Cooking in Quarantine: Spice Up Your Apps with a Special Salsa

Holly Smith of Cafe Juanita has a cure to dress your salad or spice up your bruschetta

By Tricia Romano

hollywalnut_0

April 7, 2020

“Often I am working from home where my teenage son is now in school. I am running part of the logistics for the online store, supporting my crew and learning as much as I can about the CARES Act [emergency unemployment benefits]. I’ve been cooking at home 100 percent of the time. We just enjoyed lamb shanks, which fed us for days and days. 

Cafe Juanita began to offer take away March 17, after closing Friday the 13. Thanks to our amazing guests, our take away is so busy, we are having a hard time keeping up with demand, but we are grateful. It has been enjoyable switching concepts and tackling and creating new systems. I imagine we are doing this concept through the end of June, and then after that, I foresee a hybrid where we seat fewer guests for better social distancing and also continue offering take away as we adjust and roll into fall. It’s anyone’s guess how this will unfold in reality. My goal is to get as many of my staff back as soon as possible.”

Holly Smith is the chef and owner of Cafe Juanita, which focuses on Northern Italian food and wine. The restaurant is offering take out and gift cards during isolation.

WALNUT ANCHOVY SALSA

  • 3 cups lightly toasted walnuts,
  • 1 1/4 cup anchovies, lightly chopped
  • zest of 2 lemons
  • 4T extra virgin olive oil.

Pulse walnuts and anchovies in Cuisinart until pebble size. Remove from machine and add olive oil and microplane one lemon on a fine setting. Mix and taste, add additional zest to tasting.

Add oil until this will “just” drizzle. This is great on bruschetta, with burrata, on roasted veggies such as broccoli or asparagus—alongside lamb, or as a dressing for roasted lettuces (Belgian endive, romaine radicchio.)

 

Photography by Peachy Juban-Notter

Pastry: An Affair to Remember

Chef Ewald Notter of Dote Coffee Bar makes it easy to fall in love with pastry and chocolate

Most romances unfold in predictable ways. An invitation for lunch, where you share sandwiches in a loud café, silently wishing your bread was crisper, but never giving up on the idea that one day it might be. An awkward laugh as your fingers touch while you both reach across the table for sugar in that…

TRU2814675 homepage-min

Mix It Up. Try old-school cocktails this holiday season

These 10 drinks may not be on the menu at your local bar, but all pack a punch as well as some colorful history

Editor’s note: A version of this story previously appeared in “Seattle” magazine. Impress your guests this holiday season with these 10 concoctions from a vintage bar guide from Glenn Shaw Creations – supposedly from the 1950s – found in an antique shop in Olympia a few years back. Keep in mind that these drinks may…

image0 square-min

Sip, Slurp, Celebrate at Frank’s Oyster House

Let’s be Frank about Champagne

The best bubbles in Washington state may very well be found at an East Coast-style restaurant in Seattle’s Ravenna neighborhood. That, at least, is the opinion of The Champagne Bureau, USA, which has named Frank’s Oyster House and Champagne Parlor as one of the top 10 bars and restaurants in the nation for the quality…

The apiary at The Lodge at St. Edward State Park.

Seattle Buildings Just Let It Bee

There’s a buzz happening throughout the region

You know the Smith Tower as Seattle’s original skyscraper. You know that the 108-year-old, 38-floor tower was once the tallest building west of the Mississippi.   You may not be aware that the 22nd floor is now home to an apiary containing a thriving colony of thousands of honeybees. It is one of several apiaries located…