Ever been to a restaurant that just felt like home? A restaurant that epitomizes the difference between customer and guest?
This is a “jacket suggested” type of restaurant and we had intended just to go for dessert. We started with a bottle of modest processo in the lounge while the details of our table were being finalized. Well, I actually started with a cranberry ginger lime cocktail BEFORE starting on the bottle of processco, but hey . . . semantics. In the meantime, we were treated to classic jazz stylings being played by acclaimed pianist
Walt Wagner on an equally classic Steinway Grand Piano.
From the restaurant’s perch on the hill, we were able to overlook the Seattle Harbour and the lights on the opposite side of the water. This is a magnificent view, and we were only on the first floor (which oddly is referred to as the Penthouse).
The main dining room is the typical seating arrangement with individual tables all placed to gain the best vantage point looking out of floor to ceiling windows. The second level is the Executive Room, a private dining “living room” area with wrap-around views that seats up from 12 to 30 people, perfect for an engagement dinner or an anniversary party. The third floor offers the best of the best:
the Caché: an exclusive dining suite for two to four guests. Like dining in a very, very upscale tree house, this single table is hands down the most sought after table in Seattle. The spectacular view offers a panoramic of Lake Union and the Cascade mountains beyond. There is only one reservation per evening for this room, and the room requires a $150.00 reservation rental. But since the restaurant is kind enough to provide you with a telescope and your own private server, I would think it’s money well spent . . especially if a proposal of sorts were in the works.
Did I mention the plan was just to have dessert? Of course, this meant there would be no harm in looking at the dinner menu, right? WRONG! I am a sucker for Chef’s Tasting Menus. Let me rephrase that: I am a sucker for tasting menus that don’t just mish-mash from the regular menu and act as a cash grab. A good tasting menu should work as an outlet for the chef to highlight his skills and provide the guest with something other than what is popular and normally offered. Usually, I will find one or two dishes on a tasting menu that appeal to me, and then the rest is take-it-or-leave-it. And if the dessert doesn’t intrigue me, then it’s a definite “leave it”. The tasting menu at Canlis that evening was a definite “take it”; each course looked like it would be enjoyable. So at $115.00 US for seven courses, we both said “why not?” and prepared to be wowed. Our server Jackson was quick to let us know that the Rack of Venison on the tasting menu was not available, and he offered instead the Muscovy Duck for 2. Now, on the regular menu, the Duck for 2 is listed at $96.00 US, so this seemed like a bargain.
First up was a little Amuse Bouche. . . I adore a good amuse bouche. Sunchoke soup and white truffle ice cream. Ice cream as an amuse bouche? Clearly
Executive Chef Jason Franey (Food and Wine Magazine's Best New Chefs 2011 and The People's Best New Chef Northwest by Food & Wine) was intent on toying with us.
A’u Lepe Tartare en Roulade . . .sushi-grade Hawaiian sailfish wrapped in braised endive, with apple, pomegranate and steelhead roe. The differences in textures and contrasts in flavours are what stood out in this dish. My mother found it a little salty, but then she finds everything salty because of her low sodium diet. This was mentioned to Jackson, who ensured that the remaining dishes would not be salted for mom.
Of Earth & Ocean . . okay, this was amazingly good; I had to keep myself from wiggling with delight in my seat. Braised octopus, lobster, calamari, and Blue Hawaiian prawn with mango, green papaya, avocado and lime. The concept was simple, the execution was complex: how to keep each of the flavours unique while still presenting them as a cohesive whole.
Oxtail Ravioli . . . I have to give kudos to our server Jackson here. This is the point where the evening could have gone south. Deep South. Mason Dixie Line south.
I cannot eat mushrooms. Or bell peppers. It’s not an allergy in the way a bee sting or peanuts are allergies, but my body does not accept these items. I have tried and I have failed. Miserably. On my reservation request, I had stated that I could not have mushrooms or bell peppers, and my mom was on a strict low sodium diet. The menu description for the Oxtail Ravioli made no mention of the cute little shimeji mushrooms floating in the broth. I had to send it back. I hate sending food back. It was quickly replaced with a non-mushroom edition. No, they didn’t just pick the mushrooms out; it was a new dish with Chef’s apologies. So . . ..hand formed oxtail ravioli in paper-thin pasta. . carrots, bone marrow and veal consommé . . .I could have had two more bowls.
