FoodTrek: Friuli, You Had Me at "Buon Giorno"

My tastebuds went on a tour of Italy recently, without even leaving the state! I had the opportunity to visit Il Fornaio in downtown Seattle to sample one of their special regionally-themed Festa Regionale dinners that they will be holding periodically throughout the year. This particular dinner was inspired by Friuli-Venezia Giulia, a region of Italy in the northeastern corner of its "boot," featuring hearty, comforting foods that were perfect for cutting the chill of a wintery January.

Fresh pasta was my favorite at Il Fornaio - Photo by Wasabi Prime

Il Fornaio has been in Seattle since 1998, as both a restaurant and bakery, and its origins as a bakery dates back as far as the early 1970s in Italy before it made its way to the States in the early 80's as artisanal baked items. Now it's known for being a family of restaurants as much as for its breads and pastries, and their Festa Regionale dinner series seeks to bring its American patrons with them, back to its Italian roots, introducing dishes that incorporate familiar flavors with regional ingredients and preparation. Special dinners like these are especially nice to take advantage of, as they offer unique items not always offered on their standard menu, and best of all, the tasting menu allows you to enjoy multiple things, versus committing to a single entree. The greatest enjoyment of being at a restaurant is having a menu full of choices before you, so why not take advantage of special small-portion, multi-course menus like this and have a bit of everything?

Chef Franz Junga presenting the many dishes from Taste of Friuli dinner - Photos by Wasabi Prime

Chef Franz Junga was on-hand to introduce the menu and answer questions about the dishes prepared. Wines for the Taste of Friuli menu were paired with each course, representing different vintages from the region. The wines were nicely paired with each selection from the tasting menu, which included a starter of zuppa di fagioli e bietole, a creamy cannellini bean soup with winter vegetables, with an insalata di pere al formaggio, a pear salad with mixed greens, gorgonzola and pecans. This was followed by a pasta course of ravioli d'anatra agli asparagi, ravioli filled with shreds of duck and prosciutto, covered in a creamy sauce with asparagus, and gnocchi alla Friulana, dumplings made from potato tossed in a creamy tomato sauce with sausage, mushrooms and onions. This was followed up by gamberoni alla busara con spaghetti, a giant prawn seasoned and seared, served with a rich caper, garlic and brandy sauce over pasta, and filetto di branzino alla greca, a grilled fillet of wild seabass in a tart tomato sauce with olives and capers, and sauteed spinach. The dessert was tortino di mele con gelato al rum, a crisp apple tart full of walnuts, raisins and pine nuts, and a creamy scoop of rum raisin gelato.

Sweet finish to the meal and don't forget to try their lemon olive oil - Photos by Wasabi Prime

Yes, even for a tasting menu of smaller portions, it's quite a bit of food, but I think that's the way to really savor the restaurant experience. The multiple courses give you time to really get to know each dish and savor each bite. All the items reflected the comfort of cold-weather foods, with their hearty sauces and strong flavors. The pasta course was my favorite, as they make their pasta sheets and gnocchi fresh in their kitchen, and you can taste the difference. Very tender and delicate, especially the ravioli, as they used a creamy sauce that simply dressed the little parcels without overwhelming it. The savory filling of duck and prosciutto were a great combination; rich, salty flavor with a creamy, slow-cooked consistency. Gnocchi is a big favorite of mine; I have a hard time making it right at home without them turning into super bouncy-balls of rubber, and the gnocchi served had the pillowy-light, almost sponge-like texture of  how these Italian potato dough dumplings should be. I liked that these dishes felt like the things people in the Friuli region would eat; nothing overdone, no squeeze bottles of fussy sauces or cages of spun sugar, simply what's available and what the people enjoy.

The January tasting menu has sadly ended as of the 16th, but they've chosen 11 more regions to showcase thru December -- their site has the listings and dates. And for those passing by the downtown Seattle Il Fornaio after work, check out their happy hour from 4:30 to 6:30; it's one of the best-known spots as they offer complimentary antipasti and pizza! Don't forget to try their lemon-infused olive oil -- perfect for dipping some of their bakery bread in, or a drizzle over a salad.

