Mixed Plate: Being Thankful (for Shameless Self-Promotion)

Tis the season... for another moment of Shameless Wasabi Prime Self Promotion! Because, really, that's what the holidays are all about, right? Actually, it's more like The Holidays Make Me Feel So Freakin' Thankful for Everything in this Wacky Life, mainly the opportunity to be able to do the work I enjoy doing, have it pay the bills, and have kind folks like you take a minute out of your hectic day to take a peek. It means a lot to me, and don't think I don't appreciate it as we near Thanksgiving!

My biggest announcement that's worth getting put up on the refrigerator door is having a photo I shot of the roasted tomato flatbread at Black Bottle Postern getting the OMG-I-Can't-Believe-It Cover spot on the latest issue of 425 Magazine. I contribute regularly to their Flavor column, but getting the cover was such an honor and thrill. To wander in a grocery store or past a newsstand and see a photo you shot on a magazine cover is unbelievable. It's weird and awesome, all at the same time! I love having the regular column, as it has me exploring different dishes every month, revisiting old favorites and discovering new places -- it's like Food Exercise, it makes you step outside of your comfort zone and try new restaurants. It sounds simple enough, but you realize how so few people make it a point to try different eating places; we are creatures of habit, rarely wandering outside our comfort zones. I have to say, having it be part of your job makes the exploration a priority I wish more people would consider.

I remain continually thankful for being able to explore with my appetite, and for that, I'm appreciative for 425 Magazine, for giving me the regular kick in the behind to get out there and satisfy a hunger for discovery. If you happen to see the issue on the newsstands, pick up a copy -- there's great pieces about local restaurants as well as soundbites of favorite bites from local food folks. You'll see a familiar face or two, I guarantee it!

Another big item on my Thankful List is being able to integrate my graphic design/illustration work with the food and beverage industry. For the most part, a lot of my design work tends to stay within the realm of small business/tech -- a lot of work you'll never see, as it was never intended for the masses. But every now and then, I get a really fun project, one that lets me get my Creative Boogie on. I was very fortunate to be able to design the event logo and illustrations for the upcoming Saint Nick's Winter in Woodinville event coming up on November 30th through December 2nd. This was a really fantastic project -- fun wine-themed logos and illustrations, working with an enthusiastic team, and the joy of being able to show Mom and Dad: look, your daughter's making artsy booze! They love this stuff.

If you're in the area and able to attend, St. Nick's is a weekend-long wine-themed holiday celebration with tons of local wineries participating in tastings and open-house events. It will kick off with a tree lighting event Friday night on the 30th at Chateau Ste. Michelle, and then a big evening wine tasting at the Chateau -- I'm looking forward to attending that one, so I hope to see you crazy kids there! Head to the event page for ticket information -- some things might be sold out, but the weekend-long open house at the wineries looks like a fun way to kick off December. It's getting to be that time of year for parties and dinners, and bringing a bottle of wine is always a perfect and easy host gift.

And cheers yet again to Drink Me Magazine, for letting me create boozy-themed recipes for their magazine. I just saw the latest South of the Border issue come out, and I'm craving a tequila cocktail this very second! Loved developing the latest recipe, a mole sauce using a smoky Scotch ale, which is tasty stuff for the chilly days ahead. Head over to their website, as they keep a digital copy of the magazine for those who don't live in the Bay Area, where the magazine is distributed.