Muscovy Duck for 2 . . .drum roll please! Jackson brought out the whole bird, beautiful golden brown, crispy skin, on a bed of fresh herbs. He then brought it back to the kitchen to be carved and plated for us. It was amusing to see the faces of other guests as they eyeball and salivate over what was happening at our table. Dude, get your own bird!
I need to mention that Jackson never once pressed us for alternate wine pairings or to order another bottle of bubbly. He understood implicitly that we were comfortable, and if we needed something more, we would ask. On to dessert . . .
But first, we cleanse the pallet. A little pear sorbet with parsnip and vanilla pureé, pumpernickel streusel and preserved Meyer lemon. Sweet and savoury on one plate, in one bite. Oh Chef, how you tease!
Ice Cream Sandwich. This could have gone sideways. I was intrigued at how this was going to be pulled off. It didn’t read as being decadent. Oh wait, . . . mint ice cream and warm chocolate ganache with Branca Menta and pistachio. .there, that’s better.
At the end of our meal, Jackson asked if he could call us a car. As we were waiting, he presented us with a plate of petite fours . .handmade truffles and caramels. So unexpected and even though we were completely full; so yummy. And after helping us with our coats and opening the door for us, we found complimentary car service: a Lincoln Town Car with driver waiting to take us back to the W Hotel. The driver was kind enough to take the scenic route, and we ended the evening with a wonderful drive around Lake Union.
I have had a lot of fine dinners out, but this one topped them all. It wasn’t just the great food or the atmosphere; it was the level of service that ensured we felt we were guests in the Canlis home and had us wishing to return soon.
We started at Ensemble, which is the focus of this posting. Ensemble is
the brain child of Top Chef Canada winner Dale Mackay. We sat at the bar and
swapped stories with the bartender and sipped on muddled cocktails. With these
we enjoyed a honey beet salad, as well as buffalo mozzarella with watermelon
and balsamic reduction. Oh, and crab cakes. All three plates were very good and
nicely executed, but it was the cheese / melon / balsamic that really stood out
for us. The sweetness of the watermelon off set with the tang of the balsamic
was a little bit of bliss. The buffalo mozzarella helped ensure each bite was
something different; some smooth with just a hint of sweetness, others
creaminess with the bite of the balsamic.
mmmm, to curl up with a good book (or even a wonderful cookbook with all sorts of inspiring ideas), a cup of tea and some soft music . . . . inviting, yes? Maybe some nice raspberry jam tarts or one or two lucious lemon bars to nibble on. A plump content cat lazing nearbye would not be unwelcome.
Shown left is a lemon yellow layered ruffle dress by hollystadler .
I am always skeptical of restaurants that come attached to hotels or resorts. But after several recommendations by other travels, a thumbs up by Frommer’s and a big sign on their door boasting Fodor’s top pick on the island for 2010, I decided to give it a try. 
It’s no secret that I love chocolate, especially dark chocolate. One of my favorite ways to enjoy this treat is when it is used to cover other yummy things like dried fruits such as apricots, blueberries and cherries. So imagine my delight when my mom and I came across Chukar Cherries in the Pike’s Place Market in Seattle. 
Spice truly is the variety of life . .and at Penzey’s Spices, there is a lot to choose from. Specializing in gourmet spices and seasonings, if you are looking for something particular, they are sure to have it; from Adobo Seasoning (a traditional salt free Mexican spice mix) to Zahtar (a popular Middle-Eastern seasoning blend of sumac, thyme sesame and salt), with everything in between. Penzey’s also carries a variety of natural liquid flavourings such as single and double strength Pure Vanilla extracts.
We also picked up a gift set for some friends. The gift set, called the Salad Lover’s Gift Box, contained one 70gr or 2.5oz jar each of Buttermilk Ranch, Creamy Peppercorn, Green Goddess and Italian. Again, our friends were able to make as little or as much as they needed, ensuring the dressing was fresh.
Ever been to a restaurant that just felt like home? A restaurant that epitomizes the difference between customer and guest?
