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Winter Issue 2015 SEATTLE WA 47 6097 N 122 3331 W To some extent Seattle remains a frontier metropolis a place where people can exper ment with their lives and change and grow and make things happen Tom Robbins
Contents 4 Relish Recommends 6 The Anatomy of Desire 7 Spoil Your Dinner 8 Rooftop Dining 9 Ros Revival 10 Food Without Illusions 14 How To Eat a Sunflower 18 Artisanal Toast 22 Seattle s Favorite Coffee Shop 26 Coloring Seattle s Gray 36 Cooking With Cannabis 37 Theo the Chocolate Factory 38 Sneak Peak Twitter RelishMagazine Instagram RelishThis We are made in Boston with love
Credits Words Courtesy of Kinfolk Magazine Cereal Magazine The Stranger Seattle Metropolitan Magazine Open Table The Seattle Times BrainyQuote com Zhu Dang Restaurant Seattle PI Freshseafood com Wikipedia Images Courtesy of Cereal Magazine Kinfolk Magazine Stateside Restaurant Salare Restaurant Westward Seattle Coffeechino com cliparts co amusenews com Fine Art America Barjotseattle Instagram Cafe Barjot Restaurant Specialty Produce Drink Hacker Seattle Magazine Tallulah s Restaurant Squarespace JeffScottShaw com pngimg com Amazon Stavis Passionfruitorganics com Fresh and Natural Foods
Appetizers Relish Recommends Craving something new We ve found the best new spots in town changing Seattle s culinary landscape Stateside 300 East Pike Street Seattle WA 98122 206 557 7273 Vietnamese French After working with Daniel Boulud in New York and Jean Georges Vongerichten in New York Paris and Shanghai Eric Johnson moved to Seattle to be near family enjoy the outdoors and start his own restaurant The result is Stateside which opened in December in a former parking garage where the chef is bringing together those culinary experiences with his travels in Asia by artfully recreating French Vietnamese dishes The space captures the old colonial feel you can find in Vietnam with palm tree wallpaper Edison lights and patina mirrors The concrete floor dates from 1910 parking stripes removed Mr Johnson considers Vietnamese cuisine the natural meeting point of Chinese and French food but what sets his versions apart is his attention to detail and his determination to deliver complex and greatly satisfying layers of savoriness Take the classic dish bun cha Hanoi grilled pork patties with rice vermicelli done here with pork belly six kinds of fresh herbs and a rich caramel fish sauce marinade On the lunch menu the bahn mi transcends with its succulent house made mortadella steamed in banana 4 Relish For dessert your best option may be the exotic fruits Though tempted by the cinnamon parleaf and sweet and salty pork floss basically jerky that has been pulled apart until fluffy fait and cr me fra che cheesecake I opted for fragrant jasmine sorbet and a palette of ripe jackfruit rambutan lychee longan and dragonfruit perfect finishing tastes and textures And don t even attempt to overlook tropical inspired cocktails like the Mekong Mule which contains house made ginger shrub or the Versailles Spritz with Brovo Pretty a local white vermouth grapefruit bitters and sowda The Coconut features rum lime leaf wand galangal presented in yes a fresh coconut n
Appetizers Salare 2404 NE 65th Street American Caribbean Salare s menu fuses Jordan s upbringing in the South the affinity for cured meat honed in Italy some classic technique and Northwest ingredients He doesn t like to manipulate his produce or proteins much though when I visited earlier this week he was issuing some pretty specific directives to his kitchen staff regarding the proper slicing of cucumbers and carrots Zhu Dang 1715 East Olive Way Northwest Chinese Taking up residence in the short lived nightclub The Social new Chinese restaurant Zhu Dang keeps the thumpy hip hop vibe but rearranges the soaring space to include an open kitchen a long bar with stacks of copper mugs and an airy dining area Owner Steve Cheng injecting cuisine from various regions and provinces of China with Pacific Northwest flair Westward 2501 N Northlake Way Water inspired Mediterranean Very little on the brunch menu at Josh Henderson s stylized nautical hideaway is overtly brunchy Yet it hits on this meal s most vital elements When done right as they are here fried oysters rank right up there with bacon In lieu of toast a Dungeness tartine a generous amount of crab plus a memorable take on sauerkraut made from seaweed Relish 5
