Chef John Roberts
English pea boisson (truffle creme)
Pan roasted ling cod
Spring lamb loin
Lemon meyer pie
The Edgewater is Seattle’s historic pier hotel that once hosted Rock and Rolls’ elite, The Beatles. (There is a famous picture of them fishing out of their room). Recently, the Edgewater took care of one of my heroes, travel food extraordinaire, Anthony Bourdain (Layover Seattle). Lucky for us, the foodhipster206 team received an extension of that hospitality with a generous invite to the Spring Blogger dinner at their signature viewtastic (indoor & outdoor) seafood restaurant, Six Seven.
The tasting highlighted some of Chef John Roberts’ freshest spring menu creations. The experience began with a showcase of the season’s fresh starters; a delectably smooth English pea boisson, flavorful and spicy scallop ceviche, and the visually stunning beet carpaccio that would make you forget the beef. The main dishes for the night were the pan roasted ling cod and spring lamb loin. Both were splendid and well executed with a wine pairing. Wrapping up the tasting course was a lemon meyer pie that could satisfy any sweet tooth.
It’s always a pleasure to have dinner at Six Seven and enjoy the company of their team and the Seattle food blogging community. It was a fun event to partake in and thank you to the Edgewater for an awesome night!
If you’re feeling city, artsy, and hungry, try a day at the Seattle Art Museum (SAM). The brunch at the Taste Restaurant, located on the street level of the SAM, is as delicious as it is convenient. Since we are dormant SAM members, we made it a priority to spend a weekend day exploring exhibits and using our membership discount for some sustainable food.
The TASTE brunch experience was tasty. The dishes are locally sourced from the area’s best suppliers right to your table. I ordered the Croque Madame since I was feeling like something buttery and savory. It included gruyere, smoked ham, and a sunny side egg on top of a brioche bun. I savored every bite for as long as I could. My fiancée went with a festive pork belly succotash. The pork belly was very nicely executed on a bed of squash, beets, and fennels. It was an artistic display of earthy components that reminded me of confetti.
Though our dishes at the Taste were good, I regretted not ordering the chicken and waffles. Every time one passed by, I couldn’t help but stare and drool at the beautifully constructed work of art. Nevertheless, the brunch experience compliments a day at the museum very well. I consider it one of the better brunches in the Seattle downtown area.
After the museum, we visited DeLaurenti at the Pike Place Market to munch on the best cookie in Seattle….the massive chocolate chip cookie with whole hazelnuts. If you haven’t had it, check it out!
Roasted local carrots and fennel with yogurt
Braised pork shoulder
Roasted mad hatcher chicken
Dinner party peeps
This third restaurant installment from Renee Erickson is another winner for Seattle. The Whale Wins is a picturesque open setting that promotes a wonderful dinner party experience. The menu advocates a meal that is to be shared with your friends for optimal enjoyment. Sharing is caring, right? The food is a compilation of seasonal vegetables and fresh local protein, wood fired and executed with Southern European and English influences.
Partaking in a family style meal, we ordered quite the collection. Our first dish was the local roasted carrots and fennel served with yogurt. I’m a fan of the wood fired vegetables and wished I ordered more. There’s always next time though! The other starter was the Painted Hills bone marrow, which was pretty rich and succulent.
For the main shared dishes we got the trifecta of the roasted trout, braised pork shoulder with winesap apples, and the roasted mad hatcher chicken. I can’t speak for the party, but the main entrées performed very well. The roasted trout had a nice char and a citrus pop for a balanced taste. You can’t go wrong with the braised pork shoulder, and to couple it with apple, it made the perfect combination. The roasted chicken was good, but I definitely rank the trout and pork shoulder heads and shoulders above.
If you get excited like I do for the Boat Street Café and the Walrus and the Carpenter, then the Whale Wins will not disappoint.
Dungeness crab appetizer with fish sauce and coconut foam
Poached chicken breast with pumpkin, collared greens, peppercorns, and quinoa
White chocolate and tarragon ganache dessert with campari pearls
Top Chef judges table
As featured in Top Chef Seattle, FareStart is a fantastic non-profit organization that provides culinary training for disadvantaged individuals in our community. The students go through a 16-week culinary program that builds their cooking skills to be ready for the restaurant industry and gain living wage jobs. On a weekly basis, FareStart holds a guest chef that gives the students the experience to work with a premier Seattle chef to prepare an exquisite three-course meal.
