A Baby is Born- How to Cook a Wolf

Put your resto-radar on because there is a new restaurant in town.
How To Cook A Wolf or Wolf is the new addition to the trendy Queen Anne Neighbourhood. Chef Ethan Stowell and business partner, Patric Gabre-Kidan have opened this new place with room for a little more than twenty guests and a bar with room for ten.
Chef Ethan Stowell is father of both Union and Tavolata so you can kind of get an idea of the feel of the place.
There are over a dozen small plates that are between $5 and $15.
Grilled Venison with Controne Bean and Shallot Salad, Ahi Tuna
Crudo with Chilies and Lime, Prosciutto di Parma, Hard Cooked Eggs with
Anchovy Mayonnaise, Panini with Mortadella, Provolone, and Watercress
Salad, and Grilled Branzino with Broccoli, Garlic, and Chilies.
House made pasta ranges in price from $12 to $14.
Spaghetti with Garlic, Chilies, and Shaved Tuna Loin, Pappardelle with
Rabbit Bolognese, and Farroto with Lamb Shank, Celery Root, and
Braising Jus.
Location: 2208 Queen Anne Avenue North (at
Boston Street) atop Seattle’s Queen Anne Hill.
Hours: Dinner from 5pm to 12am Thursday –Monday
It is closed on Tuesday and Wednesday. For more information,
call (206) 838-8090 or visit www.howtocookawolf.com (coming soon).
Wolf does not take reservations.
I can't wait to check it out. Will you beat me to it?

Brush Up on Your Food Writing Skills

Do you want to learn how to write about food? Do you want to start your own food blog? Check out this online food writing class offered by award-winning travel and food writer Candace Dempsey.

The Knish is Delish

It's about the time of the year where everyone is sniffling. No shaking hands, no friendly hugs, perhaps a wave from from across the room. Everyone around me is sick. What does one need?
Chicken soup with matzo balls, the ultimate comfort food.
Finally there is actually a place to get some in the Pike Place Market. I Love New York Deli
The kosher style New York deli is a small little place with lots of appetizing choices. Hot corned Beef, hot Pastrami, beef Brisket or other huge piles of meat. All this is served in dark rye, club roll, onion kaiser, sourdough or honey wheat bread. Did I mention the New York pickles? Oh yeah, those too.

I only tried one item so far because the last time I went it was 10 A.M. I ordered the knish. A Jewish doughy square or circle filled with potatoes, kasha(buckwheat), meat, onions or any other filling that is tasty when hot. I figured that I would try a few bites and finish the rest later. HA! I devoured the gigantic knish in a few seconds. It was hot and perfectly flaky with heaps of filling.
This knish is delish!

Cranberry-Cornmeal Quick Bread and other Thankgiving Stuff

I attended a potluck yesterday and this is what I brought.
Tomato with pine nuts salad
Sweet potato pancakes(actually yam pancakes)* Yam should be used instead of sweet potato. This was the success of the evening, not one pancake was left!
Cranberry-Cornmeal Quick bread.( This came out amazing!)
Wild Rice Dressing with Roasted Grapes and Walnuts. This turned out okay Not as great as I expected but I would make it again. I forgot to chop the walnuts!

What did you make?

Tomato With Pine Nuts Salad

Here is one of my favorite salads. I love soaking my bread in the leftover sauce.



Cherry tomatoes or other smaller version of tomato(cut in halves or quarters)
Pine nuts(a handful)
Lots of basil
olive oil
salt

1. Toast pine nuts.
2. Place tomatoes in a bowl with basil and pine nuts.
3. Add olive oil and salt.
Voila, the pleasure of simplicity!

Seattle Food And Wine Festival

Yesterday I decided to stop by the Seattle Food and Wine Show. The teacher traits in me suddenly emerged. I felt like saying " you have so much potential. Too bad you are not fulfilling your potential". This city is packed with foodies just looking for some new food ideas. Unfortunately, there were not enough products to taste, not enough booths and just not enough of anything! I have to admit that the list of
chef demos was pretty impressive though.
Some interesting finds..........

1. Poggio la Noce, A great tasting organic olive oil. It can be found at McCarthy and Shiering .
2. Tasty and cute handcrafted chocolates from Cantare Chocolate Company.
3. Kagome Juice- A sweet tasting juice that is made with veggies. Try the Yellow Mango Orchard.
4. New cooking videos by Sizzleworks cooking school. Formerly known as Rain City Cooking school. Instructional videos like poultry 101.
5.Oil and Vinegar- Interesting flavored oils and vinegars. All the oils and vinegars can be sampled at the store in Bellevue square.

Michael Ruhlman at the The Art Institute of Seattle

Michael Ruhlman visited the Art Institute this week to answer the culinary student’s questions and sign copies of his new book, The Elements of Cooking. Michael charmed the students with his direct personality, his culinary experience and his sincerely straightforward manner of sharing his food adventures. He made a strong point about salt being the most powerful ingredient in the kitchen. This he discovered from a conversation with Thomas Keller. He explained that one must know how to salt and when to salt. Never did I realize that such an important part of cooking is also the area in which I am the weakest. I am definitely lacking salting capabilities at this point. He kept sharing personal experiences with a passion that could only inspire one to get off their behind and write, write, write or cook, cook, cook.
After such a whiff of inspiration, what does one do first? He also answered personal questions about career choices individually asked by the students in line. He answered with sincerity and made sure to stress that if you want to be a food writer then you have to write everyday. I ran home to decide whether I should write or cook. I decided to read his book which inspired me to write and cook. Each page is filled with so much information that a bubble tea straw wouldn’t be big enough to slurp it up.

For more about this experience, read the Wine Wall.