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Seattle in 100 Edible Hours Recipe
March 31, 2006 | by Heidi | Filed under
Four days in the Seattle area isn't nearly enough. I escaped the relentless rain in San Francisco - to my delight Seattle welcomed me with blue skies, a lively downtown, and young people everywhere doing exciting things. Thanks to the efforts of the IACP coordinators I've had a chance to cover quite a lot of ground - a trip to the Woodinville wine country, visits to a host of local food-related entrepreneurs, and a handful of interesting conference sessions. Coming to you from a hotspot on the groundfloor of the Seattle convention Center, here are a few of the highlights in blurbs and pics:
Metal dog collection, Chihuly Boat House, Seattle
Chihuly Boat House
For you Chihuly fans out there, I got to go to the Boathouse studio for a reception - hands down a trip highlight for me. The glass is impressive, but I was really charmed with his collection of collections that dot walls and cluster in corners throughout the space. Vintage string holders, Ethiopian crosses, vintage swimsuits, big eastern European festival masks - a wall of Indian blankets....I popped of a few shots that you can see peppered through this post.
DeLille Cellars Wines
You never know what sort of threads or themes will weave their way into your travels. DeLille wines have unexpectedly been guiding me through my Seattle experience, providing a lovely backdrop for all the things that help make travel wonderful - good conversation, delicious food, and new discoveries. It started with a glass of 1998 Syrah "Doyenne" at The Herbfarm on Monday, a wine that inspired a collective gasp from a room full of discerning and well-seasoned palettes. I was lucky enough to hit it off with a slice of the DeLille posse shortly after, and have been enjoying their wines straight from the source all week.
A pretty latte at Zoka Coffee Roasters
Morning rituals
Trish Skeie gave one of the most informative talks on coffee production I've heard - Zoka Coffee Roasters. We followed that up with a Gong Fu tea presentation at one of Seattle's first authentic Chinese teahouses - Floating Leaves Tea. (see above opening photograph)
Vintage string holders, Chihuly Boat House, Seattle
Macrina Bakery
I hear the term "box breakfast" in relation to a group field-trip or event and I flinch. I physically flinch. Visions of raw, chewy bagels, under ripe bananas, and pockets of cream cheese flash through my mind. You can imagine my surprise when I was handed a kraft box filled with fresh fruit, a giant sugar-crusted tropical carrot cake muffin, and the perfect wedge of buttery-crusted quiche as I joined the Woodinville wine country excursion. I was able to visit the Macrina Bakery the next day and see where the magic happens. Stock up on their delicious Sardinian flat bread if you visit.
Barrel Room, Chateau Ste. Michelle, Woodinville, WA
2000 Chateau Ste. Michelle Luxe Vintage Columbia Valley Sparkling Wine
My notes say: tart and mouth puckering (in a good way). Tart pear and grapefruit. Dry with teeny, tiny bubbles. Makes me want to explore more vintage wines.
Panna Cotta, The Herbfarm, Woodinville, Wa.
The Herbfarm
It's easy to get spoiled when you spend your days in the markets, kitchens, and restaurants of the San Francisco Bay Area. Little did I know just how extra-ordinary a meal at The Herbfarm in Woodinville could be. Following a garden tour with co-owner Carrie Van Dyck we were treated to an Early Spring Menu. A few highlights: the stinging nettle soup with salmonberry blossoms, the farro risotto with leek and Oregon truffles, and oh....the vintage 1916 Barbeito Malvazia Madeira they opened for us. Chef Jerry Traunfeld was nice enough to give me permission to share his Cinnamon Basil Ice Cream recipe with you (see below). If you can't get to the Herbfarm, you should have a look at their new cookbook - it's beautifully photographed and full of recipes highlighting the foods and ingredients of the Pacific Northwest. The first book is fantastic as well, a great reference if you are looking for innovative ways to integrate herbs into your cooking repertoire.
