I’m a firm believer in having a drink for every occasion, and for creating drinks to celebrate certain milestones like movie releases, sporting team victories and more. Because of that, I’ve decided that every good drinker in Seattle needs to have cocktails this week that would go nicely if you were hanging out with robots, reading about robots or watching the awesome new movie Pacific Rim, which pits giant robots against giant monsters and comes out on Friday, July 12.
Since many of you probably lived it up over the holiday weekend with friends, family and new friends, it’s the ideal time to have a few protein-laden, vitamin C-filled day-after drinks ready in case you over indulged and need to take a little of the edge off. Not that I’m proposing you drink away a day, of course, just that the below are handy hangover remedies if you feel absolutely awful.
Yes, Tom Douglas Culinary Camp is a five-day marathon of eating and drinking and then eating some more. Day one’s lineup started with seared foie and caviar on buckwheat blini before a wow finish of wok-fried king crab and crispy chicken wings from TanakaSan. In between, there were bites and sips and more bites. Can you say stuffed?
But the real reason folks fork over $3,000 for this grownup camp is for the brain food, the lessons learned from pros, the tips and savvy suggestions soaked up during the terrific, non-stop cooking demos.
Can we please toast to the Founding Fathers and those American revolutionaries who fought for our independence 237 years ago? Let’s pour something made in the U.S. of A. while we celebrate the holiday that recognizes our right to party.
I got the festivities going early this year, heading over to the Olympic National Park for an incredible cookout at 5,000 feet, or as my outdoors-loving spouse likes to call this ritual, camping.
The Mariners may have lost to the Chicago Cubs 5-3 at Saturday's Turn Back the Clock game, but I still managed to have plenty of old-timey, sepia-toned fun in the stands. (The sheer amount of Cubs fans present was a bit bizarre, however.)
In researching my roundup of artisanal, scratch cooking classes in this month's magazine, I found a Fall City cheesemaker who goes way beyond fresh goat cheeses and mozzarella (essentially starter cheeses) to teach the craft of Tallegio, Manchego and Stilton-making. I found Northwest cooking legend Bruce Naftaly alive and well in Ballard, teaching proper buerre sauces to hungry students nearly every weekend.
It’s been rolling around town for nearly a year, but I just finally caught up with the amazing Monte Cristo truck, a tasty venture run by seasoned chef Danielle Custer.
Though I had dinner plans later, I couldn’t resist trying this mobile kitchen’s rightly famous fried cheese curds, dipping the melty bites into a tiny cup of tomato soup. That’s Custer’s favorite way of eating them.
This summer, Naked City Brewery in Greenwood decided to take advantage of our (hopefully soon) clear skies and a neighboring empty lot and create an outdoor oasis for the whole family. The Walrus Beer Garden, named in honor of The Walrus blues tavern, which was victim to arson some 30 years ago and once stood in the space where the new outdoor brew-drinking spot is located, is serving up a number of thirst-quenching craft beers, such as the Port Townsend Hop Diggidy in addition to Naked City’s full food and drink menu.
The big summer holiday is only a week away and one particularly patriotic thing to do is serve better, more celebratory, drinks at your 4th of July picnic. At least I think it’d be patriotic, especially if you serve one of the following four tasty drinks (and I think everyone can agree that having a boring fourth fête is definitely un-patriotic).
Summer’s here and, with the “sunny” season, the out-of-town visitors begin arriving. How are you going to keep Uncle Joe and the cousins entertained? How about sending them on a food/drink tour? It’s a tasty way to get acquainted with our delicious city.
Here are a few options to chew over:
A wonderful thing happened during the current cocktail revolution. While mixologists were carefully crafting, their enthusiast spirits spilled over and booze-free drinks have gotten a whole lot more interesting.
I’m pretty high on the shrubs, tonics and house-made sodas showing up on drink menus. I’m sweet on sours. And, especially this time of year, I’m a sucker for a good old-fashioned lemonade.
Here are my five favorite drinks that are way too cool to be called mocktails: