Posted on | July 21, 2008 | 65 Comments |
This certificate came in mail yesterday, along with a letter from the editor of the Seattle Magazine. I don’t have words to describe how I felt, I was in seventh heaven! I have been neglecting the restaurant part of the blog lately, and this one gave me a much needed kick in the backside to bring that lost enthusiasm back. Lately I haven’t been taking pictures of our meals out, or even if I do I sit on those for so long that I forget about the whole experience by the time I am ready to write about it. But with an honor like this, I think I need to get back in the saddle again! Thank you Seattle Magazine!
Talking about food and Seattle, one of the major food events that we have every year is the Bite of Seattle, an annual food festival over at the Seattle center. Frankly, the food portion of the event is kinda blah; when you see a Panda Express stall there you can imagine the class of food!
Okay, I am being a little too hard on the food part; there really is some good stuff there, if you look around and if you are willing to stand in never ending lines! The only exotic food I’ve ever had from here is the Alligator meat on a stick, which quite frankly tasted like fried chicken, with a little harder texture. We still went there this weekend, just because we had nothing to do and it was just a few minutes walk from our house, also the crowd is crazy fun!
We got some snacks from an Indonesian food stall just because that had the shortest line, and got us a couple of cold beers from the beer garden. It was so hard to find a place to sit, but I did some major annoying hovering over this couple who were done with their drinks, but were showing no signs of leaving, finally they couldn’t take my staring anymore, they got up and left. There was good music and the weather was great, people were having way too much fun, especially the kids.
Apart from the crowd, the only interesting thing from the evening was the quick lesson we got on the right way of smoking the salmon. Apparently this company goes around the world giving demonstrations on smoke roasting seafood, and this is a sight we would never get to see unless we go to some factory, at least that is what they told us. It really was a fun demonstration.
They use alder wood for the fire, since it doesn’t crackle and burns very clean and cedar wood for smoking the salmon, for the fragrance and because cedar produces some natural oils which keep the fish moist. This was the best salmon we’ve ever had, or it might just have been the whole experience, who knows!
More like this
This certificate came in mail yesterday, along with a letter from the editor of the Seattle Ma[...]