Mixed Plate: Summer's Last Rites and Just Letting Life Happen

Er...mah....gurd. Yes, I'm alive. And yes, I realize it's been freakin' FOREVER since I posted. Well, almost two months. I took an unscheduled break from blogging because of work and a much-needed vacation. But I'm back! Well, at least for this post. I admit, it's been nice to just enjoy life, live in the moment, and not concern myself with photographing and taking notes on every. little. detail. So that's what this post is all about -- enjoying the moment, carpe diem-ing it, and remembering the sunny summer that was.

Summer's Last Supper, chevre-stuffed squash blossoms with pasta carbonara - Photo by Wasabi Prime

Mixed Plate: Vino Morghulis - Wine Tasting in Westeros

SPOILER ALERT: a whole lotta folks die on the HBO series Game of Thrones. Glad we got that out of the way. But let us raise a glass, like the great Lannister Queen Cersei does (frequently), and honor those who have departed in typical Westeros style: bloody, violent, with a look of mortal terror on what's left of one's visage. What better way to honor the Old Gods and the New than a blind tasting of bold, vibrant red wines, made in Washington by the good folks at House EFESTĒ in the land of Woodinville? They were kind enough to not only provide me with a sample of these hearty Rhône-inspired reds, but a handy list of tasting notes to inspire a party that can only be called Game of  Rhônes (cue booming GoT theme). The Many-Faced God of Braavos would advise us in the ancient Valyrian tongue, Valar Morghulis (All Men Must Die), but to that I say, VINO MORGHULIS -- all men (and fair ladies) must drink! 

The Royal Family of EFESTĒ wines - Drinking is Coming! - Photo by Wasabi Prime

OMG a Recipe: Happy Hour at Home and Bringing WineSpritzersBack

*Cue JT, boogieing across the screen, doing some kind of The Robot-type dance move* "I'm bringin' WineSpritzersBack... Them other drinks just don't know how to act..." Okay, so maybe Justin Timberlake didn't show up to my sunny patio happy hour, but let's be honest, with this great weather and perfect setting, HE TOTALLY WOULD HAVE. With summertime practically here (Hello, Memorial Day weekend!), it's not wrong to start enjoying the great outdoors, even if it's as simple as having cocktails and snacks in your very own backyard.

The most exclusive happy hour in town -- YOUR BACKYARD - Photo by Wasabi Prime

FoodTrek: Get Whisked Awhay to Whistler for a Wheekend!

Whistler for a weekend?! Don't forget Wil Wheaton and Wheat Thins! It's rare that I get to use the so-often underused letter "W," so pardon my enthusiasm. Last week, I tantalized with a recap of this year's Cornucopia food/wine festival in Whistler BC, but, as promised, I wanted to share some truly wonderful dining experiences that are available year-round, as well as the overall charm of this lovely resort town in the Great North. Whistler - ONWARDS!

An apple white chocolate mousse that tastes like clouds, from Alta Bistro - Photo by Wasabi Prime

FoodTrek: To Put On Your (next) Holiday Wish List - Cornucopia

So, here's to all the OCD longterm planners and wishlist-makers out there, already looking for something to do for next fall - Cornucopia Twenty-Fifteen, LIVE THE DREAM! I wish I had my own Flux Capacitator-installed DeLorean, so that I could have experienced this year's Cornucopia 2014 in November, write the post, and then 2.21 gigawatts my booty back to September/October, to say: arrange some time off in November, buy your tickets to Cornucopia, and head on over to Whistler, BC to overwhelm your senses with All the Nomz. Sadly, I cannot bend the laws of space and time, so I tell you now to get preparing for next year's Cornucopia, and consider this your hit list for enjoying one hell of a culinary weekend.

Araxi Big Guns Wine Dinner - start the weekend off right with caviar and bubbly - Photo by Wasabi Prime

Food Trek: A (Wine) Barrel of Fun at the Auction of Washington Wines Picnic

I'd like to say it's no picnic being a food blogger, but that's a total lie -- it's totally a picnic. With incredible food and wine. I attended my first (but not last) Picnic and Barrel Auction, the kickoff event for the 3-day Annual Auction of Washington Wines. It's a big meet-and-greet with local winemakers, sips and bites of all kinds, and it's a fundraiser for Seattle Children's Hospital and the viticulture and enology research departments at Washington State University.

Cheers to Washington Wines! - Photo by Wasabi Prime

FoodTrek: Our Journey to Northern France - Alsace that Ends Well

I shared the German half of our trip to Europe, and now I'm sharing the French-German portion that drew our adventure to a delicious close. Since we were on a tour that followed the Rhine, we visited the Alsace region of France, a beautiful area that has as much German influence as it does French, since cities and towns changed hands between the two countries over the last few hundred years. As a result, you get a distinctive combination of both cultures, delicious food and wine, and some interesting history. Shall we proceed? Allez!

Welcome to France, commence pastry gorge - Photo by Wasabi Prime

FoodTrek: Wine and Dine on the River Rhine

"So, what did you guys do on your trip to Germany?" My gut (har-har) response is, "We drank a lot of local wine and ate a lot of local food." You really do explore a region through its meals, because for places that are centuries-old like Germany, a lot of its living history is in its traditional cuisine. We weren't necessarily having nothing but bratwurst and sauerkraut for the duration of our visit, but we did try to eat and drink things that were directly related to the places we were at. If I were to sum up our visit through Germany, cruising along the Rhine, what we had on the plate and in our glass certainly added additional flavor to all the incredible sights we were treated to.

View from atop Heidelberg Castle - a true feast - Photo by Wasabi Prime

FoodTrek: Spring Fever and Yes, More Cowbell

"I got a fever... and the only prescription is... More Cowbell," so sayeth Christopher Walken's insane, Phil Spector-style record producer character on that high-larious Blue Oyster Cult Saturday Night Live skit from a few  years ago. If you have no idea what the hell I'm talking about and have a strong hankering to see Will Ferrell's hairy gut shake its money-maker, you should get to know your Internets better and see a quick-edit mashup on the YouTube. I definitely got a case of Spring Fever when I indulged in some springtime shenanigans: attending Woodinville RESERVE and savoring a day of sun at Pike Place Market. Start that cowbell, we're ready to rawk.

