Posts Tagged ‘Spur’
A New York State of Mind: Seattle Cooks New York for American Red Cross
Posted on: Wednesday 21 November 2012
- In: Downtown | Eating | Seattle | USA | Washington
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A Tom Douglas fundraiser for Hurricane Sandy.
Local restauranteurs and Seattleites supporting the relief efforts.
Tini Bigs poured Manhattans.
Ma’Ono‘s Talde Hawaiian bread bun with Portuguese sausage, pickled cucumber, garlic vinegar mayonnaise and coriander.
Spur‘s Katz’s pastrami sliders.
Dahlia Lounge‘s Momofuku pork bun.
Canlis‘ Eleven Madison Park black truffle and foie gras macarons.
Skillet‘s linguine with clams.
Staple & Fancy‘s Esca crudo.
Hot Cakes‘ chocolate egg creams and chocolate chip cookies.
Seattle hearts New York City!
We celebrated our first anniversary in Seattle with dinner at Spur. We had a cosy evening at the gastropub during the miserable spring of last year and loved the experience. Located next to The Coterie Room, Spur is the original restaurant by Chefs McCracken and Tough.
The ambience was warm and bistro like. A narrow room is split into two, long communal tables on the right and individual tables on the left. Plush armchairs are at the entrance and the open plan kitchen is at the back. Mirror panes line the wall to create the illusion of space and illuminate the high ceiling.
The menu is categorised into seasonal and staples. In a nostalgic moment, we ordered the same dishes as we did nearly twelve months ago.
Pimm’s is a classic English liqueur and we sipped on a refreshing twist, the West Coast Pimm’s. Poured into a tall glass with lemon, cucumber, mint, basil and ginger ale, it was a fizzy beverage with a citrus bouquet.
Dotted with capers, a plump piece of sockeye salmon was atop pillowy mascarpone on a crostini. At four dollars each, they were appetising bites.
Cut in half and served with a mound of shoestring fries, the grass fed beef patty, red onion jam, cheddar and thyme were sandwiched in a buttery brioche bun. It was a juicy burger, the delicate sweetness of the red onion jam accentuated the savoury beef.
Parmesan foam, shaved Parmesan, glossy sous vide duck egg, finely sliced green onions, crunchy pine nuts, meaty oyster mushrooms and silky tagliatelle, my main was a delectable combination of textures and flavours.
We reminisced and reflected, making the time to pause over a delicious meal at the end of a hectic week.
Seattleite and Gilt City Seattle’s Fall Comforts Taste the Season – Wing Luke Museum
Posted on: Wednesday 19 October 2011
- In: Learning
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Online shopping is easy in America. There are many aggregate websites that curate brands with cheap delivery and free return. I like browsing the ones with a short sales period such as One Kings Lane and Gilt as there tend to be bargains for items that are on your wish list.
When Gilt City launched in Seattle I was curious as to how it would be positioned in a crowded market. They seem to have targeted a demographic keen on a lifestyle of culture, health, fashion and food. Maybe I’m one of those people as I’ve purchased vouchers!
Gilt City Seattle and Seattleite hosted the Fall Comforts Taste the Season event at Wing Luke Museum yesterday evening. The autumn gastronomic celebration coincided with the ‘Fields to family: Asian Pacific Americans and food‘ exhibition.
Concentric circles are suspended from the ceiling at the entrance. The bells can be rung with a donation, to ‘clear the air, send a wish, say hello’.
This list of restaurants was what enticed me to attend! (Image courtesy of Seattleite website.)
The GastroGnome, Lovely Lanvin and her neighbourly friend Phia were my dining companions. The GastroGnome and I needed a cool drink after a brisk walk on a mild day. Golden Beetle was mixing two cocktails and I had the Cargill. Hendrick’s gin, lavender liquor, black pepper syrup and lemon juice was a refreshing apéritif.
The tasting room was resplendent in Chinese red. Tables surrounded the perimeter and were decorated with an autumn theme.
Our first sample was the cassoulet from RN74. A generous ladle eaten with a petite spoon, the bean stew was peppery and warming, and crunchy from a scattering of bread crumbs.
Pork rib was braised in foie gras nage and wild mushroom, and topped with harissa jam. This morsel from The Chef in the Hat was tender with intense earthy flavours.
A mini tray of Foodz Catering brie and truffle mac and cheese was al dente and creamy.
Foodz Catering also had peppers stuffed with feta and pistachios, a sweet and savoury snack on a bamboo skewer.
Platters of corned lamb Rueben with sauerkraut and green curry aioli were substantial from Revel.
Artusi had scoops of eggplant and stone fruit caponata with cherry tomato and toasted pine nuts. The vinegar was balanced with the sweet fruits and the silky eggplant contrasted with the seeds.
Pork cheek pibil with potatoes was stacked in a cup by Poquitos. The chunk of meat was a little chewy but the diced potatoes were spiced and crispy.
Bastille had mussels with Rockridge hard cider, young ginger and fennel pollen with potato chips. In an aromatic broth, the plump bivalves were briny and fresh.
My favourite dish was pasta fagioli from Staple & Fancy, served by Ethan Stowell! Borlotti bean and ditaloni pasta in broth made with Parmesan rinds and bacon, and sprinkled with Parmigiano-Reggiano. This was the definition of hearty comfort food!
We meandered through the Fields to Family exhibition. It was an interactive display of the ‘sights, sounds, tastes and smells of foods in the homes and restaurants of diverse Asian Pacific Americans’.
Wok accoutrement hung on the wall.
On the left is a fortune cookie machine, and on the right is a noodle press and dough roller.
Framed photos of Chinese restaurant neon signs.
The story of Bing cherries.
We returned to Spur for dessert. Chefs McCracken and Tough paired freeze dried house made cereal with whole milk ice cream.
It was theatrical to watch the canister of liquid nitrogen being poured. The ice cream tasted of wholesome milk and cereal flakes were the sweetener.
A final treat was dianne’s Delights cake pops. Pumpkin, chocolate or vanilla, these whimsical desserts on a stick were popular.
Cheers to Gilt City Seattle for a food and drink event where the chefs were present!
