Posts Tagged ‘Chan Seattle’
- In: Learning
- 2 Comments
‘Winter is coming.’ In boots and coat, and accessorised by an umbrella, I splashed to Foodportunity on a sodden Seattle day.
ART Restaurant: vodka vegetable soup in petite jam jar rimmed with lentils and sweet potato panna cotta with shaved romanesco.
WA Beef: blind taste test of grass-finished, grain-finished and naturally-raised beef.
KuKuRuZa: Hawaiian salted caramel popcorn.
Chan: steak tartare of Painted Hills tenderloin, Korean pear, toasted sesame and pine nuts with Korean soy garlic dressing on yucca chip.
Hitchcock: mussels.
Trace: braised short rib with pumpkin purée and Korean pepper sauce.
Din Tai Fung: spicy vegetable wontons.
The Food and Cooking of Scandinavia by Judith Dern, Janet Laurence and Anne Mosesson: geitost, Norwegian goat and cow milk cheese.
Small Plates and Sweet Treats by Aran Goyoaga: in conversation with blogger Cannelle et Vanille.
The Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance: grilled cheese with Fontina and caramelised broccoli rabe.
Peaks Frozen Custard: pumpkin frozen custard with chocolate sauce.
Rusty’s Famous Cheesecake: Basil Hayden‘s bourbon pumpkin cheesecake with cinnamon, nutmeg, ginger and honey infused caramel on a buttery and crisp Graham pecan crust.
Marx Foods: Sichuan buttons. The flower buds of an African plant, the petals have a grassy, herbal flavour that converts into an intense effervescence. It tingles and numbs, like hyperactive popping candy.
The Sichuan buttons was an electrifying conclusion to another successful Foodportunity!
- In: Eating | Pike Place Market | Seattle | USA | Washington
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I love Korean barbecue. My aunt has a favourite in Hong Kong that I’ve been to several times. A gas grill is at the centre of the table and you order an assortment of marinated meats, seafood and vegetables. The communally cooked morsels are dipped in a variety of condiments and eaten with half a dozen side dishes.
In Seattle I’ve had delicious meals at Revel in Fremont and another Korean restaurant has just opened in Inn at the Market. The lovely Kimberly invited me as her plus one to Chan’s opening party.
The kimchi hangover soup piqued my interest!
We peeked in prior to the event to take photos of the interior. The open kitchen was buzzing with activity as chefs busily prepared the tasting menu.
A sideboard was laden with stemware, ice buckets and wine bottles.
Earthy tones decorated the dining room.
We chatted over coffee at Le Pichet and returned to a crowded Chan to sample their fusion fare. I eschewed the cocktails and opted for a glass of Champagne.
A square plate had a mound of ahi tuna slivers with slices of avocado. The tuna tartare was seasoned with an appetising soy ginger sauce and chilli oil.
A ball of rice was doused in sweet and spicy sauce, and surrounded by julienned vegetables. The bowl of bibimbap was served cold and mixed through for a pleasant combination of flavours and textures.
The highlight was the bulgogi slider. A charred bun had a dollop of chilli mayonnaise and tender pieces of marinated beef topped with cucumber kimchi. The dense bread was a sturdy container for the burger contents.
More sweet than chilli, fried chicken wing portions were dusted in a light batter, drizzled with a chilli caramel glaze, and garnished with peanuts and green onions.
Crispy and sticky, these must been eaten with fingers!
Dessert was a tiny pot of ginger crème brûlée. I cracked the candy top with the back of my spoon and underneath was a smooth and aromatic custard.
Our evening concluded with supper at The Coterie Room where Carol and I introduced Kimberly to the savoury crunch of ham cracklings dunked in fondue!
Located in the same courtyard as Marché and Watson Kennedy, Chan is a welcomed addition to the diverse collection of restaurants in Pike Place Market. We attended the opening party courtesy of Social Magnet.
