Nectar: Charming Palouse Cusine

During the last half of July, I traveled through eastern Washington and Northern Idaho, thus all the recent posts from this part of the world. It is surprising how many cafe jewels I've come across in this region! So, here's another one I'd like to share. Read on!

If gastronomy is the study of the relationship between culture and food then Nectar, a small restaurant located in Moscow, Idaho, is the place to study it. Why? Nectar specializes in classic dishes made from local food. At Nectar you can experience the art of cooking (with a really good bottle of wine) and the food culture of the Palouse region.

Many in Washington and Idaho know the Palouse as wheat country, where in July rolling hills are golden. The rich, fertile soils of the Palouse grow many crops including wheat, barley, lentils, garbanzo beans, and peas. This agricultural area is home to big farms, but more and more small scale farmers are farming here, especially in and around the town of Moscow, Idaho. When I travel around the Palouse, I relive the history of my family, many of which grew up in small farming towns nearby that were once bustling with activity. Today, these small towns have only a fraction of the people once living there. Through the decades as farms grew bigger so did farm equipment, which has meant fewer people employed, fewer people farming, and fewer small businesses. There are some signs, however, that Palouse food culture isn't only about big agriculture. Take one trip to the Moscow Farmer's Market and you will find a suite of area small farmers selling vegetables, honey, cheese, and grain. You don't have to travel too far beyond that to visit Moscow restaurants that embrace local food and make a business from it. Nectar is such a place.

So let me set the scene. My boyfriend and I wandered in one fine summer evening and were shown to a small table in the back of the restaurant. The lights were dim and the wine glasses were sparkly. To start we ordered a bottle of wine. For an appetizer we ordered ceviche, which was wonderfully fresh, tart, and flavorful. I could of kept eating the ceviche, because it is one of my favorite dishes, so thank goodness for the small portion. For my main course, I had the best slice of meatloaf ever. Want to know why? It was seared around the edges with a slice of bacon, was perfectly moist and flavorful in the middle, was topped with a chipotle barbecue glaze, and was placed on a bed of creamy mashed potatoes with carrots on the side. Wow, heaven.

For dessert we had strawberries and cream and the last few drops of our delicious red wine. Nectar is a must if you find yourself in Moscow, Idaho. Nectar also has an extensive wine list and a rotating menu to keep up with the seasons. It is a restaurant I've wanted to go to for the last two years and finally made it there. Yah me and yah to my boyfriend who was so sweet in taking me there.

Photo credit: Peter Roise Photography

Vlad's Souvlaki: Greek Fast Food in the Palouse

It makes sense that someone would start up a small fast food joint in downtown Moscow, Idaho. Vlad's, however, is a lot different than your typical fast food experience. This new business features Greek fast food on its menu, also known as souvlaki. I know little about Greek fast food other than I like it so when Vlad's opened up, I made a point to stop by to try it.

First, let me describe the place. Think food truck without the truck. Vlad's is a small permanent structure on the corner of highway 95 (the north/south highway through town) and E 6th Street (the east/west road through the University of Idaho campus). Yeah, sure, there are parking lots nearby, but there is no drive through. Their space reminds me of a BBQ shelter you might see at your local county park meets trendy outdoor Portland cafe complete with tables, art work, and a chalkboard menu.

I looked up at the chalkboard menu and ordered their special. The menu isn't extensive, but that is what adds to its charm. They have a specialty and it's good. Pick from your choice of grilled skewers and sides. The prices are very reasonable too. Two and half dollars per skewer (Pork, turkey, beef, or tofu) and a buck in a half for their sides (romaine or cabbage slaw and "garbs"). Perhaps you have to be a local to know what "garbs" are, but I caught on because "garbs" is short for garbanzo (aka chickpeas), a delicious legume grown here in the Palouse.

The "Kolatso" special is what I ordered. I got two pork skewers, cabbage slaw, garbs, tzatsiki sauce (a personal favorite), and two slices of Panhandle bread. Sounds good, doesn't it? Here's how it tasted. The pork skewers were delicious. They weren't as lean as I'd prefer, but they were grilled to perfection. They were sliced into small pieces and the outer edges were charred golden brown. An oil based marinade was added at the end full of savory herbs. The skewers were placed atop of a bed of cabbage slaw with a tangy lemon dressing. The side of garbs was slow cooked with a hint of rosemary and the tzatsiki sauce, do I really have to explain? It was too good for words. Tzatsiki is a thick Greek yogurt marinade or sauce with garlic, lemon, cucumbers, olive oil, pepper, and herbs. It goes with just about anything in my opinion. It was a great compliment to each of the menu items and it ended up paired with each side dish on my plate. Did I mention I like tzatsiki sauce? Souvlaki would be nothing without it.

