Mixed Plate: I Ain't Old, Just Well-Seasoned

A month of birthdays reminded the Prime of the pleasures of slowing one's roll and how the benefit of time really does improve things, namely, alcohol. And a white oak barrel doesn't hurt, either. A LUPEC meeting brought me back to the Woodinville Whiskey Company, but it was a previous visit 'wot truly done me in, as I'd visited earlier for a drive-by pickup of one of their age-your-own mini whiskey barrels, but more on that in a moment. Because it's time to sit back, relax, and let the good times pour.

Me and Mr. Peabody Jones at LUPEC meeting at Woodinville Whiskey Company - Photo by Wasabi Prime

So first off, I realize the Seattle chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails - yes, this group exists, and it is awesome) meeting was earlier in May, but egads I've been backlogged on posts! For all the best reasons, of course -- it's been a buffet line of too much good stuff. And the benefit of belated LUPEC-related posts is, it's a good reminder that there's always a meeting every month if you're in the Seattle area. You can keep up with the ladies on their blog, or get updates via their Facebook page. This last meetup in the Wood-hood of Woodinville was to sample the spirits of Woodinville Whiskey Company, and get a sample taste of an early draw from their barrel-aged whiskey. Jealous yet? You should be.

Orlin Sorensen and the ladies of LUPEC, celebrating good spirits - Photos by Wasabi Prime

Co-owner Orlin Sorensen was on-hand to be master of whiskey ceremonies, giving a tour of the facility, showing off the impressive Wall o' Whiskey, as well as a resident mixologist, pouring tastes of the spirits and mixing up a special cocktail using their unaged Headlong white dog whiskey. Orlin summoned the Wondertwin Powers of Tom Cruise and Bryan Brown, a la Cocktail, and mixed up a drink called the Green Trellis that combined flavors of fresh cucumber, mint and apple -- sort of like a Washingtonian mojito, which went marvelously with their Headlong, as it has a crisp, clean flavor that hasn't taken on the smoky-vanilla notes from a barrel (yet). They serve this drink at Trellis, the restaurant downstairs from the Heathman Hotel in Kirkland -- one of my favorite spots. But Trellis isn't the only place that has Woodinville Whiskey Co's spirits -- next time you take a look at the bar's cornucopia of boozeahol,don't be surprised to see both the Headlong white dog whiskey, as well as their Peabody Jones Vodka, another nicely-made spirit, which I find very smooth and almost creamy. Fine on its own, but plays so nicely with other ingredients in the cocktail sandbox.

It wasn't just drinks -- LUPEC ladies like to be educated, with a glass in hand. Orlin described all the unique aspects of what makes whiskey such a signature spirit and why bourbon is so gosh-darn all-American, given its requirements that include its production needing to be in the States, a grain mixture with a minimum of 51% corn and use of new/charred white oak barrels (which don't have to be American, interestingly enough).

Sampling an early taste of barrel-aged goodness, and a way to age whiskey at home! - Photos by Wasabi Prime

But of course -- what about the real Good Stuff? We saw the floor-to-ceiling collection of barrels aging whiskey, which in my mind, I heard the 2001 Monolith theme in my head. Just needed some monkeys freaking out, beating the ground with femurs. But the payoff was being able to get a little taste of the whiskey, straight from the barrel. Awww yeah. Even though it's not quite ready to graduate and sit on the shelf of liquor cabinets everywhere, the color was a gorgeous caramel, you get a lovely whiff of vanilla, and everything about it whispers great promise. It needed a little shot of water to simmer down the shout of, "Yo, we're still workin' here!" from the alcohol heat that hasn't quite tamed down yet, otherwise it feels like Mr. Whiskey just punched you in the face. But yes indeedy, there's potential in them thar oak barrels, and Orlin said to keep an eye on the cocktail horizon, as they should be seeing an official release in the near future.