Cheers to being thankful for gainful employment! - Photos by Wasabi Prime

And so the Thankful Train continues along its way, my honest-to-blog appreciation for being able to do creative projects and consider it another day at the office. It's rare to be able to do this, I realize this more than anyone else. I've done my hard-time in Maximum Security Corporate America, locked in the Cell Block D of cubicle-land, bouncing a rubber ball against the walls of my brainpan, a la Steve McQueen in The Great Escape, imagining a cinematic escape involving a motorcycle jump over several other vehicles. It's not all easy-going and magical fun food days, it's still a long, hard road of doing a lot of other work to be able to afford the time to do the fun projects. But I wouldn't change any of it, and all those people doing the same thing as me are nodding their heads in agreement, I'm sure of it. I'm incredibly lucky to be able to do any and all of this, and a lot of the thanks go out to all of you who are reading this right now. Writing a food blog is a healthy regiment to keep inspiration and all things edible fresh in my mindgrape, and the encouragement to keep going comes from readers, folks on Twitter and all the wonderful people I've met along the way. So I send a hearty Wasabi Thanks to everyone out there -- none of this would be possible without you and your kind words of encouragement. Thank You.

Awww... Yeah -- You Know What Time it is....

Time to get-it-on with the Absolutely Shameless Self Promotion Post! At the risk of being a total hubris-riddled doucher, here's some friendly, pretty-please-with-sugar-on-top suggestions over some reading material to consider for the summer. And hey, one of these is a charity cookbook, so consider it your good deed of the month if you decide to purchase it! Let the Wasabi Prime Me-Show.... commence!

I fell in-to a burning ring of fire... and it was delicious - Photo by Wasabi Prime

Cocktails are good. Cocktails in a giant bowl-sized glass set on fire is exponentially good. My latest assignment for 425 Magazine's summer July/August issue was to track down some favorite summery cocktails, and I had to include Chantanee's menu of Tiki drink options. Bar manager, Evan Martin, was kind enough to set up a great cocktailian pastoral en fuego, to show off a classic Mai Tai and one of his own signature, award-winning creations, the Death in the Pacific, with the Brock Samson super-sized Tiki drinks served in giant punchbowls which are also available to order. Quite honestly, this is one of the only places I'll go to get a tropical frosty beverage; most places make their drinks with sugary syrups and fake fruit flavored liquors, but Chantanee literally takes the South Pacific and squeezes it into a glass. They're not the only place I list as having some really outstanding, refreshing cocktails, there's plenty more, but I won't spoil it; you're just gonna have to pick up the magazine to see what else made the cut. I think you'll find something that will wet yer whistle during the on-again/off-again days of sun we're getting in this funky Pacific Northwest summer.

Have your boozecake and eat it, too! - Photo by Wasabi Prime

What's more American than apple pie? Well, bourbon, of course. The latest issue of Drink Me magazine is out, aptly celebrating Americana. Just because we already celebrated Independence Day and nary a fighter-piloting Will Smith trying to get jiggy with aliens can be seen in sight, we can still have our apple corn cake with a whiskey caramel sauce and eat it, too. This was probably one of my favorite recipes I've developed for Drink Me so far, but probably one of the most re-worked ones. I originally started this as a skillet cake, sort of a cornmeal-based apple tartine. It was all right, but the cornmeal definitely adds weight to a baked good and I wanted it lighter, more spongey. I changed up the dry ingredients, added more wheat flour and leavening ingredients, and made mini-cakes, with an apple caramel-whiskey sauce on top. They're similar to a tartine in that the fruit and sauce topping are on the bottom of the baking container, the batter poured over, and once it's baked, you invert it so the good stuff is now the topping. Give it a whirl and pick up the latest issue or go online to see a digital copy.

This is as naked as it gets for Wasabi - check out my ample monitors! - Photos by Wasabi Prime

I've of course been a promotion-storm over the newest blogger-contributed, independent-published cookbook, The Nudie Foodies, originally conceived by Seattle's own fabulous Salty Seattle. While I'm not in the book, I did have a hand in helping to bring the book to life as the designer of the book's overall look and layout. Proceeds from the book goes to AmeriCares, a charity providing humanitarian aid to those who needed it, most notably Japan, after the terrible disaster in March of this year. I realize the world is full of misfortune and bad things, and there's no shortage of need, which is exactly why even months after tragedy, the need for help is that much greater. While the news crews have moved on to other pressing issues, the people who are left in the aftermath of destruction still require aid. In the wake of sadness, The Nudie Foodies cookbook is the bright, shining, nude backside of a rainbow offering help with a cheeky smile. Tons of recipes, tons of artfully-covered famous bloggers -- what more could you ask for? And just think, for the culinary person in your life who has everything, why not give them a nude cookbook? It really is the gift that keeps on giving, so get yourself a copy or twelve on Blurb, the publisher of Nudie Foodies.

