cheese -- a worthy combination! Chef Terrance Brennan is a pretty amazing fellow with a commendable love of le fromage. Having worked in kitchens in France and served sous chef duty at the venerable Le Cirque, it's safe to say he knows a bit about French cooking, non? More importantly, I saw him featured on homeskillet Anthony Bourdain's No Reservations, showing off an ooey-gooey cheese tart from Picholine that made me light-headed. When I heard Chef Brennan would be coming to Bellevue and bringing his signature Bar du Fromage with him, I lept for joy and wept for the lactose-intolerant.

Stepping into Artisanal Brasserie, it's like a little corner of Parisian charm. Small black and white tiles cover the floor and a dark wood bar greets guests as they enter. The interior is open and airy, the dining area peppered with white tablecloth-covered tables that overlook the large windows allowing light to pour in. I would opt to stay around the bar, as I think it's a keen thing that its marble surface has a cooling element to keep the cheese at just the right serving temperature. On the way to the kitchen, I snuck a peek at the impressive wheels of cheese that were getting ready to be placed into the glass cabinets -- the selection is going to be c'est magnifique! Along with cheese, charcuterie platters would be offered. We were lucky (and giddy) to have Chef Brennan available to guide us through the restaurant and I asked if any local products like meats from Seattle's Salumi would be resourced. While no promises could be guaranteed, he said he hoped for it, but that other local ingredients would be incorporated where they could, helping to create such offerings like Columbia River sturgeon or the more exotic sauteed skate wing with blood orange grenobloise.

A mini tour of the neighboring Artisanal Table Pizzeria Enoteca revealed that it was the first of its kind among the family of Chef Brennan's restaurants, with Bellevue being the test market for this relaxed style of tapas dining. With an emphasis on simple Italian fare like Neapolitan-style pizzas and antipasti, this dining location off to the side of Artisanal Brasserie would offer itself up as an ideal weekday lunch or happy hour locale, as this smaller eatery is distinguished by no reservations-casual. Their signature dishes offered such indulgent items as a duck pizza with gizzard, confit, foie gras and egg, and a pappardelle featuring a lamb neck bolognese. Yum -- can I just put in an order ahead for both?

We were given a tour of the kitchen, where we were able to see the beating heart of Artisanal, set up in the traditional French style of separate stations, but with modern amenities like air conditioning and a large wall of windows in the prep area. One can never say that Pacific Northwesterners skimp on creature comforts, but Chef Brennan noted that for all those workspace pluses, it only encourages the staff to push harder and ensure they put their best foot forward in making both Artisanal's Brasserie and Table Pizzeria Enoteca a success. Vive la Fromage!

Time for dessert - at Trophy, the sweet tooth always wins! - Photos by Wasabi Prime

After much wandering and tempting food smells, it was a much-appreciated reward to see the chocolate brown-striped awning over the robin's egg blue door of Trophy Cupcakes. Owner Jennifer Shea was there to greet us and she was so good to remember me from the previous Grilling in the City event from weeks before (thanks again!). The interior of the shop looked complete, save for the final touches of adding their sugar-sprinkled goods to the cases and party ephemera and decor to the shelves. She assured us that the menu of flavors that have kept the other Trophy location customers happy would stay consistent with the new Eastside shop. As a gracious gesture of cupcake goodwill, presskit goody bags were given, including a gift card and their signature blueberry pie cupcake. Made with a flaky pie crust bottom and a fresh blueberry center, it was just too pretty to eat... at least right away.

A very grateful thanks goes out to the hard-working teams behind John Howie Steak, Terrance Brennan's Artisanal Brasserie & Winebar and Artisanal Table Pizzeria Enoteca, and Jennifer Shea's Trophy Cupcakes. I look forward to visiting again as just a regular customer, once The Bravern officially opens its doors to the public.

Extra super-duper thanks to John Howie for Tweeting up the Prime and this article, as well as Artisanal Brasserie for putting this article up on their site's press page!

FoodTrek: Grilling in the City Event - For the Love of Food

Seattle is called the Emerald City, which is just a polite way of saying we're inundated with so much rain that everything stays green. But I think there's something to be said about this whole area, much like in the Wizard of Oz, that it can be a place to inspire people and find within themselves the impulse to follow their own bliss. I was lucky enough to attend the first Grilling in the City event, hosted by the Downtown Bellevue Network and 425 Magazine, at the Bellevue Towers, to sample some local food and beverages. Getting a chance to meet some of the people behind these food businesses, you get a sense that they all had a pair of Ruby Slippers of their own when they got to the City of Emeralds, and clicked their heels three times to make their own magic happen.

