New Restaurant in Ballard- Austin Cantina

There is a new visitor in town. Austin Cantina, a Tex Mex Restaurant opening on September 1.
I have a good feeling about the restaurant especially since there will be some interesting dishes like the chile dusted calamari with chipotle mayonnaise and the empanada de plantain made of mozarella, chorizo sausage poblano chiles and warm corn tortillas.
The enchilada filling options are mole, pot roast, pulled pork or vegan zucchini stew.
Judging from the chef's blog, it will be a nice, friendly place and as I noticed on the menu, the prices will be quite reasonable. I strongly believe that you can't judge a person, until you've read their blog.

Will you be one of the first to try?

Austin Cantina
5809 24 Av NW
Seattle

For the menu, click on this post

Hands Free Cooking

Do you use your hands to toss lettuce or do you whip out some snappy tongs?
Is using your hands more accurate than using a gadget?
This is the question in this article titled " The Power of Touch" , featured in Food and Wine.

In my kitchen, I use my hands for everything but embarrassingly I usually use those clear disposable gloves. I am a closet germaphobe. I am always scared that maybe there is some miniscule germ that jumped into the crevices of your hand and can't be removed with soap and water.

The truth is that a real chef has to touch the food in order to be passionate about it. I wouldn't want the chef to make my food routinely, slabbing the chicken on like those teenagers that work at Subway? I would like to believe that the chef enjoys cooking and molding our food with a passion that only a 4 year old making play dough aliens could understand?
Some questions then arise. Where were those hands before? Does this chef have a cold? Does he/she clean under his fingernails?
What do you think?

Does the use of utensils instead of hands compromise the quality of our food?

Funny Looking Vegetable

It wouldn't hurt to laugh. So here is a picture that will crack you up.

Maybe you would rather a carrot doing yoga.
OMMMM!




Don't underestimate the power of laughing!

The Incredible Feast- Where the Farmers are Stars

An event to to raise awareness about Washington’s local family farms, and to raise money for disaster relief for farmers in need.

Many famous chefs will star in this feast. There will be live shows and lots of great food.
Chef list:
Renee Erickson/Boat Street; Juli Guillemette/Brasa; Ande Janousek/Carmelita; Taichi Kitamura/Chiso; Scott Emerick/Cremant; Amy McCray/Eva; Christine Keff/Flying Fish; Joseba Jiménez de Jiménez/Harvest Vine; Julie Andres/La Medusa; Emmanuel Piqueras/Mixtura; Philip Mihalski/Nell's; John Sundstrom and Aleks Dimitirjevic/Lark & Licorous; Dan Braun/Oliver's Twist; Lisa Nakamura/Qube; Thierry Rautureau/Rover's; John Neumark/Serafina; Seth Caswell/Stumbling Goat; Maria Hines/Tilth; Ethan Stowell/Union and Tavolata; Don Curtiss/Volterra; Vicky McCaffree/Yarrow Bay Grill; Scott Staples/ Restaurant

When: Sunday, August 26, 4 - 7 pm
$50 per adult, $10 per child 12 and under (children 3 and under free)
For more info and tickets

Food Bloggers in Seattle

Attention all Seattle food bloggers. I think we should meet up sometime.
I am thinking Pike Place Market, cheap food. If you want to be invited, post a comment on my blog or send me an email.

Beecher's Cheese

I was walking around the market on a really hot day. Yes, this happened in Seattle. I decided that it's time to grab a snack. I got this Beecher's cheese stick and Flagship tomato soup, which is also made with cheese. What a combination! Perfectly dunkable dough infused with the aroma of cheese paired with a slightly cheesy tomato soup. Then I eyed the new book on the counter that contains the recipe for the " World's Best Macaroni and Cheese".
The book titled "Pure Flavor" was written by Kurt Beecher Dammeier. For more details on the book, read this post in Cornichon. So back to the mac and cheese. I tried to sneak a peak at the recipe, cheese stick in hand. I was ready to challenge anyone who dared to bother me in the process,sneaking peak after peak trying to make it unnoticeable. Then I looked into the window and saw the machines creating cheese. My A.D.H.D mind was on another path, imagining how much fun it would be to put on yellow rain boots and play in the cheese. The truth is I don't remember anything about the Macaroni and Cheese recipe so I guess I'll just have to get the book. Another proud moment in Seattle, we got the big cheese.
Word!

Chateau Ste. Michelle Winemaker Dinner at Icon Grill August 30

6:00 PM
There will be a question and answer with Chateau Ste. Michelle Winemaker, Bob Bertheau, and moderated by Sommelier David LeClaire.
Free

7:00 PM
The guests can move upstairs to the Icon's private dining room for dinner.
Cost is 79$ not including tax and gratuity.

Executive Chef Nick Musser's menu includes:
Green Peppercorn Duck Pate En Croute with summer vegetable salad
Eroica Riesling 2006
Chile Cured Bacon Wrapped Seabass with creamed lobster and sweet corn
Chateau Ste. Michelle Canoe Ridge Estate Chardonnay, Horse Heaven Hills 2005
Venison Tenderloin with Manchego and barley risotto, black currant jus and grilled delicata squash
Ethos Syrah 2004
Basil Sorbet Stuffed Heirloom Tomato with Micro Greens
Sweet Goat Cheese Tart with almond-shortbread crust and summer berries
Kobe Beef Sirloin with Stilton bleu cheese and Yukon Gold potato gratin, roasted sweet onion and mushroom demi glace
Château Ste. Michelle Artist Series Meritage 2004
For reservations, Icon Grill at (206) 441-6330

I Found this via Randall Pr