Posts Tagged ‘DRY soda’
- In: Carnation | Eating | USA | Washington
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Disclosure: I attended this event as a guest of Full Circle. This is not a sponsored post.
Sydney is a urban sprawl. Streets are at odd angles and arterial roads twist through suburbs. North, south, east and west, to drive from the geographical centre of the city to its boundaries would take at least an hour.
Seattle is more compact. Neighbourhoods cluster around the Puget Sound and Lake Washington, it is a short distance from houses and malls to fields and forests. The abrupt transition is bewildering and we ponder the scenery as we navigated to Carnation for Feast on the Farm.
In contrast to the soggy spring visit to Yarmuth Farm with The Calf & Kid where we cuddled kids and sampled goat cheese, we were at Full Circle Farm on a hot summer day.
Full Circle hosted the dinner with Stewardship Partners, Salmon-Safe, and Chef Ethan Stowell and his team cooking a family style meal.
Full Circle delivers ‘farm-fresh, locally-sourced organic and sustainably-grown’ produce to consumers. The mission of Stewardship Partners is to ‘restore and preserve the natural landscapes of Washington State’. Salmon-Safe certification ‘requires management practices that protect water quality and restore habitat’.
Groups sheltered under the umbrella and marquee for reprieve from the blazing sun. Hats, sunglasses and sturdy shoes were requisite attire.
We stepped and stumbled on a milk crate to board the tractor tour. We perched on hay bales covered by a blanket as we gently looped the acres.
Andrew Stout, founder of Full Circle, was our guide. The engine chugged along the dusty path as Andrew spoke about the growth of Full Circle and how the land is being rehabilitated.
Our shadows!
Lettuce and kale were neatly planted in rows.
A serene vista.
The many hues of clouds, mountains, trees and farm buildings.
Symmetrically ploughed fields.
We snacked on smoky discs of Via Tribunali wood fire pizzas.
On the left is David Burger, executive director of Stewardship Partners, and Andrew Stout is on the left. My favourite quote of the event was ‘we’re in the business of killing plants’. The crowd chortled and snorted.
A still reflection on the creek.
Sal, the leggy mascot of Salmon-Safe, greeted us.
A country kitchen.
Currant bushes marked the field where perpendicular tables were set.
Our view of the second table.
Mason jars decorated the length of the table, posies interspersed with leafy produce.
From one end to the other.
Effervescent and mild, Dry Soda quenched my thirst.
First was Salumi charcuterie. We nibbled politely on thin slices of cured meats and Castelvetrano olives as introductions were made. I had sprayed my limbs with insect repellent and apologised to our dining companions for reeking of citronella. We were seated with an interesting group of people, there was much laughter and engaging conversations on culture, food and literature.
A mound of shredded Tuscan kale was garnished with grated Parmigiano Reggiano and drizzled with anchovy dressing. This was one of three healthful salads served.
Chunks of roasted beets were topped with a dollop of house made ricotta. Pistachio kernels dotted the tender beets, it was an earthy combination of flavours.
Plump grains of farro were tossed with carrot and English peas. I had several spoonfuls of this toothsome salad.
Mediterranean mussels were roasted with guanciale, lemon and olive oil. The bivalves were aromatic and succulent.
In sunglasses, an apron and boat shoes, Chef Ethan Stowell generously donated two private dinners in Staple & Fancy‘s cellar room for auction to benefit Stewardship Partners.
Fennel and carrots were grilled, the former seasoned with bottarga and the latter with mint and orange.
This platter was double in size. The roasted king salmon were caught by Geoff Lebon of Halmia Fish. Portions of Salmon-Safe Draper Valley chicken were grilled with rosemary and garlic.
Dessert was a creamy panna cotta with mixed berries, slivered almonds and aged balsamic vinegar.
There was spirited bidding on auction items, and Mike McCready (guitar), Kim Virant (vocal) and Gary Westlake (bass) entertained us.
Each attendee was gifted a box of Full Circle produce which we happily carried home.
Carefully packed, the top layer was fennel, kale and lettuce.
On the bottom were apricots, cabbage, carrots, cherries, cucumber, onions and rockmelon.
