Beecher's Cheese Needs You!

Do you always look through the window of Beecher's and wonder what it's like to make the cheese? Beecher's needs cheesemakers!

Apply down at the famous Pike Place Market to become one of the cheesemakers at Beecher's Handmade Cheese. The position requires heavy lifting and flexible hours. Apply in the market at 1600 Pike Place and ask for Brad or Blain. 206-956-9019.

Culinology in Seattle

Have you heard of culinology? Culinology is the blend of culinary arts and food technology.
Read about the culinology program


The Research Chefs Association will be having the next conference and culinology expo right here in Seattle. Many subjects will be discussed such as Myth Busters: Molecular Gastronomy, Ice Cream: From Cow to Wow and Meat Alternatives: Exploring your Options. For more subjects, click here

When and Where? Conferences: Thursday, March 6 – Sunday, March 9, Sheraton Seattle Hotel
Culinology Expo: Friday, March 7, 12:30 pm – 5:00 pm
Washington State Convention and Trade Center

What? Conferences regarding many food related subjects and companies showcasing their food products.

Who would be interested in this conference?
Anyone who is interested in food, food development, networking or students in culinary school who want to explore more possibilities in the food world.

The last day for early bird discounts is January 31, 2008



To enter a Greek Gods Yogurt Contest and win a 150 dollar dinner, click here!

How Super are You?

For the blogger event, I got some Supertaster strips. I thought it would be fun.
I tried mine at home with hubby, we have these little quarrels about parmesan cheese.
He likes to grate parmigiano reggiano and regular parmesan and make me try them both. He likes to see if I know the difference. He hasn't got me yet! So we tried the supertaster.
You place the supertaster strip in your mouth.
a) If you can't taste anything, then you are a non-taster
b) If you can taste a bitter taste, then you are a taster.
c) If the taste is really bad, you are a supertaster.

My hubby was a taster and mine was really gross. It tasted kind of like the glue on an envelope maginified 10 times. I did actually gag but I am still not sure if I am a taster or a supertaster. There should be something in the middle.

Either way it was a fun experience and a great way to get everyone laughing at the party. It's a great icebreaker! I will order some the next time I have a party with other people. The price is cheap: 4.95 for 2 strips.

My blogger buddy Herbivoracious posted his results on his blog too.

Greek Gods Greek Yogurt Recipe Contest

Are you good at inventing recipes? Are you looking for a place to take your date for Valentine's day? Do you want to enjoy a romantic dinner for two? Do you love using the Greek Gods creamy thick Greek yogurt in your cooking?

Contest: Blog about any recipe idea, traditional or modern, consistent with a Mediterranean lifestyle influence. Recipes should have qualities representative of the Mediterranean Region. Recipes do not have to be Greek but should incorporate one or more of the Greek Gods Yogurts as a substantial ingredient. All entries must be submitted no later than February 8, 2008. If you are blogging about it, please include a link to: www.greekgodsyogurt.com and to this blog post as well.
Submit all recipe entries to: recipecontest@greekgodsyogurt.com
No blog required. Just send an email. Recipes will be judged on creativity, appearance and taste.

First Prize: $150 Gift Certificate for dinner on behalf of the Greek Gods at your favorite restaurant(you choose) and the winning recipe and photo will be posted on the Greek Gods website and on this blog.

Other Prizes: Greek Gods T-Shirts and/or your recipe and name posted on Savvy Savorer blog with a link to your blog.

Check out some of the funky T-Shirts at www.greekgodsyogurt.shirtcity.com



*** All judging will be conducted privately, and judging participants will be selected at the sole discretion of 3 Greek Gods, LLC.

More Information About Greek Gods......................

THE GREEK GODS - EXPERIENCE THE MYTH TM

The Greek Gods are a Mediterranean foods company based near Seattle, WA. Since 2003 its original 3 founding members have actively taken an enthusiastic and direct approach to continually promoting and expanding an awareness of Greek foods and the Mediterranean lifestyle associated. Greek Gods products embody those specific flavors as well as processing techniques that are unique to the country of Greece.


Greek Gods Greek Yogurt is an extremely popular line of cultured dairy products available throughout the United States. Greek Gods Yogurt is a thick and creamy yogurt, full of body and rich in taste. All Natural wholesome ingredients, rBST/rBGH free milk, and 5 live and active cultures (including Probiotics) make up a healthy Mediterranean style yogurt. Greek Gods Yogurt is available in the Honey, Fig, Pomegranate, Traditional Plain, Reduced Fat Vanilla blend, and Nonfat plain varieties, both 6 oz grab and go or 24 oz family size.