So, once again, many Wasabi Thanks for your gracious patience over yet another annoying edition of Why I'm so Freakin' Awesome. I of course don't really think I'm So Freakin' Awesome. Just grateful to be able to say I'm keeping busy and as Elvis Presley says: TKOB (Taking Care of Business).

Wasabi-nouncement: Shameless Self Promotion Time

'Twas the eve of a three day weekend and all through the 'burbs, not a creature was stirring... just a Wasabi trying to come up with catchy shameless self-promotional blurbs. Yeah, kind of rhymes... not really. Well, kids, you know what time it is... time for me to say how totally AWE-some I am, but in a please-dear-Lord-don't-take-me-serious kind of way. But I hope it inspires you to pick up some new reading material or potential gifts during your upcoming Memorial Day weekend.

Cocktail and dessert, all in one - Photo by Wasabi Prime, magazine now online/newsstands

Nothing says bathing suit season like... rich creamy banana-rum-coconut bread pudding and crispy, salty French Fries! I had the very rough gig of coming up with some favorite Eastside French Fry spots for the latest issue of 425 Magazine and for the island theme of the current printed and online issue of Drink Me magazine, I did a rum-soaked banana bread pudding, using coconut milk instead of dairy. I'm clearly the queen of health food. But seriously, these were probably some of my most favorite assignments to date. I'm the sick puppy who after watching Morgan Spurlock's Supersize Me, about eating nothing but McDonalds food for a month, I still wanted fries afterwards. A fry-a-holic like me, tracking down favorite fries was like my Leaving Las Vegas moment. Viva! The rum-drunk bread pudding (don't worry, the alcohol burns off) was a real treat to make, and reminded me to always keep cans of coconut milk stocked in the pantry at all times, as it's such a great dairy swap-out for desserts. Do check out the recipe online, or better yet, subscribe to Drink Me and get a really well done cocktail magazine in your mailbox every two months.

Mmm... taters - Photo by Wasabi Prime

My other LOOK AT ME achievement is all a part of my calculated Machiavellian plan to overthrow the greeting card industry. OK, not so much. It's more like a side hobby that I do in the rare moments of spare time -- I make my own greeting cards. They're usually given as little presents, but sometimes I'm very lucky and they get sold as real gosh-darn products, like the kind souls at Lily, on Orcas Island.  Right now, there's a stack of these totes-adorbs Bento Notecards just waiting for someone like you to pick up and give to your Spam Musubi-loving friends. Because who doesn't want anthropomorphized Hawaiian comfort food smiling at you with kind sayings? They're pretty weird and cute, no? Who wants a generic warm n' fuzzy 'hello' when you can say it with a smiling wonton sitting on saimin? My thoughts exactly. So when you're on your three-day weekend jaunt to Orcas Isle, head over to Lily for ice cream, snacks and smiling food notecards. And head upstairs to book a reservation at Allium and help 'em celebrate their 1st year anniversary -- Happy Birthday, Allium!!

Write a note. Your mom will be happy - Photo by Wasabi Prime

I joke around a lot, but I really and truly am grateful for all these opportunities to do what I enjoy -- which is a little bit o' everything -- as a means to eke out a living. And while I'm not in love with the self-promotional aspect, I get that it's just part of being one's own boss, so I appreciate your patience with these periodic LOOK AT ME! posts and hope that if nothing else, it gives you some ideas over what to pick out on the newsstands or in stores. As always, much thanks to everyone -- to you, the Awesomesauce readers, the people who are letting me run rampant in the publishing world and the folks letting me take up space on their shelves. And a BIG THANKS to the men and women serving in our armed forces, as well as veterans -- we would not be able to enjoy this three day weekend without your honor and sacrifice. 