Why, yes, that is meat wrapping paper with my baby booze barrel - Photo by Wasabi Prime

Woodinville Whiskey Co wisely created the coolest birthday/anniversary/holiday present ever, the Age Your Own Whiskey Kit, which includes two sipping glasses, a wee white oak barrel, and two bottles of melt-your-face-off high proof white dog that will eventually be tamed into warm, fuzzy, puppy love. I bought one of these fancy numbers for Mr. Wasabi's birthday, which unfortunately had to hide in my car for three days when he was home sick with a cold, before I snuck it into the house and then wrapped with paper printed with meat. When you care enough to send the very best, say it with alcohol and beef-decorated packaging.

Mini cooper(age) - Photos by Wasabi Prime

It's a pretty easy process, as all the complicated steps were taken care of by the distillery, they're just providing the unique tools that let you take over the finishing process of barrel-aged whiskey. Did they contract the Keebler elves to put together a cooperage to produce such ridiculously cute bitty barrels? Possibly. The crafting of these miniature barrels is pretty dang sweet, and the size is what also speeds up the aging process, as it increase the surface ratio of alcohol being in contact with the wood, so you don't have to wait forever and a day to get a roasty-toasty vanilla-y glass of whiskey. The instructions that come with the kit are pretty simple, so just read through it before immediately pouring your precious white dog into the barrel like a fool. Soak the barrel for a few days. Brock let his sit in the laundry room sink for 3-4 days, letting the wood grain swell and create a watertight seal for when the whiskey is added. When the barrel is ready, empty the water and swap with the firewater, and place in a spot where you're not tempted to poke at it or uncork the top every few hours, asking, "Is it ready yet??"

Mini barrel atop fridge says, Ignore me! IGNORE ME! But we can't resist an early sip - Photos by Wasabi Prime

Our resting spot of choice was above the fridge, which has a cacophony of magnets and crap on it to keep one's attention fully focused away from what's sitting atop it. But we couldn't help take a sneaky-peeky at the whiskey two weeks into the process. It's amazing what just two weeks can do. The color was developing -- not a rich caramel yet, but the light amber tones were encouraging. You could already pick up notes of vanilla and it was starting to suggest a creaminess that you knew would only develop further with more barrel time. So what if we peeked at the presents before Xmas, just more to celebrate when the big day arrives. Will definitely do a post when that truly happy hour comes along, likely in another month or so. Stay tuned!

FoodTrek: Have a Very Merry LUPEC and a Happy NovoFogo Year

Is it wrong that I ring in the holidays with booze? Naaaaah... I didn't think so either. It is wrong, however, that I had been such a stranger to Seattle's LUPEC Ladies and their monthly meetings of celebratory cocktails. But I braved deadlines and work-related obstacles to attend the final LUPEC meeting of 2010. It was held at one of my favorites, Chantanee's bar, Naga and hosted by the talented folks of Novo Fogo, who distill the heavenly sugar cane spirits of cachaça. Ready to jingle all the way with a cocktail in hand? Jingle bell rock, my friendos.

Say it with me now: ka-SHAH-sa. Now drink. - Photo by Wasabi Prime

So what the heck is cachaça and more importantly, how do I pronounce it, because that little squiggly thing below the "c" is freaking me out. Firstly, it's a spirit made directly from the extracted juice from sugarcane, unlike rums which are made from molasses, a by-product of sugar. Because of that, cachaça has a little more of a crisp, clean flavor, but can also take on flavor notes of the barrels it ages in, much like other spirits or wines. And it's pronounced ka-SHAH-sa, and the little squiggle is called a cedilla, in case that Double Jeopardy question comes up anytime soon. Take that, Trebek!

Dragos Axinte of Novo Fogo, most definitely having the most awesome name in the world, presented both their silver and aged cachaça, both organic and both delicious. We were able to sample them on their own to appreciate their unique flavors before they were mixed in cocktails. The Silver was refreshing and crisp, smelling of floral and banana notes, with a really clean finish. Very summery and made me wish I was on a beach. The Aged is a golden hue, a sign of its two year nap in bourbon casks. Mellow, rich, a bit smoky -- absolutely sippable on a cold winter's night. Both the Silver and Aged are perfect for the signature drink of Brazil, the Caipirinha, but the talents of Chantanee's Evan Martin had other plans for the cocktail menu.

Eat, drink, be merry. Repeat. - Photos by Wasabi Prime

I have much love for Chantanee's food. Their Thai food makes me crave it fortnightly, wanting to do the insane Scottish accent from Mike Myers' dad in So I Married an Axe Murderer, when he rants about craving KFC at unseemly hours. So it was double, triple, quadruple happiness to have beautiful food paired with beautiful cocktails. And you'd think the strong flavors would have to battle it out, but it all went marvelously together. Evan composed a drink menu that included a Negroni Doce (Novo Fogo Silver, Aperol, Rose Vermouth, grapefruit bitters), Brasilian Grog (Novo Fogo aged, Pimento Dram, honey, Cointreau, orange, lime, coffee tincture), and the Quentao (Novo Fogo Aged, ginger syrup, hot mulled cider, cinnamon). The Negroni Doce was picture-perfect, fragrant and tart, going well with the fresh salad rolls and pumpkin samosas. The tropical citrus of the Brasilian Grog paired nicely with the kick of garlic chicken, pad ki mao and spicy tofu. Dessert was the Quentao itself, which was a warm, holiday-perfect drink. Maybe it's the time of year, but the Quentao was my favorite of the night, only because it totally fit the Christmas frame of mind I was in. I would have never thought to use cachaça beyond more tropical cocktails, and so -- as always -- the LUPEC meetings are both educational and inspiring for my liver.

I kept the spirit of the holidays in my heart and admired some of the Christmas decorations around downtown Bellevue. I wandered to the nearby Bravern to admire their lights and giant Christmas tree. It was a good reminder to slow down, take a moment to take in the twinkle of a sparkly light, and don't get too wrapped up in the madness of the holidays. Which I know I'll completely forget five minutes later as I throw myself into a hissy fit over my holiday to-do list. But at least I took one night to just be a person taking in the sights on a cold winter's night.

Be merry and bright  this Xmas - Photos by Wasabi Prime

Big Wasabi Thanks to LUPEC Seattle for organizing a great end of year gathering, and to Novo Fogo and Chantanee for making it such an incredible evening.

FoodTrek: Belltown Dinner and Drinks With Ventana and Rob Roy

It was a day of celebration last week, as the grey skies magically parted and this strange, brightly-glowing orb appeared out of the newly-cleared blue skies... oh yeah, I remember what that is -- THE SUN! The Magic 8 Ball said All Signs Point to Yes and Seattle pulled out all the stops on this red letter day, as it happened to be the monthly meeting of LUPEC Seattle, which also means, it's the Wasabi Prime Magical Mystical Edible Drinkable Neighborhood Tour, which included a visit to Belltown's Ventana for an enriching meal and conversation with their talented chef, Joseph Conrad, and craft cocktails at the retro awesomeness that is Rob Roy, to finish off the night with the LUPEC ladies.

Rob Roy in Seattle - where awesome cocktails live. Photo by Wasabi Prime

For March, this Magical Mystical Edible Drinkable Tour was centered around the Belltown neighborhood, which sits not far from the Space Needle, for those unfamiliar with the Seattle area. Generally a bit of a yuppie haven, with its scattering of new condo buildings filled with young professionals and the latest cool sushi bar that will most likely change its name five times in the span of a year, there is the occasional oasis of calm that offers a relaxing cocktail and a fresh bite to eat. Along the north end of First Avenue, aptly named and situated in the perfect spot to catch all the light of even the most dreary of days is Ventana. I was fortunate to be invited to talk with Executive Chef Joseph Conrad and sample some of the items on their menu.