Ramping it up with spring in the Northwest - Photo by Wasabi Prime

FoodTrek: In Search of the Elusive Golden Grape

Patience, Grasshopper... one food/wine event at a time. While I adhered to only 50% of the title at the Seattle Wine and Food Experience last weekend by sticking to food vs wine (blame a weak constitution that day), I made sure to make up for it this past Sunday at the 3rd Annual Golden Grape Awards at Willows Lodge, over in the wood-'hood of Woodinville. Plenty of local Washington wines to sip, with an award ceremony -- kind of like the Oscars... but way more fun.

Pour it on - sipping some winning wines at Golden Grape Awards - Photo by Wasabi Prime

FoodTrek: First Encounters of a Seattle Wine and Food Experience

I came, I saw, I ate a lot. And then I took some antacid when I got home before slipping into a massive Food Coma. A Sunday not to be forgotten, I attended my first Seattle Wine and Food Experience, an annual gastronomiconvention that showcases food and drink from the Seattle area, as well as the surrounding Pacific Northwest region. Sensory overload be damned, it was a Super Monstertruck Sunday of food and drink for your digestive system!

One stop on the Omnomnomicon - lovely rillette from Copperleaf Restaurant - Photo by Wasabi Prime

FoodTrek: The Drunken Prom I Never Had

For those about to wine/spirit taste their way through Woodinville... we salute you. I think that should be the gladitorial sendoff for any bacchanalian bender. For some, it was a lazy weekend afternoon, for myself and a few brave souls, it was a trial by alcohol fire, the passing of our livers and self-respect through the Valhalla of about a half-dozen different wineries and distilleries. We came out alive on the other side, fuzzy-headed, a bit hungover and craving greasy eggs and bacon. But alive. And victorious.

If I were a purple octopus, I would have looked exactly like this - Photo by Wasabi Prime

Woodinville seems to be on the blog's radar lately. Not for any reason beyond the fact that it's not miserable winter, and there's quite a bit of stuff out there to discover, if you've got the spirit of adventure in you. Or just a desire for distilled spirits, they have those too, along with a ton of wineries/tasting rooms -- the city is literally drunk with the good stuff! Some friends had out-of-town guests staying for a long weekend and they wanted to do something fun, so a plot for a wine tasting excursion was hatched. I have to say the most crucial thing for such a plot is summed up in two words: Safety First, aka, Party Bus. Yes, hire a car and driver for the day. We used a company called Seattle Green Limo; great drivers (ours was Todd, who was 100% Awesome) and their cars use biodiesel, which means the vehicles, much like myself, run on French Fries. It's win-win, having a wine country-knowledgeable driver safely behind the wheel, plus your loved ones and the local authorities will thank you for it. If it's a group as big as ours -- we had 10 people -- they have mini-buses that are like a prom on steroids, complete with disco lighting and coolers to keep your Dom or $5 bottle of Cook's chilled like a rap superstar. There's even an easy plug-in dock to attach your iPhone so you can blast that douchey playlist full of Color Me Badd and Vanilla Ice retro favorites. I see you nodding your head in "aw, hells yeah" agreement -- this is a good time.

Kicking things off at Novelty Hill - drunken parkour lessons to follow - Photos by Wasabi Prime

Our first stop was the Novelty Hill Winery. This is probably my favorite tasting room space -- it's beautiful with its modern-Northwest architecture, plus it has a full kitchen and on weekends you can order food like flatbread pizzas to go with your tastes. It does get busy on the weekends, so if there's a big crowd (like us) just be patient, wander the place and play some bocce in their outdoor patio. Their summer rosé is very refreshing, but in general, I tend to stick to their reds (Merlot, Petit Verdot), specifically the Januik wines for the rich flavors, but that's just my preference. This was a great winery to start out because it's so picturesque and for people coming from out of town, it's a strong start to the Pacific Northwest wine experience. It's also really close to the mainstays, Chateau St. Michelle and Columbia Winery, but on this day, there was a huge car show going on at the Chateau, so we didn't want to hassle with all that. And because the Novelty Hill location is so stunning, it's a great place to start out when you're dead-sober, so you can appreciate it before the wine buzz starts to kick in, and you start doing bad parkour off their outdoor benches.

Wonderfully weird times while wine and spirit-tasting - Photos by Wasabi Prime

We could somewhat customize the tour, so we requested Novelty Hill  as well as a visit to Woodinville Whiskey Company, which is just down the road from the winery. It's a nice thing to balance out the tour with things the fellas can appreciate. Not that girls don't like whiskey, of course, but for a  mix of people and their respective tastes, it's nice to keep things interesting. They've started to sell their barrel-aged bourbon and rye whiskey, beautiful packaging and the color is lovely -- gift quality, if you're thinking of Father's Day ideas. I like their rye in particular, I need to pick up a bottle of that when we make some room in our overstuffed liquor cabinet/shelf/cupboard. The skies were overcast and a little chilly that day, so the little sips of whiskey were just what Dr.Happiness ordered.
Party Bus means the drivers will have a list of places they usually hit, generally the Warehouse District of Woodinville, which has the greatest concentration of tasting rooms from the local wineries. Industrial parks are affordable, they have the space to accomodate the wine or spirit makers' equipment, and even though the exterior may seem innocuous, the interiors are always unique to the owner's creative whims. While it may not be as picturesque as some Mission-style wine kingdom in the gilded hills of Napa, Woodinville's Warehouse District is more like where the cool kids go. And you wanna be cool, don't you?

They don't let you play drunk ping pong or smooch taxidermied foxes in Napa - Photos by Wasabi Prime

We visited a few more wineries nestled in the Warehouse area -- Cuillin Hills and Patterson Cellars. I made a quick personal stop at Matthews Estate's satellite tasting room to pick up a bottle of their 2009 Claret before joining the rest of the group at Cuillin Hills. I particularly like Cuillin Hills because I'm a sucker for labels and wine names. With ones like The Dungeon (Syrah) or Shackled (blend of Syrah and Mourvedre), it would be great to have those for a game night with our Dungeons and Dragons friends. Yes, we're one of those weirdos, but no we don't dress up like Hobbits. Patterson Cellars is always a popular favorite, so by the time we got to their tasting room, it was full of people, but we managed to get a few sips in. I've had their Forbidden White, a nice clean blend of about six different grapes, including Chardonnay, Viognier, Sauvignon Blanc; it's a nicely balanced summer sipping wine. I wasn't too fazed that the Patterson experience was so busy, luckily their wine is easy to find in restaurants, but I do want to spend more time browsing more of the wineries in that area. There's like 40 different wineries in that maze of buildings, many of them small, whose wines aren't available in wine shops, so this is the place to get the bottles direct from the people who made it.


