Coming to Seattle: Classpass - A fun way to exercise!

Hello beautiful readers,

Food, cooking, and baking are a huge part of my life and career. Next to it is Bikram yoga and living a healthy, active lifestyle. Why? Health is wealth! If you do not have your health, you are unable to do anything you desire in life. The food industry is especially hard on the body: long hours, hot and humid conditions, and ache-y feet. Taking care of yourself means less worry of becoming sick and bouncing back quickly if you do become ill.

That is why I am very excited to have Classpass coming to Seattle. Classpass is already active in Boston, Los Angles, Chicago, New York, and San Fransico, and it sure will be a success in the health-conscience Seattle community.





So, what is Classpass? Simple terms: An alternative to a gym membership. It is one membership to multiple local exercise businesses. Think: variety and experience to your workout.


Classpass:

Allows you UNLIMITED classes at participating studios.  We are not restricting you to 10 classes like we had in the past. 

You are limited to 3 classes per studio per month.  However, once the next month starts, you can visit that favorite studio again for 3 times!

Allows you to build a workout routine full of variety visiting studios of all types (barre, yoga, pilates, indoor cycling, bootcamps, martial arts, strength training and more!).

Provides studios with a marketing platform to get their name and classes out there to a group of fitness enthusiasts actively looking for new classes in their area.

Helps studios focus on what they love to do--teach--while ClassPass helps them grow their business!

For more Classpass facts, click here.

In simple terms: You buy a Classpass membership and get to try out local workout studios in your community. It is a great way to mix up your workout routine and test your body in a new physical activity. (Yes, I am even trying out new exercise besides yoga! A blog post will let you know how I enjoyed my Classpass journey experiences.)


Of course, they are very social on facebook, twitter, instagram and Pinterest. Use hashtags:

#livingthesweatylife

#PassTheHappy (Used to post pics of moments when you are happy!)

#classpassSEA

#classpass

I can't wait to try new and exciting exercises in  my community and share them with you! After all, life is meant to be enjoyed. Which workout are your excited to try out using Classpass?

 Let me know in the comment section if you have any questions on Classpass.

Happy cooking!
KImm

SWEET WEEK SEATTLE: Happening right now!

Hello fellow foodies! What is one event currently happening all over Seattle? Sweet Week!! Local bakeries, chocolate shops, and any food establishment dedicated to anything sweet is having a $5 special  for a very special unique treat, made only for Sweet Week.


From Sept. 25-28th, a dessert version of Seattle Restaurant Week will take place. Be prepared for a sugar and chocolate overload, which is always a good thing to start the fall season.
Participating restaurants/bakeries/cafes will have a special $5 treat just for you. Please remember to politely ask for the "$5 sweet treat" when ordering.

Participating sweet venues include:

Hot Cakes (Ballard)
Flying Apron (Redmond and Fremont)
Ala Mode Pies (Phinney Ridge)
The Confectional (Downtown and Cap Hill)
Chocolopolis (Upper Queen Anne)
Cupcake Royal (Cap Hill and Madrona)
D'Ambrosio  (Ballard)
Dahlia Bakery (Belltown)
Fresh Flour (Ballard and Phinney Ridge)
High 5 Pies (Cap Hill)
Parfait (Ballard)
Sweet Mickeys (Ballard)
Theo Chocolate  (Fremont)


Be sure to add some sweetness in your life this weekend Let me know what your favorite sweet treat it!

Happy Baking,
Kimm

Latest foodie interview: Mykl Wu of Behind the Craft!

Hello beautiful readers! As many of you already know, I love meeting new foodie people and learning more about the food industry.

I recently met Mykl Wu, who works and writes at  Behind the Craft, a podcast which is dedicated to knowing the "craft" of anything food or drink related. Sounds like my kinda person! Plus his personal food blog, Thank You Cooperate highlights delicious food and restaurants.

Interview with Mykl Wu:



Bio wise: I was a television news producer for about 10 years before discovering my love for food and returning home to run my family's restaurant business. Ever since then I've been learning about the craft of cooking and food. Now I write about food and produce a podcast called Behind the Craft, where we go "behind the craft" of everything about food. Whether it's brewing beer or sharpening a knife. If it has to do with the food industry, we want to know about it.

 

 

Ramen.

 

1) What brought you into the food world?

