Video
Watch the trio perform the original song “Eyes Open Wide”.
Posted by: Christopher Werner on May 26, 2011 at 09:28AM
As part of this kick-ass guide to Pike Place Market, videographer Joshua Guerci filmed seven resident buskers. Every so often we’ll feature a different one here on Nosh (they’re playing in the mother of all farmers markets, so that makes it food-related, right?) First up: folksy trio Morrison Boomer.
Watch the video below, then check out the rest on Battle of the Buskers and vote for your favorite.
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Cooking Agenda
Cooks from Skillet, Nettletown, Le Pichet, Pan Africa, and more take the stage this summer. Mark your calendars.
Posted by: Jessica Voelker on May 25, 2011 at 01:56PM
Chef demos happen June through September at the Pike Place Market.
Over the past few months, many of my waking hours were spent at Pike Place Market researching this feature. (Some of my sleeping hours were spent there as well—after I turned in my draft, I had a dream that an entire second Arcade existed and I had neglected to mention it).
I never got sick of the place though. Not once. How could anyone ever tire of our kickass market? It’s endlessly awesome.
Yet another reason to hang out there: From June through September, the Market hosts chef demos on Sundays. Here’s this summer’s schedule.
June 12 Craig Hetherington – Taste at SAM Noon
June 12 Mulugeta Abate – Pan Africa 2pm
June 26 Jim Drohman – Le Pichet & Café Presse Noon
June 26 Phyllis Rosen – Catering by Phyllis 2pm
July 10 Nathan Luoma – Il Bistro Noon
July 10 Franz Junga – Il Fornaio 2pm
July 17 Bruce Naftaly – Le Gourmand Noon
July 17 Seth Caswell – Emmer & Rye 2pm
July 24 Master of the Market Cooking Competition 1pm
July 31 Dave Saunders – Ray’s Boathouse Noon
July 31 Philippe Thomelin – Olivar 2pm
Aug. 7 Kamala Saxton – Marination Station Noon
Aug. 7 Joshua Theilen – Stumbling Goat Bistro 2pm
Aug. 14 Canning Demo by Ball Noon
Aug. 14 Canning Demo by Ball 2pm
Aug. 21 Diane LaVonne – Diane’s Market Kitchen Noon
Aug. 21 Christina Choi – Nettletown 2pm
Aug. 28 Julie Filips & Julia Gutt Noon
Aug. 28 Anthony Polizzi – Steelhead Diner 2pm
Sept. 11 Pranee Kruasanit Halvorsen – I Love Thai Cooking Noon
Sept. 11 Mike Easton – Il Corvo 2pm
Sept. 25 Josh Henderson – Skillet Noon
Sept. 25 Steve Smrstik – The Pink Door 2pm
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Food News
Oh happy day.
Posted by: Christopher Werner on May 23, 2011 at 09:12AM
This can be yours again come May 24.
The world didn’t end, and the five-month closure of the Crumpet Shop is finally almost over… Life is looking up.
To jog your memory, in mid-January the Pike Place Market boite temporarily shut down for earthquake retrofitting and repairs. It hoped to take care of things by the first of April. That didn’t happen.
Over the weekend signs posted on the door pinned the reopen for today. That’s not happening either, but employees assure the sponge cakes can be had starting at 7am on the 24th.
Tuesday it is!
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Seattle Food in the News
Food and drink picks from In Transit’s Thomas Rivas.
Posted by: Jessica Voelker on May 12, 2011 at 02:22PM
A reader queried the NYT’s In Transit on Tuesday, asking what to do on an upcoming visit to Seattle.
The response from writer Thomas Rivas: go to Tilikum Place Cafe, El Gaucho, Pike Place Market and the Olympic Sculpture Garden.
El Gaucho seems like an odd pick for a summer visit, but Rivas writes of the “open charcoal grill that serves as the center stage every night for captivating culinary floor shows, complemented by the sounds of live piano music.”
He also recommends the Sunday recipe demos offered by local chefs at Pike Place Market. Read the whole thing here.
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Food TV
Also, its second location opens June 4. There will be free food.
Posted by: Jessica Voelker on May 12, 2011 at 01:00PM
This is a little cheesecake from the Confectional.