Excellent question - Photo by Wasabi Prime

The darling of our Warehouse tour was Project V Distillery. And yes, I realize they're not a winery. I'd met them at an Eastside Bartenders Association event ages ago and was really excited to see more craft distillers setting up shop, especially so close to where we live. Wait, is that a good thing or a bad thing? Their Single Silo vodka is from Washington wheat, it goes through a pretty meticulous process using stills they built from the ground-up, to make a clean, yet flavorful product. I know that sounds weird, describing vodka with a taste, but I think people get used to super-filtered ones like Grey Goose, which is great for mixing, but as many have called it before, it's Drunk Flavored Water. Single Silo has a bready sweetness from the wheat, a natural sugar retaining a whisper of the ingredient that was used to make it, and it's just a fine product. The chai infusion vodka was popular, where you infuse their vodka with a house blend chai -- the Mister liked that in particular, so we took their chai infusion set home as a souvenir. But even on its own, Single Silo is good, and Project V's setup is as impressive as it is entertaining.

V is for Vodka, that's good enough for me - Photos by Wasabi Prime

The tastings at Project V ranged from tasty to knock-your-socks-off drunkfacewater. They wanted to show the balancing of the flavors, easing back on the heat of the alcohol to help develop their signature product, but whew, what a lesson; my liver still whimpers a little at the thought of it. But it does make you appreciate the care that goes into the bottle with their name on it.

Spending a day tasting local wines and spirits was as much for us locals as it was the people visiting. Sure, we had our fun being rowdy, drunk hooligans in a party bus, but life's not just about killing ourselves one brain cell at a time. I think the gang had a great experience discovering how many wineries are less than a half hour from their homes, these places are run by people who truly love what they do, and it crafts a story around each bottle. We see things on store shelves, they're more product than creation. Closing the gap between big industry and a small, independent company redefines what "The Good Stuff" really means. Not more expensive, not something douchey celebrities mix with Red Bull, just something genuine, crafted with care. That's something we can all drink to, no?

You never know what you'll find in a warehouse - Photos by Wasabi Prime

FoodTrek: Iron Vintner Challenge 3 - The Vine Strikes Back!

Put on your best Chairman Kaga outfit, it's that time of year again! If you haven't already checked out the annual Iron Vintner Challenge that The Willows Lodge hosts every summer, you're missing out. So many people watch shows like Iron Chef or Chopped, getting swept up in the throes of a cooking battle with secret ingredients, pitted against a cooking competitor as well as the pressure of a ticking clock. It's nerve-wracking, it's stress-inducing and we can't get enough of it. So who wouldn't want to see all this reality drama in actual reality, in a garden patio with the comfort of food straight off the grill and a whole lotta tasty wine? This is not a trick question. You should just be nodding your head and checking your schedule to get tickets to the next Iron Vintner Challenge.

The secret ingredient is... NEMO! - Photo by Wasabi Prime

So what if you don't watch reality TV and all this sounds like crazy moon language? Well here's the breakdown behind Iron Vintner: two culinary-wise winemakers are pitted against one another in the Willows Lodge outdoor grilling arena, they are tasked with preparing an appetizer and entree featuring a secret ingredient that's revealed moments before the clock starts, all under an hour. It sounds simple enough, Ritz Crackers and some beans in a can -- easy, right? No, you fool! The Culinary Grill-Octagon Arena requires more of its vintner warriors, they have to impress a panel of judges, generally a mix of food experts and award winning chefs. And if that's not pressure enough, there's a live audience of boisterous wine-loving attendees that they must impress and entertain while trying not to burn the food or lop off a hand. It's like Gladiator, but minus the tiger.

This is not your typical backyard barbecue - Photos by Wasabi Prime

There are two bracket rounds that narrow the winemaker-chef finalists, and they compete in one last championship round to name the year's Iron Vintner Champion. The month-long event culminates in a Championship Dinner at The Barking Frog, with a four-course meal paired with wine, a live auction and a chance to see all the winemakers, as well as have some of their winning dishes. What it's all really about is raising money for Little Bit Theraputic Riding Center, a local group that uses equine therapy for children and adults with disabilities, a gentle method of healing that has changed the lives of many in the greater Seattle area. Each challenge round has a live auction to build donations and momentum for the Championship Dinner, and I have to say, this is the one auction that puts all those rubber chicken charity dinners to shame -- it's seriously fun. Blame the wine, but people get loopy, enthusiasm hits a fever pitch, and crazy stuff gets auctioned: early tastes of what the winemakers are cooking, random bottles of wine appear from neighboring winemakers which are signed while the bids fly, and items on the original auction list get modified every which way and the people who win the bids often walk away with a lot of extras. Little Bit gets all the proceeds, lucky guests have personalized dinners and tastings -- everyone wins. This makes for a very good day.

Guardian vs Barrage - it sounds like an epic battle, doesn't it? - Photos by Wasabi Prime

Iron Vintner Year 3 kicked off with a bang. This first round had Guardian Cellars versus Barrage Cellars, two local winemakers showing they can make more than a tasty glass of vino, given the delicious challenge of working with the incredible secret ingredient: Copper River King Salmon. That salmon was huge, the color was gorgeous and if the head wasn't already lopped off, you'd think it was fresh enough to jump off the ice and make a break for it. The judges for this round were superstar local chefs and restauranteurs Tom Douglas and Theirry Rautureau, and Maxime Bilet, one of the rockstar chef/authors behind the awe-inspiring Modernist Cuisine collection. Oh sure, cooking for these guys -- no pressure or anything, right??

