Sunday, April 6, 2014

FOOD REVIEW: Skillet Diner's Grilled Pork Tenderloin

Skillet Diner's Grilled Pork Tenderloin
Friday night I tried the grilled pork tenderloin at Skillet Diner in Ballard. It was delicious! It is herb crusted and comes with parsnip puree, cider demi, scapes, and white bean ratatouille. The pork itself was very tender and juicy. The flavors of the puree, demi and ratatouille were a perfect combination with the pork tenderloin. I was surprised by the large serving I received. I could have easily saved half to take home for lunch the next day, but it was so tasty I couldn't stop eating. This dish could easily be shared between two people, but I was a pig and ate it all myself. No regrets! I must also comment on the excellent service we received. We had 12 in our party, and our server was amazing! A must try are the made-to-order doughnut holes. You get 6 per order, and they come out piping hot!

Skillet Diner on Urbanspoon

Saturday, April 5, 2014

FOOD EVENT: Seattle Restaurant Week is Back!

The Spring Edition of Seattle Restaurant Week is back! Between April 6th-10th and 13th-17th, over 160 Seattle restaurants will offer 3 courses for only $28! Seattle Restaurant Week occurs twice a year, once in the Spring, and again in the Fall. It's the perfect opportunity for the restaurants to show off their food. It is also a great time to try out one of those restaurants you have been wanting to visit. For a complete list of all the restaurants participating, check out the Seattle Restaurant Week website. You can keep up with all the Seattle Restaurant Week updates on Facebook and Twitter.

Sunday, March 9, 2014

FOOD NEWS: James Beard Award Semifinalists

Photo Credit: James Beard Foundation

Last month the James Beard Foundation announced the 2014 Restaurant and Chef Award Semifinalists. As always, Washington state has a good representation of outstanding chefs and restaurants. Here is a list of the Washington state Semifinalists. The finalists will be announced on March 18th. The winners will be announced on May 2nd and 5th in New York City.

Best New Restaurant
Aragona - Downtown Seattle
Bar Sajor - Pioneer Square, Seattle

Outstanding Bar Program
Canon - Capitol Hill, Seattle

Outstanding Chef
 John Sundstrom, Lark - Capitol Hill, Seattle

Outstanding Pastry Chef
Neil Robertson, Crumble & Flake - Capitol Hill, Seattle

Outstanding Restaurant
Canils - Queen Anne, Seattle

Outstanding Restaurateur
Rick and Ann Yoder, Wild Ginger - Downtown Seattle and Bellevue

Outstanding Service
Cafe Juanita - Kirkland, WA

Rising Star Chef of the Year
Chris Weber, The Herbfarm - Woodinville, WA
Blaine Wetzel, The Willows Inn on Lummi Island - Lummi Island, WA

Best Chef: Northwest
Chris Ainsworth, Saffron Mediterranean Kitchen - Walla Walla, WA
Eric Donnelly, RockCreek - Fremont, Seattle
Renee Erickson, The Whale Wins - Wallingford, Seattle
Jason Franey, Canlis - Queen Anne
Nathan Lockwood, Altura - Capitol Hill, Seattle
Brendan McGill, Hitchcock - Bainbridge Island, WA
Dustin Ronspies, Art of the Table - Wallingford, Seattle
Ethan Stowell, Staple and Fancy - Ballard, Seattle
Jason Stratton, Spinasse - Capitol Hill, Seattle
Rachel Yang and Seif Chirchi, Joule - Wallingford, Seattle

Congratulations to all the Semifinalists and good luck!

Friday, February 28, 2014

FOOD EVENT: Seattle Wine and Food Experience Recap

This past weekend was the 2014 Seattle Wine and Food Experience at the Seattle Center Exhibition Hall. This was my first year attending the event, and I had a great time! My friend Cassie and I arrived before the doors opened at 1:00pm. We grabbed our free wine glass on the way in and then scouted out our path through the crowd. The first booth we stopped at was Bill the Butcher, who was serving some of their delicious sausage.

Bill the Butcher

Lynnae's Gourmet Pickles
Lynnae's Gourmet Pickles, who was recently on ABC's Shark Tank, was sampling two flavors of their pickles.

Portlandia Vintners

Portlandia Vintners was sampling some of its wine. My favorite was the Portlandia 2011 Oregon Pinot Noir.