Greek Gods has recently introduced a new and truly unique Greek gourmet super-premium ice cream known as: Pagoto Ice Krema. In modern times, Greek Pagoto (ice cream) is enjoyed throughout the Mediterranean for its unique flavors and creamy texture. Greek Gods Pagoto Ice Krema, made the traditional Greek way, using wholesome ingredients and mastic-resin to deliver a creamy and flavorful experience.

Mastic (also know as Chios Tears) comes from mastic trees grown in six villages (Mastichochoria) in the south of the small Greek island of Chios. Also know for its health properties; People in the Mediterranean region have used mastic as a medicine for gastrointestinal ailments for several thousand years.


Flavors include BAKLAVA, HONEY POMEGRANATE, and CHOCOLATA FIG.


Retailers such as Whole Foods Markets, Wild Oats, Earthfare, PCC, Metropolitan Markets, Haggen Foods, Top Foods and Drugs, New Seasons, Zupans, HEB stores, Vitamin Cottage, Market Street Stores, QFC, Bristol Farms, Gelsons, Ralphs, Lunds and Byerly, community Co-ops, etc…. all carry Greek Gods products. Go to www.greekgodsyogurt.com or www.greekgodspagoto.com for more locations in your area. Also, feel free to contact the Greek Gods at ggyfeedback@greekgodsyogurt.com to request that their products be made available in a store near you.

Spaguetti Squash Macaroni and Cheese

At the potluck I hosted this week, blogger Catherine made a Spanish Macaroni and Cheese. I was inspired by her dish to make something cheesy at home. I came up with this Spaghetti Squash Macaroni and Cheese. It is not exactly like macaroni and cheese but a healthy, quick substitute. The creaminess reminds me of a risotto. Nice for a dinner when you are dining alone. A weekday supper.

The recipe makes 1 large serving or 2 side dish servings

Here is my recipe for Spaghetti Squash Macaroni and Cheese.

2-3 cloves of garlic (minced)
1 teaspoon of butter
Half a spaghetti squash
2 tablespoons of flour
1/2 a cup of grated Cheese (I used Beecher's Flagship and Parmigiano-Reggiano)
2 Tablespoons of olive oil
Chopped Chives

1. Place squash cut side up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Cook more if necessary and comb out strands.
2. In a saucepan, saute the garlic in butter.
3. Add spaghetti squash, 2 tablespoons of milk and 2 tablespoons of flour. Stir.
4. Add Cheese and stir until you get the consistency that you like. Add more cheese or milk as needed.
5. Chop chives and mix in. Season with salt and pepper.

I used olive oil with chives in the food processor to decorate the plate. I placed it in a squeeze bottle and made little circles.

Spaghetti Squash Macaroni and Cheese

At the potluck I hosted this week, blogger Catherine made a Spanish Macaroni and Cheese. I was inspired by her dish to make something cheesy at home. I came up with this Spaghetti Squash Macaroni and Cheese. It is not exactly like macaroni and cheese but a healthy, quick substitute. The creaminess reminds me of a risotto. Nice for a dinner when you are dining alone. A weekday supper.


Here is my recipe for Spaghetti Squash Macaroni and Cheese(1 serving or 2 appetizer servings)

2-3 cloves of garlic
1 teaspoon of butter
Half a spaghetti squash
2 tablespoons of flour
Milk as desired
1/2 a cup of grated Cheese(I used Beecher's Flagship and Parmesano Reggiano)
2 Tablespoons of olive oil
Chopped Chives

1. Place squash cut side up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Cook more if necessary and comb out strands.
2. In a saucepan, saute the garlic in butter.
3. Add spaghetti squash, 2 tablespoons of milk and 2 tablespoons of flour. Stir.
4. Add Cheese and mix until you get the consistency that you like. Add more cheese
if needed.
5. Chop chives and mix in. Season with salt and pepper.

To decorate the plate(only if you want to feel like you are in a restaurant). I used olive oil with chives in the food processor. I placed it in a squeeze
bottle.

Food TV For Seattle Bloggers

I videotaped each blogger's dish at the Food Blogger Event. Here they are!

Here is the Yemenite pita that I made from the recipe found in the December issue of Gourmet.
Lachooch

I made Iraqi Style Kuba, looks bad but tastes good

Sweet Potato Pancakes, Labane,Lachooch and Zaatar

Winewall

Anticiplate


Herbivoracious(listen to Michael's daughter saying "I want some water).


Italian Woman at The Table


Listen to Ronald from Cornichon give tips on Italian Cocktails and where to buy cheap wine.

Cakespy

Madeleine