Comforting gnocchi with a rich mushroom and crab soup, thanks to Chef Joseph Conrad - Photos by Wasabi Prime

Greeted by Manager Armin Moloudzadeh, he artfully poured one of the signature cocktails, the Pom Pom, a pomegranate themed drink that uses prosecco to make the fresh pom seeds dance in the light. Walking through the restaurant, the space was literally aglow with the light of the afternoon sun. The large windows overlooking the Sound make Ventana one of the most picturesque places to enjoy a meal, and a prime spot to watch the sun sink down and count the stars as the evening skies appear. Since it was cocktail hour, I was able to take a photo of their take on the dirty martini, the Dirty Parisian, using spicy cornichons to add a savory kick. Something noteworthy about their drink menus is that they feature Chef Conrad's own artisanal flavored sea salts, Secret Stash Sea Salts, on cocktails like the Sultry Dog (their version of a Salty Dog), and the house bacon Bloody Mary, featuring the infamous Bakon Vodka. Spread along the rim of these drinks, the distinct flavors of chipotle and chorizo are infused in the different sea salts, adding a flavorful kick to the cocktails. Made in small batches right in Ventana, Chef Conrad's gourmet sea salts are incorporated in the food and drinks on the menu as well as used across Seattle in other restaurants and bars.

Who's dirty? The Dirty Parisian with spicy cornichons, guilty as charged - Photo by Wasabi Prime

This attention to ingredients is a focus Chef Conrad places upon all the menu items at Ventana. We discussed at length the importance of freshness in food and letting the seasons dictate how a menu is continually developed; he has a clear objective to not only create good food, but to educate diners over the value of self-awareness when it comes to eating. The menu at Ventana is regularly updated every three weeks and the ingredients are seventy-five percent local, taking advantage of the rich variety of resources in the Pacific Northwest region. They are taking their devotion to locavore dining to the next level, as starting on March 18th, every Thursday they will be serving a special market fresh dinner, where every week will be different. Channeling the bedazzled power of Iron Chef's Chairman Kaga and his secret ingredient challenge, the dinner menu for Thursday nights will be unknown even to the kitchen until they see whatever the freshest items are in the Market that morning. Performing an edible waltz and allowing the seasons to lead, this places valuable trust in the kitchen team to craft a meal using only the freshest ingredients -- it's a dining movement that will hopefully only continue to catch on.

The menu at Ventana is a who's-who of local ingredients as well as popular favorites. Different creatures of both land and sea meet up with market-fresh greens and earthy mycological delights. I sampled a rich maitake mushroom soup with hunks of dungeoness crab, topped with an elegant crab flavored foam. The sweetness of the crab and the creamy, ruddy flavors of the mushroom were a nice balance, a bit like a Pacific Northwest answer to a traditional lobster bisque. Signs of a sunny spring may be here early, but cold weather favorites like the pecorino and potato gnocchi with sweet caramelized turnip, crispy ribbons of pork trotter, in a foie gras brodo make one happy for a return of rainy comfort-food days. Richly flavored dishes like these make Ventana a lovely choice for occasion dining and the flavors have a familiarity so the food remains approachable with an easy willingness for patrons to sample new things. Chef Conrad went into detail over a whimsical addition to the happy hour menu, describing house made pork shoulder sausages in fresh baked buns, dressed with exotic fare like kimchee and wasabi mustard (you had me at wasabi). Look out, gourmet hamburger/slider trend -- artisanal kimchee wasabi hot dogs are just around the corner!

The view from Ventana is stunning... and delicious. Photos by Wasabi Prime

As the sun slipped away in the fading light, I departed the light-filled space of Ventana, destined to return soon, and walked to the cozy mood lighting of neighborhood bar, Rob Roy to join the March gathering of LUPEC (Ladies United in the Preservation of Endangered Cocktails). Located up one street on Second Avenue, it's been one of the new craft cocktail darlings of Seattle, with owners Zane Harris and Anu Apte at the helm, garnering a lot of local and national attention, as their cocktail mixing talent is Epic. Keeping with the ecclectic interiors that include a stuffed and mounted javelina head, Rob Roy is like a hipster-friendly Playboy era lounge, with its black leather couches, tufted paneling and its signature slate wall behind the bar. It's a place that could have easily attracted the likes of the late Hunter S. Thompson, going on an all-day cocktail binge, getting smashed, and most likely firing a few rounds into the javelina head before muttering something about Bat Country. In a word, Rob Roy is awesome.