Bainbridge Organic Distillers

I didn't actually sample any of the distillers, as I knew that if I had any after sampling wine, it would have been lights out for me! Bainbridge Organic Distillers was sampling some of its liquor.

Rusty's Famous Cheesecake
I sampled some of Rusty's delicious cheesecake. I think I could have easily eaten that entire cheesecake.

The Seattle Wine and Food Experience had each isle featuring wines and spirits from California, Oregon, Washington and Idaho.

Top Pot Doughnuts
Top Pot Doughnuts sampled some of their delicious doughnuts with this amazing display of mini-doughnuts. I would have sampled each flavor if I could!

I had a great time at the Seattle Wine and Food Experience, and I can't wait for next year!

Thursday, February 20, 2014

FOOD EVENT: Seattle Wine and Food Experience 2014

This Sunday is The Seattle Wine and Food Experience! It's billed as the premier showcase for wine and food in the Northwest. Sample food and wine from some of the best restaurants and wineries in the Northwest. For all the info and details about the event, visit the website, like on Facebook, or follow on Twitter. Buy your ticket and go sample some of the best food, wine and spirits the Northwest has to offer. I'm going!!

Sunday, February 23, 2014
1:00pm to 5:00pm
Seattle Center Exhibition Hall
Tickets: $55.00 at Brown Paper Tickets ***SOLD OUT***
Tickets will be available the day of the event for $60.00, cash only!!

Thursday, February 13, 2014

RESTAURANT LIST: Looking for some family friendly restaurants in Seattle?

Want to take the kids out to breakfast? Maybe grab some lunch while you're out on the weekend? How about taking the family out to a nice dinner? If you're wondering which Seattle restaurants are family friendly, check out this list.

5 Spot - Queen Anne
Agua Verde Café - University District
Betty - Queen Anne
Bing's - Madison Park
Blue Star Café & Pub - Wallingford
Burgermaster - Greenwood/Phinney, University District, Kirkland, Bothell
Cactus - South Lake Union, Madison Park, West Seattle, Bellevue, Kirkland
Café Flora - Madison Park
Cantinetta - Wallingford, Bellevue
Chace's Pancake Corral - Bellevue
Coastal Kitchen - Capitol Hill
Delancey - Ballard
Dick's Drive-In - Wallingford, Capitol Hill, Queen Anne, Ballard, Lake City, Edmonds
Duke's Chowder House - Green Lake, Downtown, Kent, West Seattle, South Lake Union, Tukwila
Eastlake Bar & Grill - Eastlake
Elliott Bay Pizza Company - Queen Anne
Endolyne Joe's - West Seattle
Fresh Bistro - West Seattle
Geraldine's Counter - Columbia City
Greenlake Bar & Grill - Green Lake
The Hi-Life - Ballard
Hi Spot Café - Madrona
Homegrown - South Lake Union, Capitol Hill, Downtown, Fremont, Queen Anne
Ivar's - South Lake Union, Ballard, Northgate, Wallingford, Downtown and 16 more locations
Julia's - Capitol Hill, Wallingford
Lake Forest Bar & Grill - Lake Forest Park
Louisa's Café & Bakery - Eastlake
Lunchbox Laboratory - South Lake Union, Bellevue, Gig Harbor
Pazzo's - Eastlake
Perche No Pasta & Vino - Wallingford
Portage Bay Café - University District, South Lake Union, Ballard
Ram Restaurant - University District, Northgate, Federal Way, Issaquah, Puyallup, Kent, Tacoma
Rione XIII - Capitol Hill
Ristorante Picolinos - Ballard
Skillet Diner - Capitol Hill, Ballard
St. Clouds - Madrona/Leschi
Tilikum Place Café - Belltown
Tutta Bella Neapolitan Pizzeria - Columbia City, South Lake Union, Wallingford, Bellevue, Issaquah
Uptown China - Queen Anne
Wild Ginger - Downtown, Bellevue

Know of any other Seattle family friendly restaurants?

Monday, February 10, 2014


This past Christmas I received "The Truck Food Cookbook" as a gift. I love food truck food, so this was the perfect gift! To challenge myself, I have decided to cook one item from each section of this cookbook and see how each turns out. Food trucks have been becoming increasingly popular in the Seattle area. In most parts of the country, food trucks have been around for decades, but even though Seattle may be a little behind in the food truck scene, they have definitely made of for it in the quality and creativeness of their food.