I've always loved food. Even as a child I'd separate instant ramen from its broth and pretend I was eating Japanese somen. But even with my family I never quite gotten into the cooking aspect of food, until I saw the original Iron Chef. After that I was hooked. From then it was Michael Ruhlman's amazing Chef's trilogy that inspired me to take on the craft of cooking. I've been obsessed since.

 

2) What is your most memorable dining/food experience?

That is like asking who's your favorite child (not that I have any lol.) They're all special in their own way. Whether it's an adventure eating street side mussels in Istanbul or fresh sea urchin tostada's in Ensenada, to a hard to get seats at Momofuku Ko or Rose's Luxury, they're all memorable. Once I drove 3 hours from Barcelona to El Bulli (after they've closed) just to pay homage and have a picnic there. It was simple jamon, bread, and cheese but damn if it wasn't one of the most memorable experiences.

 

3) What is your least favorite food trend?

My least favorite food trend is also my favorite - Ramen. Even though this pedestrian bowl of comfort has been around for centuries, nobody in the U.S. cared about it until David Chang made it cool (and amazingly delicious, obv.) Now everyone thinks they can make ramen. And everyone claims to love it. In a way it's good that people are getting to know it, but it's bad because the overall quality is diluted. Making ramen takes years of skill and love. It needs to be appreciated and not just liked because it's trendy.

 

4) Describe your perfect meal at home.

(It's an interview of superlatives! lol) It's hard to pick the "perfect" meal. But I'll go two ways on this. One is the ultra simple but super delicious of a perfectly seared steak, some crusty bread and a bottle of red wine. That's when you just wanna unwind. It's quick and extremely rewarding.

The other would be a great big family meal where everyone chips in or better yet, just kinda watch and taste while I do all the cooking. Even though some people will think I'm insane but Thanksgiving dinner would be up there as a perfect meal at home for me. Sure it's stressful and tons of work, but at the end of day you've managed to feed and make the people you love happy, and isn't that what cooking is all about?

 

 

Steak dinner at Mykl's house. Can I be invited next time?

 5) You are on an island, what 3 food ingredient would you bring with you to cook?

Given the fact that I'm on an island. I'd just need salt, pepper, butter. I can catch all the seafood and surely there are some citrus (for acid) on the island. And that's pretty much all you need! 

 

 

 

Be sure to check out Behind the Craft for more food news and Thank you Cooperate for one of the best food blogs I have read.

 

Thank you Mykl for sharing your love of food!

Happy Cooking,

Kimm

 

Salmon.

Why I loooovvveeeeee butter: My top 3 reasons!

Baking and cooking all require fat. Fat brings out: flavor, enhances other flavors, and, well, makes food taste darn good. Like salt, it is require for any type of cooking, no matter what cuisine or dish you are creating in your kitchen.

What is butter? For you newbies, butter is made by simply churning ("agitate") fresh cream or milk. And, ta-da, a creamy-yellow mixture appears! I love it on toast, to baking chocolate cookies, or a simple sauté of veggies.

 



Here are my top 3 reasons I can't get enough of butter:

1) Butter melts in your mouth.
Unlike fake fats, like margarine or shortening, butter is a natural fat, thus melts at body temperature. Once it hits your mouth, it dissolves into pure magical foodie goodness. Fake fats tend to leave a weird, white film on your mouth and anything it touches.

2) Butter is natural.
Usually made from cows milk, you will not see any fake, weird, or odd ingredients when you read butter's nutritional facts. It is no secret I enjoy food...wholesome, re al, and unprocessed food. Butter is one of those foods I just can't get enough of.

3) Butter adheres to other flavors....easily.
Compound butter made with fine herbs, cinnamon-sugar butter for toast, European-style butter for grilled steaks....the list goes on and on. Smooth, creamy butter adds depth and flavor to other ingredients. It is rare I consume butter by itself, usually it is paired with other Pacific Northwest ingredients.


Like tea, there are many flavors and varieties of butters on the market. Try them. Try them on different foods with different herbs and spices. One thing I love about food is experimenting and see what the Seattle-community is eating and enjoying.

Butter is one true ingredient that will never go away from any professional or domestic kitchen.


Happy Cooking!
Kimm

THE TOP 5 QUESTIONS FOODIES ARE ASKED!

First off... What is a foodie? Someone who enjoys food for more than just fuel and calorie. We crave food flavors, sensations,  and textures. We think about our next meal yesterday, analyze food reviews, and get really, really excited over new restaurant openings.