If you post an invite on Facebook and have Goldfish crackers, they will come. Photo by Wasabi Prime

The March gathering of the Seattle LUPEC chapter had the distinction of being sponsored by the good folks at Domaine de Canton, an aromatic ginger flavored liqueur with hints of vanilla in cognac. The bottle design is quite unique and people have no doubt seen it alongside other popular specialty liqueurs like St. Germain or Creme de Violette. But how to serve such a uniquely-flavored spirit? The Masters of the Cocktail Universe at Rob Roy, Anu and Zane, waved their Hawthorne strainers in the air and shouted I Have the Power, creating a special menu of drinks for the LUPEC meeting, featuring Canton. The drinks were the following: the Canton "Negroni" (Canton, Campari, fresh orange juice, dry vermouth, on the rocks), Ginger Persuasion (Canton, Aquavit, lavender honey, strawberries, bitters, sparkling pinot noir, up), Canton Swizzle (Canton, Dark Rum, Pineapple, Orange, Lime, Falernum, crushed ice), and To LUPEC With Love, Bryn Lumsden (Canton, Rye, fresh lemon juice, maraschino, egg whites, fernet, up).

Shaking things up with Canton at Rob Roy - Photos by Wasabi Prime

The cocktails were perfumed with the Canton ginger flavor, playing nicely with the citrus hints in all the drinks. I tend to prefer less-sweet cocktails, but all the creations for LUPEC were perfectly balanced creations, keeping the flavors true to the nature of the different ingredients and playing with textures like the creamy egg white foam or the little fizz of the sparkling pinot noir. I find that the things I enjoy are less a single flavor or type of drink, and just learning to simply say, I want a good cocktail, and being blessed with talented bartenders who understand what it means to make a well-balanced drink.

I got a beverage here, man! - Photos by Wasabi Prime

Both Ventana and Rob Roy have a similar benefit, in that they are places where you can feel comfortable walking in and letting the people in the kitchen or behind the bar lead you towards the right decision. Whether it's letting the seasons determine what fresh ingredients are at their peak, or giving the mixologist carte blanche with preparing your drink, it's a nice feeling to know your palette is so well taken care of and yet another reason to be thankful for yet another great food and drink neighborhood like Belltown.

Much Wasabi Thanks to the whole team at Ventana and Tamara Wilson PR for extending the invitation to visit for dinner and not only bend everyone's ear, but break it off from chatting with you guys for such a spell -- what a great treat that was! As always, super-duper thanks with a drink umbrella on top to Rob Roy for hosting, the ladies of LUPEC and MC/Queen Bee Wendy Miller for organizing another great meetup. Looking forward to April!

FoodTrek: Dinner, Drinks and LUPEC in Greenwood

It's easy to take one's home turf for granted. While I don't live right in the heart of Seattle, it's not an unreasonable drive from the rural lands of Duvall (sans rush-hour traffic), so when the opportunity arrives to visit one of the many hidden-gem neighborhoods in the Seattle area, it becomes like a mini-vacation for the Prime, eating and drinking my way through the different bars and restaurants. I recently visited the Greenwood neighborhood, an area north of the main downtown Seattle area, not far from Greenlake, if you're familiar with the city. The occasion was the February meetup of the Seattle chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails), a group I've recently become familiar with since late last year, when I attended their last meeting at Spur. Acronyms can sound official and intimidating, but don't let it scare anyone -- this is a fun and friendly group who likes to get together every month to talk about cocktails and toast to the good things in life. This month's LUPEC Seattle meeting found the gang meeting up at Oliver's Twist, a deliciously literary cocktail bar on Greenwood Avenue.

'Allo, 'allo, Miss Nancy - Photo by Wasabi Prime

It had been too long since my last visit to Oliver's Twist, a delightful bar filled with ecclectic artwork and a cocktail menu with a nice balance of classic vintage drinks and their own unique, Dickensian twist. I have a love of bubbly and not-too-sweet drinks, so I was recommended their Miss Nancy, an herbal-infused version of the classic French 75, served in a stemless flute and a sprig of fresh tarragon. Much like the tough, but motherly character from the book, Oliver Twist, Miss Nancy is a combination of sweetness from the rhubarb syrup, balanced with a pinch of sharpness from the champagne and peppery tarragon.

