We just finished up the June issue here at Seattle magazine and one story that's sticking to my tastebuds involves pea vines, those oh-so springtime delicacies that so capably kick up plain pastas and spring bread salads into warm weather shape. Throughout the city, chefs are dreaming up tasty ways to use freshly shucked peas and pea vines. Do yourself a favor this weekend by picking up a few fresh pea vines at your local farmers market (Columbia City reopened late last month and Capitol HIll restarts this Sunday) or swing by Tilikum Place Café to bite into Chef Ba Culbert's perfect pea vine salad. The warm plate is the marriage of perfectly wilted pea vines atop a crouton base, writes Jennifer Lee in her upcoming piece. Served with "warm but still firm" greens, the salad is brought to the next-level with a handful of "grassy sweet" peas and poached egg "waiting to be broken and tossed with a pancetta and red wine vinaigrette."
Okay, I know where I'll be this weekend.
$8. Belltown, 407 Cedar St.; 206.282.4830; tilikumplacecafe.com.