Road trippin’ down to Portland is always such a pleasure and a wee bit of pain. Because as much as I adore SEA, the nifty Rose City almost always brings on pangs of Portland envy. On this overnighter, the jealousy was mostly about the Umläut.
There should be a 12-step group for fans of Autumn Martin’s Hot Cakes Molten Chocolate Cakery, which will soon celebrate its one year cake-iversary in Ballard’s Old Towne. I know my trousers are a bit tighter since this tempting sweet shop debuted. I’m especially hooked on those beautiful, boozy shakes, the subject of Autumn’s new book, Malts & Milkshakes: 60 Recipes for Frosty, Creamy, Frozen Treats, released April 9. This book should not be cracked when you’re hungry.
April 22 is Earth Day, and while I strongly suggest you do some earth-friendly activities and think about ways to better help out the planet in the following year on that day, I also think it’s a nice idea to raise a cocktail or two in honor of the day – and the earth. When hosting said cocktails, go organic to keep in the spirit of things.
Gutsy. Very gutsy.
The much-anticipated Radiator Whiskey opens today (April 17) in Pike Place Market and pig head is on the menu. Yup, your dinner has a face. With this bold opening salvo, Radiator Whiskey becomes like no other place in Seattle. Heck, probably no place on the West Coast puts a pig head smack in the middle of the table.
Have you seen the April issue of Seattle magazine yet? Drool!!
Not only do Allison Austin Scheff and Sara Dickerman walk you through the ideal places to eat breakfast, lunch and dinner in their fun-to-read Best Restaurants coverage, there’s also the second annual Food Establishment list to devour and debate about.
Lemme tell you, this list was mighty carefully considered.
It’s the Seattle Mariners home opener! Hooray!
While hardcore M’s fans like my husband are pumped about seeing the new players – how about The Beast? Slugger Michael Morse is on fire, right? – I’m psyched about all the new food and drinks showing up around The Safe, especially at Edgar’s Cantina and the Home Run Porch. [Check out this slide show of food pics we got from the preview.]
Take it from me: though it isn’t a regular cocktail staple, sake is a versatile and entertaining base to build drinks on.
Made from a special strain of rice—one you wouldn’t want to serve in a stir fry—the fungus Aspergillus oryzae (used during fermentation) and water, sake usually has around 15 percent alcohol by volume (and 18 to 20 percent before it’s diluted), so it’s a stitch stronger than most beer and wines.