Laguna on a budget

This past weekend Emily and I had a chance to visit Laguna Beach and I've gotta say it is a very nice place to spend a weekend.


It almost seems too perfect; Ferraris at every stoplight, perfectly tanned, tucked, and tailored "clone-people" cruising around (who make it very hard to concentrate), and a plethora of great culinary options!


I'll get to the eating shortly, but I want to touch on the "budget" idea covered in the title...this is sarcasm, plain and simple. If you want to find a budget beach vacation, go to Ocean Shores 'cause Laguna is not about "deals." Lucky for us we have some very generous friends who let us tag along for their weekend away, otherwise I'm not sure I could have dealt with the sticker shock. I'll leave it at that.

So back to the food! There are a TON of great restaurants in this area ranging from taco stands to very high end establishments. I enjoy both ends of the spectrum (and all points in between) so lets just say I had a great time.


Driving down the PCH its hard to miss the many fish-focused restaurants, Mexican joints, and of course the obligatory California cuisine. Lucky for us our host had some great recommendations in hand so we didn't have to guess!


We arrived Friday evening and the plan was already in place. We drop our bags, open some very good wine (our contribution to the weekend) jump in the resort's Lexus SUV, and head to 230 Forest Ave . This place looks like many other casual restaurants; crowded bar, some outdoor tables, kind of cramped. But once we sat down and took a look at the menu we knew we'd found a gem.



The first thing that caught my eye was the Lobster Alfredo. Shortly after that my forearm whisked by my right love handle and steered me away from this decadent entree, but one of our party ended up ordering it and gave it rave reviews.
I had the Ono special and some lobster mashed potatoes washed down with a wonderful Cakebread Cellars Sauv Blanc.
I could probably go on about everyone's entrees, but I won't bore you. All you need to know about this place is it is very good, very busy, and pretty reasonable. They have a nice wine list with several great wines by the glass, the service was excellent, and I am positive we will go back.

The next evening we went out for an amazing Mexican meal. We're not talking Azteca here, this is interesting Mexican food and drink. Javier's Cantina is a bustling, loud, electric scene complete with some of SoCal's most enhanced patrons.
Most of our crew enjoyed the house margaritas; rocks, salt, Sauza...very well done indeed. The entrees run from the run of the mill enchilada platter to some very interesting meat dishes with complex sauces, spices, and sides. I very much wanted to figure out how to get back there for a follow-up meal but couldn't swing it.

So the bottom line is this: if your friends invite you to join them in Laguna, take them up on it and get ready to enjoy yourself!

Cheers

Los Taco Trucks

If you ask me what I'm most inspired by lately I'd have to say my crazy wife...and I mean that in the most positive way! Crazy as in always having ten things going on, bringing people together, keeping our house from falling down, building a business, and making sure we have plenty of fun!

But if you asked me what kind of food inspires me right now I'd have to say Tortas! These tasty Mexican sandwiches somehow eluded me for more than three decades, then all of a sudden they appear miraculously to brighten up my life. So what's so special about a sandwich you ask?

Let me count the ways I love the Torta...

1. Flavor. These things are not dainty, bland, boring fare...they have spice, flavor, and substance!


2. Size. Don't let anyone tell you a Torta is a snack, 'cause you will pay dearly. Come hungry and be ready for a little Costanza-style napping under your desk


3. Intrigue. There is a very good chance there will be ingredients on your Torta you cannot identify, and a 100% chance you won't be able to pronounce them


4. Location. the taco truck is pervasive. Check THIS out!


5. Value. I like to go to the truck in Kenmore at 80th and Bothell Way where I get a SWEET Torta Hawaiiana with chipotle relish for $5.50 all in.

In case you want to visit the epicenter of the north end taco truck revolution:

TAQUERIA EL TACONAZO
Where: 8002 Bothell Way N.E.; north side of Bothell Way Northeast and 80th Avenue Northeast at Kenmore Texaco Star Mart
What: Fairly new taco wagon serving tacos, tortas and burritos; no outdoor tables or chairs Hours: 10 a.m.-10 p.m. daily
What's good: Tortas!
Contact: No phone

Copper What?

Anybody out there like Salmon? If you're sitting there nodding your head then I guess this is just about your favorite time of year!

Any salmon aficionado knows that in May and June the Copper River salmon run, and it is known for being the best example of the breed.

I really can't say that I'm a die-hard fan of the Copper River salmon, in fact I've often said that the Copper River marketing folks are absolutely brilliant since they've created this amazing brand for a product that isn't really that different or special. This year I think I've changed my mind however.

