Thursday, 21 March 2013

Review of Monday's Feral Feast: a delicious secret dinner in Queen Anne!

One of Seattle's newest restaurants is GRUB (, located in the heart of upper Queen Anne. Open 7 days a week, and serving delicious breakfast, lunch, and dinner entrees, it has a warm and simple menu that is sure to delight anyone's palette.

GRUB has been opened 6 months.
FERAL FEAST: Third Monday of every month.
GRUB has a delectable foodie "secret:"The third Monday of every month, 'Feral Feast," takes over with a new menu. The food and selected entrees are inspired by the season and Pacific Northwest cuisine.

Last Monday, the menu was dedicated to my two personal favorites: Spanish cuisine and spring weather.  The rain poured and the sun shined while I munched on seafood, braised chicken, and sipped a bold red.

With 8 dishes to choose from, you can purchase 3,4, or 5 dishes that look the most appealing to you. I , of course, attempted to eat as much as possible. Done and done.

Peas and Carrots.

"Peas and carrots" was one of my favorites dishes, why? It is effortless, light, and made me dream of spring weather. The cured sockeye salmon complimented the spicy pickled carrots nicely.

Pork Belly.
The super cripsy pork belly made me lick the plate clean. Well, before I devoured the mustard greens, clams, and potatoes. Portion size was nearly perfect, I knew I was going to consume more delightful dishes.
Seafood "Pa'ella."

My appetite was slowly being satisified...I pat myself on the back for wearing my soft jeggings and forgetting my belt.

Pa'amb Tomoquet.
Pa'amb Tomoquet was a nice appetizer. The crunchy bread with the sweetness of the tomato jam seem to "butter the Jamon Iberico.
Even the couple sitting next to my was eyeing this dish, too bad I ate it all. Not even leaving a cumb.

I have a confession: I am not a HUGE cold soup person. I like it hot. Pipping hot, during a cold Seattle rainstorm, while watching reruns of some corny high school drama show. But, THIS, white gazpacho, I like. The toasted almonds gave it a crunch, while the grapes and apple added a soft sweet taste.

I ended Feral's feast with a warm, raisin rice pudding. I hope I see more sweet puddings on Seattle's dessert menus...they are soothing, comforting, and a perfect getaway from a sudden burst of rain.
Sherry braised Chicken.
All in all: I was pleased and happy that I tried new and contempary food without spending a fortune. 'Pop-up' restaurants are the latest Seattle trend in food, and I can't wait to see ths success in Feral's Feast at GRUB.
Want more information?
Follow Feral Feast on twitter: @FeralSeattle
Email with any questions:
Save the date for the next feast: Monday April 15th!
Happy Baking,

Monday, 11 March 2013

Super secret Seattle pop-up dinners: Check out Feral Feasts!

Not only am I a die hard foodie, I am a die hard foodie event attendee. From the major (like Seattle's Food & Wine Festival and Kirkland Uncorked) to minor (blogger meet-ups and Cupcake Camp), attending food events is a (cheap) way to see what fun and fresh dishes are being served in Seattle. I love the variety of vendors, talkative foodies, and seeing the up-and-coming restaurants.
What is the latest, and soon to be greatest, event? It is called "Feral Feast," hosted at Grub in Queen Anne ( I found out about it through word-of-mouth in the foodie event community. It is held on the third Monday of every month (the next dinner is this coming Monday 18th) and is sure to a success. Tip and adult beverages are not included, but will be available for purchase for your delight.
Yellowtail Belly from a previous feast.
Here is a brief description on next week's "Feral Feast" from the host/Chef:
Sherry braised Chicken from a previous feast
We are trying a new format for this month's pop up. From the menu below, guests can choose either 3, 4 or 5 dishes for a fixed price of $28, $35 or $44 per person (gratuity and alcohol not included.)
This month's menu is inspired by Spanish cuisine, locally available ingredients and that hope that Spring is just around the corner!
Tickets can be purchased at
To make reservations, guests can email (include name, party size, desired reservation time and contact phone)

The menu for Monday 18th 2013:
Arugula salad, radish, blood orange, green garlic vinaigrette
Pa’amb tomoquet; grilled bread, tomato relish, jamon
White gazpacho, almonds, apples, grapes, olive oil
‘Paella’, mussels, shrimp, saffron, peppers, crispy puffed rice, green onion
Sherry braised chicken thighs, rich tomato sauce over chick peas, roasted cauli, crispy chicken cracklins'
Pork belly confit, clams, kale, potato
King oyster mushrooms, potato, fiddleheads, pimenton alioli, parsley      
Espresso flan

Menu subject to change due to availability and pure whim
Location; Grub, 7 Boston st, Seattle 98109 (Upper Queen Anne)
Dinner served from 5 - 9
Pan Seared Rock Fish from a previous feast.
Yes, I already plan on attending and put in my RSVP, you should, too! Come hang with me and let's chat about food, restaurants, and cocktails.
Happy Cooking!