This cookbook has recipes from food trucks in California, Arizona, Oregon, Washington, Minnesota, Wisconsin, Texas, Pennsylvania, New York, and North Carolina. The first recipe I decided to tackle is for East L.A. Tacos from the Kogi Truck located in Los Angeles, California.

Kogi Truck is famous for its Korean Mexican Taco. At first glance I thought that this recipe would be pretty easy, but little did I know that it is basically three recipes in one. Although I must say, all the work was worth making these delicious tacos.

I slightly modified the recipe as it was printed. The first thing that needs to be made is the Korean Short Ribs. The short ribs need to be marinated in kalbi marinade for at least two hours, but I let them marinate overnight. I could have made it easy on myself and had the meat department cut the short ribs for me, but I figured I would do it myself. I think next time I will get them pre-cut.

Ingredients for Kalbi Marinade
2 cups soy sauce
2 cups maple syrup
1 1/4 cups sugar
1 yellow onion, peeled and quartered
4 scallions, white and green parts coarsely chopped
1/3 cup cloves garlic, peeled
1 small kiwi fruit, peeled and cut into large chunks
1/2 Asian pear, peeled, cored, and cut into large chunks
3/4 cup Sprite
1/2 cup freshly squeezed orange juice
1/3 cup Asian sesame oil
4 tablespoons sesame seeds, toasted
1/3 cup mirin (sweet rice wine)
1 1/2 teaspoons freshly ground black pepper
2 1/2 pounds boneless beef short ribs, thinly sliced and lightly trimmed

Place all of the ingredients, except for the short ribs, into a blender and puree until smooth. This recipe will make about 6 cups of marinade. It can be refrigerated for up to one week.

Place the thinly cut short ribs into a large resealable plastic bag. Pour the marinade into the plastic bag and massage the marinade into the beef. Let the short ribs marinate in the refrigerator for a minimum of two hours, or overnight.

The recipe calls for the short ribs to be grilled, but since I don't have a grill, I cooked them in a skillet on the stove.

Next, we need to make the Chile Vinaigrette.

Ingredients for Chile Vinaigrette
1/4 cup soy sauce
2 tablespoons Asian sesame oil
1/2 tablespoon diced peeled fresh ginger
2 scallions, coarsely chopped
3 cloves garlic, minced
2 tablespoons sugar
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 cup rice wine vinegar
1/2 cup canola oil

Place all of the vinaigrette ingredients in a blender and puree. The vinaigrette can be refrigerated for up to one week.

Next, we need to make the Salsa Verde. I told you this recipe was like three in one, because basically it is.

Ingredients for Salsa Verde
1 cup canola oil
1 cup peeled whole garlic cloves
1/4 cup coarsely shopped yellow onion
2 jalapeno peppers, stemmed, seeded, and cut in half
6 bunches fresh cilantro, chopped
1/4 cup sesame seeds, toasted
1/2 tablespoon kosher salt (the original recipe called for 1/2 cup kosher salt, but that must be a misprint)
2/3 cup freshly squeezed lime juice
2/3 cup freshly squeezed orange juice

Heat the oil in a saucepan over medium-low heat. Add the garlic and stir constantly until they are a deep brown, about 3 to 4 minutes. Set the garlic oil aside and let cool.

Next, char the onion and jalapenos in a cast-iron skillet, over medium-high heat for about 5 to 7 minutes. Remove from skillet and let cool.

When the garlic oil and the onion and jalapenos are cool, place them with all the other salsa verde ingredients into a blender and puree until smooth. The salsa can be refrigerator for up to one week.

The following ingredients are for the taco toppings:
1/4 cup finely diced yellow onion
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1/2 cup shredded green cabbage
1/2 cup shredded romaine lettuce
1/4 cup chopped scallions, both white and green parts

Combine the onion, cilantro and lime juice in a bowl and set aside.

Mix the cabbage, lettuce, and scallions with the Chile Vinaigrette in a bowl and set aside.

If you would like to heat the 8 corn tortillas, you can add 4 teaspoons of canola oil to a cast-iron skillet over high heat, and heat the tortillas on each side.

