I haven’t been to the Bite of Seattle at the Seattle Center for awhile, but I decided to go the food festival this year hoping to find some inspiring new dishes and flavors.
I met my friends Mike and Aileen by the Seattle Center Armory, and I asked if we could go in and check out the recently opened Skillet Counter before taking on the Bite. Mike had never heard of Skillet so I suggested that we share one of their signature dishes–poutine.
After enjoying the cheesy, gravy goodness of Skillet’s poutine and consulting the Bite of Seattle program to see what we were going to eat next, we headed toward the exit to go back to the Bite. I saw a woman who looked vaguely familiar, and then I nudged Aileen and whispered excitedly, “There’s Gail Simmons from ‘Top Chef!'”
If you like wine, photography or simply getting together with cool people for a good cause, come to the Olson Kundig Architects [storefront] Thursday, July 19 from 5:30 – 7:30pm for a wine tasting and mobile photography show to benefit hunger-relief organization Food Lifeline.
For just $10, enjoy appetizers and a selection of wines hosted by Sozo Friends and peruse the gallery of photos presented by mobile arts collective, Juxt. More than 30 international artists have donated their photographs for sale. Here’s one of the stunning photos that you will be able to purchase Thursday night.
Juxt photo by Leisa D. from Australia
Five pairs of Mariners tickets will also be up for grabs in a raffle.
All proceeds will support Food Lifeline’s work to end summertime hunger for children. For every dollar donated, Food Lifeline can provide the equivalent of a full day of nutritious meals for a hungry child.
The event will be held at the Olson Kundig Architects [storefront] at 406 Occidental Avenue in Seattle’s Pioneer Square.
If you can’t attend the event, but still want to help, please consider giving to Food Lifeline’s Food Frenzy 2012 Campaign. When you donate, please select Olson Kundig from the list of participating Design & Construction firms.
How do kids feel when they don’t have enough food? Hit play to find out.
When I traveled to Austin, Texas for the South by Southwest Interactive conference, I definitely had a lot of barbecue, but I also was fortunate to eat at Uchiko, the Japanese restaurant where Top Chef Season 9 winner, Paul Qui, is executive chef.
The restaurant, of course, was completely booked weeks before I arrived in Austin. I thought maybe I could score a seat in the bar during happy hour if I got there early enough. My conference roommate, Dominique, was game to try. While she was on the Uchiko website getting directions to the restaurant, on a whim, Dominique checked online availability of reservations that night. She found a 5:30 pm slot was open and booked it immediately. Score!
It all started with a large container of olives left over from a potluck party.
They were a mix of gorgeous green and Kalamata olives, and I wanted to do something more interesting with them than just eating them whole or throwing them in a salad.
I decided to make an olive spread or tapenade. I pitted the olives and dumped them in a food processor along with about two tablespoons of capers, juice from half a lemon, two garlic cloves, reconstituted sundried tomatoes, and 1/3 cup olive oil.
I pulsed everything together, gave it a taste and was pleased with the result until I realized that I now had a lot of olive tapenade–as in, “Oh my gosh, what am I going to do with all of this olive tapenade?!”