Chef Ethan Stowell to Open New Restaurant Soon

Chef Ethan Stowell of How to Cook A Wolf, Union, and Tavolata is opening another restaurant called Anchovies and Olives on the corner of 15th Avenue and Pine in Seattle's Capitol Hill.

The kitchen will be completely open with only a large-scale butcher block separating the dining area and kitchen. A bar will provide seating for eight and the dining room will accommodate 36 guests. Anchovies & Olives will be open from 5pm to 12am seven nights a week.

Anchovies & Olives will have a daily menu ($5 to $18 items). Every dish will have a seafood item. Some menu examples are Grilled Octopus with Chickpeas & Parsley Pesto ($12), Grilled Porcini Mushrooms with Bottarga, Parmigiano-Reggiano & Rosemary ($11). Spaghetti with Anchovy, Garlic, Chilies & Herbed Crumbs ($14) Grilled Branzino with Artichokes, Lemon & Celery ($18) and Baked Ocean Trout with Farro, Fried Cauliflower & Prosciutto ($15).

This is exciting since "How to Cook a Wolf" is a favorite of mine. It always makes me laugh when friends call me asking me the same question each time. " Keren, do you know a place called How to Eat a Wolf or something?".

Macrina Bakery

I first heard of Macrina bakery two and a half years ago on a Rachel Ray show on Seattle ( yes, Rachel Ray). Since then I have been to Macrina many times and it has become one of my favorite bakeries.
My favorite is the Challah Bread. It's soft, sweet and just perfect. I figured out a trick. A good way to keeping it looking untouched is if you pull some out of the bottom and put it back laying flat. No one will know the difference. It worked on my husband.


Macrina just opened a new bakery in the Sodo District.
The SODO location is now home to a cafe, bread kitchen, wedding cake production, wholesale production and Macrina's main office. The place is beautiful!

Macrina Sodo
1943 First Avenue South
Seattle, WA 98134
Phone: 206.623.0919
Catering Phone: 206.448.4089

God in a Cup, Michaele Weissman in Seattle

Yesterday afternoon, I organized another Seattle Food Blogger event. Thanks to Traca,
from Seattle Tall Poppy who introduced me to the author and made all this possible (you foodie matchmaker you!)

The Seattle Food Bloggers met up with Michaele Weissman, the journalist and author behind the captivating book that everyone is talking about, God in a Cup.

In God in a Cup, Michaele heads on a journey with young coffee buyers Peter Guliano of Counter Culture Coffee and Geoff Watts of Intelligentsia Coffee to Nicaragua, Rwanda, Burundi and Ethiopia chronicling the journeys in a book revealing many aspects of the coffee world. One of those books that reads so smoothly; by the time you actually take a break you realize that you are half way through (I read half of it last night).

We met at the Muse coffee and Brent the owner gave us his own take on the coffee world. As we sat around the comfy couch at this cozy cafe, we talked and sipped and got all the answers we were looking for.
Some topics of discussion were the comparison between wine and coffee. What is it that makes coffee tasting more complex? Why is it easier to taste different nuances in wine? Another important point was the effect that milk has on coffee and the fact that many cafes are opting for organic milk despite the difference in price.

None of this would be complete without the list of bloggers and writers who attended (by cruising the blogs you can read more about the experience).
The bloggers that attended were Traca of Seattle Tall Poppy who turned Michaele into a Seattle enthusiast. After a tour with Traca, how could you not love the place?
There was Jake of Daily Munch (I write there too), Mina and Bruce of Northwest Stir, Joann, freelance writer and also a part of Daily Munch and Dawn and Eric of Wright Eats.

You can catch Michaele this week at a One Pot dinner with Cafe Vita Coffee and Scott Emerick of Cremant in the Kitchen (a Kim Ricketts event)
Time: 6 p.m.
Date: Oct 21
$ 40
hebberoy@gmail.com to make reservations

For Michaele's website and blog, click here

If you have a food blog (that is at least 3 months old) and would like to be invited to food blogger events, please contact me at: Kerenlovestocook@gmail.com

Brunch It Up Bistro-Style at Cremant

Cremant is now serving brunch on weekends as of yesterday. Brunch hours are 10:00 A.M. 2:00 P.M. Saturdays and Sundays. I have my eye on a few things I can't wait to order; bacon and egg pasta ($12), Brioche French Toast with Hazelnut Praline and Creme Anglaise ($10) and Chocolate Clafoutis ($6) because brunch is a the perfect excuse to eat sweet desserts early in the day.

For Halloween (oct 31) and All Saint's Day (Nov 1), they are offering "Bones and Blood" on the Menu: Roasted Marrow Bones with Fleur de Sel and grilled bread and Choucroute Garnie (Sauerkraut with blood sausage, bouding blanc and porc loin).

They have a beautiful private dining room that seats between 18-20 people so if you are looking for a place to have a party or event, you should check it out. There is no fee to reserve the room. You can order of the menu or have a special menu put together by the chef.

Cremant
1423 34th Avenue
(34th and Union)
Seattle, WA 98122
206-322-4600

Chef Geary at Sizzleworks

Chef Geary, Chef and author of The Complete Baking Book is coming to Sizzleworks in Bellevue.


Click here for more details.....

When: Oct 20 th , 6:30 PM
$ 95

The Flavor Bible, Culinary Genius!

Picture Taken by Jake Ludington from Daily Munch


Last Saturday some of Seattle food bloggers got together to meet up with Karen Page and Andrew Dornenburg, the award winning authors of "Culinary Artistry", "What to Drink with What You Eat" and the " The Flavor Bible".
The bloggers were Ronald of Cornichon, Michael of Herbivoracious, Mark of Plate Lunch, Jake of Daily Munch (which I write for too) and Traca of Seattle Tall Poppy.

We met at the Muse Coffee Company, which is wonderful little cafe located in Queen Anne. The kind of place where you can work on your computer (free wifi), grab a coffee and admire the art on the walls. The name really suits the place because you can't leave that place without finding your muse.

"The Flavor Bible" is nothing less than a must-have in every creative cook's household.
No, it's not a recipe book, it's a reference book that gives you lists of which foods harmonize well together.
How does it work?
You look up the ingredient that you want to use and then read down the list of foods that pair well with this ingredient. For example: Pineapple has many ingredients on the list such as bananas, brandy, avocado (surprising), black pepper and so many more. There is also a list of flavor affinities...pineapple+ avocado+ watercress, pineapple+ coconut+ honey+ ginger and other combinations that just give you an oomph of motivation.

All the information in the book was obtained by interviewing famous chefs (Andrew is a chef himself as well) and throughout the book there are tips from these chefs and interesting dishes that these chefs make. Since I got the book, I have been carrying it around the house and playing "guess that ingredient" with my husband. He says an ingredient, we look it up and we see who can guess more combinations.

Karen and Andrew were so honest, open and genuine. Leaving each of us with the motivation to keep writing, pushing and cooking. True proof that if you work hard enough, your dreams will come true. I apologize for the sappy ending but there really is no other way to put it.
Thanks Karen and Andrew!