Posts Tagged ‘Prosser Farm’
All of Tom Douglas‘s restaurants are in our neighbourhood. Seventeen months in Seattle and we’ve dined at each of them except for Palace Kitchen. Every time I walk by I remind myself that we must have a meal there. And I finally did last week! Located on the corner of 5th and Lenora, it is adjacent to Palace Ballroom and in the midst of a couple of construction sites.
At the centre of Palace Kitchen is the bar, and two dining rooms are to its left and right. Window panes slide open for fresh air on warm nights and natural light filters in on long summer days.
A jewel toned goblet of strawberry lemonade was garnished with a lemon twist. A second beverage of sour cherry fizz was tart and minty.
Shirley and I shared three courses. First was ‘plin’, a Piedmontese style ravioli, filled with roast pork and chard. The pinched pasta were in a puddle of sage and parmesan butter. I spooned the fragrant sauce over each of the cute al dente morsels. Next time I’ll order a side of bread to mop the plate!
Palace Kitchen is famed for their applewood grill. The chicken wings were golden and sticky, laced with an intense smokiness. A sea foamed coloured coriander cream tempered the succulent poultry.
A vibrate mound of lettuce was studded with spicy garbanzo beans, fava beans, chopped boiled egg, drizzled with herbed dressing, and dotted with sliced radish. It was a healthful salad, spicy and crunchy.
Our second salad was compliments of Chef Dezi. Fava beans from Prosser Farm were grilled and tossed with ‘extra virgin’ (first press) fish sauce, ricotta salata, mint, radish greens and marinated peppers. The charred pods of tender beans were exquisite, a luscious contrast to the peppery greens.
An oval dish of silky orange blossom panna cotta was topped with seasonal strawberries and a brittle pistachio wafer.
Tiered discs of malted chocolate milk cake and cream were paired with shards of cocoa rice crispies and a quenelle of chocolate crémeux. A decadent treat, this was malty, chocolaty, and redolent of Milo and chocolate crackles.
I shall not wait another seventeen months before I dine at Palace Kitchen again!
Posted Thursday 22 September 2011on:
I have an aversion to raw food. I dislike crunchy salads and have been eating sashimi for just over a year. I’m suspicious that the glistening flesh will be slimy and fishy. I now love salmon and tuna sashimi, and progressing with oysters.
I attended the Little Taste of the Dahlia with Oyster Bill from Taylor Shellfish Farms earlier this week. Keen to learn about shellfish, I was delighted that Bill Whitbeck, or Oyster Bill, was the guest for the return of the series.
Held in the private dining room of the Dahlia Lounge, it was an intimate space with cosy round tables brightened with posies of sunflowers.
Tom Douglas was resplendent in his oyster shucking sunglasses. He demonstrated the calmness required which bemused Oyster Bill.
Geoduck (pronounced gooey-duck) is a very ugly species of clam. The room descended into naughty giggles as the phallic shellfish was passed around.
Virginica oysters and Mediterranean mussels were displayed on ice. Tom Douglas welcomed the group and explained the purpose of the Little Tastes of Dahlia series is to connect with and learn from suppliers. He introduced Oyster Bill from Taylor Shellfish Farms. They recently opened a store in Melrose Market on Capitol Hill.
Tom mentioned that he’ll eat oysters smoked, poached and broiled but not raw. Tom and Bill demonstrated their shucking techniques, twist not pry! Tom’s first job in the restaurant industry was shucking oysters for a buffet.
The first course was a Virginica oyster with heirloom melon, cucumber, lemon and mint. I don’t know how to eat an oyster gracefully so I pick up the half shell and slid its contents into my mouth. And I didn’t slurp! Shimmering and briny, the Virginica oyster had a delicate flavour that was enhanced by the diced accompaniments.
Farmed in Totten Inlet in south Puget Sound, the Virginica oysters grow in mineral rich waters. They’re the same species as the Atlantic oysters but have a different flavour profile. Ocean acidification has affected supply and Bill commented that it is a global warming issue.
Land is leased from private owners for farming. Specific conditions including fresh water and salinity level are needed as the oysters are not fed once released from the hatchery. The oysters eat algae and are all natural.
Chef Brock Johnson detailed the ingredients of each dish. The seared Qualicum Beach scallop was paired with batons of Ruby Jon apples and seaweed, and served with cracked pepper and drizzled with olive oil. Plump and tender, the simple dressing highlighted the freshness of the scallop.