I highly recommend stopping by Vlad's for some souvlaki. For $6 I ate a delicious and healthy fast food lunch. My only complaint was that I had to wait 15 minutes for my order to finish. Yes, I was also in the hot noon sun (which didn't help) and this Western Washington girl can only stand outside for so long. It was their first week, however, so they will get faster as they get more experienced.

P.S. I took a hiatus from blog writing, but I'm back and will be more consistent!

Green Frog Cafe

Walking into a colorful place always makes me happy. So does the smell of grilled cheese sandwiches. While I'm at it I'll also add baked goods, candy jars, and old vinyl chairs. At the Green Frog cafe in Palouse, Washington, you'll find an eclectic assortment of all the above, which means you are never too far away from bliss. Dining tables feature tablecloths adorned with roosters and sunflowers, which is just the sort of thing you would expect to see at a country picnic. Bar stools line the counter like they would in a 60's diner and big band music plays from the stereo above. This small town cafe has got character.

The Green Frog cafe specializes in soups, salads, and sandwiches. The sandwiches are served on Wheatberries bread (bakery out of Moscow, Idaho), which means that the slices are thick just like Grandma's bread. I had the Greenhouse (fresh bread with a generous spread of butter, grilled on a hot stove with swiss, tomato, and avocado). It was simple and delicious. My Grandma was with me and she had the She Devil (grilled onions and tomatoes, pepperjack cheese, and roast beef in a pita). As you may have noticed, they have come up with some great names for their food. Browse the menu and you'll also find the Viking, Grizzly, Tuna Turner, B.F.F, Setptoe, Vandal, He Man, and St. Elmo as other sandwich and pita choices. Definitely all delicious selections with entertaining pre lunch reading. A win win.

Dinner offerings are served Friday and Saturday evenings and include pita pizzas, pasta dishes, salads, and what I would order, either the Parmesan Polenta (creamy polenta, infused with garlic and parmesan cheese, with a velvety roasted red pepper and pumpkin sauce) or the Portabello Mushroom Philly (marinated and grilled portabellos and onions, smoked cheese, chipotle mayo and grilled onions on a chewy grilled french roll). There is really an art to writing a menu! I'll have to remember that. In addition to the food, there is also a sound stage near the front entrance for live music every Thursday evening, which I can imagine is a real town hit especially paired with the beer and wine selections. A full espresso bar and italian sodas put another big smile on my face. Just fifteen miles north of Pullman the Green Frog Cafe awaits you, as does the charming little town of Palouse.

Restaurant Review: A Caprice Kitchen

Nestled in a quiet corner of Ballard, A Caprice Kitchen is a little gem of a restaurant worth finding. Its interior space creates an intimate atmosphere that is classy and inviting with a casualness about it as homegrown as its menu. If you want to surprise your palette and experience what it is like to eat with the abundance of the season, that is food grown or produced in Washington State, then you are in for a real treat! The only items A Caprice Kitchen outsources from our state are salt, chocolate, olive oil, and coffee. Everything else is produced from a variety of local farmers, ranchers, dairies, creameries, wineries, and breweries right here in our state's backyard.

I invited two of my friends from work to join in the dining experience who are just as interested in the art of cooking as I am. In fact, we discussed all kinds of things from growing our own food to scouting farmer's markets for good deals for weekend canning projects. We began our dinner with good conversation and with glasses of locally produced red wine. We ordered a cheese plate with fresh chevre, Seastack and Brewleggio cheeses served with a warm baguette, Golden Glen Farmstead butter, and a fig compote. I would have been happily pleased stopping here. But with so much left to try we continued sampling. We next ordered an arugula salad with a sorrel aioli dressing. I must say, this salad was simple yet delicious and I was fascinated by the use of sorrel to substitute what many would ordinarily try to use, lemon juice. Since lemons are hard to come by in Washington, sorrel it is! I find myself thinking about how I can incorporate sorrel into my own cooking and perhaps someday into my own garden!

Next to grace our table, was a soufle like pancake with Walla Walla onions and dill cream followed by slow braised pork in a beer spiced sauce with sauteed chard on the side. And I mustn't forget the dessert. One of my favorite seasonal foods are figs. They have the smallest window of peak seasonality and are so delicious and tender. To that end, we enjoyed a fresh fig tartlet with hazelnut-sugar cookie crust. Have I made you hungry yet?