Like any other hobby or interest, we get recommendations and questions about, well, food. Some we are more tired of answering but will happily do it in the name of food.

 And the questions are...

1) "What is your favorite restaurant?"
Answer: Tough. What cuisine? What price range? Lunch, dinner or breakfast? Are we talking just food or wine and spirits? High end or low end? Cooperate or mom and pop?
My answer: I answer this questions with other questions. Then happily answer their questions.

2) "What's your favorite dish?" (AKA entree)
Answer: Hard. My favorite childhood dish? Or holiday dish? Dish for one? Dish for ten? Family style dish? High end fancy-schamcy dish? The choices and answers are endless.
My answer:  I pick my top 3 all time favorites and answer their question.

3) "What's your favorite cooking or baking book?"
Answer: There are millions of delicious cook/baking books in the world and yet to be published. I have a bounty of books that I easily accumulate over the years.
My answer: When asked this, I pick a basic cooking book, baking book, and my latest one I added to my collection.

4) "What is your favorite cuisine?"
Answer: Like most, I have more than one cuisine I enjoy. In one day, I am enjoying dim sum for breakfast, that afternoon I am indulging with a chocolate crossiant, and for dinner I'm feasting on homemade risotto. My taste buds range from super spicy to super sweet.
My answer: All Asian cuisines and French cuisine tops my list.

5) "What is your favorite dessert?"
Answer: Just like with question #2, I have multiple favorite desserts. Which one I enjoy most depends on the day and meal before hand.
My answer: Anything chocolate or made with seasonal fruit. My favorite sweet snack are French macarons.

What I love about being a foodie is being asked questions about food, local restaurants, and bakeries. Being a person-to-ask is a food blessing and I can't wait to spread more knowledge through Seattle and Eastside.
Let me know what your answers to these popular questions in the comment section below.

Happy Cooking,
Kimm

LATEST SWEETNESS INTERVIEW: With Chef instructor and cookbook author, Lucy Vaserfirer

Greetings fellow readers! My latest foodie interview is with the talented Lucy Vaserfirer, cookbook author (x3!), chef instructor, and overall food-lovin' gal (my type of person). We met during our baking and patissier education at Western Culinary Institute (Portland, OR). From chef instructing, to food writing, and recipe development, Lucy brings a wealth of knowledge to the food world.



Lucy, cookbook author and chef.

My interview:

1) What inspired your culinary and pastry career?

 

I grew up in a very food-centric family and everything we did seemed to revolve around food and cooking, so it was a natural obsession for me from the very beginning. Then when I was in college, I came across a new book called Becoming a Chef and read it cover to cover in a single day. It showed me that culinary arts could be a career. My fate was sealed—I set my sights on culinary school and never looked back.    

 

2) Explain your most memorable dining experience at a restaurant.

 

My most memorable dining experience was actually at a bakery, not a restaurant. Seven years ago my husband and I visited Pierre Hermé on a trip to Paris. At that moment I found myself inside my wildest fantasy. It was like being in a jewelry shop, only instead of diamonds, the display cases were full of cakes and tarts and macarons! We ordered a Kouign-Amann, a Tarte Citron, a Carrément Chocolat, an Émotion Ispahan, and a chocolate macaron. It was love at first bite. The Kouign-Amann was light as a feather, with croissant-like layers of slightly salty pastry and a shatteringly thin caramel crust. The chocolate macaron melted in the mouth. The lemon tart was so puckery it tingled. The chocolate dessert was rich and intense and deeply satisfying, even for a chocolate lover who can’t be satisfied. And the Émotion Ispahan was simply the most delicious thing that has ever crossed my lips. A layer of litchi gelée, a layer of raspberry gelée so vibrant it almost seemed effervescent, and a layer of slightly sweetened rose-scented cream, all topped with a wafer of pink macaron and a single red rose petal, made for a perfect flavor combination. It was divine. All I can say is believe all the hype you hear about Pierre Hermé—he is indeed a pastry deity.

 

3) What tips would you give to a basic cook or baker just learning his/her skills?

 

Cook and bake as often as possible and don’t be afraid to make mistakes. Try to focus on learning fundamental techniques rather than just specific recipes. Take any opportunity to watch other skilled cooks and bakers work. And taste everything.

