Ever curious when and where Seattle’s street food trucks will be on any given day at any given time? Thank the folks at Seattle Metropolitan for trying to solve this conundrum. While their Google map isn’t perfect, it’s frankly the best effort I’ve seen to showcase Seattle’s delicious and continually growing number of food trucks.
Ever since a friend at law school raved about the Volunteer Park Cafe, I’ve been hooked on their breakfast. The decor is laid back: a long communal wooden table in the center and tables for two speckled around it. During lunch and breakfast you order from the counter and pray that a table or a seat is available. Here, you’re likely to find a mixture Capitol Hill’s twenty/thirty something’s and budding young-yuppie families. Menus choices for each course is kept to a minimum. Despite the slimmed-down menu items, I still fret over picking the right item because everything coming out of the VPC kitchen is going to satisfy me.
The Eastlake Ave Blog noted that a new restaurant will be coming to the Eastlake neighborhood. Little Water Cantina appears to be slated to open in the Eastlake 2851 apartment building “in the next few months.” While I doubt that the restaurant will be completed so quickly, it is a relief to see some commercial space entering the Eastlake 2851 apartments. They have some beautiful views from the commercial spaces, which have, unfortunately, been empty for a long, long, long time. Fingers crossed.
I feel like asparagus is usually only prepared a handful of ways, so this Asparagus Bruschetta recipe finds a non-traditional use of for the long, green vegetable. Unfortunately, I found the chef’s voice really, really annoying. Watch it in mute, and you’ll get the idea.
Check out a recipe for Asparagus Bruschetta.
Love making breakfast, but hate the mess that you make before you rush out the door to work? Lifehacker (courtesy of TipNut.com) found a recipe for making scrambled eggs in the over.
I think that this is a neat idea; however, it doesn’t really reduce the mess made. Granted, if this trick involved cooking bacon at the same time, then it might make sense to reduce the bacon splatter.
Gene Porter, the man behind the infamous “man” sauce dies at 71. Check out The Seattle Times article for more information on Gene Porter, Dixie’s BBQ, and “the man sauce.”
The Stranger points out that there is apparently a Nutella ad that says, "As a mom, I’m a great believer in Nutella. A delicious spread that I use to get my kids to eat healthy foods. I spread a little on all kinds of healthy things, like multigrain toast."
Oh! How we love chocolate (let us count the ways…). We’re so smitten we could earn a degree in cocoa consumption. First course in our tasty curriculum: a hands-on chocolate-making class taught by the third-generation masters at Seattle’s own Oh! Chocolate. And with today’s deal, get reduced tuition at just $29 per class—that’s $30 off—plus 10 percent off chocolates and products from the shop! During each hour-and-a-half to two-hour class, students get schooled in the rich world of chocolate making, from bean types to professional dipping techniques. And here, the homework is the best part—a big box full of made-by-you chocolates, yours for the eating. Extra credit, anyone?
Interested? Read more here.
The Seattle Foodster loves, loves, loves burnt grilled cheese – toasted and charred on both sides. However, Lifehacker found that the folks at OhDeeDoh discovered a way to make the “perfect” grilled cheese. I think that we’ll agree to disagree.
Kathryn Robinson at the Nosh Pit blog for Seattle Metropolitan Magazine searches for the perfect restaurants for Valentine’s Day.
Check her article here.
