06.20.2012 by Andrea
Phew. Summer is upon us, [happy summer solstice], and it feels like I am hurtling through each week at breakneck speed. June is nearly over, Seattle continues to flirt her way through life [as per normal], and has had some glorious sunny days [like today] and not so glorious days [ahem, clearing my throat – Monday I am talking to you]! In the meantime I have been crisscrossing the coasts and somehow I hopped from Maui to NY in less than 24 hours. Talk about mixing business and pleasure! In the past two weeks I have managed to squeeze in a wedding reception that featured a taco truck [awesome and amazing], NW wine tasting, Tacoma’s finest waterfront dining establishments [a boat crawl, if you will] and the usual Seattle samplings.
This post is being composed from a nice lodging establishment, and ever the road warrior that I am, in typical fashion food is on my brain. I am having a night “in” and let me tell you, hotel eating ain’t so glamorous when it involves a pre-packaged salad, and instant mashed potatoes. However, while tonight’s consumption lacks fanfare, I am smacking my lips at what is to come in the next few months. This weekend some friends are getting ready to celebrate the nuptials of a swell couple. You know that a rehearsal dinner wouldn’t be complete without shrimp, sweet potatoes fries, ‘slaw and hushpuppies when you’re in New Orleans.
I am definitely pumped up for my first seafood boil in Charleston, later this fall. And surely will be eating, and licking my fingers as I am chowing down in the South as the Dawgs play LSU.
Enough forecasting/food-dreaming, I’ll get down to the meat and potatoes of this post. At the beginning of this month I got a chance to travel to Maui for longer than a nights slumber. It was fabulous! Having never really explored the Lahaina side, I have to say that Maui is coming in hot behind Kona, which is my favorite place to rest and relax when headed to the Hawaiian islands.
My friend B was cooking his lady pal and myself dinner before I departed and inquired as to what I was planning on doing. I just wanted to soak up the sun, reacquaint myself with my Kindle, eat well [obvi], and anticipated laughing a lot with my pals. All the items on my wish list were checked off and my state of mind couldn’t have been more relaxed when I stepped on the plane to head back to the mainland.
My stay was fairly brief so Mrs. W kept me apprised of all the good eats that were being consumed while I was jet-setting. Here are some of the highlights she compiled.
My first meal was a kahlua pulled pork sandwich, but I inhaled it so quickly [read: the waiter hadn’t even checked back with us before I was finished and pushing my plate away] we didn’t get a snapshot of that. We did of our first dinner appetizer, which I fell love in with and ordered another round.
Macadamia Nut Wontons, I already can’t wait to revisit you. Thank you Hula Grill, for creating another food obsession.
I know, I know, who is the dork who orders a non fish item when they are in a fishing capital? I am. I loved this grilled goat cheese sandwich, and roasted tomato soup. I mean, well actually there isn’t an excuse, it just sounded good and it was.
After vigorous workouts our mornings started with a round [or two] of these beauties.
And the dinners that continued after my departure looked something like this:
I mentioned my friends B & T, earlier in this post. They live right next to La Rustica in West Seattle, a place I still have yet to try. B is the kind of chef that looks in the fridge and is able to make a meal out of random ingredients. His cooking compositions rarely disappoint and often surprise. Check out the vegetarian dishes he made the other night.
I still don’t know if there is a name for this dish, but instead of a cinnamon roll it was a vegetable roll. It involved onions, tofu, broccoli, and a cheddar cabernet sauce.
It’s obviously no secret, I love my protein, and rather enjoy getting it through meat. However B is doing a super job of turning the tide and introducing me to other means of ingesting balanced meals. Some tastes have been more successful than others but I will keep trying as long as he keeps whipping up new dishes.
That’s all she wrote folks. Headed to Walla Walla for a quick stay this weekend [any must try wineries or restaurants? leave a comment below, it would be most appreciated], and then looking forward to the summer Foodportunity event this Monday. Amazing bites, and cookbook reveals are on tap. RN74 [Seattle] just celebrated their 1 year, so I am hoping they churn out some sweet treats. Of course my restaurant crushes McCracken Tough will be there too, and I can’t wait to see what T.Doug does. All in all should be a great event.
Looking forward to a full summer of eating.
Until the next bite, cheers.