99% Food, 1% Skin

Recent Adventure at Altura

Another wonderful meal at Altura, and another marvel on creativity.  Enjoy!

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Small plates (clockwise): duck liver and whipped Campari, fermented potato with caviar and nasturdium; rosemary grissini with mortadella, bresaola, coppa and lomo

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More small plates (from back to front): quail egg with mochama, melon soup, smoked mussel, sockeye salmon and gnocchi fritto

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Bone marrow roasted beets, and a cold tomato soup with goat ricotta

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Risotto with fennel sausage, vegetables and saffron

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House-baked farro bread, with black truffle butter, duck liver stuffed inside mushrooms and chanterelle

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Palate cleanser of tarragon granite with blueberries and lime, followed by entrée of rack of lamb with charred cabbage

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Robiola la Tur, Italian soft ripen cheese stuffed in squash blossom and baked, with 2 kinds of honey and parmesan crisps

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Three desserts: bourbon caramel semifreddo with coffee, mashmallow and banana; Affogato with vanilla semifreddo and Canoli

Chocolate assortment Grappa soaked cherries, marsala preserved figs, and white chocolate raspberry truffle.

~A wonderful 3-hour of gastronomy!

Timpano First Attempt

A while back, knowing I was a foodie, my friend recommended me to watch “Big Night“, a movie from 1996 about two Italian brothers, one chef, one manager, trying to make their restaurant work in America.

The movie was a lot about food, and one of the dish showcased in the movie was Timpano — a baked pasta dish that looked amazingly stunning and interesting, decided to test the recipe.

In my opinion, Timpano is best described as a pasta cake: an outer pasta sheet encasing more pasta, meatballs, salami, eggs, cheese and sauce.

I consult 2 recipes: one from New York Times and one from Food Network.

Initial glance at the recipes looked so daunting, with many elements to make from scratch: outer pasta skin, meatballs, sauce; I settled with store bought meat balls and tomato sauce to save some time for this test of concept, and I made half the recipe in case of disaster.

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Outer pasta dough was easy to put together (I used the New York Times dough recipe), but was not easy to make thin — specially I am not a pro in dough-making. Continue reading →

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Kingyo

With the great experience I had at Hapa in Vancouver, next on the list is Kingyo.

First impression was not great.

The phone reservation left me feeling very unwelcome, as if I was given a giant favor for my table reservation when I was the one bringing in business?

In a nutshell, Kingyo has a 2-hour dining policy; instead of sharing that nicely over the phone, the staff was rude.

Needless to say, felt like the food really needed to be very good for me to return.

First up, salmon carpaccio.

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Fresh, nicely textured Sockeye salmon, with fried garlic chips and crunchy sprouts; similar to sister restaurant Suika, there was too much sauce (actually a tasty pesto soy dressing) which covered the great quality ingredient. Continue reading →

Pomerol

The restaurant scene is ever evolving in the Seattle area, and new ones seems to be popping up left and right.

Pomerol was listed on the local magazine as one of the up and coming, let’s check it out!

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Located in Fremont, Pomerol opens for dinner only seven days a week, with the first opening hour as their Happy Hour slot.

With our big group dining, we started off with chicken wings, coddled egg with foie gras, grilled octopus and arugula salad; and big plates of beef short ribs, steak frites and shrimp pasta.

My favorite of all the dishes was the sticky, spicy and yummy chicken wings. Continue reading →