Seattle is all over food TV, you may have noticed.
Next up, Pike Place Market mini-cheesecake shop The Confectional will appear on the Cooking Channel’s Unique Sweets this Sunday, May 15th at 7:30pm.
The Confectional’s second location, at 618 Broadway Avenue E on Capitol Hill, opens June 4.
Save that date—there will be free samples of its new cheesecake flavor, passionfruit, all day starting at 11am.
Oh, and from Seattle Weekly’s Voracious via Eater Seattle: the Food Network is infiltrating our pie shops.
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Contests
Bonus: a super creepy picture.
Posted by: Jessica Voelker on May 11, 2011 at 08:46AM
“When I’m finished with this grilled cheese I plan to eat your young.”
From this morning’s press release pile: Jason Ramos, creator of the Fromage Blanc sandwich, has won this year’s grilled cheese contest with a recipe that includes three cheeses, leeks, and a lot of brand names.
The Seattle Cheese Festival takes place May 14 and 15 at Pike Place Market and is free.
Here’s the winning recipe, copied verbatim from a press release. (I’m totally getting a Pulitzer for this one.)
Fromage Blanc Grilled Cheese Sandwich
Serves 1
Ingredients:
1 Tbsp. Mt. Townsend’s fromage blanc
1 ½ oz Grande Fresh Mozzarella
1 oz Sliced Emmi Gruyere
1 Tbsp. sauteed leeks
2 Slices Macrina batard
Unsalted butter
For the leeks:
Slice one leek thinly and saute it over medium-high heat with one ounce of butter. Add a bit of salt. Saute until slightly browned. Set aside.
On medium heat, heat your pan (or griddle). Assemble the sandwich: bread-mozzarella–fromage blanc–gruyere-leeks-bread. Rub a stick of butter on the pan and place the sandwich down—swirling it around to get all the butter on the bread. Flip and repeat with the butter/swirl technique. Now that both sides are buttered, brown evenly and slowly on each side. Flipping repeatedly. Don’t rush it. Your patience will be rewarded…
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Cooking and Baking
The Pike Place Market Creamery vendor is a font of oval knowledge.
Posted by: Jessica Voelker on May 05, 2011 at 07:22AM
Sorry dude, duck eggs are delicious.
Photo courtesy: misshomemade.com
Duck eggs. That’s what I woke up thinking about. I was thinking specifically about a phone conversation I had yesterday with Nancy Nipples the Milkmaid—that’s her legal name, though not the one she was born with—the proprietress of Pike Place Market Creamery.
Joking about her name is well-mined comic territory in this town, so I’ll just pretend it doesn’t make me giggle to write “according to Nipples” and stick to the subject matter at hand: eggs.
Nipples carries all kinds of eggs, even ostrich eggs. Actually she only sells ostrich egg shells. They are just for decoration. In fact, Nipples told me there is a global culture of “eggers”—people who make art out of egg shells. They use dental tools to manipulate the medium. She says one of her friends even made a lamp for her out of an ostrich egg. (Which begs the question: What have your friends done for you lately?)
But duck eggs are for eating. The yolk is much larger than that of a chicken egg and has a lovely orange color. A duck egg is delicious when poached and placed atop a stack of grilled asparagus.
What else can you do with duck eggs? Nipples says that a lot of people who have allergies to chicken eggs buy them, finding that duck eggs don’t activate their symptoms. She also recommends them for baking. If a recipe calls for chicken eggs, Nipples uses the same number of duck eggs. She says customers who want less rich results will substitute half the chicken eggs in a recipe with duck eggs.
Other things you can buy at the creamery: tofu, 16 kinds of butter, raw milk, and cow memorabilia. It is currently located among the string of green trailers in front of the market’s Arcade building, but should be back in its permanent spot by June 1.
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Nosh Pit is Obsessed With Eggs
We interrupt this workday to tantalize you with some delicious local treat. Today: baklava
Posted by: Jessica Voelker on Apr 21, 2011 at 03:28PM
Photo:
Jessica Voelker
You’re still the one, Mr. D’s baklava.
Today’s snack: A small baklava ($2.50) from Mr. D’s Greek Delicacies.