 

4) Describe your cookbook "Marinades." What made you write a cookbook?

 

My desire to document my family’s recipes is what led me to writing cookbooks. We immigrated to the U.S. from Uzbekistan when I was just a little girl, and of course we brought our food traditions with us. When I was a teenager I endeavored to record all of the Uzbek and Russian recipes I grew up with so that I would know how to make them myself when I moved away to college. As my collection of these recipes grew, so did my desire to get it published. The market wasn’t ready for a cookbook of recipes from Uzbekistan, but I could never shake that dream to write a cookbook…

 

Some years later, I was working as an instructor at a school for home cooks. I came up with the idea of doing a class on searing since it’s the one technique that really separates the home cooks from the chefs. The class proved to be extremely popular, and students clamored for recommendations for further reading. Surprisingly there was no book on the all-important subject of searing, so I decided to seize the opportunity and write one myself. Seared to Perfection came out in 2010.

Lucy's first book, Seared to Perfection.

 

 

The sidebar about compound butters in Seared to Perfection provided the inspiration for my second book Flavored Butters.

Lucy's second book, Flavored Butters.

 

 

With Marinades, my newest cookbook, I’m out to prove that marinades are the secret to getting amazing dinners on the table every day. It contains 200 different marinade recipes and each one is accompanied by an additional recipe showcasing a way to use the marinade to make a complete meal, for a total of 400 recipes. The wide variety of marinade ideas will take you through every shelf of your pantry, up and down every aisle at the market, and then all the way around the world. I have to say my favorite recipe in the whole book is my family’s Shashlik Marinade from Uzbekistan.



Lucy's third book, Marinades.

 



By the way, I'm still looking for a publisher on the Uzbek cookbook in case anyone's interested…

 

5) What is your food guilty pleasure?

 

Anything fried!








I looovvveeee Lucy's blog Hungry Cravings! Be sure to check it out for food inspiration. Her latest book, Marinades: The Quick Way to turn everyday food into exceptional fare  is available at anywhere cookbooks are sold or just click the link to order.
I am very lucky to have read Marinades and it is sure of the most well-written and straightforward cookbooks on the market. From what ingredients do to the variety of recipes, it is a great addition to any professionals or domestic cook's library. I can't wait to try the blood orange-rosemary,  IPA-Jalapeno, and peach-poblano marinade this summer!


Lucy's other cookbooks included Seared to Perfection: The Simple Art of Sealing in Flavor  and Flavored Butters: How to make them, shape them, and use them as spreads, toppings, and sauces are also just as delicious and well-written!


Happy Baking,
Kimm

Seattle Happy Hour with dishcrawl: This Wednesday (9/18) at Capitol Cider!

What is best part about having a food blog? Meeting fellow foodies and going to tasty events around my beautiful home city, Seattle. Dishcrawl is a nation-wide company that host fun, foodie events around big cities, like Seattle. I, luckily, met Julia and Melissa, two local dishcrawl ambassadors through social media and I am pairing up with them to help promote their fabulous events.



The next dishcrawl event? It is happening this Wednesday the 18th, from 6:00-8:00pm, at Capitol Cider (http://www.seattleciderbar.com/) in Capitol Hill. Tickets are only $5 and you get to try and assortment of their new menu as well as be eligible for killer drink specials.

Buy tickets here --> http://www.dishcrawl.com/capitolcider/

 



Come meet new foodie friends and hang out with me and the local dishcrawl team for a relaxing evening at Seattle's newest cider shop, Capitol Cider.

 



See you Wednesday,
Kimm

A letter to the young, aspiring baker/pastry chef.

Hello,

First off, in life you should do you what love, and love what you do. If it is baking bread, teaching third graders, creating websites, or fixing computers that you love doing then do it. We spend numerous hours and time AT WORK...... unsure what to do? Great, I love it when people say this. Why? Because you get to TRY NEW THINGS IN LIFE. Try a new hobby, sport, or activity. Met new people, go out to a new restaurant/bar/coffee shop, and find out about new industries, companies, and positions in your community.

Now, you have settled it: you want to cook/bake for a living. Good news: WE NEED FOOD TO LIVE, thus there will ALWAYS be positions/jobs for you. Bad news: The food industry can, well, be crazy and hectic. Most restaurants/cafes/bakeries are open 24/7 and require hard work and long hours.

My advice?  My top 5 tips…..

