Turf and Surf
“We live in a basket of fruit,” says Kate McDermott through peals of laughter, her emphasis conveying the Northwest’s embarrassment of sweet riches. During harvest months, McDermott hoards apples of every stripe for her holiday-season students; during Art of the Pie (206-612-2761; artofthepie.com) classes in her kitchen or yours, you’ll slice and dice up to 18 varieties per pie shell. It’s the variety, and the crust, that’ll make your pies top shelf, like hers. McDermott spent two years striking just the right balance of butter and leaf lard with her husband, seafood and sustainability expert Jon Rowley.
Before leaving McDermott’s Magnolia neighborhood, stop by the West Wall at Fishermen’s Terminal (3919 18th Ave W, Interbay, firstname.lastname@example.org, lokifish.com) and follow the signs to the Knutson Family’s F/V Loki and F/V Njord to buy certified sustainable salmon right off the boat it was caught on. (Remember, the Northwest is a basket of fish, too.) To balance the intricacies of your newfound pie knowledge, Ethan Stowell, chef and owner of Anchovies and Olives and Union, et al., offers this couldn’t-be-easier salmon preparation: Preheat oven to 250 degrees and lightly oil a baking sheet; place two five-ounce deboned filets skin-side up after seasoning the flesh side with salt and pepper; bake, uncovered, for 15 minutes.
The ornate embellishments and design details adorning Seattle’s best buildings are easy to pass by, but the Seattle Architecture Foundation’s (206-667-9184; seattlearchitecture.org) Design Details tour on December 5 brings them into your line of vision. The two-hour walk begins at the SAF’s headquarters beneath Minoru Yamasaki’s late-’70s Rainier Tower and ends atop 42 stories of neoclassical terra-cotta inside the Smith Tower’s legendary Chinese Room. Between the two, guides will point out the structural secrets of high-rises and lots of eye-level decorative work. End your downtown day trip with an open-jawed gaze at the super modern Central Library (1000 Fourth Ave, Downtown, 206-386-4636; spl.org), and lunch amid arched Palladian windows at the Georgian Room in the Fairmont Olympic (411 University St, Downtown, 206-621-7889; fairmont.com). Chocolate mousse—the finale of the restaurant’s four courses—provides a final example of exquisite ornamentation.