Taco Assembly
Place meat on each taco. Add a tablespoon of salsa verde, then add some of the onion and cilantro mixture on top. Lastly, place some of the cabbage, lettuce and scallion mixture on top. Sprinkle the tacos with the toasted sesame seeds.

As you can see from this recipe, the tacos take quite some time to prepare, but like I mentioned, they are well worth it. If you want to check out the full recipe for these tacos and if you like food truck food in general, please check out The Truck Food Cookbook by John T. Edge at

Sunday, February 2, 2014

Happy Super Bowl Sunday!!

Happy Super Bowl Sunday!! GO SEAHAWKS!!!

I hope you all are going to enjoy the game with some good food, good drinks, and good friends!

Here are some facts about the food consumed on Super Bowl Sunday:

1. According to the U.S. Department of Agriculture, Super Bowl Sunday is the 2nd highest day for eating, second only to Thanksgiving. The average football fan will eat 1,200 calories and 50 grams of fat. This is just for the snacks, not including regular meals throughout the day!

2. More than 1.23 billion, not million, chicken wings are consumed during the Super Bowl weekend. Pizza franchises sell twice as many pizzas on Super Bowl Sunday than any other day. Dominos states that they deliver over 11 million pizzas on game day.

3. Snacks are a huge part of Super Bowl Sunday. Over 11 million pounds of chips, 4 million pounds of pretzels, 2.4 million pounds of nuts, and 3.8 million pounds of popcorn are consumed during the big game!

4. During Super Bowl Sunday, 51.7 million cases of beer will be sold.

Enjoy the game, and GO SEAHAWKS!!!

Sunday, January 12, 2014

RECIPE: Roasted Brussels Sprouts with Molasses

Fresh Brussels Sprouts
Last month I went to one of my favorite restaurants, Cicchetti, and tried their roasted Brussels Sprouts. They were honestly the best Brussels Sprouts I have ever tasted! Like most kids growing up, I hated eating my vegetables. I couldn't stand peas, cabbage, spinach, and especially Brussels Sprouts. As I grew older, I came to appreciate the taste of all the mentioned vegetables. I have tried Brussels Sprouts prepared many different ways, but the Cicchetti Brussels Sprouts were truly delicious. They were crunchy on the outside and covered in just enough molasses to give them great flavor. I tried searching the Internet for a recipe that would come close to Cicchetti's Brussels sprouts, but most didn't seem to hit the mark. This recipe comes the closest, but I'm still going to experiment a bit to try and get the recipe just right.

2 lbs. Brussels Sprouts
1/4 cup olive oil
sale and pepper
2 tbsp molasses

Preheat oven to 400 degrees F.
Bake for 30 minutes.

Cleaned and cut Brussels sprouts
First, clean and cut the Brussels Sprouts. I trim the ends on each sprout and cut them lengthwise down the middle. You can then easily peel off the outer couple of layers of the sprout.

Brussels Sprouts tossed in olive oil
Next, place the cut Brussels Sprouts in a bowl and pour the olive oil over the Brussels Sprouts. Stir the sprouts around to get them evenly coated with the olive oil.

Brussels Sprouts with drizzled molasses
Next, place the Brussels Sprouts on a baking tray covered in aluminum foil. Spread out the sprouts and drizzle them with molasses. Add salt and pepper to your preference. Place the Brussels Sprouts in the preheated oven and bake for 30 minutes. Once done, take out of the oven and serve!

Roasted Brussels Sprouts with Molasses
Now after making these, there are a few things I will do different my next time around. Instead of drizzling the molasses over the Brussels Sprouts on the baking tray, I will add the molasses to the olive oil, and toss the Brussels Sprouts in the bowl to coat. I will also try this recipe again and add a couple finely chopped cloves of garlic. To make the Brussels Sprouts a bit more crunchy, next time I'm going to broil them for a very short time after they have roasted for 30 minutes.

There are of course endless possibilities on how to prepare these Brussels Sprouts. What are some of your favorite recipes?

Monday, December 23, 2013

Merry Christmas!!

I hope you all have a great Christmas!!
Eat, Drink and be Merry!!

Saturday, October 26, 2013

RECIPE: Fresh Pumpkin Ravioli

Fresh Pumpkin Ravioli with Sage Butter and Parmigiano-Reggiano Cheese.