Eating at A Caprice Kitchen was an exploration of local food. If you want to experience a wonderful meal and at the same time learn about what is grown locally in our state, you will be pleasantly surprised. You may even try something completely new and unique that you have never heard of before. Farm dinners are served Wednesday through Friday from 5 pm to 9 pm and brunch is served on the weekends. Bring a friend or two and enjoy an ever changing menu that will leave you feeling forever grateful for the wonderful farmers in the state and those that are so good at preparing the food grown from our precious soils.

Restaurant Review: Fresh Bistro

This week I went out with two friends of mine to a new restaurant in West Seattle called Fresh Bistro. Ok, so I had to gently hint that I wanted to go there for a few weeks before they decided to come because, as I am discovering, I just might be developing a bit of a reputation as a food snob. I don't know what counts as a food snob exactly, or if I'm officially there, but I do enjoy a nice gourmet dinner every once in awhile but also won't turn my nose up at corn dogs and macaroni salad from the grocery store deli counter. This time around, however, I was wanting the former. Fresh Bistro was an easy choice because the concept around the restaurant follows the theme I've established for this blog, that local food is delicious, plentiful, and a fun way to explore community. The menu at Fresh Bistro is quite diverse with a variety of internationally inspired meals with a unique Northwest twist. With that in mind, we had a bit of a disappointing experience and here's why. First, for all of us that buy local or organic produce we are well aware of the price tags for these items. Pair that with a trendy urban atmosphere and the menu prices become much less affordable for someone who depends on a non-profit salary. I knew that, however, and was willing to splurge for the chance of eating some delicious food! Let me introduce you to our waiter. His name was Tallan. With a somewhat frightening name, he was a friendly man, and for all purposes had the appearance of being on the top of his game. He was able to bring us our drinks and table rolls just fine. In fact, the rolls were delicious topped with chive blossom butter. He then brought us our meals (Da da dun...). My friend and I got Copper River Salmon with a huckleberry sauce and sauteed mushrooms as a side dish. Unfortunately, it was raw in the middle, so we had to send both pieces back. He apologized, of course, and promised dessert on the house. When it came to dessert, we ordered a flourless night and day chocolate cake. It must look really pretty when it comes out of the oven, a dark chocolate cake with a molten white chocolate core, but we had no time to appreciate it's beauty because on the way out to our table, the cake collapsed all over the plate. (I am not one to let chocolate go to waste, so he kindly left it on the table). He promised us another dessert upon the failing of the first, again on the house. So, this time we ordered a lemon shortcake. But a couple minutes later, he returned with a "this can't be happening to me" expression and said he is really sorry but they had run out of the lemon shortcake. Third times a charm, right!? So, this time we ordered lumpia, again on the house. The lumpia had baby bananas rolled up in a pastry set atop a vanilla caramel sauce. I also enjoyed a really great cup of coffee from Caffe Vita. Our dining experience was interesting, to say the least. I was disappointed in the salmon, but felt the service, all mistakes aside, was good and accommodating. After thoroughly exploring the dessert menu, I am willing to give Fresh Bistro one more try, but perhaps during happy hour when I can sample more non dessert menu items at an affordable price. Now, if I can just figure out why I was charged three times for my meal...

Astoria Series Part Two: Blue Scorcher Cafe

Before driving to Astoria, I wanted to select a restaurant in town to visit that closely reflects my values around food and to see a business model in action that could support the farm to table concept. The concept, therefore, is to reconnect people to our food system by supporting local farmers and the use of seasonal ingredients in menu planning.  I found the perfect such place to visit. Located a few blocks from the Columbia River and on the site of the original Fort of Astoria, the Blue Scorcher Bakery and Cafe creates artisan breads, pastries and handcrafted seasonal foods using local and organic ingredients and operates as a worker collaborative.

The original group of owners has changed throughout the two years of it's operation, but the idea behind the Cafe is to create a functioning collective of worker-owners. When I walked into the Cafe this morning and ordered, I was able to find a moment to ask one of the employees some questions and learn more about the restaurant. I continually go back and forth as to whether I should go to culinary school or I should instead self study and find experiences that get me the training I need to succeed. The worker collaborative model is an interesting idea that could potential get me there faster, that is, by partnering with other individuals that share the same interests and business endeavors as I do.