Oliver's Twist - you don't have to have a rags-to-riches story to enjoy this place! - Photos by Wasabi Prime

Like Fagin's Gang (minus the crime part), the scrappy and sassy LUPEC Gang took over the back area of Oliver's Twist, lording over several tables and nearly staying till closing time. It was nice to see familiar faces as well as meet new ones. There were so many who made it, I apologize that I didn't get a chance to chat with all you lovely gals, but something to look forward to in March! It was also nice to connect with people I'd chatted over Twitter, but not met in-person -- always a treat! Discussions ranged from traveling abroad, foodie adventures in Portland, cocktail experiments, and chickens. Yes, chickens! Yet another sign from above that the Wasabi household needs to consider getting some hens for fresh eggs, but that's for another post. There was also a discussion of making a version of limoncello with gin versus vodka, as the pine flavor would go nicely with the citrus -- consider it on the list of to-do's, and I hope to have a batch made before the next meetup!

There are several LUPEC chapters throughout the States, so if you're not in the Seattle area, do look around and see if your city has an organization. It's been a blessing to have been introduced to this great group of fun ladies. Along with raising a glass, the group raised money to help with Haiti relief. If you haven't already done so, an easy way to donate $10 is to text QUAKE to 20222 -- the amount will be charged to your phone bill, and go towards the Clinton Foundation's efforts towards assisting those affected by the tragedy.

Prior to the LUPEC meetup, I had arrived earlier to experience a self-guided tour of the Greenwood neighborhood, which couldn't skip a trip to the almighty bastion of burger nirvana, Red Mill Burgers. I risk going to fast-foodie hell for admitting this, but until that day, I'd never had a Red Mill burger before. *pause to wait for rocks and sticks thrown my direction* Thankfully, this omission in my Seattle food experience list has been righted, and I was most certainly not disappointed.

Heading to the Mill for burgers n' onion rings - Photos by Wasabi Prime

Everyone's got an opinion over what makes an ultimate, top-notch burger experience. Some people like ingredients and condiments piled high and some like just the basic meat patty with only a light scattering of lettuce, tomato, and maybe some cheese. I tend to go towards the latter -- keep it simple, because it's a burger, not an exotic meal jammed between two slices of bread. Save the crazy sandwiches for Dagwood Bumstead -- I prefer burgers basic, humble, with an honest bit of grease. When you walk into Red Mill, it's a brightly-painted, small space, where ordering and bar seating is in one half, and booths are in the next room. Bring cash, as they don't take plastic -- there are signs all over the front before you walk in, so consider yourself duly warned. A stereo blares music over the clang and clatter of kitchen sounds, and the air is thick with frying grease. My hair and clothing still smelled of the frying oil hours after the meal, but for a true burger experience, this is what makes it genuine, as well as a smelly favorite of the family dog when you come home.

I ordered their classic cheeseburger and a side of onion rings. It was everything a good burger should be -- nothing fancy, you taste all the ingredients, and the smoky char of the burger was plenty of flavor on its own without anything else. The onion rings were thickly-cut and in a peppery cornmeal batter, having a nice hearty crunch. The giant slices balance out the thick batter, otherwise it would just be a mealy fritter, and the combination of the two made for a delicious, indulgent meal. I think half of Red Mill's charm is its neighborhood feel, which makes it quite special. It serves burgers the old-fashioned way, no frills, and it's located in a great area full of regular visitors who live nearby. If anything, it just reminds me to visit our own neighborhood burger place in Duvall soon, as the spirit of supporting our favorite local businesses is always a good thing.

I continued to wander the neighborhood and stopped into Carmelita. Had I been more aware of my fry-oil perfume, I probably wouldn't have committed the faux pas of walking into a vegetarian restaurant after having a hamburger, but the Prime has never been one for social graces, and I'd heard so much about this place that I needed to have a visit. It was early, before the dinner rush, so I chatted with the hostesses before sidling up to their little bar in the back. I let their lovely bartender recommend a cocktail or two, settling on their Gin + Ginger, made with Hendricks gin, Canton ginger cognac, cucumber, and a sprinkle of lavender. Further proof that the bartender is always right -- let them choose your cocktail.

