Ha -just saw this LivingSocial Adventure for ‘Vino and Vinyasa’ at Columbia Winery which found me reliving my semi nauseous hot yoga sesh yesterday (thanks for the studio recommendation, Harmony) after having vino with a late lunch a few hours prior. Thankfully, I’m a Bikram vet, and I knew it would subside quickly, but in the meantime, must abstain from vino before class until I build up my (stomach’s) endurance -if not that then for the dreaded Awkward (Chair) Pose.
I continue to be impressed by Hogue Cellars Wine Genesis 2008 Syrah (which seems to be in somewhat short supply?) It caught my eye on a Fred Meyer run a few days ago. This vintage offers ‘aromas of grape, bramble and strawberry, offset by a minty-floral character. Upfront flavors of black cherry, strawberry and nectarine are backed by earthy oregano and cumin. It’s supple and spicy on the finish.’ I was drawn in by the oregano and cumin bit – it’s a really tasty & smooth Syrah – I highly recommend it. Read more about Genesis from Hogue Cellars‘ website.
Picked up my ticket to Taste Washington (for Sat) over the weekend at Wine World (saved $11 in online fees) -en route home from a Whidbey farm -brought the ‘barnyard’ into Wine World via rain pants & muddy rubber boots. First time at this event & I’m hearing it’s heavily recommended that you should plan to spit aplenty at this one & save the full swigs for ones you really like. I’m gonna draft a game plan -per Northwest Wine Anthem‘s recent piece-some great info here. What are your own strategies for taking on this epic event?
I’ve got sheep on the brain -going to check out a flock of bahhhhby lambs on beautiful Whidbey Island Farm Camelot Downs tomorrow with the PCC Farmland Trust along with Lisa Beuning. I just checked out this video about Camelot Downs and what it means to be a ‘Colonial Farm.’ Apparently, that means no running electricity, and that lamb birthing is done by lamp light –wow, that’s impressive. Looking forward to learning more about the Colonial Farm experience tomorrow -weather gods, please be kind.
5 minute video for ASI am petition on behalf of Gary and Lois Fisher at Camelot Downs on Whidbey Island. A truly unique colonial farm. This only touches on the unique aspects of the farm and the sheep. Stay tuned for the full length video on the entire colonial farm experience.
A CSA that includes a weekly delivery of produce, (Old Chaser Farms) eggs, (Old Chaser Farms) dairy, (made by Corson Building) preserves, (Corson Building) bread (Corson Building), wine, (selected by Marc Papineau of Bar Ferd’nand to pair with the week’s offerings) recipes from The Corson Building and Sitka & Spruce. Is this the future of CSA’s? I hope so! Found this gem thanks to Book Larder: A Community Cookbook Store.
For my cheese mongering friends -FREE CHEESE -Murray’s- next Thursday at the U Village QFC –straight from ‘The Village’ (that’s Greenwich to you). Read more about Murray’s and more in Seattle Magazine.
Do you remember the voting for best Seattle food trucks last year to choose America’s Top 20 Food Trucks? The results are in and Where Ya At Matt made the Smithsonian Magazine prestigious list -congratulations! I love his beignets! Thanks for sharing Chef Robin Leventhal!
What I find interesting when reading through the list is how such this hot food trend – Food Trucks – has converged with others, such as ‘Farm to Table (or in The Purple Carrot Truck‘s (in East Lansing, MI) case – ‘Farm to Truck’) and how ‘artisan’ is applied to BBQ in the Bone In Artisan BBQ On Wheels in Columbia, SC. Another notable mobile sanctuary of deliciousness is Hapa SF, offering modern organic casual Filipino food in San Francisco. Their pork egg rolls were “the best we have ever tasted here,” says SFoodie.
Check out the other contenders for Smithsoian’s 20 Best Food Trucks in the United States. Have you noticed a blending of other hot food trends lately? A Pie Pop-up? A Sous Vis Food Truck? Share what trucks would make your Top 20 list!