Category Archives: Events

The Sweet Taste of Independence: Seattle Bakery Pop-Ups

I’m celebrating independence and self-determination this 4th of July weekend by supporting some of my favorite small businesses and entrepreneurs in Seattle.

On Saturday, July 2 from 11am -5pm, Chera Amlag and the Hood Famous Bakeshop crew will hold a dessert pop-up at The Station coffee shop on Beacon Hill.

Chera is a woman after my own heart. She has combined two of my favorite things of all time: cheesecake and ube (a purple yam commonly used in Filipino desserts). Along with its classic ube cheesecake, Hood Famous will offer ube crinkle cookies, ube polvoron, and some new treats, including strawberry calamansi marshmallows and Vietnamese coffee cheesecake.

Chera’s good friend and talented chef, Tarik Abdullah, will host his own sweet pop-up on July 3 from 5pm-9pm at Refresh Frozen Desserts and Espresso on Capitol Hill. The Rose & Blossom pop-up will feature Moroccan-inspired desserts and music by Proh Mic.

Pursue some happiness this weekend by buying local sweet treats!

Hood Famous

Rose & Blossom

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Filed under Events, Filipino food, So right, Sweet

Pecha Kucha Presents: Food Is Power (And It’s Also Delicious!)

When I was in graduate school, I had a professor who limited our presentations to 8 PowerPoint slides and 10 minutes. It was a challenge to do this, but I appreciated how it made me more disciplined about what I included in my talk. And the images had to pack a punch.

It will be interesting to see what choices the presenters make at Pecha Kucha Night on December 5.

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What’s in the Box? Part 2

When I got home from work and opened the front door, the first thing I saw was a small package wrapped in festive paper at the bottom of our stairs.

The sender had written the hashtag #pnwswaps, on the mailing label, and I realized with delight that my swap box had arrived. Continue reading

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Filed under Events, NaBloPoMo 2013

5 Food Writing Tips from Leslie Kelly

“Make Cornbread Not War.”

This slogan was on the T-shirt Leslie Kelly wore at the “Tasty Words” food writing workshop and represented just one of the many good pieces of advice the former Seattle Post-Intelligencer food critic offered at the event. Here are 5 more.

1. Be curious and observant.
Food has great stories to tell, but only if you notice them and are willing to dig deeper. Ask questions, and really pursue the answers.

2. Expand the ways in which you express your creativity.
Leslie mentioned that she has started participating in poetry slams. Trying different ways to be creative makes you work harder (in a good way).

3. Find a peer editor.
Writers are always too close to their writing and benefit from having someone else read their work and provide feedback.

4. Fact check your writing.
Bloggers—myself included—can be very lazy about this. Accuracy is important in terms of representing the truth, establishing your credibility as a writer, and helping the food experience come alive for readers. What’s the correct spelling of the chef’s name? Does the Chinese restaurant serve Cantonese or Szechuan cuisine? Did that dish use button mushrooms or creminis?

5. Exercise your writing muscle every day.
If there’s one thing that I’ve learned from National Blog Posting Month, it’s the importance of committing to creating on a daily basis.

Leslie Kelly

Leslie Kelly

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Great storytelling makes food science compelling and fun

Scott Heimendinger says that it started in 2009 with an egg.

He was dining at Tilth restaurant in Seattle, and he ordered a steak and a frisee salad with an egg on top. The egg was unlike any other Scott had eaten.

“It was so different,” he said. “It violated a law of physics.”

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What’s On My Phone Wednesdays: Food and Sh*t

Geo, one half of Seattle hip hop duo Blue Scholars, is a fierce lyricist and tireless community activist. The man can also cook.

He and his wife, Chera, have started holding monthly pop up dinners called “Food & Sh*t” at Inay’s Asian Pacific Cuisine. The menus feature inventive riffs on traditional Filipino dishes and other dishes that reflect Geo’s background and his family’s personal tastes.

Other than my mom’s, the sisig lumpia served as an appetizer at the dinner in September may be the best lumpia I’ve ever had. Sisig is a Filipino dish made from pig’s head and liver, or as Anthony Bourdain described it, “the strangely addictive, sizzling melange of hacked up pork face…oh, sweet symphony of pig parts.”

Sisig lumpia

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Filed under Events, Filipino food, NaBloPoMo 2013, Savory, So right, Sweet, What's on My Phone

What’s in the Box?

The other day I was working from home when I heard a soft knock on our front door. When I opened the door, I found a small package left by the FedEx delivery person. I picked it up and scanned the package. It was addressed to me, but I didn’t recognize the name on the return address. And then I got excited when I realized that it was for the Pacific Northwest Bloggers box swap.

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Filed under Events, NaBloPoMo 2013