A Wasabi Mille Grazie to Chef Junga and the team at Il Fornaio for putting on such a beautiful dinner. Looking forward to touring other regions throughout the year!

FoodTrek: Delicious Preview at Bellevue's Purple Cafe

Very happy to report that the Purple Cafe is on track to open in Bellevue on October 6th this week, and I have the happy tummy to prove it. Despite the whirlwind night of split-personality blogging between food and fashion (I write another blog called the Jaunty Magpie), The Prime was very lucky to experience a taste of Bellevue Purple's menu on Saturday night.

Purple Cafe Bellevue - an inside look - Photo by Wasabi Prime

There's been a lot of anticipation over the third location of Purple Cafe. Mr. Wasabi (Brock) and I have enjoyed the Woodinville location many times over, and we especially love the one in downtown Seattle for its impressive giant tower of wine that's probably visible from several counties away. The chance to get a sneak peek at the new Bellevue Towers location and see their menu was an opportunity too good to pass up, so I ventured into the new space and was pleased by a mix of the familiar and some new things. The spirit of the Pacific Northwest is alive and well in their restaurant, utilizing a lot of the familiar earthy, natural elements in their other spaces. The large windows allow light to pour in, showing off the floor to ceiling walls containing their wine collections. A unique ventilation system cools the wine from the ceiling, keeping them at the ideal temperature while they are displayed throughout the restaurant.

More sneaky peeks at Purple Bellevue's interiors - photos by Wasabi Prime

Purple's taste menu is an especially nice thing for cuisine options. Going to the Woodinville location a while back, Brock and I liked the idea of small bites of interesting items to precede one's main course. A bit of an experimental food lab, these bites are great ways to sample flavors and ingredients without the commitment of ordering something larger, plus it's a pleasant way to try many things without feeling too full from the dining experience. During Saturday's tasting, I was very happy to have a bit of their Rogue blue cheese with (my favorite) fig jam and apple slices, along with a wedge of their creamy-delicious pate, and delicate slices of fresh hamachi sprinkled with citrus. The combination of flavors both on the table and what is offered throughout Purple Cafe's menu is a laundry list of delicious local inspiration that reminds one that food should be fun and all flavors deserve to be explored.

Little bites to make the mouth happy - Photos by Wasabi Prime

There was a contest going on for Purple Cafe fans to send in a review of their baked brie appetizer, so of course the baked brie had to be ordered! In a moment of blinding honesty, I must say I tend to order Purple's goat cheese appetizer over the brie, but given my passionate love of all things cheese, it's like choosing chocolate ice cream over vanilla -- who cares, as all is clearly right with the world in either case. Like a gorgeous little gift, the baked brie came in a parcel of filo dough, along with their house-made flatbread and a sweet relish of grapes. Cutting into the cheesy gift, the melted brie oozed out and our table audibly rejoiced at the sight. Moments of religion-like silence followed as enjoyment of rich cheese and crackers commenced. Amen to that.

Cheese is truly a gift deserving of flaky pastry wrapping - photo by Wasabi Prime

The team at Purple Cafe were as excited about the opening as the guests were. The waitstaff were given an intensive two-week orientation to get to know the extensive wine and cheese menus, as well as a fine knowledge of the ingredients used. Given the still-precarious economic times, eating at a restaurant is a luxury, so being able to have a nice dialogue with the people who clearly have a good relationship with the food they serve makes an already special occasion that much more satisfying. It was a rare treat to be given this inside look at a restaurant on the eve of their opening, and the food was, as always, a truly lovely thing.

My only regret was not being able to stay longer, as I had to scamper off to catch the Vogue Front Row Fashion event at the neighboring Hyatt Regency Bellevue down the street. As I was watching the waiflike models saunter down the catwalk, I thought to myself, sure, you've got glamour, enviable height, and an uncanny ability to be graceful with four inch stilettos, but I've got something you don't: Happy Baked Brie Tummy. Bam, said the Lady.

Big Wasabi thanks to the people at Heavy Restaurant Group for letting the Prime preview the new Bellevue Purple Cafe. I may have missed out on the main course, but I'm not worried because I know I'll be back very soon.