Mixed Plate: First Shameless Plug of the Year - and oh yes, DESSERT!

It's still cold and heavy sweater-friendly weather, so why not have a bit of dessert before bikini weather comes a-calling? And what goes better with a tasty dessert than... a new magazine. Yes, indeedy, it's the first Utterly Shameless Plug of 2011 (enter generic Ren-Fair announcement music here): if you live in or around the Seattle Metro area, pick up  your Jan/Feb copy of 425 Magazine. I've got an article with sweeeeeeeet, sweet desserts listed for your sugartoothed pleasure.

Chocolate dessert from Barking Frog, paired with suggested reading material - Photo by Wasabi Prime

This is actually a "director's cut" of the article -- I just wanted to show a couple of the photos that didn't make the final edit, which is totally understandable, as it's a pretty full issue. And you should get a copy for no other reason than checking out the insanely adorable wedding photos of this couple, Kara and Brandon, who did this beautifully clever vintage/country-themed wedding. I don't know these people, but I really wish I did because their wedding was so. freaking. cute. And I've become somewhat blerg over weddings in my granny-like pragmatic tendencies -- I was completely in love with how thoughtful theirs looked.

But I digress -- I wanted to show off a couple of the photos of this amazing beet and chili-infused chocolate dessert that's served at the Barking Frog in Woodinville. The color is amazing, no? It inspires me to use beets more, in both sweet and savory dishes, despite its tendency to make your kitchen utensils look like a Barbie World. The dessert's flavor is outstanding, as there's just the right mix of sweet and heat. I also wanted to show a photo of the runaway peacock from the neighboring Chateau Ste. Michelle winery across the road. He was hanging around the window when I was shooting photos. He kept peering into the window, as if to say, "Save some for me, Wasabi!"

The other photo is of the delicious salted caramels from Purple Cafe. These were from the Woodinville location, but they serve them at all their restaurants. I've never been a huge sherry or port drinker, but with these, I can't have them without a little glass of either. With Valentine's Day coming up, I see a gift box order of these in my future.

Peacock wants dessert! - Photos by Wasabi Prime

Thank You For Your Support: A Non-Election Message from The Prime

Admit it. You're glad election day is OVER. No more negative ad campaigns literally fighting it out across commercial breaks, no more mailboxes stuffed full of paper mailers from all the candidates, and best of all -- no more endless phone calls that were getting seriously disruptive, calling as late as 8:30 and 9:00 in the evening (for serious, it was that bad). Don't get me wrong, I voted and I encourage everyone to do the same for every election because after all, if you don't vote, you can't rightfully complain and berate the state of affairs later on like a proper curmudgeon. Rock the Vote! Despite having said all that, I, Wasabi Prime (aka, Denise Sakaki - yes, I'm a girl, not a dude), would like to ask for your support on the following issues: Dinner, Breakfast and Dessert. Let the political stumping begin.

It's here! It's here -- so buy twelve copies each!!  Foodista's Best of Food Blogs Cookbook in bookstores now!

If you haven't already put this lil' gem on Santa's Wishlist, get Foodista's Best of Food Blogs Cookbook on that list. Because it's way better than a pony or a BB gun. This cookbook will most certainly not shoot your eye out, and offer a ton of tasty recipes by fellow food bloggers. Win-win, right??

I was truly fortunate and grateful to have one of my own recipes chosen to be published in this book, and it couldn't be in better company. If anything, my Nice Girl's Chicken Puttanesca recipe is probably wondering when a bouncer is going to kick it to the curb after being allowed to mingle amongst such well known food bloggers. As the daunting holiday season of gift-giving arrives, do consider this cookbook as a gift, as there really is a bit of everything for everyone. The recipes have a range of flavors as well as skill levels, plus knowing each recipe was chosen from an individual food blog makes each item special and personal, knowing an individual is attached to each recipe and photo.