Blue Scorcher is both bakery and cafe. Therefore, when you first walk in there is a counter full of pastries, rolls, and breads.  Naturally with pastries comes coffee, and locally roasted coffee is used in the espresso machine. Behind the cash register you can see the staff busily cooking and preparing fresh food and rolling dough for the next round of rolls to go in the oven. All orders are taken at the counter with a seat yourself casual atmosphere. Colorful, artsy walls and decorum fill the restaurant space that give it a folk/modern hippie feel and look. Bouquets of herbs are at the center of each table. I ordered breakfast, a vegetable frittata with lemon rosemary roasted potatoes, and one of my favorite dressings ever, green goddess to dip them in. Like I mentioned earlier, most ingredients used at the Cafe come from local farms, quite the challenge for menu planning throughout the year. I noticed quite the emphasis on local eggs and little if no meat in many of the entrées. Other breakfast items on the menu include oatmeal, poached eggs, pocket eggs, homemade granola, french toast, and seasonal fruit. Lunch items on the menu include pizza/calzones, sandwiches, salads, and soups. All entrées are under ten dollars. In addition, a variety of restaurant events are planned throughout the year which fosters an even deeper connection with the local community.

Going forward, my trip has inspired me to not only think through my own business ideas but to now write them down! I will soon begin the process of writing out a business plan as well as putting together an idea notebook full of clippings, sketches, and word lists that help me better articulate and brainstorm my thoughts about my own Cafe dreams. Blue Scorcher has been a fine example to study. If you are near Astoria anytime soon, stop in, and stay for awhile.

Restaurant Review: Ocho (Tapas Anyone?)

It is after 6 pm and hours before supper time. In Spain or Latin America supper is not served until after 9 pm. What to do? To fill the long gap between the meals of lunch and supper, a late afternoon snack called tapas are feasted on. Tapas are small plates of food, similar to hors d'oeuvres, piled high on little dishes.  Tapas which literally means "lid" or "cover" comes from a tradition started hundreds of years ago in Spain. When you went to a Spanish Inn and ordered wine, it was the custom to cover the glass with a piece of bread to keep the flies out. Soon, inn keepers became more elaborate and started putting piece of food on top of the bread. In time the bread was replaced with a dish. 

One of my favorite restaurants rights now in Seattle, is the very small and quaint Ocho restaurant in Ballard. Walking in, it is very crowded. Because it is so small! But this is how the owners intend it to be. Half restaurant and half bar it is fashioned after the popular tapas bars in Spain.  The owners got the idea after backpacking across the country and wanted to bring a version of the authentic food to Ballard. With a crowd pleasing menu and conversation friendly atmosphere, it is sure to please. The menu is scribbled on a large chalk board hung on the wall and the music ranges from dusty Texas folk and blues to spanish guitar. I ordered a glass of sangria roja and three tapas, which seemed to curve my appetite as well as the friend that was dining with me.  The patatas bravas, fried potatoes with aioli and a spicy brava sauce, were delicious.  The drunken goat cheese croquettes were very flavorful, because they were deep fried and served with a roasted red pepper sauce. And lastly, we had broccoli sautéed with red pepper flakes, pine nuts, and garlic. The food and atmosphere alike are worth the trip. In fact, it will even make you feel like you've just begun that long awaited vacation...

Restaurant Review: Carmelita

As you can imagine, living in Seattle is great for eating out. One of Seattle's restaurant jewels, Carmelita, is nestled in the Greenwood neighborhood and is a unique restaurant that specializes in savory vegetarian dishes that are inspired with foods that follow the seasons. Organic and locally grown produce are used whenever possible. I am not a vegetarian, nor is my Dad who dined with me, but together we ventured out, as the meat lovers we are, to try something entirely new.  

The waitress seated us and handed us our menus. A quaint view of a neighborhood street scene accompanied us through our window. In anticipation for our lovely meal, we wasted no time in unrolling our cloth napkins and placing them on our laps. 

So you may ask, what does a vegetarian meal made with seasonal ingredients look like for the month of March? We started our meal with glasses of Syrah. Our appetizers included a cream of swiss chard soup with parmesan and a cheese plate with chevre (goat cheese), sweet jam, and toast. The cheese plate was drizzled with honey and hazelnuts.  For the main course, I had a carrot-mascarpone gnocchi with sauteed baby spinach, lemon-herb beurre blanc, and fried shallots. My Dad enjoyed mushroom and gorgonzola ravioli in a garlic cream sauce with smoked carrots and microgreens. For dessert we had a duo of ice cream sandwiches, gingersnap cookies with caramel-apple ice cream and chocolate cookies with cherry-hazelnut ice cream, and a cinnamon raisin strudel drizzled with caramel sauce. It just goes to show eating a vegetarian meal made with local produce can be gourmet, satisfying, and delicious!