Like I have mentioned before, I love pasta! Tonight I decided to try making some fresh pumpkin ravioli. The end result was quite tasty. One thing that I will try to improve the next time I make this is to puree the fresh pumpkin a bit more. The pumpkin filling tasted just fine, but I would have liked the texture to have been a little smoother. The ravioli is topped off with some sage butter and fresh grated Parmigiano-Reggiano cheese. I used a recipe from Williams-Sonoma. You can find the recipe here. This recipe was pretty easy to make. It does take some time to make it as you need to roast the pumpkin for about 50 minutes. But during that time, you can make your fresh pasta. Making fresh pasta is a lot of fun, and it tastes so much better than store bought pasta. Having a glass or two of wine while you're making the pasta adds to the fun too!

Fresh ravioli out of the tray.

Craftsy Mystery Box!

Contents of my Craftsy Mystery Box
A few weeks ago, I happen to come across on Facebook. is an online community of people with a passion in crafts such as quilting, knitting, sewing, cake decorating, photography, embroidery, food & cooking, and more! What attracted me to Craftsy's Food & Cooking, is that they offer cooking classes videos that are taught by award-winning chefs. They also offer great recipes and cooking tips. Check out their website at

Craftsy's food community on Facebook is called the Culinary Club. They had a promotion a few weeks ago called the Mystery Box Giveaway. They gave away a Mystery Box full of culinary tools every hour. I was lucky enough to win the first Mystery Box! It was a nice surprise. Above is a photo of the items I received in my Mystery Box. It contained a ravioli stamp from Williams-Sonoma, a spatula, a microplane, Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey, and some Meatball & Burger Seasoning from Mourad's Moroccan Seasoning Blends. I've been really getting into making homemade pastas lately, so all of these items will come in handy! Thanks Craftsy!

 Follow Craftsy and Culinary Club at these sites:

Monday, October 14, 2013

FOOD EVENT: Seattle Restaurant Week is Back!!

It's back!! Seattle Restaurant Week - Fall 2013 Edition. Go to their website for a complete list of all the 160+ restaurants that are participating! Get your reservations, as the restaurants fill up very fast!

Sunday, October 13, 2013


Last month I attended the International Food Blogger Conference (IFBC) here in Seattle. I had a great time and I met a lot of great fellow food bloggers. At the conference, I also met with Oxbow Farm. Oxbow Farm is located in Carnation, WA. Oxbow's mission is to "EDUCATE people on the importance of environmental stewardship and healthy food, to RECONNECT us to the land and our local sustainable food supply, and to INSPIRE us to take action in our daily lives and in our communities." Oxbow offers a CSA (Community Supported Agriculture) program. For a fee, you receive a box of delicious, fresh, organic produce delivered weekly straight from the farm!

Oxbow Farm had a display at the IFBC to inform bloggers of their program, and to educate us on the local, organic, sustainable food they offer. I signed up for The Oxbow Box Project. By signing up, I received one complimentary box of Oxbow Farm produce. In exchange for the delicious box of produce, I was asked to write a blog post about how I incorporated the produce into my daily dinners. I must admit that I have not personally cooked with some of the contents of the box I received, but I looked at this as a great opportunity for me to become more familiar with some of the local produce, and to broaden my cooking skills.

Oxbow Farm's CSA Box

When I opened my Oxbow Farm box, it was loaded with the most beautiful vegetables! My box contained the following items:

Red Leaf Lettuce
Acorn Squash
Pattypan Squash

Oxbow Farm Red Leaf Lettuce

Oxbow Farm Red Leaf Lettuce Salad

The first thing I made with my produce was a salad with the Oxbow Farm Red Leaf Lettuce. I just added some dried cranberries, walnuts, sunflower seeds, and tossed it with some extra virgin olive oil and balsamic vinegar. It is safe to say that this lettuce tastes much better than any bagged lettuce I have purchased.

Oxbow Farm Fennel with Parmesan Cheese, Olive Oil and Pepper

Fennel is one vegetable that I have not personally worked with before. I do love the taste of Fennel as it has a licorice, or anise flavor. I found a recipe online from for a delicious appetizer or snack using the fresh Fennel. I cut most of the stalk off the Fennel and trimmed part of the bulb. I then added some extra virgin olive oil, a thin slice of fresh parmesan cheese, and some fresh ground pepper. These were very tasty and they didn't last long after I took the photo of them!