Appetizers The Anatomy of Desire Seattleites love their coffee but not all coffee is created equal We set out to find the breakdown of the average cup of Joe in the rainy city Extra Shot Unsweetened Hot Unflavored Black Dark Roast Drip Brew Drink Like A Local If your regular order at Dunkin Donuts involves ice excessive amounts of cream and extra pumps of caramel or additional flavoring such as pumpkin spice a highly coveted autumnal take on coffee don t expect to survive in Seattle s ultra nuanced coffee culture where coffee purists dominate the scene From little drive through coffee houses in North Lynnwood to iconic local spots like Bauhaus in Ballard or Jewel Box Cafe in North Seattle residents of America s coffee capitol like one thing from their coffee simplicity Well simplicity and precision making Seattle coffee all about the flavor of the bean instead of the creative flavor combinations or even worse simple vehicles for caffeine The Seattle coffee experience for the most part is free from distractions like milk and sweeteners allowing the full 12 oz of coffee to be well just that coffee Every now and then Seattleites will add a 6 Relish dash of soy or whole milk to bring a more silky consistency out of the coffee but sugar only makes an appearance in dessert coffee like a cappuccino or dark chocolate Mocha popular post supper indulgences in the Pacfic Northwest explaining why one may be sleepless in Seattle Seattlelites also regularly indulge in drip brews which are most commonly known as pour overs Since pour overs can take six to eight minutes to fully produce a 12 oz cup you won t see people ordering them as they rush to work in the morning but it s certainly a popular 2 PM fix when people have a bit more time to sit back and relax for lunch f you re curious about how coffee that takes eight minute to filter and drip tastes head over to Seattle Coffee works in Pike Place or Ballard Coffee works in downtown Ballard But what if you re like the rest of the country and prefer to alter your coffee until it s an unregniable beige ish liquid floating around in your disposable cup You can head to some speciality coffee places like Cupcake Royale on Capitol Hill or Voxx Coffee in Eastlake where mochas and lattes reign supreme and though their coffee may be good their attitude may be a bit standoffish so don t be surprised if you get a look from the barista n
Appetizers Spoil Your Dinner We don t always condone dessert before dinner But when lavender ice cream is involved who could possibly resist Molly Moon s Madrona Capitol Hll Wallingford Queen Anne U Village Local favorites include earl grey maple walnut honey lavender balsamic strawberry and Stumptown coffee We know we re drooling too On top of it all they have friendly staff convenient locations and a killer Instagram we totally adore n Relish 7
Appetizers Rooftop Dining Want a truly unique dining experience Head to the revolving restaurant at the top of the Seattle skyline s most iconic building a spaceship The Seattle Space Needle was built for the 1962 World s Fair and today is recognized as a true symbol of the city of Seattle Built to withstand 200 mph winds and an earthquake of up to 9 5 magnitude the 605 foothigh Space Needle offers amazing views of the Seattle skyline and the area s spectacular natural landmarks like the Puget Sound Elliot Bay the Olympic Mountains and Mount Ranier from its popular observation deck and SkyCity restaurant Take in the splendor of the Puget Sound from SkyCity the Space Needle s world famous revolving restaurant located 500 above ground SkyCity s culinary team uses Northwest grown beef produce from local farmers and fresh wild caught seafood from the abundant waters of the Pacific Northwest to create 8 Relish some of the most flavorful dazzling and innovative cuisine Seattle has to offer Breathtaking views are guaranteed from all tables at SkyCity and your elevator ride and Observation Deck visit are complimentary when dining To join SkyCity for lunch dinner or weekend brunch reservations are highly recommended for all party sizes Dress as everywhere else in Seattle is casual even though the restaurant itself is considered a fancy location If you are planning to visit Seattle I would definitely add the Space Needle to your list of must see tourist attractions as long as you have a clear day night If you ve never been to Seattle you should try to do this on yowwur first day as it will give you a great overview and orientation of the city n
