Slideshow: Foodportunity Returns to Palace Ballroom
Check out what everyone was eating at Monday night’s networking event.
Posted by: Christopher Werner on Feb 07, 2012 at 01:20PM
0 Comments
Metropolitan Market whipped up mac and cheese made with a nutty-sweet gouda.
View Slideshow » Illustration:It’s Tulalip time: the casino and resort’s David Buchanan put out smoked sockeye salmon with shallots, dill, capers, and cucumber on chèvre.
View Slideshow » Illustration:Pasta (and amaro) man Mike Easton of Il Corvo prepares fresh garganelli.
View Slideshow » Illustration:Inn at Langley satisfied sweet teeth with smoldered spruce cream on a bed of walnut sugar. That’s aerated truffle honey on top.
View Slideshow » Illustration:Cupcakes, grain and gluten on the side, courtesy Wheatless in Seattle.
View Slideshow » Illustration:Mt Townsend Creamery offered up fromage blanc on apple chips alongside the very delicious Off Kilter, made with Pike Brewing Company’s Kilt Lifter Scotch Ale.
View Slideshow » Illustration:More cheese, please: Kurt Beecher Dammeier schooled event-goers on the difference between cheese made with raw milk (above) and pasteurized milk (background).
View Slideshow » Illustration:Il Fornaio’s Franz Junga grills veggies for an eggplant-zucchini-pepper panini.
View Slideshow » Illustration:Among the night’s top bites were these puff pastries from Volunteer Park Cafe. They were filled with caramelized onions and goat cheese and topped with roasted black trumpet and hedgehog mushrooms.
View Slideshow » Illustration:Also a hit: pickled celery root wrapped in cured salmon and finished with sherry gastrique. Rover’s was to thank for this one.
View Slideshow » Illustration:South American specialty food store Magic Road International provided an Argentinian chimichurri sauce—especially tasty when mixed with hummus.
Gastronomes and media folk descended upon Palace Ballroom Monday evening for Foodportunity, the network-and-nosh event put on by Keren Brown (aka Frantic Foodie).
Brown has organized Foodportunity for several years now, both here and in Portland. The idea behind these events is to come and converse with fellow food obsessives while sampling bites from top-notch restaurateurs and local purveyors. The chefs talk attendees through the dish they chose to prepare, which is a neat opportunity to get inside their heads. Name tags facilitate the networking side of things, as does the cash bar (it’s amply stocked). So convivial is the atmosphere even foodportunists flying solo will find someone with whom to chat.
Many of the people at Foodportunity are repeat attenders and will eagerly share lessons learned from past events. For example, they’ll tell you it’s best to arrive when doors open at 6, when few others are there. That way you can go nuts with the food and avoid the awkwardness of trying to converse while doing so. (Or worse, getting grub stuck between your teeth during a gab session—definitely a networking no-no.) Also: it’s easy to miss the booths hidden in the back right corner of the foyer, but they’re some of the best of the bunch.
Check out the slideshow for more from the event and a sampling of the food on offer.
All photos by Seattlemet.com photographer Lucas Anderson.
Add a Comment
We retain the right to remove comments containing personal attacks or excessive profanity, and comments unrelated to the editorial content.