Oxbow Farm Pattypan Squash
Sautéed Oxbow Farm Pattypan Squash with Leeks, Basil and Feta Cheese

Another vegetable that I have not worked with personally is the Pattypan Squash. Which is a UFO-shaped squash. I found a recipe online posted to that was taken from Cooking Light. This was a pretty easy recipe. I chopped the Pattypan Squash into small cubes and also chopped up a Leek. I then sautéed the squash and leek in some extra virgin olive oil for about five minutes. I then plated the sautéed vegetables and added some fresh chopped Basil and some Feta Cheese. This dish actually surprised me. The flavors all worked very well together, and I have now found a new side-dish to add to my dinners!

Oxbow Farm Acorn Squash

Baked Oxbow Farm Acorn Squash

Next is the Acorn Squash. One of my favorite ways to prepare an Acorn Squash is to bake it. I found a good recipe at For this recipe, I cut the Acorn Squash in half and scooped out the seeds. I then cut slits into the squash. I added some butter, brown sugar and real maple syrup to the squash. I then baked it for one hour. To me this dish is more like a dessert than a side-dish. I have to confess that I did eat both halves of the Acorn Squash after I took this photo. I'm not going to let this delicious food go to waste!

Oxbow Farm Carrots

As for the carrots, well, I just ate them raw as a healthy snack. I just love the taste and flavor of fresh-from-the-farm carrots! As for the remaining veggies (Chard, Potatoes & Zucchini), I roasted the potatoes and zucchini together in the oven with some olive oil, salt and pepper, and I added the Chard to another red leaf salad.

I want to thank Oxbow Farm for giving me the opportunity to take part in their Oxbow Box Project! I had a lot of fun preparing these foods with their fresh and delicious vegetables! If you have been thinking of possibly joining a CSA program and want to take part in receiving fresh, local, organic and sustainable produce, then please do check out Oxbow Farm website for more information of their program, and all the great work that they do on their farm.

Tuesday, September 24, 2013

FOOD BLOGGER EVENT: International Food Blogger Conference - Day 2 & 3

After a great first day at the IFBC, I was really looking forward to the next two days. Saturday started off with a delicious breakfast hosted by Pastry Smart. While we enjoyed our breakfast, Pastry Smart talked about What matters most in food regarding humane, organic and sustainable food production practices in a millennial world.

The next seminar was one of my favorites. It was a food photography and cooking demo presented by renowned New York Times food photographer Andrew Scrivani and Chef John Mitzewich of Food Wishes. Andrew and Chef John were hilarious. Throughout the demo, they were both cracking jokes and taking shots at each other. You can tell they are good friends and enjoy working with one another. Chef John talked about how to properly prepare and plate food, and Andrew demonstrated the proper way to get the best photos of food. Below are two photos I took of two of the plates that were prepared during the demo.

For lunch we were treated to the Discovery Expo that featured delicious food and drink samples from a bunch of vendors. Below is a listing of those vendors.

Veggie Grill @VeggieGrill
Allrecipes @Allrecipes
DRY Soda @DrySoda
Yelp @YelpSeattle @wordpressdotcom
Natures Path @NaturesPath
Cascade Ice Unique Beverage Company @CascadeIceWater
California Strawberry @CAstrawberries
Le Cordon Bleu
Readers Digest | Taste Ad Network @TasteAdNetwork
Alaska Seafood @ASMIAkSeafood
Sahale Snacks @SahaleSnacks
Simple & Crisp @SimpleandCrisp
mallow Artisan Marshmallows @shopmallow
Pastry Smart @PastrySmart
La Panzanella Artisan Crackers
Rogue Creamery @Rogue_Creamery
Oxbow Organic Farm and Education Center

The next session I attended was again presented by New York Times food photographer Andrew Scrivani. This session went through the food photography workflow from A to Z. Andrew offered tips on how he handles his photography workflow, and how to improve our post-production skills.

The third session of the day that I attended was the food and wine pairing presented by Chateau Ste. Michelle Culinary Director John Sarich. John gave some advice on how to properly pair food and wine, and also had us test some pairings that did not work out so well.