- First off, find a company/business that you truly like and care for. Note: most food small businesses are so small, they cannot offer health benefits, paid time off, or 401(k) plans, keep this in mind when searching for jobs. Note: some cooperate food businesses, can get very cooperate and less artistry is required for the job.

- Second, find a position that you like doing and can expand. Doing anything over and over again can get monotonous and boring. Can you learn new skills? Move up? Possibly learn something besides cooking and baking delicious food? On a better note, ask your brand new co-workers if they like working there. They will be honest.

-Third, get used to wearing a chef uniform: chef pants, non-slip clogs, hat, and chef jackets.  Oh yes, and working on weekends and major holidays. (Boo.)

-Fourth, to all the young women: From a girl’s girl point of view, working in professional kitchens is a very masculine industry, but I never let that change me. I am who I am, and still enjoy the color pink, 4 inch high heels, and lip gloss after working nearly 8 years in the industry. Your hands and nails will become very dry, you will have oily skin, and your feet will ache after work.  This just means you have to take extra special care of yourself , don’t let the job GET YOU. You are better than that.

-Finally, find an outside hobby outside of cooking/baking. Why? This will keep you sane, I promise.

 Don’t limit yourself to just restaurants for food jobs. There are numerous outlets for us: cafes, bakeries, gourmet grocery stores, cooperate dining, catering,  wineries, coffee shops, etc.  Find what fits YOU, not the person sitting next to you.

I find it very rare that a person cooks/bakes their ENTIRE career. Most of us move on: management, admin, sales, etc. We are still dedicated to food, but our lives, dreams, and goals change. We desire softer schedules and lifestyles. Keep this in mind while you are young: don’t be afraid to learn a new skill set beyond culinary and pastry.

Don’t let anyone get to you because that is their problem, not yours. Keep your chin up, positive attitude, and everything will come in place.

Best,

Kimm

Cooking a new recipe? My top 3 tips for foodie success!

I love, love,  cooking and baking new food and recipes. Gathering ideas from Pinterest, fellow foodies, bloggers, and tv shows, I enjoying creating a new dish that I can blog and tell my friends about.

From a new Sunday Supper meal, to a sweet breakfast treat, or a easy breezy lunch, there are helpful rules I easily follow before I start my chopping, dicing, and slicing. With my 3 easy tips, I know I can have a successfully happy tummy and meal.

Tip #1: Check your pantry!
-Find the ingredient list in your new recipe and check your fridge and pantry. This will avoid any last minute trips to the grocery store. If there is a special or hard to find ingredient, check your local specialty shops for their inventory. Avoid the miles on your car, and call the store to see if they carry it.

Tip #2: Check your cookware/bakeware!
-If you are baking spiced banana bread, you will need a loaf pan. Cupcakes require a muffin tin and paella needs a special paella-pan. Making a large batch of chili? Make sure you have a large pot or dutch oven for the job. You don't want to be in the middle of your tasty brownies and realize you don't have a rectangle cake pan...

Tip #3: Check your heat/oven!
-This is key. Double check what the recipe suggestions for the baking/cooking temperature and, well, use your common sense. If a chocolate chip cookie recipe says to bake 'em at 450 degrees F, I know better to turn down the heat to a nice 350 degree F.

All in all, go into a new recipe with confidence and ease. Double read your new recipe and don't b e afraid to ask a fellow friend, family member, or co-worker for help or advice.

Happy cooking!
Kimm

Seattle Foodies: Feral Feast is happening TOMORROW!

Greeting fellow blog readers. I have been on a foodie heaven vacation: It started with the celebration of my "last-year-of-my-20's" birthday swaray at the very classy Rob Roy in downtown Seattle (http://www.robroyseattle.com/). There are far too many delicious cocktails to pick a favorite one...
Then, the annual Seattle Restaurant Week (http://seattletimes.com/seattlerestaurantweek/) started mid April and you can purchase a 3-course meal for $28. (Hey, that is less than what it cost to fill my gas tank!) It is a killer deal to go out and try new restaurants and foods you would not normally attend or consume.
On top of that, more birthday meals with friends and happy hour cocktail dates have me out and about verus cooking in for one.

Another tempting and delicious event, this month, for anyone and everyone in the Seattle food scene: Feral Feast! What is it? (Be sure to check out my previous blog post for my review!) A secret "pop-up" dinner hosted at GRUB restaurant (http://www.letsgogrub.com/)  in upper Queen Anne. Every month a new and inspiring menu is created for your tasting pleasure.