Appetizers Ros Revival Five years ago pink wine was relegated to the bottom supermarket shelf Today it s a harbinger of summer and a particular strength of Washington wine makers Ros has experienced a nearly complete change in fortunes here in the last few years Five years ago there were few quality bottles produced in Washington Consumers weren t terribly interested in ros most drinkers lumped it with cheap sweet white zinfandel on the bottom of the supermarket shelf Today there is an abundance of quality ros being made in our state Some have even become quasi cult wines selling out almost immediately upon release and long before the sun starts to shine in the Pacific Northwest So what happened Previously many winemakers made ros by fermenting red wine juice siphoning some off in a process called saign e This served the dual purpose of concentrating their red wine and creating some quick cash flow Quality was seldom a factor and many of the wines were made from grapes not particularly well suited for ros Flash forward to today where more winemakers are farming grapes specifically to make ros harvesting them earlier to help retain acidity They re also turning to grapes historically used for ros in Provence and France s Loire Valley Finally many have also been eschewing the off dry to semi sweet style in favor of dry style wines that pair better with food dry ros s are some of the most diverse food pairing wines out there The result is nothing short of a ros revival here in the Northwest with a sudden abundance of quality wines to choose from Ros s come in many different shades which is of course part of their charm The color can also speak to style with darker wines often having richer fruit flavors and lighter colored wines displaying a bit more delicacy When purchasing a ros determining whether it will be dry off dry or semi sweet can be challenging and has nothing to do with color Some producers will label their wine dry to give a sense of their intention Most however will not When in doubt ask your local wine steward n Relish 9
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Entr es Food Without Illusions Words By Sarah Rowland Images by Bar Sajour Kinfolk Magazine Award winning Northwest chef Matt Dillon wanted to get rid of all the opulence that can come with restaurant dining and create a truly authentic culinary experience with a beautiful space simple high quality food and humble meals Located in a charming building from the 1920s Bar Sajor was built by Dillon and three close friends with a distinct vision They ve created a sophisticated but casual meeting spot that feels like a true extension of home Filled with eccentric touches and adornments it s a comfortable stylish and welcoming space We chatted with Dillon about his culinary influences the challenges of opening a new restaurant and the history and story behind the space What s the story behind Bar Sajor I d wanted to be in the Pioneer Square area for a while and it was a neighborhood that used to be pretty thriving maybe 20 years ago It had since kind of fallen into disrepair and many of the retail spaces were unoccupied There were only a couple of restaurants down there but it s an aesthetically beautiful neighborhood with great storefronts Many buildings are historically preserved and protected so you can t do a lot to them without getting approval which is nice I used to go to this caf on the plaza there and I d see this space across the street I was actually looking for a space to do the London Plane and there was this other building that I really liked It was sort of a bicycle shop and years ago it had been a restaurant So underneath all of this drywall and carpet were old beautiful floors a shaft where we could put a hood in and a couple of bathrooms I grabbed it I didn t have very much money so I gathered three of my friends and said Let s do this ourselves I really just wanted it to be a very basic simple place that served very high quality food without a lot of illusions The process sounds like quite a labor of love How did you go about the design and construction We started brainstorming working on design ideas and building the space My friend Eric Fisher is a graphic designer so we worked on most of the design elements Steve Withycomb is a furniture builder so he did a lot of the tables and decorative woodwork And then our other partner Edward Pierce is a builder So the four of us built it together with Edward concentrating on the main aspects of improvement so the rest of us could fill in with our own specialties It took about six months And it was fun hard but really fun Relish 11