Food and Wine Pairing
After sampling some great wine, we were then treated to a Taste of Alaska Seafood Reception hosted by Alaska Seafood. We were treated to Alaska Halibut Corn Dogs, Buffalo Alaska Cod Quesadillas, Sockeye Salmon Bites, and Bacon Wrapped Scallop Sliders. All four were very delicious, and my personal favorite was the Bacon Wrapped Scallop Sliders!

Alaska Seafood

Later in the evening, we were taken on a Surprise Saturday Supper sponsored by You can check out all the photos from that dinner on my previous blog post.

On Sunday, I attended the Tech Session that focused on Google+, AuthorRank, and where search is going. Ian Lurie discussed how Google is using Google+ as an effort to track and rank writer significance across the web. It was a very informative session, and I think I just might create a Google+ account for my blog.

After that session, the International Food Bloggers Conference came to a close. Unfortunately, Sheri Wetherell and Barnaby Dorfman could not be at the closing of the conference due to a family emergency, but Zephyr Adventures, co-planner of the IFBC, announced that next year's IFBC will be in Seattle again! Next year it will be at the Westin Hotel in downtown Seattle! I'm already registered for next year's conference! I can't wait to meet more food bloggers, learn some more new ways to improve my food blogging, and make some good friends. See you all next year!

Here is a photo of all the free swag I got at IFBC!!

Sunday, September 22, 2013

FOOD BLOGGER EVENT: Urbanspoon Surprise Saturday Supper at Terra Plata

Last night, as part of the International Food Blogger Conference (IFBC), we were treated to a Surprise Saturday Supper sponsored by Urbanspoon. The supper was one of 25 that were being hosted by Urbanspoon. Each supper was attended by 10-12 food bloggers, and they were located at 25 different restaurants throughout Seattle. I was asked by Urbanspoon to be the host of the supper I was attending. We were lucky enough to be going to Terra Plata on Capitol Hill! This is one restaurant that I have had on my wish list to try out for some time now, so I was very excited to finally be going there.

When we arrived to the restaurant and were seated, and we were treated to a signature cocktail from Terra Plata called the Seattle Rain Drop. To save myself from using the same adjectives like, delicious, tasty, amazing, great, outstanding and so damn good, I will not give individual descriptions on how each course tasted at the supper. I will list out each course with the pictures I took last night. But just so you know, each and every dish was delicious, tasty, amazing, great, outstanding, and so damn good!!

First Course
House Made Potato chips
Blistered Padron Peppers
Pate Campagne - mustard seed caviar, apple salad

Second Course
Day Boat Scallops - chanterelles, turnip greens, preserved lemon butter
Lamb Tartare - quail egg, mustard, mint, scallion soubise

Third Course
Heirloom Beans - shaved celery, onion, feta, preserved lemon-Aleppo dressing
Mokum Carrots - Vermont maple, black pepper, feta

Fourth Course
King Salmon - rackwell beans, braising greens, tomato, lardons, toasted fennel aioli
Roast Pig - chorizo, clams, hot smoked paprika, sofrito, bay scented potatoes

Fifth Course
Apple Cobbler

Seattle Rain Drop Cocktail

House Made Potato Chips - truffled sea salt, pecorino-chive cream
Blistered Padron Peppers - aioli, lemon, sea salt
Pate Campagne - mustard seed caviar, apple salad
Lamb Tartare - quail egg, mustard, mint, scallion soubise
Day Boat Scallops - chanterelles, turnip greens, preserved lemon butter
Heirloom Beans - shaved celery, onion, feta, preserved lemon-Aleppo dressing

Mokum Carrots - Vermont maple, black pepper, feta
Roast Pig, Chorizo, Clams - hot smoked paprika, sofrito, bay-scented potatoes
King Salmon - Rockwell beans, tomato, lardons, braising greens, toasted fennel aioli
Apple Cobbler

I had the privilege of meeting Linda di Lello Morton, the Co-Founder of Terra Plata. She was so nice and sweet. She told me about her restaurant, and I was happy to let her know that we all really enjoyed our dinner, and all of the food was amazing! I want to thank Urbanspoon, Terra Plata,, and the IFBC for organizing these amazing Surprise Suppers!

Terra Plata on Urbanspoon