Posts Tagged ‘CakeSpy’
Tom Douglas Cookbook Social at Palace Ballroom – Downtown, Seattle
Posted on: Friday 02 December 2011
- In: Learning
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I attended the annual Tom Douglas Cookbook Social held at the Palace Ballroom yesterday.
Christmas carols were playing and it was a convivial atmosphere. A food lover’s mistletoe, cookbooks tied with ribbon bows dangled from the ceiling.
Authors were dispersed around the room, their stalls laden with cookbooks and samples.
Cute CakeSpy illustrations greeted patrons. Love hearts and unicorns!
Jessie Oleson was as sweet as her treats! Her book is titled CakeSpy Presents Sweet Treats for a Sugar-Filled Life. On a bejewelled three tiered cake stand were rainbow cookies and cupcakes baked in ice cream cones.
Whimsically decorated cupcakes baked in ice cream cones.
CakeSpy designed greeting cards.
Next was Amy Pennington, ‘go go green gardener’, and author of Apartment Gardening and Urban Pantry.
Kibbeh, a Middle Eastern meatball of bulgur and minced meat, was a nutty appetiser.
Opposite Amy was Tom Douglas, author of Tom Douglas’ Seattle Kitchen, Tom’s Big Dinners and I Love Crab Cakes.
Scallop sized and golden, the Etta’s crab cake was a delectable morsel.
Tom was carving roast chickens rubbed with Chinese 12 Spice Rub.
The pieces of chicken were tender and juicy with a crisp skin.
Further along was Ethan Stowell, author of New Italian Kitchen.
A simmering pot of Mediterranean mussel soup with chickpea, fennel and lemon was spooned into little cups. It was a soothing combination of ingredients, perfect for a cold day.
At the back of Palace Ballroom was Cast Iron Skillet Big Flavours by Sharon Kramis and Julie Kramis Hearne.
Served in cupcake liners, the Dungeness crab and roasted poblano hushpuppies were cooked in an æbleskiver (Danish pancakes) maker.
Adjacent was Dining in Seattle cookbooks. The original volume was first published in 1977 and Past and Present is a compilation of recipes and menus celebrating Seattle restaurants then and now.
On the left of Dining in Seattle was Greg Atkinson, author of At the Kitchen Table.
Greg had trays of Yuletide cookies of faux-reos (fake Oreos), lime and pecan snowballs, turbinado sugar leaves, cocoa nib chocolate truffles and almond macaroons.
I zigzagged to Kurt Timmermeister, author of Growing a Farmer and owner of Kurtwood Farms.
Kurt was cutting wedges of Dinah’s Cheese, a creamy Camembert style cheese with a complex flavour profile.
A tower of glazed, frosted, dusted and sprinkled doughnuts was at the Top Pot table.
Becky Selengut, author of Good Fish, had a creative display with a fishing rod and tinned fish boxes on the hook.
I munched on dad’s sardines, gin drunk currants and caramelised onions on a cracker while calculating my guess for the number of Goldfish Crackers in the jar.
I was curious about the striped and cubed jellies. They were from The Seasonal Cocktail Companion by Maggie Savarino.
The Kit Kat shaped jelly shot was cherry daisy and the cube was Earl Grey infused gin. The wobbly orange square was an intense burst of bergamot.
A stack of books and an ice bucket of sparkling mineral water were manned by Brad Thomas Parsons, author of Bitters.
He brought six home made bottles of bitters for tasting. A splash of sparkling mineral water and a couple of drops of bitters was a refreshing beverage.
And finally, Lisa Dupar had a lovely arrangement for Fried Chicken and Champagne.
The mini sausage corn dogs reminded me of the Easter Show in Sydney. Crumbly and meaty, the corn dog dipped in mustard sauce was scrumptious party food.
I was delighted to spot the ginger molasses sandwich cookies. The spiced sugary discs were the essence of the festive season.
The Palace Ballroom buzzed with energy and we were all there to support our local cookbook authors!
- In: Capitol Hill | Eating | Seattle | USA | Washington
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It was a short stroll to Bluebird Microcreamery after a fusion lunch at Marination Station. A couple of outdoor chairs were positioned next to the chalkboard on the sidewalk.
A screen printed wooden sign was a cheerful welcome. Bluebird Microcreamery was created as a space for the community to gather. The ice cream is made with ingredients from Washington and Oregon, the beers are from local breweries and the coffee is from Seattle roaster Caffé Vita.
An eclectic collection of reclaimed and handmade furniture decorates the sunken loft. A pane of glass across the keyboard of a piano is the table top for condiments and cutlery. Recycled glass bottles and jars are tied together with wire and dangle as light diffusers.
Draught microbrews are available in pint, ice cream float or pitcher sizes. Some of the ice cream flavours included snickerdoodle, Elysian stout and horchata.
Tacked on the side of the register, Scrabble letters spell out Bluebird. Thirteen points!
We agreed to share a Remlinger Farms marionberry waffle cone. Misshaped and limp, the waffle cone was structurally weak. Usually a slow eater, I had to hasten so the ice cream didn’t collapse onto my lap! The marionberry ice cream had a lovely lavender hue and it was slightly tart and very creamy.
We rested on the worn but comfortable sofa as Mr S sipped his DRY Soda. A graphic dinosaur looms as a feature wall.
A walrus rides a bicycle in another painting.
There are shelves of books and National Geographic magazines, and a stack of board games. I challenged Mr S to several rounds of Boggle. We had to read the rules!
A signature CakeSpy mural brightens the lavatory with a whimsical neighbourhood scene.
Beers on tap, board games and ice cream, you can easily while away the hours at Bluebird!