Last night we had a small dinner party and since we've had enough great steaks and it is Copper River season we figured we'd try our hand at a Tom Douglas-themed meal.

If you haven't been, you really need to check out Tom's restaurant Etta's which is adjacent to Pike Place Market, and where he serves his best fish dishes.

We started out with an appetizer Emily invented. She took chunks of watermelon, drained them, then skewered them with toothpicks, added prosciutto, and a small chunk of Grana Padano cheese, then drizzled aged balsamic over them and nestled it all in a bed of watercress. **IMPORTANT** If you are going to do this, don't try to substitute some sort of Stella shrink-wrapped bullshit cheese either, you gotta have some really good cheese and the GP is the one. Tasty!

For dinner we had the Copper River of course, some little squashes, and Tom D's cornbread pudding hint: you don't have to use heavy cream. try 2%, your arteries will thank you.

Here's how I did the salmon:

-I bought about 2.5 pounds of Copper River Sockeye to feed six adults

-Portioned the fish in equal yet delightfully robust pieces

-Coated the pieces with Tom D's "rub with love" about two hours before grilling

-Soaked cedar planks for two hours before grilling

-Preheated the grill to 500

-Put the planks on the hot grill five minutes before touchdown

-Once the planks start smoking/smelling i pull them, oil the grill

-Sear the top of each salmon portion for about a minute

-Pull the fish off the grill, put the planks back on, then put the fish skin-down on the planks

-Close the lid, cook for eight minutes

-Pull the fish, put it on a large cookie sheet, and tent loosely with foil for a few minutes

The result was one of the best meals I've ever had...seriously! The flavors go together so nicely, and the Copper River was flaky, moist, flavorful, and has a little extra fatty goodness.

We paired the meal with a very nice Pinot Noir from New Zealand called Amisfield and it went perfectly with the meal. I highly recommend this wine, and it may very well be available at your local Costco!

To top off our "Tom D at home" experience we served the famous coconut cream pie from Dahlia Bakery and basked in our fullness.

So if you are interested in trying Copper River salmon, and you're not in a region where it is readily available, I suggest you look up our friends at Wild Alaska Salmon Company. Sara can ship you fresh salmon straight from Alaska overnight!

Cheers

What is BBQ 2U?

Do you love barbecue? or is it bar-b-que?
Any way you slice it, I like bbq. I like to eat it, cook it, even type it. It just feels good.
I've been enjoying some bbq lately and I imagine you're probably doing the same.
I thought I'd share some of my recent discoveries and favorite things about the big bbq season.

You know what? it turns out nobody likes chicken that's black and crispy on the outside and cold and salmonella-y on the inside. That's where slow cooking comes in!
I recently had a little dinner thing (or my wife did and I was a key contributor?) anyway we decided we'd go old school and have chicken...complete with bones and skin no less!
In anticipation of the event I broke out the trusty barbecue bible (thanks ian and julie for the fine wedding gift that i'm still using!) some great recipes and directions on cooking fast or slow.

I called my friend Matthew who happens to be a chef (the real deal) and an amazing barbecue-ist (heh) Matthew played Master Po to my Caine as I walked the earth searching for moist poultry and left me with this tidbit...use a subtle marinade of olive oil, rosemary, lemon zest, and red pepper flakes. Do not be shy about the oil. Do not salt and pepper until 30 minutes before cooking. do not baste with a sugary sauce until you are almost done cooking. All of this was very important advice indeed.

Have you tried cooking with a little smoke? no, i don't mean breaking out the phatty before you fire up the grill, i mean using wood chips or pellets to enhance the flavor of your meat while cooking! I tried some apple wood pellets and I was pretty pleased with the results.

So here's the blow by blow:

-Chicken pieces; breasts, legs, thighs etc
-marinate in olive oil, lemon zest, rosemary, red pepper flakes for as little as two or as much as 24 hours
-heat grill to medium, then turn off the section you will be cooking on (indirect method) leaving the other burner(s) on
-Salt and pepper the chicken before putting on the grill
-Place chicken on grill, turning occasionally. Cook for ~75 minutes at 325ish
-At the 55 minute mark bust out the bbq sauce. baste the bird every five minutes 'til done
-Remove pieces and place on a platter, loosely tented with foil
-Serve with some piping hot cornbread, potato salad with the skin left on/tossed with blue cheese, and some sort of greens

Some other recent barbecue victories:

1. Opah . Do not confuse this fish with the popular talk show host, its just not nice. Grilled this one up over the weekend. Its like a tuna steak that smells less like tuna. i really like it.
2. Scallops wrapped with bacon. This could not be easier. Get some bacon. wrap the biggest scallops you can find with it. secure it with a **wooden** toothpick (don't ask) and grill over medium heat for about 10 minutes. AMAZING
3. Northwest Exclusive steaks. Yeah, its kind of like saying "my kid is the cutest" but the reality is my steaks are better than yours. Check out the fathers day special which includes a couple killer, aged, prime ribeyes and a bottle of Stevens 424 red blend. I'd like to receive this little gift but since I'm only dad to a yellow lab and he doesn't have any money I don't think I'll be getting one.
4. Great bbq technology. Have you noticed what's going on with the grill these days? Its like some sort of bbq renaissance! If you don't have 62,000 BTUs and 830 inches of cooking area you are just not a player. For great value in grills, I like Vermont Castings which are available at your local Home Depot.

So there ya go, there's my early-season take on bbq. Now get out there and grill.

Go north young man

So you're looking for a fantastic meal eh? I'm not talking about your run of the mill, generic, faceless, uninspiring yet sufficient fare that is readily available in any town of size. I'm talking about the kind of meal that you can really dig into literally and figuratively.

For those of you who know me, you know I have a pretty big place in my heart reserved for Whistler. Two massive and very different mountains featuring the most amazing lift-serviced terrain on earth, which funnels you down into an array of pubs, clubs, spas, and of course restaurants.

I could probably write all day about my dining experiences in Whistler Village, but this entry is all about a little place you can't walk to from the lifts, the Rimrock Cafe
I have eaten at the Rimrock about a half dozen times. Not every visit has been "A+" but it has always been WAY better than average.

Last weekend after a long day of setting tile and moving furniture, Emily and I went to the Rimrock for a late dinner. They just happened to be running their off-season prix fixe promotion which pretty much means three courses for the price of an entree.

Here's the blow-by-blow for my favorite meal of spring 2007 (excludes anything cooked by my wife or enjoyed with my mother)

1. Wine list is fantastic. Washington, Oregon, BC, California, French, Italian, Spanish, Argentinian, Chilean, and of course that wonderful wine-producing commonwealth country Australia are all well represented. I really like the fact that they have interesting wines from $38 CAD/bottle through $500+. Regardless of your taste or specific situation they have a wine for you. I knew I'd be enjoying some sort of game so I went straight for an Aussie Cab from Pirramimma that blew Em and I away. A great big bomb of a cab with subtle yet firm tannins, big cherry/berry flavors that give way to a nice smooth finish.
2. So many great starter choices, and the list changes daily. I chose to start with an iceberg wedge salad topped with Gorgonzola, grilled pears, and candied/spiced pecans. Its like they know me!
3. Next I dove into the lobster and scallop ceviche. very simple preparation, lots of garlic, lime, cilantro, and of course super fresh fish. WOW
4. Then comes the real deal. This is why I go to the Rimrock....Mixed Grill! Lamb Chop, beef tenderloin (blue rare) and caribou. This is not for the faint of heart my friends, nor is it for anyone on a diet. While no single portion is large, the combination is pretty much deadly.
5. We finished up with the sticky pudding which I really can't describe very well, but its sticky, sweet, and absolutely worth the trip. I paired this course with a snifter of Armagnac (paying homage to Peter Morse if you're out there) which was clearly not in the same league as the one he shared with me a couple years back.

The service was exceptional, the vibe casual yet comfortable, and the company was perfect. Pretty hard not to love a meal like that.

So while Whistler remains a ski town for most, it deserves a trip in any season and those who visit during the off season will be rewarded with surprises like the Rimrock's seasonal promo.