Geoducks are unique to the Pacific Northwest. They can live to more than a hundred years old. The older geoducks have darker meat, and can be tough and chewy. If caught in the wild, you cannot return them. Taylor Shellfish farms geoducks and they are harvested at about eight years old.
Like trees, geoducks and oysters have ridges on their shells to indicate age. Geoducks burrow in sand and live below the surface. Only an inch or two of the snout is visible. Considered a delicacy in Asia, the largest export market is China. Tom shared an anecdote that a geoduck chow mein was on the opening menu of Dahlia Lounge more than twenty years ago!
To prepare the geoduck, blanch it in boiling water until the skin blisters. Remove the sausage casing like skin, glide knife along the shells to detach the muscles and the geoduck is ready for consumption. The belly is best for sautéing or in a stir fry and the siphon can be sliced for sashimi or ceviche.
A deconstructed chowder, the geoduck essence was steeped into mashed satina potatoes. Geoduck sashimi and bacon salt perched on a dollop of infused mashed potatoes, a tiny portion and yet so scrumptious. The geoduck was succulent and toothsome, close your eyes and you can feel the sand between your toes, hear the waves lapping and smell the salty air.
The final course was Mediterranean mussel with linguiça and pickled peppers in a tomato saffron broth. Brock noted that Mediterranean mussels spawn in winter and peak in summer which coincides perfectly with tomato season. You generally cannot overcook Mediterranean mussels, they tend to retain suppleness.
The heady combination would make a delicious moules frites, the mussel absorbed the intense aromatic broth and the spices in the salty Portuguese cured pork sausage.
Beer is a classic match with mussels and we were lucky to sample a glass of Elysian Brewery Saison of the Witch. A collaborative effort, the beer is brewed by Elysian Brewery and Brave Horse Tavern with Prosser Farm pumpkins and wild fennel. The Halloween themed, Belgian farmhouse beer was pleasant to drink and I think it’s a festive season beer!
Little Taste of the Dahlia with Oyster Bill was another quality Tom Douglas event and I look forward to the next in the series!
Posted Wednesday 27 July 2011on:
The Good Food Guide is the Sydney and Melbourne equivalent of the Michelin Guide. Similar to the Michelin star ratings, restaurants are awarded one, two or three hats on a scale of twenty points. Published yearly to coincide with the Sydney International Food Festival, I purchase it as soon as it’s released and the book had a permanently spot on our coffee table.
When we moved here, I was searching for a comprehensive listing of Seattle restaurant recommendations to assist in our gastronomic navigation through our new city. I was very excited when I read about the impending publication of Food Lovers’ Guide to Seattle, eager to use the guide book to explore the neighbourhoods of Seattle.
Food Lovers’ Guide to Seattle has replaced the Sydney Good Food Guide on our coffee table and is now our primary reference for a snapshot of Seattle dining.
To celebrate the publication of her book, Keren hosted a launch party at the Shilshole Bay Beach Club which was also a fundraiser for FareStart. With a panoramic view of Puget Sound, the Beach Club was a spacious venue for tasting bite size samples from various eateries while gazing at the still water and moody sky.
I heard the click of the Wheel of Fonté all evening with guests spinning it out of nostalgia, or lured by the aroma of freshly ground coffee and the chimes of the espresso machine.
Punjab Sweets attracted crowds with a vibrant display and silver platters of burfi. Hidden in the foil trays were spicy samosas.
My favourite bakery was there to showcase their breads and pastries. Boulangerie Nantaise had baskets of croissants, Danishes, buns, scones and cookies.
High teas are popular in Australia because of our British heritage but I haven’t encountered it in Seattle. Pretty in pink, the Tuscan Tea Room enticed with three tiers of strawberry jam sponge cake.
Slices of Prosser Farm cucumbers were topped with a dollop of tzatziki and dotted with glistening jewels from the Seattle Caviar Company.
The definition of self-control, I restricted myself to two pieces of Theo Chocolate! A shard of toasted coconut dark chocolate was rich and smooth, and Mr S would have liked the intense Scotch ganache.
A whimsical arrangement of cascading sausages was at the Fonté Café table.
Louisa’s Café and Bakery tempted attendees with petite caramel cream pies.
A spiral of spicy tuna empanada at Olivar were crispy and flavoursome.
I love the Blackboard Bistro logo! Oink! I watched the chefs expertly assemble these salsa verde pork sliders in double time.
These grilled figs from Volunteer Park Café were a delectable combination of sweet and savoury, creamy and crunchy.
Piñata and a game of Twister concluded a convivial evening.
Congratulations again Keren!