As food trucks around town were going brick and mortar, Mr. D’s, a gyro stand in the Pike Place market, did the opposite. While its permanent digs receive a seismic make-over, the lunchtime destination has been temporarily moved to a trailer painted a garish shade of red and parked just across the sidewalk from its normal location in the market.
That means that there has been, and will be, no interruption in your access to the city’s best baklava, made on the spot by a very friendly Greek lady of advanced age. A classic version of the layered treat made from filo dough, chopped nuts, and honey, Mr. D’s ’va is sweet but not too sweet, perfectly flaky, and fresh as the morning dew, even when made in a tiny truck surrounded by chaos and construction dust.
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Grilled Goodness
With these tips from a pro.
Posted by: Christopher Werner on Apr 14, 2011 at 02:01PM
Perfectly toasted, with just enough melt…This guy has the makings for a Seattle Cheese Festival winner.
A grilled cheese—so simple in concept!—is sometimes a toughie to pull off. The flavor of the cheese falls flat, the bread becomes butter-sodden goop, the crust chars… It can get ugly.
Ugly will not win you top honors with Seattle Cheese Festival ’s grilled cheese contest, the annual search for the city’s best recipe (submissions are due May 1; email them to info@seattlecheesefestival.com). What will? Keep reading.
Before last year’s competition I got a coaching from Thierry Rautureau of Rover’s and Luc; he had just whipped up an exemplary grilled gooey for the Quickfire Challenge on Top Chef Masters, so was a fulsome source.
Among Thierry’s tips: skip the butter and melt taleggio on the outside of the bread. What else? Keep reading.
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T-Minus...
Bollocks.
Posted by: Christopher Werner on Apr 13, 2011 at 01:10PM
We miss you and your spongy griddlecakes, too, Crumpet Shop.
Looks like Pike Place Market’s slice of the motherland isn’t turning on the oven for another several weeks.
This sign taped in the window of the Crumpet Shop indicates the earthquake retrofitting and repairs that temporarily shut down the noshery in mid-January are taking longer than expected. The reopen date was initially slated for earlier this month.
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Getting Piggy With It
But first, the bronzed boar cruises around Seattle. We rode along.
Posted by: Christopher Werner on Mar 17, 2011 at 09:30AM
After the accident, it wasn’t all smiles for Rachel: it left the mascot with a 10-inch crack and a big ding on the side. Note the “scar” on the chin.
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Illustration:
After the accident, it wasn’t all smiles for Rachel: it left the mascot with a 10-inch crack and a big ding on the side. Note the “scar” on the chin.
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Illustration:
But after a month of “recovery,” Pike Place Market’s beloved boar is making her way back home, but not before stops at the pig’s favorite places in town. First up: the Space Needle, Coleman Dock, and City Hall. Here, Rachel prepares for the fourth leg of her journey, the Seattle Art Museum.
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After SAM, it was on to Occidental Park in Pioneer Square and Westlake Plaza.
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Rachel’s pig mobile is pimped out with swiney touches. Pike Place Market maintenance employee John Ratliff restored and drove the truck.
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Chauffeur John, if you will, drives a vintage 1936 farm truck.
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While she was out, a red swine took over Rachel’s duties as piggybank; collections benefit the Market Foundation, which raises money for four human service agencies: a food bank, childcare and preschool center, medical clinic, and senior center.
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On Friday Rachel heads back to the Market to do what she does best: hamming it up for the camera.
We all know Rachel the Pig: iconic downtown mascot, sentry of Pike Place Market’s signage. Well one day in February a big bad taxi cab barreled through the promenade and screeched, “Let me through! Let me through, little pig, or I’ll barrel into you!”
“Not by the bronze of my skinny skin skin,” said the little pig, for she’d been there 25 years. But of course the taxi did barrel in and sent the hog to the hospital, it did.
But now, friends, we squeal a happy squeal. After that unfortunate incident with the careening cabbie (shudder to think of all the toddlers wobbling around there!), the 600-pound oinker returns to Pike Place on Friday, March 18. She’s due around 1:30, but before putting down hooves for another decade or two, the actually not-wittle piggy has been going hog-wild around Seattle. See for yourself in the slideshow.
All photos by Lucas Anderson.
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