Seattle/Bellevue Community: Fun, family-friend, and foodie Event this Saturday 14th at Bellevue Whole Foods Market!

'Tis the season. The chilly weather is here! Lights are up! Peppermint mochas are everywhere! What is a very sweet way to start the holiday season: decorate your very own gingerbread house! Whole Foods Bellevue Bakery Team is hosting a gingerbread decorating event this Saturday 14th.
Perfect event for families, little ones, and die hard foodies.



The Details…

TIME AND DATE: Sat. Dec. 14^th at Bellevue Whole Foods Market (888 116^th AVE NE Bellevue WA), 10:00 AM – 1:00PM. Feel free to arrive at any time to start decorating!

WHERE: Front and center of Bellevue Whole Foods Market. There will be tables set up when you arrive on Dec. 14. Still can’t find the event day of? Ask a helpful Whole Foods Team Member who can assist you in the right direction. (Free parking in our spacious lot right off of 405, by the hospital. Minutes from downtown Bellevue.)

HOW MUCH DOES IT COST: $19.99 gets you one gingerbread house to decorate, all the frosting and candy décor, your entire parties admission (no matter how people you bring), and fun drinks and snacks to munch on. Plus, Bakery Team Members will assist you on decorating your house!

HOW DO I RSVP? Easy! You can 1) Pre-pay  inside Bellevue Whole Foods Market at the Bakery Counter  (Recommended! This event is popular) or  2) Call Bellevue Whole Foods Market  (425-462-1400), connect to the Bakery Team, reserve a spot, and pay on December 14th when you arrive.

WHAT HAPPENS ON December 14th: Come on inside with your party, decorate your beautiful gingerbread house (everything will be ready for you), eat snacks, check out the sales happening at Whole Foods, and take your house home with you! Don’t worry, we will deal with the clean- up and mess.

MORE QUESTIONS?Call Bellevue Whole Foods and ask to be connected to the Bakery Team. We will happily answer any questions or concerns you have.

Facebook Event Page: https://www.facebook.com/events/447089168728742/?ref_dashboard_filter=calendar

 

See you Saturday!

Kimm

 

Why you should toss away your pure aluminum cookware!

Just like cell phones, technology, and care, the cookware industry is rapidly growing and changing....for the better. Cookware manufactures WANT you to have success with their products and cook delicious meals in them.

Back in the day, people used pure aluminum cookware. Why? It is: Abdundant, conducts heat pretty evenly, and is soft to mold into a variety of shapes and sizes.
Now, aluminum goes through a process called "anodizing." What is it exactly? Think: electro-chemical process to make aluminum STRONGER and conduct heat better. It turns into a dark gray, porus material versus the light, super shinny apperance.



It is rare that you will see pure aluminum cookware, for sale, in the domestic field today. It is either: hard anodized with a protective non-stick coating over it or combined with stainless steel.

Here are my top 3 reasons why it is great time to toss out your used aluminum cookware and upgrade your set:

1) Pure aluminum over time, it "worps." The pans "titer-toter" and become uneven on the bottom over time. It will not "sit flat" on your cooking range.

2) Aluminum reacts with acidic and citrus foods, causing a discolor in the pans. Watch out for food like tomato sauce and lemond curd to stain aluminum cookware.

3) Aluminum cookware is just...unattractive. Cookware is getting "cosmetic" and there are a variety of colored and bronze-toned cookware on the market. Not only should cooking and baking be fun, your pans should be, too!

Happy cooking,
Kimm

Cooling your baked goods: 3 key tips!

I often remind people that "cooling" your freshly baked goods is part of the baking process. (Cooling = your treats are cold when consuming, not at room temp or warm.) Yes, it is important to stir, portion, and bake your delicious goodies, but cooling them properly will ensure its full flavor.

Not matter what you are baking: cupcakes, cookies, quick breads, brownies, they all need to be cooled before consuming or storage. Why? If you eat one before it is properly cooled, excess steam will release, causing any excess moisture to escape. In all baked goods, steam is necessary to make the sweet treat nice and moist.

If you decide to freeze your baked good, and it is still warm, it will causes excess condensation within the packaging (ex: plastic bag, plastic container, etc) and make the outside super soft and soggy. No beuno!

Follow these 3 key and easy tips for properly cooled back goods:

1) Always cool in the pan you baked your delicious baked good in.
-Why: This, one, avoids any extra pans you have to clean and, especially with loaf pans, holds the shape. With cookies, I always cool the cookies on the sheet pan versus removing the cookies from the sheet pan and putting them on a cooling grid. Slowing cooling down the baked good with also, ensure a nice, soft crust on the bottom.

2) Place the pan on a cooling grid.
-Why: When you evaluate the delicious treat on to a higher surface, the bottom cools down just as fast as the sides and tops. Thus overall, it will cool down faster than on a non-elevauated surface.

3) Make sure it is 110% cooled before consuming/cutting/enjoying!
-Why: This is hard. Really hard. Your place smells like sweetness and all you want to do is stuff your face with sugar-buttery goodness. One: when you cut into a baked good that it is cooled, it will retain its shape versus collapsing. Two: There is no excess steam and moisture, thus your treat is super-duper soft and moist. Trust me on this one, patience is key.
I like to completly cool any large treats, like my loaves and cakes, overnight to ensure it is 100% cool before storing.

Please remember bakers:
-If you do decide to freeze your baked goods, make sure it is in an air tight container and wrapped tightly with plastic wrap. You don't want freezer burn killing your treat.
-Always avoid aersol sprays when greasing your bakeware. It leaves a gross brown film that stains and ruins your gorgeous pans.
-Use good old fashion butter and parchment paper when greasing!

Happy Baking,
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