Celebrity judges, wild ingredients and an auction that will make your head spin - Photos by Wasabi Prime

I was fortunate to be invited to join the Twitter brigade for one of last year's Iron Vintner Challenge rounds, as well as this year's first round. I was lucky to see Chris Gorman's team win last year's championship round, and this year was a great opportunity to see it from the beginning, since I can actually share the post early enough to where you can get tickets to attend either the next two rounds (June 13th and June 20th) or just go for the gusto and get tickets for the Championship Dinner on June 27th at Barking Frog. If you're considering the dinner, just get the tickets -- they sell out fast, even before an Iron Vintner Champion is named. I enjoy the challenge rounds because it's an adventure waiting to unfold -- there's drama at every turn if something doesn't turn out right, a scramble for ingredients, that ever-present ticking clock, and even a bit of pathos -- those knives are sharp and challengers have spilled blood in the name of Iron Vintner! But this year has been thankfully injury-free, so far.

The sound, the fury and the flavor of Iron Vintner Round 1 in action - Photos by Wasabi Prime

All this talk of culinary skills -- what about the food? I have to say, winemakers place as much attention upon what goes on the plate as they do in the glass. Granted not all winemakers are skilled in the kitchen, but the ones chosen for the Iron Vintner Challenge have the heart of a chef, and you realize why they became winemakers. They are gourmands, they appreciate the value of good ingredients and learn to present them in a respectful way, like a refreshing salmon tartare, savory salmon crepes with a buttery wine sauce, or cedar smoked salmon with spaetzle and tomato jam. I kept my hunger at bay with the pulled pork slider and kobe beef slider from the Willows Lodge special event menu, but I was still able to sample the vintner-created dishes and they were a delight. The savory crepe celebrated the fatty richness of the salmon with the equally rich sauce. The salmon grilled on a sheet of cedar, served with the tomato jam was one of my favorites, it was spicy and well-seasoned, and I have a weakness for buttery-rich spaetzle.  

Vintner creations and Willows Lodge bites to feed a hungry crowd - Photos by Wasabi Prime

Of course these dishes charmed the judges as well -- the winner of Iron Vintner Challege Round 1 was Team Guardian Cellars, who really went the extra mile and showed some great handcrafted skills while infusing the fish with extra flavor. It's all friendly competition, of course -- this is the event series where you can hang out with the Cool Wine Kids for a night and do something to support the community. So yes, I'm totally plugging the Iron Vintner Challenge, because it's in the wood-hood of Woodinville, close to where I live, I'm often at Willows Lodge because I dig their Happier Hour, and the local winemakers are super-duper cool for coming together every year to help make this happen. This is what summers in Washington were made for, and I walk away from an event like this wondering why I'd ever want to live anywhere else. And P.S. - I love you iPhone and Instagram yet again, for being such a great on-the-spot camera, since I couldn't operate my big ol' Canon and Tweet at the same time. I still can't believe I got all these photos using my phone!!

Yo Adriaaaaaan!!! Guardian Cellars wins Round 1 and moves into the Championship Round - Photo by Wasabi Prime

FoodTrek: TGI-Aloha-Wine-Foodtruck-Friday

I know, it's not Friday yet, but a girl can dream, can't she? I wanted to share a Friday night hangout spot I've been heading to as often as I can -- it's in wine-eriffic Woodinville, over at the Matthews Estate tasting room. They do regular Friday night events with live music, the pouring of tasty wines and more often than not, a fabulous food truck, which I have to say is freakin' brilliant, since tasting rooms are wine-only, and there's not always a restaurant close by. We can go to countless happy hours, but it's hard to beat sitting outside on a nice summer evening, a glass of wine in-hand, live music, and a rotating offering of snacks. Friday night, you are giving Saturday a run for its money.

Halau Hula O Napualani performing at Matthews Estate - Photo by Wasabi Prime

Last Friday was a special event at Matthews -- they hosted the Aloha Celebration, which was a total Hawaii-fest with live music, dancing and yes, ono kine grindz. I helped out with the design of the event's flyer and I just wanted to show some Island Love, so even though the sun wasn't shining, it didn't keep crowds away from the good Aloha coming from Matthews Estate. The event was to benefit the local group, Queen, It's a New Day, a support program dedicated to helping abused women. There were performances by Seattle's Hawaiian school of dance, Halau Hula O Napualani, and the group Kohala, who have such a great combination sound of jazz and traditional Island sounds. The crowds were relaxing with bottles and glasses of Matthews wine, with an up-close view of the stage, since it's nice, small setup. It was like a casually elegant luau, minus the Primo Beer. And of course there was the food -- The Box on Wheels, a Wasabi favorite, were there with their addictive pork hum bao (I had their equally addictive karaage chicken), and I finally got to try a new vendor, Malasada Shack. One guess as to what they serve. No, it's not hot dogs.

It's not a Hawaii celebration without da broke-da-mouth grindz - Photos by Wasabi Prime

If you've never had a malasada before, just think doughnut or beignet. Once again, God bless the Portuguese for coming to Hawaii, way back in the plantation days. They brought their Baking Jedi Skills to the Islands and have made Hawaii one of the best places to get some amazing baked goods. The recipes of course have evolved over the generations of being in Hawaii. I'm sure if you went to Portugal and said, "eh, braddah, you wen make da good kine malasadas?" in your best Pidgin English, they'd look at you much like you're reading this post and say, "...wha...?" Malasadas can range in size and texture; the ones from Malasada Shack are perfect hand-held sized treats, the dough is eggy and rich; it's got a heavier consistency, like a cake doughnut, which makes just one pretty satisfying. But don't kid yourself, you'll eat more than one in a single sitting. The flavor is buttery, which goes nicely with the crispy-fried texture of the outside dusted in sugar, but it's not overly-sweet; the dough is yeasty and slightly savory, just to balance out the sugar coating. They remind me of the Okinawan doughnuts, andagi, which are very similar, minus the sugar coating, and the whole eating experience makes me think of summer o-bon season, when you would celebrate family, gather for the o-bon dance, and eat andagi until your stomach hurt. Ah, sweet childhood! 

If you're wanting a taste of Hawaiian Portuguese-style doughnuts, Malasada Shack is the place to track down. They're new on the food vendor scene -- they've been hitting Hawaii-themed events where they can, and hope to get a truck soon, so they can be more mobile. The owners, Tom and Vi West are super-nice and if you have a catered event where you need a wicked-good dessert, give them a ring.

