Oh yes. The great adventures.
Sunday was the BBQ/Squid and Ink show.
I ended up being a little late to the BBQ, and being the cook, that was bad. Chris had the grill all fired up for me and I went cooking like a mad man. 650 degrees of hot metal and fire action. Nick and I streamlined the entire process and got it down pat. He got me my bun set ups ready, I threw meat on the grill and then the buns. People eat said food, I cook more. Nick and Jimmer fetch me beer. It was a good system.
I got to finishing cooking in time to see most of the bands play at the funhouse, which was indeed fun. The whole afternoon was one big blast. Hanging out with all my Seattle friends, cooking food, drinking beer, watching our friends place music, and in a bar! Couldn't be better.
Afterward we all pile into respective cars, head down to 9 pound hammer, chug down a few more beers, and head to squid and ink for the post-bbq-show. This is where the night all begins to start to get hazy and blurry. I blame drinking PBR tallboys in the car with Eric. And the fucking Vegan sign I kept bitching about. Show was good, a lot of fun.
Crashed on Cameron's couch after a little drunken confusion, had the affirmation Dane Cook is not funny. Bloody Mary's and Breakfast in the morning with Cameron and Sera, bumping into Jessica, the server from my birthday/my frequent Quinns visit. She told me they had veal brains, sweetbreads, and testicles on the menu. I wanted to go bad.
Finally get my ass down to Portland. Relaxed night of just chatting and catching up with old friends, few games and such.
Tuesday I have dinner with Lucas at Le Pigeon. Great food. We were sitting at the bar chatting with the chef, he appreciated my Gluttony tattoo, and sent us out some halibut. All the food was great..but Foie Gra dessert? Unbelievably good. Lucas and I were having mouthgasms. Wonderful, amazing, mouthsex.
From there we headed to the bar Lucas works at, C Bar, and drank and played Pinball. Good times were had. Few friendly faces showed up and jokes were had.
Wednesday, I spent my morning reading Kurt Vonnegut drinking coffee on hawthorne, then heading to Clinton and reading Vonnegut and drinking wine, til I went to Green Noise Records and spent almost two hours browsing records, and chatting to Ken, the owner of the store/Dirtnap records.
After that, headed to dinner with the Alex and Leslie at Ken's house. Delicious ribs and salmon, a case of wine. Oh it was a good night. I love food and bbq's. I love wine. Oh how I love wine. Felt pretty damn good by the end of the night, glad I wasn't the one driving.
Today I spent most of the day relaxing and bumming around, until the coup de grce of the trip. Going to Beast.
Jesus mother of mary christ that was a good meal. For once, I'll post the menu.
Chilled fresh shelled english pea soup
mint and chive whipped cream
forstreiter schiefer gruner veltliner-2007
Charcuterie plate
Foie gras bon bon, sauternes gelee
steak tartare and quail egg toast
pork, pork liver, sour cherry and pistachio pate
chicken liver mousse, maple candied bacon
(not listed on the menu but on the plate)
Salami from New York (forget where)
House pickled Vegetables
Thomas labaille mont damnes sancerre-2009?(the date is rubbed off the menu..its either 9 or 6.)
Saddle of rabbit stuffed with brioche and spring vegetables
white wine braised leeks and prosecco butter
domaine laruens marcillac rose-2007
Palate cleanser
Grape fruit and compari sorbet
Spring greens (locally bought from the farmers market, from a farmer the chef has known since she was a child)
late harvest sauvignon blanc vinaigrette
shaved sheep's milk cheese (tuata)
chateau magneau graves blanc-2007
Selection of Steve's cheese
Lous Paissou, sheeps milk (fr)
Jean D'alos, cow and goat milk (fr)
Tomme crayeuse, raw cows milk (fr)
anise and fleur de sel shortbread
poached figs
candid hazelnuts
francois pinon vouvray cuvee tradition-2007
brown sugar and creme friache custard
viridian farms strawberries
thyme and citrus tuille
renardat-fache bugey cerdon rose-nv (sparkling rose is amazing)
The Chef was actually helping the floor that night, so I got to talk to her quiet a bit. It's fun being industry and getting to talk shop with other people who really know food well. The other nice part is that it was a communal table, so I had some great conversations about food and restaurants with the other diners. The whole experience was great, I love that place and I will be going back for sure.
And as soon as I was done with dinner, the drive back home..and here I am.