Sincere thanks to Shirley and Full Circle for the opportunity to experience Feast on the Farm!
- 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!
On a glorious weekend, we walked to Fremont in search of lunch. With the temperature above 80°F for the first time this summer, we loved wearing sunglasses and being out and about with sunshine warming our skin. A clear sky and cool breeze accompanied us as we strolled along leafy Fremont Avenue.
‘Are we there yet?’ There seemed to be no end to the gentle slope and I was worried we’d be eating at Woodland Park Zoo! We looked left and right for Paseo as Andie had recommended their Caribbean sandwiches. When we finally spotted the shambolic shack, we were dismayed to see a long queue.
We were hungry and parched so we hedged our bet and continued onto Uneeda Burger.
I had a light bulb moment as we approached Uneeda Burger. I leaned over to Mr S and whispered, ‘I get it, you-need-a-burger’! I can be slow sometimes.
Previously an auto repair business, garage doors separated the large covered patio from indoor seating.
The focal point inside was the counter and kitchen. Etched on a large chalkboard was an extensive menu numbered one to fourteen for ease of ordering. Bottles of wine and beer were displayed on a shelf, and shakes and sodas were also available. A wall cut-out framed a frantic kitchen where a handful of chefs flipped patties and assembled burgers.
Above the table for self-serve cutlery, condiments and water jugs was a chalked outline of a cow with sections labelled either ‘good’ or ‘very good’.
Uneeda uses Painted Hills beef patties on their burgers and Mr S noticed you can substitute Gleason Ranch for an additional cost.
Mr S picked burger number four, the BBQ Smash. Balanced precariously on the crusty bun was a beef patty, charred onions, bacon and cheddar with barbecue sauce. The sweetness of the caramelised onions contrasted with the salty bacon and smoky sauce - it was a ‘smashing’ burger indeed!
We shared a side of hand cut fries. The golden batons were a little limp but were a generous serving.
My chosen burger was number three, the Philly Smash. I added a fried egg to the beef patty, charred peppers and onions, and Gruyère with special sauce. Unfortunately my tastebuds couldn’t identify the special sauce.
I cut the burger in half and the molten cheese oozed over the juicy patty. Slightly spicy, the grilled peppers were extra seasoning for the tasty burger.
We washed down the burgers with a creamy chocolate Empire Ice Cream hand dipped shake and a refreshing lemongrass DRY Soda.
You need a burger? Get thee to Uneeda Burger!
I have a clear memory of my first spider. No, not an arachnid! The Australian slang term for ice cream float or ice cream soda is spider. I was about six or seven and at a hotel lobby café. My aunt ordered the drink for me and I slurped the sugary, fizzy concoction with delight.
After some errands, I visited the DRY Soda tasting truck to sample some of their flavours. The website has a profile on each of the flavours detailing characteristics, pairing ideas, mixology and nutrition facts, and there are also food and cocktail recipes.
I had a shot each of juniper berry, lemongrass and rhubarb. Unfortunately they were out of blood orange that day. The other flavours are vanilla bean, cucumber and lavender. The carbonated drinks are light and thirst quenching, with the flavours gently infused.
Used in Asian cuisines, lemongrass is common in curries and soups. Bold citrus tones made the lemongrass DRY Soda a highlight.
I returned later for a free ice cream float, a joint event with Jeni’s Splendid Ice Creams. On a dull day, the cherry Lambic sorbet and vanilla bean DRY Soda float was happiness distilled in a cup. A tangy, effervescent mix, it was sweet and tart, and fragrant with vanilla and mint. A refreshing treat, it was the essence of summer!
Jeni Britton Bauer is on a tour to promote her cookbook, Jeni’s Splendid Ice Creams at Home. I spoke with her briefly and she was charming! We share a love for the now defunct Australian Vogue Entertaining + Travel magazine. I sadly had to recycle my collection when we moved countries but Jeni still has hers.
Jeni kindly signed my purchased copy of her cookbook. I don’t have an ice cream machine (yet!) but I’m enjoying reading Jeni’s ice cream stories, flavour descriptions, and learning about the ingredients and techniques. The recipes are divided into spring, summer, autumn and winter – produce is seasonal, ice cream is not!