Cheers to Kohala and Halau Hula O Napualani performing at Aloha Celebration - Photos by Wasabi Prime

Friday's Aloha Celebration was a special event, but every Friday there's always a band playing and the tasting room is open till 9. The events aren't exclusive to Matthews wine club members, it's open to everyone -- I'm not a member, but seriously considering joining! A really nice thing about these events is that I've had tasty things from other food trucks I may not have had the chance to visit during the week. They had Crisp Creperie at one event a little while back, and they were fabulous. They usually hit Seattle-area locations during the week, which are hard for me to get to, given my BFE status out in Duvall for most weekdays, so having them take a turn at the Matthews Estate Friday night events was a less hectic way to enjoy their food. I loved their dark chocolate and cherry crepes, and they had great combinations like honey, hazelnut and pear -- definitely keep track of their stops, they do savory crepes as well, and their ingredient combos are flavorful and inventive!

Holy crepe, Crisp Creperie is tasty! - Photos by Wasabi Prime

So there it is... my Friday night secret, REVEALED! Don't tell everyone, I like that this is still a nice little Eastside secret... shhhh! Oh... all right -- you can tell everyone.While I can't always make it every Friday, I hope you get a chance to head out to Matthews and sample a sip and a bite of what the area has to offer. It really gives a Friday night some regional flavor, with delicious Washington wines and equally tasty local vendors who want to serve up something unique and from the heart. And cheers to iPhone cameras, as nearly all these photos were taken with my phone -- I usually want to just relax on a Friday night, but sometimes you can't help but take photos, even on a night off!

FoodTrek: Rumble in the Thirsty Jungle

What's wrong with a little healthy competition? Especially when it's so delicious. I was glad to attend one of Italianissimo Ristorante's special Beer v. Wine events, where they pit a local brewery's beers against a local winery's vintages in an edible bout to knock the other one out! *Ding!* There goes the bell... let the battle begin!

Italy goes on holiday to Thailand with a spicy lobster and peanut sauce pizza - Photo by Wasabi Prime

Actually, there's no boxing gloves involved. Not even a hint of a scuffle. It's about as civilized a battle as you'll see, and way more delicious than chess. For these special dinners, there's several courses of food paired with dueling pours of wine and beer. This time, it was Black Raven Brewing Company and Efeste Winery -- both locally made products that pack a Mike Tyson punch to your tastebuds. Winemaker Brennan Leighton was on hand, as was head brewer Beaux Bowman, to answer the nitty-gritty about beer and winemaking and generally take the Mickey out of one another for the amusement of a filled dining table. All's fair in love and alcohol, after all.

Brewer vs Winemaker vs Chef - can't we all just get along?! - Photo by Wasabi Prime

It was five courses of food, expertly prepared by Italianissimo owner and chef, Kent Betts, and the event is organized by the fabulous Caylee Betts -- yes, this restaurant is a family affair, adding further charm to why it's such a great place. If you've ever had the pleasure of a meal at Italianissimo, these Beer v. Wine events are an extra treat, as it gives Chef Betts a chance to play around with dishes and ingredients that step outside of the traditional Italian scope. He's given the tricky task of coming up with food that will harmonize the wine and beer. And while the drinks are smartly paired, it's still a challenge as the flavor components of the two libations are complex, especially with hops from the beer, which adds a distinctive bitterness that needs Mad Chef Skillz (yes, that's an official term) to properly compliment the food.

Tummy, are you rrrrrready to rrrrrumble? I think so - Photos by Wasabi Prime

The food of course rose to the occasion with enthusiasm -- guests were greeted with creamy, sweet crab crepes, topped with fried orange zest, paired nicely with the sweet Feral Sauvignon Blanc from Efeste and the high citrus notes of Black Raven's new Belgian Golden Ale, tentatively called Four Play (they may have to change this, as apparently there's a similarly-titled beer in Oregon, but keep an eye out for it!). The second course was probably my favorite, as the strong flavors of Black Raven's Trickster IPA and Efeste's Evergreen Riesling needed something equally bold, and a slice of a spicy peanut sauce pizza covered with lobster was a unique companion -- definitely something you'd never normally get at the restaurant, but people were already making pleading gestures to Chef Betts to add it as a special item. A bonus tasting included the rare and now sold-out Wisdom Seeker, a double IPA that's like a love letter to Northwest beer fanatics who literally want their beer to smack them in the face with hoppy flavor.

Pulled pork with a Northwest twist - Photo by Wasabi Prime

Another special treat was the third course, a slow-cooked pork shoulder, braised for five hours to butter-softness, topped with the sharp sweetness of a Bing cherry salsa and served with sweet potato chips. Sort of like a Washington-themed deconstructed pulled pork sandwich, minus the bread. Served with Efeste's Ceidleigh (pronounced cay-lee) Syrah and the Tamerlane Brown Porter, Black Raven's first beer (simply called "Batch 1 Brown" in its newborn stage), it was an overall bold-flavored course of food and drinks, with heavy flavor on all sides. The biggest flavor punch was the fourth course, with the Final Final Red Blend and Second Sight Strong Scotch Ale served with Italianissimo's signature house made sausage and meatballs. The sausage was mostly wild boar, lending a rich, sweet flavor, and the meatballs were seasoned with rosemary. The menu had a little check box where you could mark off which beer or wine "won" the course, but I have to say the fourth course was an even tie, as the peaty Scotch Ale went marvelously with the sweetness of the boar sausage, and Efeste's red blend had a fruity acidity that balanced the richness of the rosemary-flavored meatball. At that point, I wished I wore my stretchy pants.

Food and wine, introduced by event mastermind, Caylee Betts - Photos by Wasabi Prime

Not that it matters who got the most checkmarks; it really was a case of everybody winning by the time dessert showed up. Chef Betts made a goat cheese gelato, super creamy and drizzled with their caramel sauce that is pretty much the most addictive substance on Earth. He made it a point to say he likes finishing a meal with a strong wine, and I really liked that. He's totally correct -- you've probably gone through multiple courses, your palate has run a gauntlet of flavors and quite honestly, it probably needs something strong versus some light chantilly cream of subtlety that tired tastebuds won't be able to appreciate. So a rich dessert is nicely paired with the creaminess of a Grandfather Raven Redmond Imperial Stout, and equally cut with the acid of a Big Papa Cabernet Sauvignon. The fatherly themed beer and wine inevitably leads one to the ultimate question of: who's your daddy?