What is in store for tomorrow's feast?

Check  out the Span-Asian menu:


Course 1
Duck 'salad' served ban chan style;
Turnip greens, pine nuts, pickled currants, sherry vinaigrette, Quacklins'
Tortilla Espagnola; Duck ham, yukon potatoes, sambal alioil
Duck confit, blood orange, rhubarb
Fennel kimchi, pickled cucumber

Course 2
Zaru soba;
Cold soba noodles served with rich meat broth mentsuyu dipping sauce, pickled shiitake, nori

Course 3
Cocido;
House made chorizo, morcilla, braised pork belly
chickpeas w/ baby turnips, baby carrots and mint, roasted fennel, fennel pistou, sambal alioli

Course 4
Dessert
Pineapple coconut milk ice cream, carrot cake w/ cardamom cream cheese frosting, lime zest, molasses


You can purchase tickets here: http://feralseattle.brownpapertickets.com/
Please remember gratuity and alcohol are NOT included.
Follow Feral on twitter: @FeralSeattle https://twitter.com/Feralseattle

See you tomorrow!
Happy Baking,
Kimm

Beautiful Baby Shower Cupcakes!

This past Saturday, the typical Seattle spring rain suddenly stopped and sunshine beamed through the blue skies. It was a perfect and gorgeous day to celebrate Kristina's soon-to-be-born daughter! Close friends and family gathered in her very warm house.

Green and purple colors decorated everything from the balloons, to plates, candy, and table runners. I loved it! We all munched on light appetizers and saved room for my extra special cupcakes.






Peanut butter ganache

 

 

I created 4 delicious flavors: Peanut butter Ganache, Peppermint-Chocolate, Strawberry Swirl, and German chocolate.

 

Kristina's favorite?

 Peppermint-chocolate! (So was mine!)




 

I always loved German chocolate cake, thus made a mini version!

 

 

I truly enjoyed baking cupcakes for Kristina and wishes her and her family the very best with the new baby girl.

 

Happy Baking,

Kimm

dishcrawl Seattle presents: NeighborFOOD in Capital Hill on April 28th!

One of my ways to find out new foodie events in the Seattle community is through social media. Recently, I met Melissa, a kind, young, foodie diehard woman who repesents dishcrawl.
We met at pintxo (http://www.pintxoseattle.com/), a Spanish tapas restaurant in the heart of Belltown, for a small bite and sangaria.

“We started Neighborfood to rejoice and share in the things we love most: food, family, and our neighborhood,” says Dishcrawl Founder, Tracy Lee.

 

 

 

 

 

 



She explained to me what dishcrawl was all about: Creating fun and unique foodie events for the Seattle community. There are dishcrawl ambassadors through the country, thus no matter where you travel to, there will be a delicious dishcrawl event in the city! Melissa, being a new Seattleite, loves her job because it gets her a chance to explore the fresh Seattle food scene.

What is the next dishcrawl Seattle event? "NeighborFOOD' in Capital Hill. On Sunday April 28, from 2pm-5pm, they will merge with the Seattle Humane Society to give the community a tasty, easy-walkable food festival. Particapting restaurants will offer drink specials, so don't worry!

Checked out some featured items and restaurants that will be participating:

Manhattan - Pork belly mac and cheese

Marination Station - Best Taco Ever

Ayutthaya Thai Restaurant- Drunken Noodles with Tofu

95 Slider - Chicken and Waffles

Sam's Tavern - 50/50 Sliders

Plum Bistro - Spicy Cajun Mac ‘n’ Yease (vegan)

Capitol Club - Champiñones Al Ajillo

Cupcake Royale - Cupcake Surprise

Tickets are $40 ($45/day off)  and they can be purchased here -->  https://dishcrawl.com/purchase/event/1049

Be sure to tweet to dishcrawl: @dishcrawlSEA https://twitter.com/DishcrawlSEA

For more information, contact Melissa: melissad@dishcrawl.com

 

 

Happy Cooking,

Kimm

LATEST FOODIE INTERVIEW: With Lee Johnson, Kitchen Manager of the famous Cirque de Soleil show!