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Entr es Everything you make is cooked exclusively by wood flame How did you decide on that particular method I like that the old antiquated way of cooking makes things a little more primitive and simple by not having a lot of tools at our disposal I also like the idea of setting our limits and kind of using that as one of our main ingredients We can only do so much and it makes us concentrate on those ingredients rather than using any really crazy techniques What are your customers like It s a really open place I don t care if people come in and don t have any money and just want one dish or if they want to come have us cook for them and spend tons of money I m making food we open the doors we have a great staff We just hope that everyone enjoys it Which cultural cuisine inspires your food and shows up most on your menu I really just like it all I like to take the overarching philosophy of certain cultures that I ve experienced I want to interpret that certain thing I like I don t really like to cook one style of food or make a replica of a dish Instead I like to find something that speaks to me I want to find those things that make me explore them more and have an intimate relationship Whether it s Middle Eastern Japanese or Spanish food I try to understand and develop my own relationship the same way perhaps that certain cultures have developed relationships with their food Are there any meals from your travels that have driven you to create something similar Yeah definitely There was this restaurant in the Basque Country that was influential to me The owner of the restaurant makes all of his own charcoal and cooks all of the food over the charcoal but it s still high in presentation But at the same time it s still rustic Everywhere I go is influential to me I went to Lebanon a few years ago and it was fascinating to see how they think about food There s a lot of picking and noshing and eating with your hands and the food is made without trying to be too focused on the ingredients They just do it because they do it there s not a motive to it all And the same goes for Japan It s less about going to the cool restaurants and more about participating in the culture and life with food What kind of atmosphere are you trying to create We try to keep it really bright and open We also take things very seriously but there s equal participation in everything We want the customers to have fun We want to serve really great food to really great people who want to have a really great time and we want to have a great time doing it We want the wine to be delicious the water to be delicious the food to be delicious and for people to have smiles on their faces We just want people to feel love and peace and thoughtfulness What are some of your favorite items on the menu We almost always have a Spanish inspired steak When you go to cider houses in Spain you get these rib eyes that are cooked over an open fire and served very simply paired with a cider We also do a lot of culturing of dairy products so we have this smoked yogurt that changes depending on the ingredients My favorite is when we do the smoked yogurt in the late summer and pickle a bunch of goat horn peppers We pickle them in cider vinegar with caraway seed and serve them with the smoked yogurt We do our own bread as well so we have a naturally leavened really dark rye bread so we put all of those things together I really like that dish n Relish 13
Entr es How to Eat a Sunflower Words By Angela Garbes Images By Cafe Barjot 14 Relish
Entr es Until recently I had never eaten sunflowers before let alone known that they were edible or tasty But then I had a dish of braised sunflowers 8 at Cafe Barjot The centers of the young flowers were trimmed and quartered to resemble artichoke hearts cooked until they were tender but still pleasantly firm and imbued with a lemony flavor Shaved summer squash blanched squash vines complete with thick stems big leaves and long curly tendrils and a smooth and deliciously earthy sunflower seed tahini accompanied them The dish was unlike anything I d had before and it was delicious especially when the flowers were dragged through the slightly smoky tahini I had eaten the dish on a Wednesday night but by Thursday morning it was gone from the menu Chef Nick Coffey had been sourcing unopened sunflowers from Sam Bowhay who grows a field of flowers at Local Roots Farm but the sudden onset of cool wet weather two weeks ago had finished Bowhay s crop For Coffey relying on local seasonal ingredients makes him especially attuned to changes in the season Summer is all about fresh and delicious There s almost less thinking and it s a little easier to make a great dish he says But as the season changes into fall the flavors become more subtle When I spoke to Coffey recently he talked excitedly about some new items he d just put on the menu including a matsutake mushroom dish 8 that was captivating for both its simplicity and creativity a single matsutake mushroom the cap lightly grilled and served gills up next to a dollop of madrona bark cream whipped so thick that I mistook it for a meringue Underneath were shaved raw stalks of the mushroom s stem on top was a scattering of nettle seeds It takes balls to serve a plate with little more than one mushroom on it But that boldness requires you to take your time with the dish assembling balanced bites from all the ingredients whose