Everyone wins! And oh yes, Put a Bird On It - Photos by Wasabi Prime

Who ultimately won the Beer v. Wine battle, between Black Raven and Efeste? For my own scorecard, it was a tie, and in the end, everyone was so happy and full, it didn't matter. The real winner was the idea that beer and wine can be treated as equals, successfully paired with food without the pretense of something being considered highbrow or lowbrow. Beer can be just as complex and sophisticated as wine, just like wine can be as casual and friendly with a slice of pizza. There is no "best" or "worst," just what you like and how you enjoy food and drink. If you live in the area, definitely check out Italianissimo's food and wine events -- they have something going on every week. For special event dinners, definitely get reservations, they tend to sell out. Their next Beer v. Wine event is coming up soon on Aug 11th, with 21 Acres, details here. For smaller weekly things, definitely head over for their Wine Wednesdays. It's a great way to sample several tastes and talk to the winemaker who's usually on hand to talk to people. And when the weather is nice, they open up their patio and you can sip wine and watch the day ebb away into the early evening. Ah, belissimo!

FoodTrek: Wine, Pizza and Memory Lane

I revisited the Columbia Winery in Woodinville recently, to admire their recent renovations as well as sip some of their wines and sample the new flatbread pizzas they're serving in their tasting room. As I was heading home, I realized that Columbia Winery was my first introduction to the world of wine when I moved to Washington. I left California before coming of age to really appreciate the wineries up north, and living in Arizona, I wouldn't say the desert heat and soil is particularly viticulture-friendly. It was a visit to Columbia Winery over a decade ago for a wine tasting event that started it all. While I've been back several times since that first visit, this post does have a sentimental feeling of coming full circle.

Newly renovated wine club room at Columbia Winery in Woodinville - Photo by Wasabi Prime

Oenophile I am not, I'm simply a great enjoyer of wine and not always knowing the right descriptive beyond, "Yum. Another glass, please." But I do appreciate how experiential wine can be, not only in the drinking of it, but seeing where it's made and meeting the people involved in the process. Columbia Winery is the "old soul" of Washington wine, producing distinctive vintages since 1962, and growing into the state's largest winemaker. Even if you don't live in the area, chances are you've heard of them or seen their wines at your local stores. The winery is a favorite among the locals for weddings -- even in the chill of winter and our recent storms, it's still a popular place to hold a special event. I was told that over the previous weekend, a wedding was taking place at 6, and the power was knocked out hours before, but clearly Bacchus the God of Wine was smiling down upon the lucky couple -- the power managed to come back on at 5:30. I know they can't promise miracles in their event brochure, but apparently Columbia Winery has the good mojo working for it.

Follow the good advice of the wine barrel -- Enjoy! - Photos by Wasabi Prime

I remember back when the Spirit of Washington train still ran, where you board a train in Renton and make your way out to Woodinville and wind up at the Columbia Winery. The train delivered you right in front of the picturesque Queen Anne-style building, you could tour the grounds, sample the wine, and get a glimpse of the winemaking process itself. I always took visitors on the winery train tour, and even when the train sadly had to shut down, I still took friends to Columbia Winery because they did such a lovely job of presenting the story of their wine with a really beautiful experience. Times have continued to change, and the wine production has moved closer to their grapes, out to Sunnyside in Eastern Washington. Yet the distinctive building remains and they're still doing the good work of being wine ambassadors, providing ample space to sidle up to the wine bar for a glass and a good story.

Hanging  out with Kerry Norton and Bill Collins shows how to charm the ladies - Photos by Wasabi Prime

I have to say, they crafted a truly cozy space to sit and just enjoy the evening with something delicious. A centerpiece fireplace, comfy leather chairs and sofas, and a blazing hot oven outside producing crispy flatbread pizzas are among the additions to the winery's tasting room. And really, as our college days have taught us well -- you can't beat pizza and wine. I was fortunate to be introduced to the gentlemanly charmer that is Bill Collins, one of their wine experts and keeper of wonderful wine tales. He gave a tour of the new Cellar Club tasting room with a beautiful copper ceiling -- a nice private tasting room that's a perk of being a wine club member. And he did a wonderful job of pairing wines with the pizzas. I was also very lucky to be there on a night that Director of Winemaking Kerry Norton was on this side of the state. Normally he's at Wine HQ in Sunnyside, but I was lucky to get a chance to talk with him and hear his thoughts on the winemaking process, and how the wine embodies the soul of the vine. He was describing how as a viticulturist, it's so much about the fine art of developing the vine, how depth of soil, amount of sunlight exposure and the push/pull of those (among other factors) can balance out the flavor of the finished grape. While different varietal blends can help balance out flavor, it always comes down to the grape itself and the care that went into it.

We sampled several wines, going from their 2008 Unoaked Chardonnay, to a sweeter Chenin Blanc and Riesling. A long line of red wines were sampled as well, with the 2003 Syrah from the Red Willow Vineyard being one of my favorites of the night. Bill Collins has a story for every type of wine, from how he learned the meaning behind "Malbec," to a memorable way of checking the true color of a wine, holding it against the light and letting it cast its hue on a white surface, but he put it best by saying the descriptive terms always sound better when using terms for gemstones and precious metals. Wiser words never spoken.

TGI Wine and Pizza Wednesdays - Photos by Wasabi Prime

Chef Jeff Lantz is the man behind the new food menu. A lawyer turned chef who's always had his heart set on the appreciation of wine and food, he's come up with flavor combinations that are both traditional and creative. The popular and perennial choice is their Margherita, the traditional pizza with tomato sauce, fresh mozzarella and a sprinkle of chopped basil. The ones to try are definitely their seasonal pizzas, which change out about every three weeks. I was able to sample the Great American Pie, a meaty combination of beef and bacon finely minced and spread over the thin crust, and the Apple Pie Columbia Style, with cinnamon apples, blue cheese, pecans and caramelized onion. Both were delicious, but I have to say the sweet/savory Apple Pie was my favorite, with its nice balance of ingredients, plus it paired so nicely with the wines Bill poured -- the Riesling and Chenin Blanc. The Great American Pie was wonderful with the hearty reds; I wouldn't normally drink a Sangiovese on its own, but paired with the pizza, it mellowed nicely and really became part of the meal.

