I suppose that I should have known. I should have learned the lesson long ago. I've made the same assumption more than once before with the same outcome. The definition of insanity itself - doing the same thing over and over again and expecting different results.
Well, I am on vacation. I thought I'd write. I am not writing. I mean, technically, I am- right now- but I am not in the same way that I would if I were home. And in a way, I wish I had the motivation to make myself keep going, no matter where I am, what I do, how tired or relaxed I get.
Bad as I may feel, I am not writing a recipe. I did, however, come up with a compromise: sharing what I am tasting while away. Seattle is a food-lover's destination and the places I have already sampled had me put the 300 days of yearly rain into produce perspective.
Last night, Sitka & Spruce. Heeeellooooo! This place is amazing. Simple, unpretentious, in a complex declared today by the New York Times to be Seattle's New Food Market, Sitka and Spruce offers outstanding ingredients that are allowed to shine by not over-preparing, over-seasoning, and over-decorating them. This is exactly my kind of place.
Sockeye salmon crudo with creme fraiche, dill, and gooseberries at Sitka and Spruce.
This morning, the Corson Building- wow. Mr. Pastamaker is a sort of urbanist pioneer in his own right developing post industrial waterfront in Denver, but the surrounding Georgetown neighborhood brings wrong side of the tracks to the next level. With the Boeing facility 2 blocks away and airplanes (today, for example, fighter jets) flying over it disturbingly low, freight trains literally outside the gate (train horn and all!), and the highway smack over it, the Corson Building houses chickens and grows everything from peaches to dill to shallots, figs, and chamomile in their astonishingly beautiful courtyard.
Corson Building thriving garden set against the tracks under a highway overpass.
Tonight, June in Madrona. Opened in May, this French-inspired restaurant will make a valiant attempt to last in a neighborhood more conducive to playgrounds, small coffee shops, and yoga studios then to subtle European-inspired restaurants. It is not overly fancy. It is actually perfect- classic French preparations with fantastic northwestern ingredients. Phil Collins (apparently taste in food does not always translate into taste in music) and no air conditioning (at least 85 this evening) aside, the food was amazing and we're hoping June will always be here dishing out tasty bites from rabbit rillettes to geoduck sour and sweet! Thanks Linda at Salty Seattle for the recommendation!
Chevre Creme Caramel at June.
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