Trophy Cupcakes - purveyors of twee sweetness, bane of dentists everyhere - Photo by Wasabi Prime

I had the pleasure of meeting Jennifer Shea, the smart cookie, er, cupcake, behind the well-loved and local darling known as Trophy Cupcakes. It's no surprise that the success of Trophy's boutique sweetness has inspired them to make the jump to the Eastside, readying for an opening at the Bravern on September 12th. She explained that it's been a round-the-clock flurry of activity, getting the new shop prepared for the big day, but it was a nice thing for her and the cupcake posse to share both baked treats and their time with a chatty food blogger with a helpless sweet tooth. I've been a fan of Trophy not just because they have a quality product of spongey, sprinkled goodness; they get the Ruby Slipper nod because it was a business built from the ground-up, with a lot of heart and personal touches, featuring food as an experience. They have a menu of rotating flavors that evoke comfort memories and simpler times, and when you walk into their shops, they want a visitor to be fully immersed in their world of celebration, attention to detail, and the holy union of cake and frosting. I look forward to visiting the new shop when it opens. I also look forward to having another Pineapple Upside Down Cupcake, as it's not just a baked good, it's more like a baked great.

Say it with me now: Yes, you CAN haz hamburgers - Photo by Wasabi Prime

Continuing to follow the Yellow Brick Road (ok, it was just concrete), I got a chance to meet Rebecca and David Makuen, owners of BuiltBurger, who could be considered the new self-made burger mavericks on the block. They offer handmade, uniquely-flavored burgers that are frozen and shipped to one's door, ready for gatherings or any personal burger-crave emergency (hey, it happens). Recently started in Seattle, with a store in Ballard, BuiltBurger hooked onto the keen notion of gourmet offerings for a busy lifestyle, and they present their goods with a sincere understanding of a love for comfort foods. Their site describes burgers as An emotional mouthful synonymous with good times, and it's as spot-on as their burger flavors. I was surprised when I saw the frozen patties hit the grill, but once the ice melted away and the meat began to take on the lovely sear marks, the colors of their multi-ingredient burgers really came out. I know some burger purists don't like to add a lot to the meat, but I prefer strong, bold flavors, so I didn't mind when I saw burger names like Thrill BBQ Pork, Luxe Italian, or Utopia Chicken get bandied about during the event. The deep-flavored and spicy Thrill BBQ Pork, and the caramelized onion-sweet Pinnacle Bacon Bleu were probably my two favorites. I was especially impressed with their Utopia Chicken, since poultry is notorious for being dry and becoming overcooked as a burger, but BuiltBurger wisely mixed their chicken with savory, Thai-inspired ingredients that helped the meat get perfectly cooked. If burgers are as comforting as a warm blanket, then BuiltBurger takes their admirable love of comfort food and turns it into a cashmere Snuggie. With a TV remote.

BuiltBurger's David Makuen spreading the good word of Burgerology, and CUPCAKES!!! - Photos by Wasabi Prime

Along with the delicious food and treats, guests were treated to an Ayinger brew, courtesy of Merchant du Vin, and a cocktail of Jeremiah Weed Sweet Tea, a Southern style iced tea-flavored vodka. Both were delicious options to enjoy with the food, as well as the summer-perfect patio of the Bellevue Towers. I had not yet had the opportunity to walk through the new construction that's right on 106th, next to the Galleria, so it was a treat to be able to walk through the beautiful lobby and enjoy a perfect summer evening on their 6th floor oasis with a view.

Cheers to beers -- and sweet tea! Photos by Wasabi Prime

A very special Wasabi Thanks to the good foodie-friendly folks who put this event together: Downtown Bellevue Network for keeping us in-the-know online, 425 Magazine for keeping us in-the-know in print, Bellevue Towers for letting us hang out at their rockin' new pad, Merchant du Vin for bringing the drinks, and of course Trophy Cupcakes and BuiltBurger for serving up the good eats. Total shameless plug, but pick up the latest 425 Magazine, Sept/Oct issue -- aside from the conversation-worthy list of reader picks, a letter I wrote to the editor, hopeful for more wine adventures, was published. Yay! Thanks again, to everyone who put the Grilling in the City event together!