It feels a little like revealing a secret, sharing this little gem of a hangout spot, but that's exactly what Columbia Winery has done with renovating their interiors and making it a place that's as much for the locals as it is for visitors. The place gets busy, so go early! The tasting room is open daily (except on Mondays) and on Wednesdays, they offer their wines by the glass and flatbreads at half off from 5 to 7pm, so even more of a reason to duck out of work a little early during the middle of the week. You can see their hours and contact information here on their site.

Many Wasabi Thanks to Bill Collins, Kerry Norton and the whole team at Columbia Winery for giving the grand tour and a lovely evening with such fine company!

FoodTrek: The Days of Wine and Whiskey in Woodinville

For those who are familiar with the area, it's an understatement to say that the city of Woodinville has just a few wineries and tasting rooms. You can't drive very far on a weekend without seeing great clusters of signs offering wine tastings (there's even a mead place or two!), but did you also know there's a couple of distilleries? The Prime put on her wine n' whiskey goggles recently and took on the very difficult task of sampling some local wine and spirits from Elsom Cellars and the Woodinville Whiskey Company. Oh, the great pains I take, slaving away for this blog!!!!!!

Welcome to Elsom, saddle up to the bar for a taste of Washington - Photo by Wasabi Prime

If you're a Washington State n00b, Woodinville is a city about forty minutes east of Seattle (minus traffic; if traveling east during rush hour, double that and breathe deeply as you sit in the parking lot that is 520). I've mentioned this city several times on the blog, usually regarding other local wineries as there are quite a few. The latest to add to the Wasabi Winelist is Elsom Cellars. It's a family business, crafted with love by Jody and John Elsom, who were on-hand at their recent 2008 release party, where three of their very hearty reds were premiered: 2008 Lewis Vineyard Cab Sauvignon, 2008 Malbec and the 2008 Isabella Columbia Valley Red. I'm not a wine-nerd, I can come up with some official-sounding terms, but at the end of the day, if I like something, I just like it. And I liked that these were wines had a hearty presence -- not to offend any vegetarians, but these were downright meaty! You definitely wanted a big steak with the Cab Sauvignon and I thought the Isabella was almost a little peppery, so I wanted to enjoy that with something comforting and rich, like a lamb burger. Sampling the wines, the best description was that they were definitely Washington wines -- we ain't shy with our flavor and the love of a good red.

Ain't no party like a West Coast wine party and the West Coast wine party don't stop - Photos by Wasabi Prime

I attended the release with my friend and wine aficionado, Ms. Radish. If you know bloggers, we're usually one of the first to show up to anything because in our minds, we're thinking: pictures. Much appreciation to the Elsom crew for letting us wander and take photos before the party hit full swing. They had the lovely Melissa Peterman of Honey Bee Sting cater the event, offering the exact things you'd want to enjoy with wine -- rich, flavorful dried fruits, assortments of cheese and savory nuts. When you try their reds, you really do wish you were on a picnic out in the Tuscan sun, with a basket of all those rustic goodies, along with a heavy-crusted bread you just tear with your hands. Is that even a wine term? A tear-the-food-and-eat-with-your-hands kind of wine? I'll never be a sommelier, but that's what I thought when sampling the food with the wine.

Not just for show, they really do make wine here. For reals. - Photos by Wasabi Prime

Elsom's space is great -- cool marbletop tasting bar, heavy wood furniture and a little sitting area of plush seats, with the backdrop of the winery in all its glory. You see the barrels and equipment, and you get that this is a functional space, which I love. One of the things I like about the smaller wineries like this is that you never forget that they are getting the work done right there. Independent wineries like Elsom are just that -- independent, usually family-run, and it's always powered by a passion for good product. They also have a wine club where membership is free -- a lot of other wineries offer the same, but with a joining cost, so this is especially nice. You get a 10% discount on every bottle, 20% discount on a case or more, you choose amounts ranging from a half to two cases of wine, and you get on the list for additional discounts and events. There's no direct signup on the site, but their contact page should get you in touch if you want to sign up.

My intrepid liver and I kept exploring Woodinville (don't worry, Mom, it was on a separate night), and found my way to the Whiskey After Dark event at the newly-opened Woodinville Whiskey Company.

A little hair of the White Dog, presented by owner Orlin Sorensen - Photo by Wasabi Prime

This event was an opportunity to sample both their Peabody Jones Vodka and Headlong White Dog Whiskey -- both organic, so you can unleash the Kraken, with nature's blessing. I know what you're thinking or shouting to the screen right now: "Vodka, I get -- but white whiskey?!" Woodinville Whiskey Co. recently opened, as in just last year, so these are literally newborn spirits. White Dog is made using a whiskey bourbon mash recipe, so it has all the elements of the corn and grains, distilled through their beautiful copper stills that made me think of saxophones, but it's not yet barrel-aged, which will further develop those distinctive flavor notes of  smoky caramel and vanilla, along with giving it that signature golden hue. That's not to say it's not flavorful -- upon sampling White Dog, it was a bit like having a reposado tequila, with a young, lightly floral flavor, tasting a bit like banana. Have no fear, they have their whiskey aging in white oak barrels, but their White Dog is a unique chance to peer (and taste) into the distilling process and see how whiskey is made.