subtle shared notes of cinnamon smoke and earth echo each other and amplify into a flavorful punch A bowl of shaved summer corn and diced lobster mushrooms 9 demanded the same sort of attention From the first bite the sweet crunchy kernels played nicely with the nutty firm pieces of mushroom But the fun really began upon discovery that hidden underneath was a cultured cream that brought a delightful tang and richness Adding another layer of musky flavor and wonder was a powder dusted on the bowl s edge made from dried huitlacoche or corn smut a naturally occurring fungus that infests corncobs with tumors that resemble mushrooms Barjot s menu is vegetable centric but Coffey also has a way with meat Two pieces of moist chicken 16 a leg and a thigh came slathered with a deep maroon colored relish made of fermented cherries Tearing into the meat the cherry brine bled into the bowl and commingled with the chicken juices to form a lovely sauce that seemed to have notes of Chinese five spice Coffey explained that the cherries are fermented with Mexican tarragon which imparts a distinct anise flavor He also mentioned that the dish may soon be changing to use duck instead of chicken The thought of darker gamey meat with those cherries thrills me I could have eaten an entire plate of just blistered shishito peppers 9 smoky sweet spicy and just a little bitter but they were made even better by the paper thin slices of peppery house cured coppa they were piled on top of Having absorbed some of the warmth of the shishitos the coppa s fat seemed to melt immediately on the tongue The dish also came with pieces of melon and a heavy handed drizzle of caramelized honey both of which were sugary and unnecessary At 800 square feet Barjot is small and its kitchen has just two induction burners and an oven As a result Coffey has had to build his menu on dishes that rely on prepped ingredients that can be easily reheated or assembled cold to order It s part of why he relies so heavily on fermenting drying and curing But Coffey also views these time intensive practices as essential to his vision Cafe Barjot 711 Bellevue Ave E Seattle WA 98012 206 457 5424 American Fushion Relish 15
Entr es Homemade ginger basil lemonade fresh sparkling apple cider black pepper lemon octopus bites 16 Relish
Entr es Coffey came to Barjot almost a year ago under the agreement that he d temporarily help owner Wylie Bush get dinner service started But he soon found that the tiny kitchen became home to his many projects I kept putting more roots in here says Coffey And definitely part of my style is the processes and long processes So I thought I should stay here for a while For Coffey time is as much of an ingredient as any vegetable or animal and that includes his development as a chef Before Barjot he spent four years at Sitka Spruce working his way up from the garde manger station to running the kitchen for chef and owner Matt Dillon I grew the most there Coffey says It was a great environment Sitka allowed me to experiment and hone what I was learning According to Coffey the sunflower dish began as a failed attempt at Sitka with chef Edouardo Jordan before Jordan moved on to Dillon s Bar Sajor And Coffey s savory madrona cream was inspired by an ice cream made by his former coworkers that he filed away for some later purpose Every year when you revisit a dish you ve grown personally and professionally he says I just want to keep going keep doing something new n Relish 17
Entr es Artisanal Toast Words By Hannah Goldfield Images By Tallulah Cafe 18 Relish
Entr es Talullah Cafe 550 19th Ave E Seattle WA 98112 206 860 0077 Mediterranean American Rare is the food trend that doesn t garner backlash and the designation overrated cf cupcakes cronuts and kale all mentioned in Sophie Brickman s Talk of the Town story last week about the food trend chronicler David Sax Rarer still is the food trend that garners such immediate and absolute derision as artisanal toast a category that seems to apply to any stand alone restaurant or caf menu item consisting of high quality crisped up bread topped with something simple like small batch almond butter and not called crostini or bruschetta Back in January John Gravois a writer for the California magazine Pacific Standard set out to investigate the source of the craze in San Francisco where he d been watching it gather steam What he discovered was an origin story that was fascinating and heartwarming enough to become a segment on This American Life I won t spoil it for you But Gravois s skepticism of the trend itself went beyond finding it overrated he was practically appalled by it The first line of his article describes the toast making process with scorn All the guy was doing was slicing inch thick