Some of these dinners sell out weeks in advance. These dinners are an amazing opportunity to support the program and taste the cooking of the guest chef. We attended a dinner that featured the cooking of Chef Matt Castello from the Inn at the Langley. The Inn at the Langley does some of the finest gastronomy constructions in Washington. So instead of going to Whidbey Island, it’s like they are coming to us.
For our meal, we were served a dungeness crab appetizer with fish sauce and coconut foam. The entrée was a gastronomic creation that featured a poached chicken breast with pumpkin, collared greens, peppercorns, and quinoa. The last course was a white chocolate and tarragon ganache dessert with campari pearls. All the dishes were very delicious, full with flavor and creatively orchestrated. Please help support this wonderful organization, and stop in when you can.
Chef Emily Crawford Dann in the kitchen
Smoked black cod and parsnip brandade
Mussels and pancetta with bok choy in aioli vinaigrette
Black soybean with seabass in a paprika broth
Wheat berry and dandelion greens topped with pork loin and meatballs
Toasted coconut on roasted cauliflower and pumpkin cooked in brown butter over yogurt
Carrie Majeske, Ford’s Product Sustainability Manager
Last week the foodhipster206 team was invited to a sustainable fusion-style dinner party hosted by the Ford Motor Company. The event was an inspired collaboration with chef Emily Crawford Dann of the Corson Building to create a tasting menu that utilized some of the sustainably sourced items that are found in the materials used in the new Ford Fusion Hybrid and its future models. The featured sustainable food items were soybeans (found in the head-rest materials of the seats), wheat (used in the reinforced plastic), coconut husk (for interior molded parts), and dandelions (in the floor mats and interior trim).
The dinner party was an enjoyable time as I got the chance to meet other Seattle food bloggers, chefs, sustainability community members, and the Ford team.
All the dishes served were intriguing and shared family style. The night started with an impressive smoked black cod parsnip brandade and a flavor-packed mussels and pancetta dish.
The features of the night were the entree courses as it consisted of the sourced items found in the Ford Fusion. The black soybean was paired with a nicely cooked seabass in a paprika broth. The wheat berry and long cooked dandelion greens were topped with juicy pork loin and meatballs. The toasted coconut was sprinkled on a pairing of roasted cauliflower and pumpkin cooked in brown butter over house made yogurt. All these combinations worked out fabulously and were executed really well.
The night also highlighted a discussion with Ford’s Product Sustainability Manager, Carrie Majeske. Carrie walked through Ford’s approach to choosing and sourcing each of the ingredients. Ford’s motivation for this project was to position itself for a future where petroleum and some of its other car products might be scarce and volatile. Ford also emphasized that the recycled products used in the Fusion Hybrid would have ended up in landfills such as the plastic bottles, denim scraps, and coconut husks. In addition, Ford is dedicated to ensuring that the sources of their items are not competing with the food chain or from conflict areas.
The night capped off with some dessert, more socializing, and an opportunity to test-drive the Ford Fusion Hybrid. The charming Corson Building was a beautiful backdrop for the Ford Fusion Hybrid event as it articulates the Corson Building’s mission of bringing together community through sustainable organic food.
*It is unfortunate that after this blog post was originally released, there was a recall of the 2013 Ford Fusion and Escape vehicles with the 1.6L engines. Please note that the recalled vehicles are different than the Hybrids that were showcased. Having the opportunity to meet the staff and representatives of Ford, I found that they were extremely friendly, passionate, and demonstrated their dedication to quality and innovation in their sustainable technology. Despite Ford’s recent setback, I hope that consumers will still appreciate Ford’s long-term commitment to its customers, safety, and the environment.
For further information about the safety recall, please see Ford’s linked message.
During the evening, Lola is Tom Douglas’ modern take on Greek and Mediterranean cuisine. In the morning, Lola is one of Seattle’s most flavorful, well-executed brunch spots.
At Lola, you can treat yourself to one of its many standout items on the menu. My favorite dish is the Eggs Benedict. The dill gives the hollandaise sauce nice character that compliments well with the perfectly poached eggs and tasty biscuits. It also comes with a side of garlic smashed potatoes that were cooked and seasoned with herbs very nicely. These potatoes could probably be one my favorite side dishes. The other dishes ordered were the omelet and the pancakes with sausage and vanilla mascarpone. My other go-to item at Lola is their made-to-order donuts (not pictured) that come out nice and warm with jam and mascarpone. So good!