Knowledge is Power from master distiller David Pickerell - Photos by Wasabi Prime

The Whiskey Jedi Master guiding their spirits along is David Pickerell, whose career as a master distiller spans over a decade. He's graced the delicious halls of Maker's Mark working his Whiskey-Fu skills along with an understanding of chemical science, and now works with Woodinville Whiskey Co., mentoring the development of these new spirits with owners Orlin Sorensen and David Carlile. Over the weekend, David Pickerell was the star attraction of a presentation over the whiskey making process, going into great detail over the differences between whiskey and bourbon, dispelling myths, and the significance of ten seconds in the char of a barrel. You wouldn't think a few seconds of extra flame on a white oak barrel would make a difference, but Pickerell went into great detail over how he specifies 30 second char, not a "number 3" barrel when he's visiting his cooper. And he had a great way of describing the aging process of whiskey in a barrel, comparing it to a steeping tea bag. Since wood is porous, it can take in all the elements of the air and temperature around it, even as it's giving off its water and alcohol, furthering the aging process of the whiskey. I particularly liked the comparision, as it was a nice visual. I always think of barrels as hard and unyielding, but I realize they were living things, still vital with the active spirit within, breathing in and out.

Big Trouble in Little Woodinville - Photos by Wasabi Prime

I think I woke up with a knowledge hangover from the Whiskey After Dark event. So much information, and it was all fascinating, so I can't wait for another bender, hearing about the myth and facts of distilled spirits. Woodinville Whiskey Company will be having more events like this in the spring, so keep an eye out on their website. They've got a beautiful tasting room open to visitors, so definitely head out east for a sip of their vodka and whiskey, and  just to see their stills in person, as they are just beautiful. It's a rare treat to see a small craft distillery in its early stages, releasing young spirits that really "make their bones," as it were, proving that even without the barrel age, the "white" whiskey has complex flavor notes and truly embodies the spirit of promise.

FoodTrek: Sun-Tannin at Pour on the Plaza

I think the weather gods were making up for last year's Pour on the Plaza wine event, where the skies were cloudy and threatened rain, by moving the sun just a smidge closer to Earth's orbit, creating perfectly sparkling blue skies and casting the Heat of Gibraltar on the crowds of Bellevue's annual outdoor wine soiree. But hey, we Pacific Northwesterners are used to gilding dark clouds with precious-metal linings -- it was hot, we pushed our sunblocked-slathered skin to the limit, but we praised the good weather and it just gave everyone an excuse to try more white wines versus our typical leanings towards reds. Take that, record-breaking heatwave! Now, hold on while I go sit in a bath of icewater.

Pour on the Plaza: The Sequel - Photo by Wasabi Prime

I ain't gonna lie, it was damn hot. I feel the need to raise a virtual glass to the fine people at Neutrogena for making their Helioplex super-sunblock, SPF Hojillion, for letting my limbs escape un-scorched from hours' spent in the direct sunlight, sans re-application, despite all my mother's mindful warnings. It was one less thing to worry about as I wandered about with my co-pilot, Ms. StyleJustBe who joined me on this mystical magical wine tour. Hosted again by the Masters of the Steak Universe, El Gaucho, they took advantage of the incredibly pristine grassy lawn that's outside their Bellevue restaurant location and set up long rows of tents that housed over twenty different local winemakers, offering up samples of their signature vintages.

We got there when it first opened - the early bird gets the vino! - Photos by Wasabi Prime

An event like Pour on the Plaza is especially nice because several of the wines offered are ones that are often only available at restaurants. And since so many wineries are located across the state, along with their tasting rooms, it's a rare opportunity to sample them and discover new favorites. I enjoyed a mix of wines made from both sides of the state, including creations by Dunham Cellars in Walla Walla, Fidelitas from Benton City, Darby Winery from Woodinville, Woodhouse Family Cellars in Woodinville, Sparkman Cellars in Woodinville, Efeste in Woodinville, and Corliss Estates from Walla Walla. There were of course several more wineries, which you can see the full list on El Gaucho's event page here, but those were just some of the wineries I particularly liked and had been meaning to sample outside of my usual favorites.

I'll drink to that... and that... and that! - Photos by Wasabi Prime

Hey, Wasabi, this is a food blog! Don't get all wine-o on us! What was the food like? To help balance the many samplings of buttery chardonnays and sweetly floral rosés, the event provides a hearty sampling of appetizers. El Gaucho of course had platters of meaty offerings, including skewers of steak with an herbed chimichurri style sauce, seasoned prawns, roasted pepper salad bites and mushroom tartlets. Waterfront Seafood Grill had taro chips with cool bites of tuna tartare. Wild Ginger had these lovely and addictive fried shrimp dumplings that were cooked in a giant wok, served with a sweet and sour sauce. Palomino went Italiano-style to go with the red wines, offering spicy meatballs as well as elegant little carrot and hummus bites. Neiman Marcus' Mariposa took care of dessert with their rich bread pudding, creamy mini key lime pies, and their signature chocolate chip cookies (with recipe, of course). Wine bar Grand Cru offered up a signature wine cocktail of bubbly fresh peach Bellinis, which were very popular in the summer heat.

That's a real spicy meat-a-ball! - Photo by Wasabi Prime

I forgot to take a photo, but kudos to the genius decision of using recycle-friendly appetizer plates that had a little circular cut-out that's meant to insert one's wine glass. They basically looked like these wineglass holder plates. It was a great and thoughtful idea that deserves noting and a head's up to anyone planning a big wine-themed event.

Overall, the different food pairings were a lovely and diverse mix that went well with the different wines. There was something for everyone to snack on in between sips and I especially liked the addition of more restaurants to go with the return of last year's great choices. Kudos to the musical talents of Brian Nova for performing for a second year and giving the crowd cool sounds to beat the heat.

Sweet and savory bites to cushion the many glasses of vino - Photos by Wasabi Prime

This year's event supported the charity Room to Read, so proceeds from the event went towards the cause of education for children in developing countries. It always feels extra good to know you're raising a glass for a good cause. Another nice thing about the event, was the chance to run into so many fellow foodie-fans. It was great to see the gang of 425 Magazine there, Bellevue Local Table, the busy folks of Bellevue Wine Storage, and the chef and blog talents of Eric Rivera as well as his lovely wife, Mindy, who I was glad to finally meet in person! I'm sorry if I missed seeing any other foodie folks there; it was a busy afternoon and I think we were all hopping from one shady spot to another!

Musical guest, Brian Nova, and hot Harleys for a hot day - Photos by Wasabi Prime

Much Wasabi Thanks to El Gaucho of Bellevue for making Pour on the Plaza happen for a second year in a row, all the amazing winemakers, the delicious restaurants and of course the crowds who braved the heat for a good cause. *Cheers*