pieces of bread putting them in a toaster and spreading stuff on them Later he writes I rolled my eyes How silly how twee how perfectly San Francisco this toast and quotes the manager of the caf where he first noticed it Tip of the hipster spear NPR s food and drink blog the Salt published two recent posts about the trend the first an April Fool s gag promoting a toast cooking class From demystifying the Wonder of sliced bread to exploring a variety of techniques ranging from light to dark to extra dark you ll learn how to transform your favorite loaf to a crispy golden state the second an Onion style parody of the different methods one might use to TIY or toast it yourself fireplace blowtorch coffeemaker clothes dryer In the Seattle newspaper the Stranger a writer named Bethany Jean Clement expounded at length upon the reasons to disdain toast as a craft item Noting that the cost of a slice or two of artisanal toast could buy a whole loaf of bread she explained Relish 19
Entr es Part of the moral outrage here is economic Toast is meant to be a thrifty food meant to make homespun happy use of otherwise less than optimally fresh bread and she points out that French toast in French is pain perdu meaning literally lost bread that would otherwise be fed to the birds In a recent Critic s Notebook Pete Wells lamented the growing tendency of restaurants to charge for a bread course the only thing worse it might follow is being charged for a stale bread course And the sense of perversity goes even deeper Clement argues Toast is home toast is hearth Toast is the first thing you learn to make Even a completely incompetent cook can make this one perfect thing According to David Sax the most successful food trends reflect what s going on in society at a given time Americans wanted cupcakes ten years ago he told Brickman because they sought childhood comforts after the trauma of 9 11 Americans wanted fondue in the sixties because they aspired to cosmopolitanism Artisanal toast one might posit represents our intensifying obsession with and fetishization of food Every meal is special and important every dish should be elevated revered and broadcast even something as pedestrian as toast 20 Relish
Entr es We re willing to spend more energy and money on food than ever before and we are what we eat not only literally but in terms of identity too Avocado toast which might be described as a sub or tangent trend has grown particular legs because it overlaps with another potent trend clean living Popularized by the Nolita restaurant Caf Gitane and by the life style guru Gwyneth Paltrow who included a recipe for it in her cookbook It s All Good in which she compares it to a favorite pair of jeans it s healthy yet indulgent good fat on the one hand carbs on the other It s incredibly easy to make Most important it looks great on Instagram thereby making whoever posts photos of it look great In the case of most food trends the backlash begins when a food is deemed overhyped cronuts or when it simply overstays its welcome cupcakes kale In the case of artisanal toast the backlash seems directed more at the societal phenomenon it evinces than at the food itself Who doesn t like toast The economic and moral objections to it could be used against many of the things we consume in restaurants coffee for instance and Clement admits that the toast she sampled at Tallulah s a caf in Seattle s Capitol Hill was excellent Artisanal toast is hardly the first harbinger of our food obsession or even necessarily the most egregious but it s become a scapegoat for a growing broader cultural backlash the toast that broke the camel s back The issue is not the toast so much as a rapidly changing San Francisco and a world in which food matters maybe more than it should n Relish 21
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Entr es Seattle s Favorite Coffee Shop Words By Johanna Han Images By Kinfolk Magazine Jeff Scott Shaw Analog Coffee 235 Summit Ave E Seattle WA 98102 206 860 0077 Coffee Analog Coffee began as a pop up shop that operated out of a doorway on Summit Avenue Capitol Hill We served only batches of French press and individual pour over coffee to go says co owner Danny Hanlon Six months later the tiny doorway pop up expanded into a full shop and Danny and his business partner Tim Hayden quickly turned it into a favorite neighborhood coffee shop Serving Herkimer Coffee from Seattle s Greenwood neighborhood pastries from Macrina Bakery donuts from Mightvy O and granola from Tall Grass Bakery Analog is happy to be working with some of the best Seattle has to offer We re lucky to live in a town where our espresso machine is local too he says They use a 3 Group Hydra from Seattle based company Synesso We asked Danny to tell us more about the shop Relish 23
