Agar-Agar and Olive Oil

Well now that I'm back from Seattle, I don't much to talk about. Although, I was watching cooking channel yesterday and feeling adventurous (dangerous combination) so I decided to make a tuile "bowl" filled with honey chocolate sauce and topped with balsamic vinegar pearls. The idea was good, though not planned out at all. I got my ingredients quickly (I was anxious to start experimenting), then got going. I did the chocolate sauce first, since I knew it would stay warm in the stove. Then I turned on the oven and started the tuile batter. While pans were heating, I made the baslamic and agar mixture and put the oil in the fridge (this was a new way to make caviar that I really wanted to try). The chocolate went fast and tasted good, So I focused on the tuiles. When the batter was done, I put little drops of it onto a wax paper-lined baking tray and put them into the oven. While they cooked, I made some caviar by dropping the balsamic and agar mix into the now cold oil, and the reaction was instant balsamic pearls. So now two elements were done and I just needed the tuiles. I took them out of the oven and tried to peel them off and shape them, but since I was lacking a silicone baking mat they wouldn't come off. So I tried again since I had enough batter, but unfortunately it failed again. In the end, I had the tasty chocolate sauce topped with the balsamic pearls, and the two flavors complimented each other perfectly. Even though it wasn't what I wanted, I still ended up with a delicious snack.

Last day in Seattle

Sadly, my adventure in Seattle is over. My last day was last thursday, and it was bitter sweet. In the morning I made a jar of salsa for all of the chefs I worked with, as a thank you. Then when the time came, I delivered the salsa to both restaurants and started my shift as Staple and Fancy. The first thing I did that night was cut and juice lemons, and immediately after while wiping my knife on my apron, I cut my self. I had somehow avoided my first cut for 3 weeks, so it didn't surprise me (although the lemon juice that got into my cut did). After that, I proceeded to clean and gut 27 fish. This took a while and smelled bad, and I also stabbed my finger on a dorsal fin, then nicked myself twice with my paring knife. When that was finally done, service was already going and I got assigned to pit cherries, yet another prep job nobody wanted. I wasn't doing that for long until Chef Ethan came over and saw all the stuff I had done, and wondered out loud why I was doing all this on my last day. Shortly after that, Chef Mihasha realized it too and got me plating some appetizers and desserts again. So in the end, it ended up being a fun last night. The worst part was when I walked out the front door, and realized I wouldn't be coming back again. It was sad, but my time in Seattle was amazing and I can't wait to (hopefully) go back next year. 

Poppy

So part of coming to Seattle I really looked forward to was going out to eat at the really good restaurants. Unfortunately, these restaurants are expensive so that didn't happen as much as preferred. Although, and exciting place to eat at was Poppy in Capitol Hill. Poppy is very different than other restaurants and eating there was a cool experience. Instead of getting an appetizer, main course and dessert, you choose a starter, one of 
about 6 thalis (7 or 10, vegetarian or not), and either a normal desert or a desert thali. I got the 7 piece salmon thali, and Wine Gidget got the 7 piece vegetarian morel mushroom risotto. Our sides included: asparagus soup, potato and leek gratin, pickled rhubarb, naan bread, spring peas, and more. I tried everything on my plate and it was all delicious. For desert, it was hot date cake with butterscotch and banana ice cream, spicy chocolate ice cream with caramel, lavender cookies, nutter butter bars, chocolate covered salted caramels, and passion fruit jellies. Also, I got the lime basil fizz drink that I somehow made last the whole meal, which was a challenge. Overall a great meal and experience, and I really want to go back.

Seattle Salmon

The first salmon I had back in Tucson was good and all, but it was nothing compared to the salmon I had Sunday night. I grilled it, which was fun because I haven't grilled something by myself before, and Wine Gidget made the lime cilantro pasta from Pike Place Market. It was a simple dinner, but it was extremely delicious. I wish we had seafood as fresh as this back in Tucson, but I guess that means I'll just have to come back here another time!

My First Full "Work" Week

This past week has been amazing! I have learned many tricks and picked up speed, and I absolutely love what I've been doing. Over the past week I have picked endless amounts of herbs, peeled and chopped a lot of beets, learned how to break down a cuttlefish, and got put in charge of two appetizers and two salads. I really love what I'm doing and I hope I get to continue it when I go back to Tucson. I still have 4-5 working days and I plan to make the best of them before I leave this awesome city.

Staple and Fancy

Well I had yet another amazing night here in Seattle, but this time it was at Staple and Fancy. Once again I am thankful for the chefs that helped me, Chef Brandon, Chef Johnny, Chef Paul, and Chef (sorry if I spell it wrong) Carrie. These chefs kept me busy while I there and I had a lot of fun with them. I started with peeling fava beans and shucking peas, and ended plating a couple appetizers and checking out the grill station. I also tried some new things, like shaved cured tuna heart and burrata cheese, and I just plain had an awesome night. Once again, thank you all, and I look forward to working with you all over the next three weeks.

Tavolata

After today, all I can say is thank you. Thank you to Chef Brandon, Chef Joel, Chef Brian, Chef Cameron, and everyone else at Tavolata for an amazing six hour shift in the kitchen. You were all so welcoming and kind, I had an awesome time and I enjoyed learning about the kitchen. Also thanks to Wine Gidget for giving me confidence and making me laugh.To readers who aren't staff at Tavolata, I just spent six hours in the kitchen with the above chefs, learning, observing, and gaining knowledge. Everyone was very nice and helpful, and I really enjoyed being there. I really hope I can work out a schedule with them and spend more time there. It was a very rewarding experience and I'm sure it will get even better.