LUPEC prefunc at Carmelita's with their Gin + Ginger - Photos by Wasabi Prime

Much like Oliver Twist's rags to riches tale, my palate went from the humble hamburger to champagne wishes and caviar dreams, enjoying the fragrant delicacy of Carmelita's cocktail and an order of their paper-thin sunchoke chips, drizzled with white truffle oil and a sprinkle of fleur de sel. A beautiful drink paired with a light, savory snack. I was truly tempted by their spaghetti squash bonbons, but I didn't want anything too heavy to overpower the pleasantness of the drink. Plus, let's face it -- I had been impregnated with a Red Mill burger food baby and there wasn't any more room at the inn of my belly. Guess I'll just have to visit Carmelita a few more times and give its menu further samplings -- oh darn!

FoodTrek/OMG a Recipe: Dessert and Drinks with LUPEC Seattle

To the haughty fellows who insist that ladies only drink girly-drinks with sugared rims and "tini" stuck at the end of the cocktail names, they clearly haven't met the ladies of LUPEC. And they'd better be wearing a cup if they dare say it in the company of these saucy birds. Started in Pittsburgh just shy of a decade ago, the Ladies United for the Preservation of Endangered Cocktails (LUPEC) was a spirited society created to spread the word about lesser-known libations, preserving their heritage, and promoting the art of a properly-made drink. There are chapters of LUPEC across the country, so it's no surprise that in the foodie-verse of Puget Sound, there would be a Seattle chapter. The Prime attended their December meeting, hosted by the delicious folks at Spur.

Inspired Bellini and some not-too-dark photos from LUPEC meeting at Spur - Photos by Wasabi Prime

I had heard recommendations from other bartenders in the area that the ladies of LUPEC would be a fun crowd, and they were not mistaken. Meetings are held every month at a different spot around Seattle. This band of cocktailians and foodies gather to drink, eat, and discuss all things spirit-related. The mood is convivial and welcoming, with members coming from both corporate cubicle life, as well as the food/drink industry, bound together by the love and respect for quality drinks. This is a knowledgeable bunch, and I guarantee you will learn something new. I discovered you can replace the water for making pie dough crust with vodka -- amazing! It was like being at school. With alcohol.

Spur was a great place to have the December meeting, and I had been meaning to try it out, so it was a win-win for me. They had two tables set up for LUPEC and passed around several plates of easy nibbles, like creamy truffle gougeres, salmon crostini, and a delicate butternut squash soup. They had a menu with two drinks made especially for the meeting -- I sipped on a light, fruity punch that packed quite a punch. I should have called this post: Why I Need to Get a New Camera, because sadly, most of the photos I took at the LUPEC meeting were too dark to post. Curses! My apologies, so I wanted to make it up to everyone with a drink and dessert.

Persimmon, you're such a tart - Photo by Wasabi Prime

I was inspired by LUPEC to play around with cocktails and put the advice of a liquored-up pie dough crust to work. Taking a cue from seasonal ingredients, I made a Persimmon Rosemary Bellini, and a dessert version of the drink, a Persimmon Rosemary Tart with a Gin Crust. Since these are somewhat Wasabi Prime-created, I put the recipes below, to much OMG-ness, as I rarely list such things.

The classic Bellini, created in Venice, Italy by Harry's Bar founder Giuseppe Cipriani, uses a peach puree with Champagne, commonly served at brunch and commonly getting one tipsy as all get-out. Stone fruits are long gone with summer, but I thought the sweet and tart flavor of a persimmon with rosemary would combine nicely with a bit of bubbly.

