Sunday, March 29, 2009
Seastar's Deviled Eggs
I have been travelling for the last few weeks and can barely get an internet connection.
My four month old is having a lot of fun but I had no idea that babies get jet lag. We are up with him all night and I can't find time to write. I will try to write whenever I get a chance.
Right before I left I dined at the new Seastar in Seattle. I had not been to the Bellevue location but was very excited to try the Seattle location ( 2121 Terry Ave, Suite 108), right next to the Whole Foods.
The experience was fantastic and I am looking forward to trying the restaurant again.
On dish intrigued me and motivated me at the same time. The deviled eggs.
They sound simple. Deviled eggs are deviled eggs, right? Not when they come with toppings. I was blown away by the flavorful toppings.
One was topped with truffled ahi tartare and the other with citrus salmon gravlox.
The creaminess was enhanced by the tang of the toppings. I keep thinking about the toppings I will put on my deviled eggs, the next time I have guests.
I would have loved to say that I ran home and started boiling the eggs and playing tasting games with all the toppings in my fridge. The truth is that I left two days later for my trip and didn't get a chance.
A new take on deviled eggs is stirring in my mind and slowly climbing the ladder to ideas for my next dinner party.
What kind of restaurant dishes have inspired you? Which restaurants motivate you to get cooking?