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Entr es What objective did you have in mind when you started Analog What we hoped to accomplish with Analog was to create our ideal coffee shop on both sides of the counter we set out create our dream jobs and wanted to form a unique comfortable neighborhood coffee shop that served incredible coffee Keeping a simple menu allows us to really focus on quality and helps us on both sides Tell us about your background in coffee Tim began working in a coffee shop in Athens Georgia while he was in school and my first coffee job was working for Tully s just after graduating high school We met at Verite Coffee in the Ballard neighborhood of Seattle and were impressed by each other s dedication work ethic and desire to expand our coffee knowledge When we opened Analog we each had more than a decade of experience in the industry We love the look of your shop it actually reminds us a bit of our office What inspired the aesthetic We were influenced by the clean bright design aesthetic of some modern Scandinavian designers We wanted a coastal nautical feeling like a weathered beach house It was a challenge to avoid adding too much and we were constantly defending our minimalist approach to everyone on the job site but we were really happy with the finished product The steel and wood bar in the window and the adjacent sitting bar along the wall were designed and built by local design studio Chadhaus Is there a story behind the publications you have on hand There always seems to be a stack of interesting reads on the tables at Analog We keep a selection of newspapers magazines and comics in our shop for customers to read and the magazines tend to be either art or cooking focused while the comics are a mix of superheroes and indie titles The entire neighborhood is waiting anxiously for the new issue of Saga to arrive What do you hope to be contributing to Seattle s coffee culture and where do you hope the city s coffee scene will be in a few years We hope to be providing an example of how a simple quality driven coffee bar can be a successful business model We also wanted to open up a strong independent coffee shop in a city that had been dominated for so long by just a few multiple location roasters Hopefully manual brewing and simple honest espresso drinks will one day become a standard of the Seattle coffee scene I think we re headed in the right direction but people have been doing things the other way for a long time here What do you love most about working at Analog and being a part of the neighborhood you re in There are a lot of reasons to love our part of Capitol Hill our customers are great there are great restaurants and bars nearby and we have some beautiful old buildings on our street We re lucky to be in a neighborhood that values our approach to coffee and our aesthetic The social interaction of being a neighborhood shop with lots of regular customers is also amazing It s pretty nice to come into work every day to listen to records and make great coffee and joke around with customers n Relish 25
Coloring the Gray Away Where do you find some color in America s grayest city Look no further than local food
Rainier Cherries
Rainier cherries are Seattle s gold The Rainier cherry is the sweetest prettiest and most pampered of cherries as delicate as it is lucrative But it takes an orchardist who likes to gamble to coax the flavor color and size from a Rainier
King Salmon Caught in the icy waters of the North Pacific the King Salmon is a favorite everywhere A true Seattle tradition it is high in essential Omega 3 fatty acids and no other fish has a more distinctive flavor than Fresh King Salmon
Plantains Plantains are typically eaten cooked sometimes along with their leaves and fibers and are usually large angular and starchy in contrast to common or dessert bananas which are typically eaten raw and without the peel
Himalayan and evergreen blackberries are European species of blackberry that are actually considered highly invasive and difficult to control in Washington state but the folks who live there don t mind because these blackberries are so juicy and delicious the invasiveness is worth it Himalayan Blackberries
Washington designated the apple as the official state fruit in 1989 Washington produces about 42 percent of the apples grown in the United States and 60 of those grown for fresh consumption Washington Red Delicious
Penn Cove Mussels Penn Cove farms both the native Penn Cove Mussels and Mediterranean Mussels Both of these types of mussels occur naturally in the Puget Sound region
Washington gooseberries are self pollinating with mild flavor good for use in jams and juice as well as eaten fresh They re a thornless plant that grows a vigorous 5 feet by their second year Gooseberries