Tiny herb infused ice cream cones, The Herbfarm
The Herbfarm's Cinnamon Basil Ice Cream
Served in tiny handmade tuille cones.
2 1/2 cups milk
1 ounce bunch fresh basil
3-inch cinnamon stick
8 large egg yolks
1 cup sugar
1 1/2 cups heavy cream
Bring the milk to a simmer in a medium-sized saucepan. Stir in the basil and cinnamon stick, cover, and remove from heat. Steep 15 minutes, then pour the milk through a sieve, pressing down on the solids to extract all the liquid.
Whish together the egg yolks and sugar in a large mixing bowl. Whisk the cinnamon-basil flavored milk. Pour it back into the saucepan and stir constantly with a rubber spatula over medium heat just until the custard thickens enough to coat the back of a spoon (180 degrees) but no further or it may curdle.
Pour the custard back into the mixing bowl and cool, either over ice or in the refrigerator, until the custard is very cold. Whisk in the heavy cream. Freeze in an ice cream maker. Store in a covered container in the freezer until firm enough to scoop.
Makes 1 1/2 quarts.
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Your Comments
L said:Welcome to Seattle! Yes, there is so much to try. You are lucky that you were introduced to Macrina... it's outstanding. (The cookbook is great too).
I love, love, love Macrina. If I ever open my own bakery I want it to be just like Macrina. When I lived in Seattle, Chateau St. Michelle was one of my favorite places to take visitors. Sadly, I missed my chance to go to the Herbfarm. Their old cook book has been on my wish list for a long time. Thanks for the heads up on the new one.
Oh, I HEART those string holders! And I really heart the recipe for the basil ice cream - thank you thank you thank you! A wonderful reminder that it's due time to get some herb seedlings going on the window sil...
What a wonderful account of what I'm sure was a most delish visit in Seattle. I'm spending the summer in the Emerald City and can't wait! Your write up has me all the more excited to explore Seattle's culinary gems.
The Herbfarm is one place I've been wanting to try for years. I think I might just make it now.
Love your site Heidi.
Best,
Heather
Heidi! Are you still here in Seattle? Welcome.
If you are out and about in the Captiol Hill area drop me a line! I'd love to say hello :)
Your opening few paragraphs describing the genesis of this site fit me to a T! I have 50 cookbooks, and yet make the same 20 dishes month after month. You've inspired me! I will begin making some new things this week. Looking forward to browsing your site this weekend..
Greg
The best dessert I ever made, and for a boy I loved, was from The HerbFarm - an apricot mousse with white chocolate basil sauce. Makes me tear up thinking about it. Thanks for the gorgeous post and for the notification of the new HF cookbook.
I love reading you site! A suggestion and a wish- could you write a bit about growing herbs for cooking? It's *that* time again and already I've murdered my first attempt at basil.... sigh...
Any hints?
great post! i will be heading up to seattle this summer, so this is such a handy snapshot of what to look for!
I've always believed Seattle to be one of the best cities around, I'm blessed to live in such a great region.
And we do have so many great places for foodies!
I'm planning on going to The Herbfarm for the first time on my birthday in July- I know it will be great!
The Herbfarm is one of those places that I ponder. One one hand I think its fantastic what they do, On the other hand I also think the cost of the meal makes the whole thing smack of conspicious consumption.
I've been tempted to go, but am fairly sure I would feel horribly out of place with the rest of the crowd that attends.
Heidi: Seattle just isn't the same without you. You missed the rain, and you also missed the Smoked Salt Caramels I scored from Fran's. (I had the world's best French Fries at Baguette Box as well.)
See you in Chicago...I owe you a big bag of Garrett's caramel for the dried fruits!
Heidi! It was so wonderful to have you in my little city, and I have to echo David: the last day of the conference just isn't the same without you. (Oh, and he's right about the fries at the Baguette Box, too.)
Come back soon, okay? I'll take you to some of the places you weren't able to reach. And another shot at Macrina!