The main dining room is the typical seating arrangement with individual tables all placed to gain the best vantage point looking out of floor to ceiling windows. The second level is the Executive Room, a private dining “living room” area with wrap-around views that seats up from 12 to 30 people, perfect for an engagement dinner or an anniversary party. The third floor offers the best of the best: the Caché: an exclusive dining suite for two to four guests. Like dining in a very, very upscale tree house, this single table is hands down the most sought after table in Seattle. The spectacular view offers a panoramic of Lake Union and the Cascade mountains beyond. There is only one reservation per evening for this room, and the room requires a $150.00 reservation rental. But since the restaurant is kind enough to provide you with a telescope and your own private server, I would think it’s money well spent . . especially if a proposal of sorts were in the works.
First up was a little Amuse Bouche. . . I adore a good amuse bouche. Sunchoke soup and white truffle ice cream. Ice cream as an amuse bouche? Clearly Executive Chef Jason Franey (Food and Wine Magazine's Best New Chefs 2011 and The People's Best New Chef Northwest by Food & Wine) was intent on toying with us.
Of Earth & Ocean . . okay, this was amazingly good; I had to keep myself from wiggling with delight in my seat. Braised octopus, lobster, calamari, and Blue Hawaiian prawn with mango, green papaya, avocado and lime. The concept was simple, the execution was complex: how to keep each of the flavours unique while still presenting them as a cohesive whole.
I cannot eat mushrooms. Or bell peppers. It’s not an allergy in the way a bee sting or peanuts are allergies, but my body does not accept these items. I have tried and I have failed. Miserably. On my reservation request, I had stated that I could not have mushrooms or bell peppers, and my mom was on a strict low sodium diet. The menu description for the Oxtail Ravioli made no mention of the cute little shimeji mushrooms floating in the broth. I had to send it back. I hate sending food back. It was quickly replaced with a non-mushroom edition. No, they didn’t just pick the mushrooms out; it was a new dish with Chef’s apologies. So . . ..hand formed oxtail ravioli in paper-thin pasta. . carrots, bone marrow and veal consommé . . .I could have had two more bowls.
During our Mother-Daughter Weekend to Seattle, my mom and I ended up having a number of things we wanted to see and do. It didn’t start out that way. The original plan was to drive from Vancouver to Seattle on the Friday night, check in, do some shopping on the Saturday and then go see Itzhak Perlman on the Sunday afternoon before heading back home Sunday night. At least, that was the plan.
After a sound and restful sleep in our luxury suite and a good breakfast, we ventured out to a glass blowing shop and studio. We then headed to Pike Place Market for a little shopping. This is the home of the famous thrown fish, where you tell the fish vendor what you want, he picks it out for you, then tosses it up to another guy who wraps and packs it for you. This is also where we found Chukar Cherries. But Pike Place Market is not simply the market building, it is all the stores on the surrounding streets as well, such as Penzey’s Spices, Beyond Threads, Thailand Junkie, Dragon's Toy Box and Maggie's Shoes. . . . . .
Sunday morning we were back at the market, and afterwards we went to the beautiful Benaroya Hall to watch my mom’s lifetime idol perform the Mendelssohn Violin Concerto. It is an experience to sit quietly and watch brilliance being performed in front of you. The audience was on its feet before the final bow was off the strings.
Sunday mornings are rather slow paced at our place. They usually involve sleeping in until I hear the soft tinkling sound of a teaspoon stirring in a teacup. Regardless of how deep my sleep, believe me, my eyes pop open at that distinctive sound in the upstairs kitchen. This is usually accompanied by the smell of maple bacon. Upstairs, my dad is busy making buttermilk pancakes, fluffy scrambled eggs and the a-fore mentioned maple bacon. My nephew is already seated and waiting at the table. With my mom, the four of us enjoy our weekly “Papa’s Sunday Breakfast”. 
After breakfast (in which my nephew has been known to tuck away 8 pancakes, 4 strips of bacon, 3 scrambles eggs and 2 cups of tea . . .he’s 11 and I think BOTH his legs are hollow), mom and I will make our journey to the living room to sit in the bay window and knit and crochet (she knits, I crochet) or take our mugs of tea and a stack of cookbooks out into the garden. We are accompanied by the sound of my nephew practicing his cello and song birds. “Papa” heads downstairs to his chair and to watch the Sunday game.
When someone tells me they don’t like gingerbread, I have to stop myself from giving my head a shake and staring at them like they have two heads. Not like gingerbread . . .phish-posh! No such thing! And then I have to consider that they actually mean they don’t like gingerbread cookies . .those hard, often store – bought stale cut outs decorated with rock hard icing and candy for buttons. Which aren’t really gingerbread at all. And real gingerbread isn’t really a bread, but a spiced cake . . . so yeah, I understand the confusion.