Autumn has delivered the seasonal blessing of fruits like the persimmon, a brightly-hued berry that looks a little like a tomato with its taut, shiny skin, and is pleasantly sweet when ripe. If it's picked too early, it can be a bit tart or bitter. I found a handful of soft, ripened persimmons and wanted to try pairing its almost melon-like sweetness with the fragrance of rosemary. I thought of the Bellini because it uses a fruit puree, and the color would look good against the sparkling wine. Because the persimmon isn't as sweet as a peach, the fruit puree was combined with a bit of simple syrup, infused with fresh rosemary. Topped with bubbly, it made for a fall-themed cocktail that was both refreshing and flavorful.

Pushing the same flavors further, the lightly sweet persimmon and pine flavor of rosemary seemed a good pairing for a dessert. Par-boiling and skinning the persimmons, they were cored and sliced thin, drizzled with some of the rosemary simple syrup. Taking the advice from the LUPEC meeting, I mixed a sweet piecrust dough, swapping alcohol for water. I wanted to keep the pine theme going, so I used gin instead of vodka, assuming it was a clean enough spirit to use for wetting the dough. I was warned that the alcohol would make the dough oddly moist, but simply push through the weird sensation and have faith in the spirit. True enough, while the dough was a bit sticky and required more flour to roll out, the evaporation of the alcohol produced a marvelously crisp and flaky crust and a heck of an alcohol vapor as I was opening the oven door to check on the baking dough. The resulting dessert was a freshly flavored treat that seemed more summery than autumn, and it was a nice break from all the heavier holiday foods that seem to be around us at every turn.

I raise a Persimmon Bellini to the ladies of LUPEC Seattle for a fun night out, and thanks to organizers Wendy Miller, Stevi Deter and Anu Apte for keeping the spirits alive every month. Thanks also to Spur for their hospitality and delicious food -- I look forward to visiting again! I will keep my eye out for the next LUPEC meeting. For those interested in more information about LUPEC Seattle, and if you have a Facebook account, you can access the latest updates on their Facebook group page.

Persimmons and bubbly -- a fancy way to get your vitamins - Photos by Wasabi Prime

For those wanting to make a persimmon Bellini or the tart, here are the recipes from the pantry files of Wasabi Prime:

WP Persimmon Rosemary Bellini
- 2 oz puree of one par-boiled and skinned persimmon fruit
- 1 tsp or more of a rosemary-infused simple syrup (add more to taste)
- 4 oz Champagne or sparkling wine
- thin slice of persimmon and/or small sprig of rosemary for garnish

To make the rosemary simple syrup, combined one part sugar to one part boiling water over the stove. Dissolve sugar, let mixture simmer for a few minutes with a large sprig of rosemary to impart flavor. Remove sprig and let the syrup cool before using.

For the persimmon, par-boil the whole fruit to soften and help remove the thin outer skin. Rub off as much of the membrane as possible in an icewater bath before coring and slicing it into smaller pieces. Puree in a food processor or blender until smooth.

Take a champagne flute or other cocktail glass and spoon the persimmon puree and the rosemary simple syrup into the bottom. Combine and taste for sweetness, adding more syrup if needed. Carefully pour the Champagne over the top. Garnish with persimmon slice and rosemary sprig.

WP Persimmon Rosemary Gin Tart
- One round of chilled pie dough, swapping water with dry gin - recipe for basic crust here, via Epicurious
- 4-5 ripe persimmons, par-boiled, skinned and sliced thinly
- 2 tablespoons of rosemary simple syrup
- 1 tbsp sugar
-1 tsp finely-chopped rosemary

Preheat oven to 400 degrees Fahrenheit. Roll out chilled dough -- the alcohol will make it wet and prone to breaking, so roll it carefully and use additional flour to prevent sticking. Place rolled dough into tart pan and dock the bottom with a fork to help release steam during pre-bake. Place tart crust in the oven for ten minutes to set, and remove to cool slightly before adding fruit slices.

Take the persimmon slices and toss with rosemary simple syrup, sugar, and chopped rosemary. Arrange evenly in cooled tart crust. Brush some of the leftover syrup onto the exposed parts of the crust before placing back into the oven at a lowered temperature of 350 degrees Fahrenheit, and let it bake for another 15-20 minutes, until the fruit is slightly browned. Serve with fresh whipped cream, small scoop of vanilla ice cream, or just om nom nom it.