Mints Cooking With Cannabis What happens when five Seattle chefs get together to create recipes that will satisfy your hunger and get you high because cannabis restaurants still aren t quite legal It s too bad that Washington State law prohibits Seattle chefs from cooking with weed in their restaurants because people love eating weed and people also love eating the type of imaginative indulgent cuisine that one can find only in a good restaurant Even though it remains illegal for chefs to cut a little infused oil into the aioli they serve at work it is completely legal for them to do so in the privacy of their own homes Or in this case the home of chef Aleks Dimitrijevic of La B te fame Five local kitchen professionals gathered in his house on a recent night to experiment with drugs making a variety of dishes and letting me watch how it was done April Roth store manager at Uncle Ike s and quite the home cannabis cook herself helped us select the appropriate products a selection of cannabis cooking oils from Ethos Extracts as well as some good old fashioned flower and the caper was on The resulting meal was easily one of the best I ve ever experienced infused or otherwise What s more that happy contented glow one should be left with after a good meal was noticeably enhanced by all the pot In addition to the professionals I invited over a few hungry friends and several members of the tasting panel reported similar postprandial pleasure One who said he never dreams when he smokes weed said he was treated to a night of weird memorable enjoyable sleep cinema that he couldn t stop thinking about the next day The same panelist added that licking that chocolate ice cream off that spatula was the happiest moment of my month Though Iate a portion of every dish I did not freak out and have a cosmic identity crisis I too had a deep weed induced sleep afterward and felt well rested and lowkey blissed out for the entire next day Since a restaurant serving elegant weed cuisine is still a pipe dream you re going to have to make these recipes yourself Our five generous chefs provided all the instructions you need including estimated per serving dosages so you don t end up becoming one with the wallpaper like poor Maureen Dowd n 36 Relish
Mints Theo the Chocolate Factory Fair trade locally grown organic chocolate made entirely in Seattle Yes please we ll take one of everything Seattle s celebrated chocolate factory is known by one name Theo With the publication of the new Theo Chocolate cookbook Sasquatch Books 24 95 two other names Debra Music and Joe Whinney move more into the public eye Music and Whinney are co founders of the company named for Theobroma cacao the scientific name of the cocoa tree Since its 2006 opening Theo has gained global attention for its organic fair trade bean to bar chocolate plus local fans for its factory tours and chef collaborations The personal journey of the founders a divorced couple moving cross country together to go into business is as central to Theo s story as the book s other features from tips on chocolate tempering to cooking with cocoa nibs I think it s a very sweet story and also the story of our relationship is very much at the heart of our philosophy of the business Music said Whinney who had spent years working on conservation issues had led efforts to import organic cocoa to North America after seeing the horrible impact the conventional chocolate industry had on growers and the environment His dream he writes in the book was to start up a company that began by paying farmers a fair price and ended with a product people could believe in But when the opportunity came to move to Seattle from Boston to do just that Whinney couldn t leave his 8 year old son behind He asked Music to cross the country with him She has always been a brave and strong woman he writes noting that she did not laugh him out of her living room When Theo opened she joined him at work too with indispensable experience in marketing and a willingness to take on any task down to scraping cocoa butter from the factory floor It was a huge leap of faith on both our parts because we didn t know anyone out here Music said It turned out to be such an incredible move because the community was so receptive Seattle is just an amazing place to start a business It s the pioneer spirit that still lives n Relish 37
Sneak Peak Spring Issue 2016 VANCOUVER BC 49 2827 N 123 1207 W This great restaurant city is the heartland of every admirable and sometimes infuriating food cause you ve ever encountered local sustainable organic and eco gastronomical among them 38 Relish
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