I liked Lola so much that I made it #2 on FH206 brunch picks in Seattle. As a side note, you can make reservations for Lola on OpenTable to avoid the wait.
Wonder no more….. The Wandering Goose is the newest Southern inspired brunch spot where many Seattleites have been filing in, week in and week out. Located on the eastside of Capitol Hill, the Wandering Goose is a charming vintage breakfast café that serves food in a setting that is both a socially relaxed dining experience and a delectable grab-and-go spot.
After realizing we had to join the queue and order at the counter, our first thought was to quickly claim a table as the restaurant was pretty packed. For our order, we went with the recommendations of the hangtown fry and the veggie plate. The hangtown fry was an intricate combination of savory tastiness served in a skillet of fried oysters, pork belly, a poached egg, and potatoes. The veggie plate was a delicious option as well, as we got try the mac & cheese (my weakness), and have our veggie fix of collared greens and peas. To top it off, the veggie plate also came with the shop’s signature biscuit.
The Wandering Goose definitely hits its mark by serving food that is comfortable, affordable, and satisfying. The Friday Supper will be next on my list of wanders.
Shake Shack stacks on stacks
The order window
It’s a long way to the front but you get to have a beer while waiting
Shake Shack stack - cheeseburger with a fried portobello stuffed with cheese
When someone visits New York City, you can be about 95% sure that they will be snapping a Shake Shack burger picture for their Facebook and Instagram feeds. And yes, I am a part of that population.
The Shake Shack at Madison Square Park is the true NYC experience. You wait in a long line on a hot muggy day with fashionable people. You get to drink beer in a park with bistro lighting. Then you get to dine on a juicy burger that you’ve built up an appetite for while waiting in line. Shake Shack definitely lives up to the hype and one day I will be back here experiencing it all over again.
Start the dinner on the roof
Congrats CY & Migs!
Olives from the garden
Seattle’s best carrots
Here’s my #… Call-a-mari
Clams with slow roasted pork
Terra Plata Panna Cotta
Migs and FH206
The festivities began with the rehearsal dinner that took place on the new rooftop deck at Terra Plata. Terra Plata brings you seasonal inspired food with local growers and artisan producers. Some of those ingredients can also be found on the roof too. The food was top notch with its creativity, flavor, and attention to detail. Combine that food with a great reason to celebrate, and the best rooftop in Seattle (outside of Pike Place Market) then you have one of Seattle’s best summer dining experiences.
Congratulations to Carolyn and Miguel! Thanks for having me be part of the wedding and hosting such a wonder dinner experience!
Ready to plow
Plow brunch fresh pork sausage, eggs your way, potatoes, and almond pancakes
Dungeness crab scramble
I plowed through my brunch at Plow in San Francisco. Plow is one of the most poppin’ weekday brunch spots in the city. The food is new american that is done very well, fresh, simple, and flavorful. Plow makes this section of Potrero Hill a foodie’s paradise.
The Plow breakfast gives you the best of both words (sweet & savory) with fresh pork sausage, almond pancakes (or lemon), eggs your way, and the crispiest flavorful potatoes you can have. We also got the dungeness crab scramble which was delicious as well. I’m glad I was able to plow here.
Food blogger life
The views… Puget Sound
stadiums and ports
Amuse to amuse.. chilled tomato cappuccino
Smoked Salmon with asparagus, soft boiled egg, prosciutto bites, and lemon vinaigrette
arugula, local pear, walnuts, blue cheese
Sip champagne with sorbet
Pan roasted Halibut with artichoke, heirloom tomatos
Pour the wine
Braised short rib with parsnip puree, carrots, bacon, pearl onions
Meyer lemon pie with salted almond crust and brulee fruits
The Six Seven at the Edgewater is a nice Pacific Northwest dining experience. The space gives a modern lodge feel and is complimented with a panoramic backdrop of Puget Sound. You can see the sunsets, currents, ferries, stadiums, and Olympic Mountains.
Last week Six Seven kindly invited me to attend a dinner party for their new summer menu. And I must say, Six Seven knows how to hosts a dinner party. The experience was an 8 course meal with Sommelier pairings with each dish. Everything was pretty good and in particular the pan roasted halibut which was cooked perfectly with a nice crisp char.
Overall the experience was pretty grand with impeccable service, and breathtaking Seattle views. Thanks again Six Seven for the invite and it was very nice to meeting everyone that attended.