At my Bikram yoga classes, in downtown Redmond, (http://www.bikramyogaredmond.com/) I always meet great, unique, and happy people. Many are foodies, health freaks, and Seahawk fans. I recently met Lee Johnson, the kitchen manager of Cirque De Soleil show. We quickly bonded over a love of Korean food, hatha yoga, and kitchen life.



What is Cirque de Soleil? (http://www.cirquedusoleil.com/en/welcome.aspx) It is a dramatic, ariel-feasted, and visually stunning show that will leave you amazed and breathless! Cirque de Soleil comes, annually, to Redmond and shows sell out...fast.

Before Lee left good old Redmond for his hometown, Toronto, I managed to ask him a few questions about his experience and work with Cirque de Soleil.

Check it out:


1) How did you get started with Cirque de Soleil?

I started with the Cirque du Soleil in July 2005. I was living in Toronto at the time and working in a small 50 seat bistro. I happened to see the job description in the Toronto Star classifieds. I applied but did not expect to hear anything. Two weeks later, I was interviewed. Four weeks after the interview, I was working on tour in New Jersey.

2) What is the best part about your job?

The best part of the job has been the opportunity to travel through the world while working. I have traveled through parts of North America, South America, Australia, Europe, and Asia. It has been a great experience to try the food and meet the local people from these destinations.

3) What is thw worst part of your job?

The worst part is being away from friends and family.

4) What is your favorite restaurant you have ever been to? Why?

The best restaurant I have ever been to is a difficult question. One of my favorites would be the Country House Pecora Nera in Teramo, Italy. In 2008, I drove with two other cooks from Berlin to Teramo. We stayed at this inn set in rolling farmer's fields. The Country House Pecora Nera had a restaurant which served the cuisine of Abruzzo and sourced everything locally. All the vegetables were grown by the chef's family and the pasta made by hand as well. I was never disappointed with what they served. They were good memories.

5) What do you hope to gain from your Cirque de Soleil experience?

In many ways, I have gained a renewed appreciation for home. I am looking forward to getting back to Toronto. I have also gained a bigger perspective of the many cultures around the world. Travel is good education. I have been really lucky to have had this experience.



From this interview, it keeps on reminding me there are many outlets and adventures in the food industry. See what is out there and what you truly like and want to do!

Happy Cooking,
Kimm

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

One of Seattle's newest restaurants is GRUB (http://www.letsgogrub.com/), 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 https://twitter.com/Feralseattle

Email with any questions: feralseattle@gmail.com

 

Save the date for the next feast: Monday April 15th!

 

Happy Baking,

Kimm

My top predictions for the Seattle foodie community in 2013!

Happy New Year everyone! I hope everyone had a very kind, exciting, and of course, SWEET New Year celebration. I know most people like to go on a health kick in the beginning of the year, but just remember a nice cookie won't hurt your diet.

2013 will be a fantastic year for food! Not only do I enjoying cooking and baking for my friends and family, I like see what is new and improved out in the community. Luckily, Seattle is a HUGE foodie city filled with fresh sushi, local wines, baked goods, and distilleries.

Here are my top 3 foodie predictions for the Seattle community:

1) More distilleries will open: Wine bars and local breweries are already a HUGE success in Seattle. We love good food AND good drinks. Those who forgo wine or beer (don't ask me why!) enjoy a delicious cold hard cider or hard liquor on the rocks. (Look out: "Capital Cider," a strictly hard cider house due to open in this year in Capital Hill.)

2) Dessert Buffets for private/special events: Wedding cakes are a curse and blessing. The time, labor, and skill it takes to create a one-of-a-kind cake is hard and long. Yet, the tradition cake adds flair and "oohs-ahhs" at your reception. More brides and grooms are opting for dessert buffets filled with mini cupcakes, cookies, and candies. Plus, this is MUCH easier to serve a large crowd!

3) Cheese added to desserts: If it is mascrapone, cream cheese, goat cheese, or even a mild cheddar, I've been seeing more cheeses being incorporated in desserts. Move over cheese platter, the dessert needs room!

Now I know with every trend, another one must leave. Thus here is my list for my top 3 Seattle foodie trends that must take a quiet exit.

1) Truffle oil: First off, I love the stuff. Over grilled chicken, homemade popcorn, or sourdough bread. But putting it over every.item.on.the.menu.is.CRAZY. Please stop, thank you.