Sunday was the BBQ/Squid and Ink show.
I ended up being a little late to the BBQ, and being the cook, that was bad. Chris had the grill all fired up for me and I went cooking like a mad man. 650 degrees of hot metal and fire action. Nick and I streamlined the entire process and got it down pat. He got me my bun set ups ready, I threw meat on the grill and then the buns. People eat said food, I cook more. Nick and Jimmer fetch me beer. It was a good system.
I got to finishing cooking in time to see most of the bands play at the funhouse, which was indeed fun. The whole afternoon was one big blast. Hanging out with all my Seattle friends, cooking food, drinking beer, watching our friends place music, and in a bar! Couldn't be better.
Afterward we all pile into respective cars, head down to 9 pound hammer, chug down a few more beers, and head to squid and ink for the post-bbq-show. This is where the night all begins to start to get hazy and blurry. I blame drinking PBR tallboys in the car with Eric. And the fucking Vegan sign I kept bitching about. Show was good, a lot of fun.
Crashed on Cameron's couch after a little drunken confusion, had the affirmation Dane Cook is not funny. Bloody Mary's and Breakfast in the morning with Cameron and Sera, bumping into Jessica, the server from my birthday/my frequent Quinns visit. She told me they had veal brains, sweetbreads, and testicles on the menu. I wanted to go bad.
Finally get my ass down to Portland. Relaxed night of just chatting and catching up with old friends, few games and such.
Tuesday I have dinner with Lucas at Le Pigeon. Great food. We were sitting at the bar chatting with the chef, he appreciated my Gluttony tattoo, and sent us out some halibut. All the food was great..but Foie Gra dessert? Unbelievably good. Lucas and I were having mouthgasms. Wonderful, amazing, mouthsex.
From there we headed to the bar Lucas works at, C Bar, and drank and played Pinball. Good times were had. Few friendly faces showed up and jokes were had.
Wednesday, I spent my morning reading Kurt Vonnegut drinking coffee on hawthorne, then heading to Clinton and reading Vonnegut and drinking wine, til I went to Green Noise Records and spent almost two hours browsing records, and chatting to Ken, the owner of the store/Dirtnap records.
After that, headed to dinner with the Alex and Leslie at Ken's house. Delicious ribs and salmon, a case of wine. Oh it was a good night. I love food and bbq's. I love wine. Oh how I love wine. Felt pretty damn good by the end of the night, glad I wasn't the one driving.
Today I spent most of the day relaxing and bumming around, until the coup de grce of the trip. Going to Beast.
Jesus mother of mary christ that was a good meal. For once, I'll post the menu.
Chilled fresh shelled english pea soup
mint and chive whipped cream
forstreiter schiefer gruner veltliner-2007
Charcuterie plate
Foie gras bon bon, sauternes gelee
steak tartare and quail egg toast
pork, pork liver, sour cherry and pistachio pate
chicken liver mousse, maple candied bacon
(not listed on the menu but on the plate)
Salami from New York (forget where)
House pickled Vegetables
Thomas labaille mont damnes sancerre-2009?(the date is rubbed off the menu..its either 9 or 6.)
Saddle of rabbit stuffed with brioche and spring vegetables
white wine braised leeks and prosecco butter
domaine laruens marcillac rose-2007
Palate cleanser
Grape fruit and compari sorbet
Spring greens (locally bought from the farmers market, from a farmer the chef has known since she was a child)
late harvest sauvignon blanc vinaigrette
shaved sheep's milk cheese (tuata)
chateau magneau graves blanc-2007
Selection of Steve's cheese
Lous Paissou, sheeps milk (fr)
Jean D'alos, cow and goat milk (fr)
Tomme crayeuse, raw cows milk (fr)
anise and fleur de sel shortbread
poached figs
candid hazelnuts
francois pinon vouvray cuvee tradition-2007
brown sugar and creme friache custard
viridian farms strawberries
thyme and citrus tuille
renardat-fache bugey cerdon rose-nv (sparkling rose is amazing)
The Chef was actually helping the floor that night, so I got to talk to her quiet a bit. It's fun being industry and getting to talk shop with other people who really know food well. The other nice part is that it was a communal table, so I had some great conversations about food and restaurants with the other diners. The whole experience was great, I love that place and I will be going back for sure.
And as soon as I was done with dinner, the drive back home..and here I am.
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heartbaker:
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vidalia:
I'm hungry.