I like my eggs runny and my comics funny - check out my breakfast article in newest 425 Magazine

As you balance that teetering stack of Foodista cookbooks in your hands at the check-out counter, don't forget to pass by the magazine rack and see the latest issue of 425 Magazine, if you live in the Pacific Northwest. I was very excited to share some favorite breakfast/brunch locations in the magazine's Flavor column, which was a really fun thing to write and photograph. I won't spoil the surprise of which ones made the cut, but I can say they are all unique locations with their own twist on savory and sweet ways to start the day.

Save room for dessert - a tasty alternate way to enjoy your alcohol in Drink Me Magazine

Speaking of sweet, don't forget to leave room for dessert -- take a peek at the recipe I developed for Drink Me Magazine, for a very rich and flavorful brownie and ice cream made with beer. Their latest issue, titled The Alchemy of Alcohol, is full of interesting articles and is available as a free download on their site. The magazine is available in print in the Bay Area. This was probably one of my most favorite recipes I've worked on so far, as I was really pleased with how the chocolate in the brownie went so well with the smoky coffee flavor of a porter beer, and the maltiness of an ale pairs nicely with the sweetness of a simple ice cream. Beer for dessert? Don't knock it till you try it!

To finish off this post in proper politico style, I send out rounds of kisses to little babies, a round of handshakes to all, a cheesy wink to the camera, and a sincere closing statement of: I thank you for your support!

Mixed Plate: Wasabi-nouncement and Counting Blessings

For those who haven't already seen me Twitterify and Facebook this to death, if you live in the Puget Sound area, check out the latest fall issue of 425 Magazine, as it features the article Brewtiful Bounty that I wrote about local Washington breweries, with a long list of local favorites as well as noting some unique destination breweries like Redhook, Black Raven and Gallagher's Where-U-Brew. So pick up a copy (or twelve) before I buy up all the copies I can find to send to my family to show that "this writing thing" has not yet backfired horribly. At least for the month of September, anyway. Notify Andy Warhol's ghost because my fifteen minutes are so totally over.

The cover model is thinking, "baby, you look thirsty - let's have a beer."

Keep your eyes peeled in the month of October, as Foodista's Best of Food Blogs Cookbook will be published, featuring recipes from bloggers all over the world. I had my trademark "for realsies?" look on my face when I was told my Nice Girls Chicken Puttanesca recipe was a finalist, but had no idea it actually made the final cut. I'm still in disbelief. I was just happy enough to be a contender, and even more pleased to be invited to the International Food Blogger Conference the other week, but must have been really out of it to miss the final winner's list. I found out Thursday because they had to email me for official notification. It's official, all right -- I'm the winner of the Biggest Space-Case Award, but don't get me wrong -- I'm incredibly grateful and humbled by the chance to have one of my simple weeknight meals sit alongside such passionate and talented bloggers.

I'll bet you can't guess what's going to be your Xmas present this year!

At the risk of The Fickle Hand of Fate crushing my head like a Kids in the Hall skit, just knowing a few things I did are published is such a thrill, like a major Bucket List item has been checked off. Not that I'm looking to step off this mortal coil anytime soon, but if I were to unceremoniously depart due to a freak radioactive spider accident or an unfortunate run-in with a sewer alligator down some dark urban alley, I think I could face the great beyond with a bit of contentment in my heart. But don't worry, I'm not looking to check out anytime soon. If anything, this just encourages me to see how much further I can push this rickety, duct-taped jalopy called, "Freelance Writer/Photographer, aka, Wasabi Prime," and be continually grateful for all the support you as readers, friends and family have given. None of this would be possible without you, so bless your hearts, every one.

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!