Two mountain passes, kielbasa, and beers

Its official...spring has sprung.
This past weekend Emily and I made the obligatory trek to the middle of Washington state to dust off our little summer place, clean the boat, and soak up a little sunshine.
We left on Saturday around noon with no real plan other than grab a coffee and point the wagon east. Lacking any sort of real agenda we decided to travel over Stevens Pass via Hwy 2 then stop in Leavenworth for a late lunch.
The plan could not have been better! We were greeted with nice spring temperatures which ranged from the low 60s when we left to 70 degrees when we arrived at our final destination at Crescent Bar
The views along Hwy 2 are spectacular this time of year. The high peaks such as Mt Index are still snow-capped and seem to tower miles above the winding road. If you travel this route be sure to leave some time to stop, stare, and take a few pictures. I can't imagine a more beautiful place on earth than Washington in spring.
The rivers are running quite high right now and the amount of whitewater visible from the road is awesome to say the least.
a little less than two hours into our trip we reach the Bavarian-themed tourist village Leavenworth. Yes, it is cheesy. No, I wouldn't want to spend more than a day or two. But all the same I enjoy stopping in, checking out the sights, and grabbing a bite to eat.
Since we were traveling with our dog Fletch we really wanted to find someplace dog-friendly and preferably outdoors. Our prayers were answered when we walked into Munchenhaus a purveyor of German sausages and brew. This place is fantastic! Excellent Kielbasa, great German and American micros on tap, seven varieties of mustard, and a big vat of steaming sauerkraut at your disposal.
The seating is outdoors and features big communal picnic tables, some shade, some sun, and best of all they are dog friendly. My kinda spot.
We left Leavenworth around 4PM and made a beeline for Wenatchee where we planned to connect with one of the wineries we work with at Northwest Exclusive, CR Sandidge .
CRS was pouring wine at a new coffee and wine bar called Tastebuds in Wenatchee. Great little place with an emphasis on small plates of interesting food, coffee, and Northwest wine.
After this short stop we made our way up to Crescent Bar for the night, a little pub grub and some bad dancing before we called it a night.
On Sunday we did some Spring maintenance, went for a walk, then headed out to I-90 and decided we'd find a nice hike on the way home. There are so many trails along the I-90 corridor there's no way you can go wrong...right? Well, without a decent guidebook it is not necessarily easy to identify a good trail that is a) somewhat near the hwy and b) accessible in spring.
We spent some time exploring Lake Cle Elum and after driving quite a while, exploring several dead ends and running out of time we packed it up and headed home over Snoqualmie Pass.
The drive over Snoqualmie is not quite as dramatic as Stevens, but it is still pretty amazing and you can peg the cruise at 75 and get home fast.
If you haven't enjoyed Central Washington recently I highly recommend a spring road trip, you'll be glad you did it.

The Herbfarm vs. Austin, Texas

Over the past couple of weeks I've been on an absolute tear!
Emily and I went to Austin for a few days and fully loaded up on Tex-Mex and Margaritas.
If you haven't been, I highly recommend a trip to the lone star state's capital. Between the **truly** friendly nature of folks, the amazing food, and non-stop music, Austin is a phenomenal place to visit.
A few places you should check out if you go:
Gueros is pretty freakin cool. this south Congress Ave joint is packed with a very eclectic mix of folks and the energy is palpable. Margaritas are served in a tumbler with limes, tequila, and salt...that's it!
Shady Grove is a great spot for a lazy weekend brunch. In Austin, brunch includes many tex-mex options such as Migas and Huevos Rancheros. I went around 1:30 in the afternoon and 90% of the Shady Grove diners seemed to be just waking up...Good times. If you don't feel like brunch, try the brisket burrito
If you're out for a special meal, it would be hard to go wrong at Eddie V's We went with a large group and enjoyed top shelf service, dry-aged Prime steaks, and a fantastic wine list. No, its not unique to Austin...but if you need your steakhouse fix this is the place.
I really enjoy Austin's laid-back, chilled out, friendly southwest vibe and can't wait return!

About a week after returning from the southern swing I had a chance to take my Mom to the Herbfarm It was my second visit and her first. If you love food, wine, and celebrations then I suggest a trip to the Herb Farm is mandatory.
Dining at the Herbfarm is kind of the antithesis to eating Tex Mex in Austin...

1. Reservations: in Austin most restaurants seemed to prefer "walk in and wait". At the Herbfarm they ask you to call months in advance and put a deposit on your meal
2. Libations: Austin offers great margs and bottled beer...Herbfarm offers rose geranium infused cocktails and a 23,000 bottle wine cellar
3. Crowd: Austin draws UT coeds, funky musicians, and tech workers...Herbfarm draws food critics, surgeons, and tech workers
4. Food: Austin offers chipotle-laced dishes served with beans, rice, and tortillas...Herbfarm offers nine courses of preparations you've never heard of much less tried
5. Cost: Well, lets put it this way I could go to Austin for the weekend (airfare included) for the equivalent of dinner for two at the Herbfarm

So which one did I enjoy more? Both !

Its really kind of silly to even compare the experiences, but if you know me or have read my blog you know I am big on value. The one thing eating Tex Mex in Austin and going to the Herb Farm have in common is value. For twelve bucks you can spend an afternoon chatting with Austin locals and enjoying some amazing grub and a pint of beer. Or you can splurge on a very memorable experience at the Herbfarm where each member of the staff is the best at their role, each ingredient has been chosen on it's own merits, and each bite is better than the last. To some the latter may not seem like a great value, but if you really love food I think you'll get your money's worth.

Right now the Herb Farm is offering their "Chambers of the Sea" menu featuring an amazing array of Northwest seafood and wine, check it out.