2) Making every item on a restaurant's menu gluten-free: Yes, I do enjoy eating naturally gluten-free foods like fruits, veggies, rice, and quinoa. Yet, when you make your super juicy bacon burger "GF," just to please a couple customers, it makes the rest of us crave that sesame seed bun. A nice alternative? Just have a small seperate menu with items that are gluten-free or can be specially prepped to be gluten-free.

3) Over-dosing on Asian sauces: Trust me, I love sriricha, soy sauce, and hoisin sauce when I cook. But, when gobs of it are all over my sushi, fish, or salad, it gets out of control. I like to order it on the side and add as much as I please. I have never been a "extra mayo" kinda girl, always "sauce on the side," please.

I hope everyone goes out in 2013 and:
-Trys a new restaurant or bar.
-Enjoy a fancy cocktail.
-Order something different at a "regular" restaurant.
-Cook and bake something delicious!

Happy Baking!
-Kimm

Vanilla: The most over-looked flavor. Honestly.

I love, LOVE vanilla. And by vanilla, I mean the REAL deal. No imitation, liquid-mess for me. Pure vanilla beans or extract add a subtle hint to your baked good. It acts how salt does to savory food:  brings out the most pure and true flavor of the ingredient you are baking with.



I often get a "shocked" face when I tell people I enjoy vanilla and it ranks as one of my favorite flavors. "Why?" They always ask,  "You're a foodie, you cook and bake for a living! Vanilla is so...blah." Not to me, vanilla has been washed down with imitation flavors and ingredients. I saw a white cake recipe with no vanilla extract!!! Oh why! People often see, if it a white, pale, or yellow color baked good, it MUST be vanilla flavored. Nope. There are small differences between white cake, vanilla cake, and yellow cake.

Knowing vanilla beans are costly, I use them sparingly. I go for real vanilla extract. Be sure to make sure the label says "REAL" not "IMITATION." What exactly is imitation vanilla? It is byproducts of wood and contains weird chemcicals. Gross. If the bottle says "vanilla flavoring," that is a combination of real and fake vanilla extracts.

http://www.thevanillabeanblog.com/ <-- and="and" anilla="anilla" baking="baking" bean="bean" blog="blog" by="by" check="check" delightful="delightful" her="her" is="is" out="out" psst="psst" sarah.="sarah." strong="strong" sweet="sweet" the="the" truly="truly">

I always use vanilla extact in my cookies, cakes, and frostings. It adds a soft richness that you, and your taste testers, will notice. Don't over look it the next time you want to bake something delicious: vanilla bean pound cake, vanilla shortbread, vanilla cream cheese frosting, vanilla-chocolate sauce....

Happy Baking,
Kimm AKA Vanilla lover!

S.U.M: A fun, secret, and DELICIOUS food event!

Last Saturday evening in Seattle's SODO District, it was rainy. Grey. Miserable. But, outside a large abandoned warehouse, there were colored paper signs that said "SUM -->." Inside, long lines of  hungry foodies eagerly wait for a sample of one of Seattle's new, upcoming, and popular restuarants and catering businesses.

Exactly what is S.U.M? It is Seattle's Underground Market, a pop-up foodie event that happens monthly, all over the greater Seattle- area and Eastside. Did you know Underground Markets happen all over the USA? Yup, S.U.M. was inspired by San Franciso's Underground Market.
Eveytime the location changes, making it a true way to explore the city I live in! How do you know where the location is? Sign up to become a member and you will receive email updates before an event happens.

With a small entry fee ($10), and bites costing $1-$3/per plate, it is easy to sample a large variety of cuisine under $20.00. Chefs, restauranteers, and bakers unite to show off their best of the best for the community. From a small dessert catering business, to a popular asian restaurant, and a fresh squeezed juice bar, there are many offerings to delight your palate.

Sign up to become a member, FOR FREE:
http://www.seattleundergroundmarket.com/Home_Page.html

"Like" their page on Facebook:
http://www.facebook.com/SeattleUndergroundMarket?ref=ts&fref=ts

What did I try and LOVE? The POP-shrimp were golden delicious-ness of popcorn and deep fried shrimp. The seared ahi tuna was one of the most popular offerings! Chiptole braised pork and corn pudding offered comfort food to the crowd in the stormy weather. Plus, the Mexician Coffee kept my hands warm!

I can't wait for another S.U.M!

Happy Cooking,
Kimm