Irvington's Profile
Cassoulet Recipe
Here's my version:
http://pimenton.wordpress.com/2008/09/12/duck-and-lamb-cassoulet-of-cranberry-beans/
How to cook boneless leg of lamb
Here's my approach:
http://pimenton.wordpress.com/2008/09/01/smoked-leg-of-lamb/
Seedless Rye Bread
http://www.yelp.com/biz/scandinavian-bakery-seattle
I make an annual pilgrimage.
Good fish monger in Seattle?
I've said it before, but I really do like Uwajimaya in seattle (don't bother with the eastside).
How about London Grill (in the Benson)
The London Grill is a rather humorous experience. One could have an entire 4 course meal done flambe'! Of particular interest was the foie gras in beef gravy (flambe'). The ostrich I had there was excellent. There are better restaurants for sure but if it's prom night, it should be on the top of your list.
The Heathman (SW Portland)
I appreciate the interesting discussion of the wine succession. I guess I was more thinking of how they would pair with the apps and less about drinking them back to back. So many data points to consider!
The shank was indeed ice-cold. Shocking but true.
Portland: Paley's Place or Wildwood?
Perhaps I am alone but I was not impressed with Paley's place.
1) The server used the word "little" every third word.
2) The food was good, but nothing impressive or memorable. There are much better things going on here like Le Pigeon, sel gris, Carlyle, Beast, etc. True, we're short on bistro food, but the alternatives seem better.
Cheap whole cooked Dungeness SEA?
My fishmonger of choice has always been Uwajimaya. When buying fish, you don't want secrets, you want to go where they turn over ALL of their inventory daily and Uwajimaya is such a place.
The Heathman (SW Portland)
I took my mother there for her birthday and had a terrible experience.
1) The escargot dish was served in a pile and was too hot to eat for 10 minutes.
2) My lamb shank was served ice cold. It seemed as if they didn't even bother to heat it up. (they comped the dish, of course)
3) My father ordered the bread pudding and they brought the creme brulee instead (it was very good despite the runny center)
4) The cookie plate wasn't good at all
5) The sommelier offered the following brilliant advice: "older wines are softer but I
I would drink the younger one first". wouldn't he be concerned with the stronger wine overpowering the softer one? wouldn't he think that lighter appetizers would go with a softer wine better?
All in all, a frustrating and confusing experience and I will not be returning.
Gelato/Sorbet in Seattle
http://www.procopiogelati.com/ is a good stop on your way to the Spanish Table. They often display local artwork as well.
Cajun in (SEA)
http://www.sazeracrestaurant.com/ is pretty good and has been around a while.
http://tomdouglas.com/ettas/index.html isn't cajun but you can see the influence.
Beast - PDX
I second that the soups there are amazing as well as the inventive charcuterie plate. The salad mentioned below was ok but not as good as everything else.
Seattle to Stevens Pass Good Eats
Th post office/general store in Baring has great ice cream. perfect post hike or ski treat.
Takeout for 6:30pm Amtrak trip PDX to SEA
What road trip would be complete without a roach-coach?
http://foodcartsportland.com/
Seattle-area Dim Sum
Four Seas on King Street is great. Fried dishes are done right in front of you. They have their own parking lot and there is an excellent noodle shop across the street.
Seattle-area Dim Sum
For seafood only, I like Parc Lok in Vancouver. I think it's on 5th or main.
Buying Mozart Kugeln in the Seattle area
Bohm's chocolates in issaquah! they are actually better than the original. simply amazing.