Em said:As impressive as Chihuly's boathouse was, he hasn't blown glass for decades and is now suing the guy who did it for him because apparently the guy has 'stolen his designs.' Not a very respectable man if you ask me...
I hope you liked seattle though.
Oh, I miss my old home town! So nice to see if through your eyes. I just bought an ice cream maker! I have to try that recipe, thanks so much
How come the ice cream in the picture is reddish-pink? Is it not the Cinnamon-Basil ice cream you give the recipe for?
Oh, heavens, Cinnamon-Basil ice cream sounds wonderful! Just yesterday, I mused that drastically cutting my ice cream consumption might be a nice way to start on the path toward getting a big skinnier, but methinks I may have to postpone that for a few days.
(Although a break from the rain here in San Francisco would be a treat in and of itself.)
Though a Seattle native, I've also enjoyed living and in San Francisco, Manhattan, Honolulu and Anchorage. None has experienced the maturing palate of its residents as Seattle. Welcome to our beautiful city! Thanks for spreading the word.
those vintage string holders look like evil, drooling dolls....but still, i covet them.
I loved this story on Seattle. My fiancee and I are probably going to be moving out there in late sumer. I was hoping that anyone who either lives in or has visited Seattle might email me with suggested restaurants, cultural sites, etc. (especially places/things that might not be in the average tourbook).
Thanks in advance,
R
Mmm...looks tasty. Your photos are lovely. I've always been fascinated with Seattle. If I could convince my husband that it doesn't rain *that* much (except it does!), I would move there in a heartbeat! Glad you had nice weather while you were there and that you got to see some good things!
I'm so glad you were delighted with the fantastic cuisine in Seattle. However, I was disappointed that you mostly highlighted Herbfarm. Unfortunately, I have not had the opportunity to visit Herbfarm, due to lack of sufficient funds, but have heard wonderful things. You didn't really highlight on all the restaurants "in" Seattle with the exception of Macrina Bakery (which has wondeful choclate ganache cupcakes, yum). Seattle has endless restaurants for all budgets and culinary tastes. I am now in SF and miss my Seattle favorites so much. Thanks for the shoutout and hopefully on your next trip you will be able to experience even more of Seattle's unique restaurant scene.
Thanks for the great Seattle welcome everyone. David hooked me up with a sampling of delicious French chocolate bars upon my arrival and it just got better from there. I finally met Shauna and Traca, and although I didn't get to see as much of Seattle as I would have liked (all the great restaurants!) I look forward to visiting again soon. Joe, next time!
Elle, as far as growing herbs. I have my heart set on a robust container herb garden this year - I'm just waiting for it to stop raining here. There are some inspirational photos in the forums from last year(not from anything I grew), and check out Gayla Trail's yougrowgirl.com is packed with helpful info + ideas.
Andy, the Herbfarm had a selection of ice-creams and sorbets out that night - I think the one in the picture is strawberry/rose geranium? You know, I can't remember. I loved the lemon geranium flavor as well.
That cinnamon-basil ice cream looks wonderful, and the strawberry/rose geranium sounds very interesting too. Out of curiosity, which flavours predominated in the cinnamon-basil? Do the Herbfarm cookbooks contain many recipes for ice cream?
Thanks, Heidi, for sharing the details of your trip.
i like the ice cream in the picture is reddish-pink andy had aske for the cinnamon-Basil ice cream its easy vanilla base ice cream ,add thick syrup of sugar boiled with cinnamon sticks only the jus ,and fresh basil ,chopped
like vodka and gold sorbet,ginger and lime bsc i myself is the pastry chef
Heidi, I've been such a fan of your site, that I can't believe I missed the opportunity to meet you at IACP in Seattle. Next time you're in town, drop me a line. I've been a restaurant critic on and off here for years, and I'd be glad to show you around to some more fab places. Keep up the good words, Kat
Next time I'm in Seattle we will have to do some sort of get-together so I can meet you all!
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