Inspired by one of Seattle’s most beloved fine dining restaurants, one of my favorite salads I make at home is an avocado shrimp salad. Each element perfectly pairs with each other. I just love the creaminess of sliced avocado with fresh shrimp. The dill in the 1000 island dressing adds just enough tartness to the shrimp without overpowering. I typically make this salad when company comes over although it is easy enough to make for any lunch or dinner. I love this salad because of its simplicity and how elegant it looks on a plate. [click to continue…]
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I have a fond appreciation for simple living and simple cooking. With that said I truly appreciate the simplicity of seasoning food with salt, pepper, and olive oil. My philosophy is to let food taste like food.
During summer I try really hard not to turn on the oven unless I have to and instead grill as much as I can. Last week I grilled halibut and topped it off with a lemon-basil vinaigrette. It was such a simple, easy, and quick dinner yet it was full of flavor and perfect for a light meal. I placed each piece of halibut on a bed of sauteed swiss chard and voila, dinner was served. [click to continue…]
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Let me start off by saying I do not have a green thumb and anything I usually plant dies. But last month I did manage to put together a little container garden full of various herbs hoping at the very least I could cook maybe 1 or 2 meals with them before they shriveled up and died. To my surprise everything is still alive, and not only that they are thriving.
So for tonight’s dinner I made chimichurri sauce poured over grilled halibut. The sauce was so good I found myself double dipping the halibut into the pool of green goodness.
For those of you who are unfamiliar with chimichurri, it is a popular sauce and marinade in Latin America used with grilled meats especially beef. However I think chimichurri would pair well with seafood, pasta, and salads. [click to continue…]
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Last Thursday evening my sister and I attended the Celebrity Chef Tour benefiting the James Beard Foundation at Seattle’s Columbia Tower Club. The dinner was hosted by Executive Chef of the Columbia Tower Club, Chef James Hassell featuring James Beard Award Nominee and Restauranter Chef Ethan Stowell of Union, Tavolàta, and How to Cook a Wolf.
Honestly I wasn’t sure what to expect. This would be my first time dining in the Columbia Tower Club and partaking in one of Chef Ethan’s meals. When we arrived the first thing I noticed was the absolutely stunning and sweeping views of Downtown Seattle and beyond. The next thing I noticed is how intimate our dining area was. There were only 8 tables. Already I knew I was in for the most unforgettable dining experience of my life. [click to continue…]
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I am so excited because yesterday I received 
by Jaden Hair of 