The gingerbread that I make for make family and friends is a soft, moist snacking style cake made with Fancy molasses. You could use Cooking molasses . . . just keep in mind that the flavor will be stronger and you may need to increase the amount of sugar and reduce the spices to accommodate for the more pronounced flavor. This recipe freezes well, so it is great for making ahead and then thawing as needed. You can bake the recipe in the standard 13x9 inch baking pan or be creative in your presentation. Try dividing the batter between individual mini loaf pans, muffin tins, or use a decorative bundt pan. Be sure to adjust your baking time accordingly.
Did someone say CUPCAKES ??? 
Okay, so in a previous post I wrote about choux pastry and éclairs. Another way to use choux pastry (and there are many, many uses for choux pastry . . .) is to make Funnel Cakes.
Transfer the dough to a large bowl and allow to stand about 3 minutes to cool slightly. Add eggs one at a time and beating after each addition, making sure each egg is completely incorporated into the dough before adding the next one. Continue beating until smooth.
Allow the dough to cook until golden brown, flipping once. Remove cakes from frying oil and place on paper towels to absorb the excess oil. While still warm, dust with confectioner’s sugar or a mixture of cinnamon and granulated sugar. Repeat until all the dough has been fried. Serve warm.
Mmmm . . .choux pastry, cream and chocolate.
Dulce de leche is a thick, caramel-looking sauce or spread, which is made by slowly heating sweetened milk until it turns a golden brown and the sugar caramelizes. Dulce de leche translated means “sweet from milk”. First appearing in Argentina, it is popular in other Latin American countries, most notably Chile, Ecuador, Panama, Peru and Columbia. In Brazil it is known by its Portuguese name doce de leite.
The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, Just as the milk begins to boil, baking soda is added. Much of the water in the milk evaporates and the mix thickens; the end result is usually about a sixth of the volume of the milk used.
Place the pan in an ice bath and stir constantly until the dulce de leche has cooled. Pour into sterile jars, and store in the refrigerator.
Buttery, warm, melt in the mouth brioche. There are two places I know to get really good brioche. One is at a bakery around the corner from the bed & breakfast I stayed at just outside of Paris. The other is if I am lucky enough to be in the pastry kitchen at Cin Cin Ristorante in Vancouver when Thierry Busset is baking his brioche(yes, a true Frenchman in an Italian kitchen !) Note: Thierry will be opening his own atelier style pastry and chocolate shop called simply "Thierry" on Alberni Street in Vancouver soon . . very soon.
Gently punch down dough. Generously butter large brioche mold or several smaller individual molds (which I enjoy making, they are so pretty piled in a basket on the breakfast table). For the large mold, separate a piece of the dough about the size of an orange. Place the remaining dough in the mold so that no seams are showing and you have a nice smooth surface. Using your fist, make an indentation in the center of the dough. Shape reserved dough into a smoothball and place in the indentation to form the “tête”. Press down gently to secure pieces of dough together. For smaller molds, divide dough into portions equal to number of pans, remembering to also form smaller balls to make the top knobs or “tête”.
I remember growing up that honey was used in our house in many ways. It was used in baking and making honey granola as well as spread on hot toast with butter. A spoonful of honey found its way into my morning tea. When we had a sore throat, a teaspoon of honey was a soothing and welcome treat. Honey mixed with oatmeal and some warm water makes a great natural face scrub.
Recently, I treated my mom to a girl’s weekend. I had a couple of airline credits that needed to be used and the San Francisco Opera Company was set to open their season with their annual Gala Evening . . . so what better reason to pick out a ball gown and pack a couple of bags and hop on a plane to San Francisco. 
We also visited Boulette’s Larder, where I was reprimanded for taking pictures of their eggs and the beautiful display of apothecary jars. They specialize in gourmet take-away meals and, apparently . . . snarky shopkeepers.
Sunday morning meant breakfast in the Oak Room in the Westin St. Francis with fresh orange juice mimosas and blueberry Grand Marnier pancakes. Yummmmm! Then a quick walk around the shops and Union Square before heading back to the hotel to check out. The concierge then gave us the bad news. Unfortunately only the limo was available to take us to the airport and would we be comfortable traveling in the limousine? Um . . .I think we would be able to manage.
