'tis the season (for giving)

Tonight I was fortunate to attend an event to celebrate the first birthday of SeeYourImpact, a non-profit organization based in Seattle. SeeYourImpact was co-founded by Scott Oki and Digvijay Chauhan to enable people to give to charitable organizations worldwide and see the impact of their gifts.

SeeYourImpact.org

Reflecting on my own good fortune (good health, great family and friends, awesome shoes, and all the delicious food I could ever imagine — especially this past Thanksgiving!), I would like to start off this holiday season with a fundraiser to coordinate giving to those in need. Although there are many great causes and tremendous needs throughout the world, I've decided to focus my first campaign on hunger prevention.

While you're planning the menu or selecting the restaurant for your next gathering with friends and family, I hope you'll take a few minutes to give to this fundraiser. So many people across the world are struggling to put in their family’s mouths each day — whether due to extreme poverty or widespread drought and famine — and a contribution of any kind will make a difference.

Please visit my fundraising page to begin giving. Donate the cost of your next pair of shoes, your morning coffee, or whatever amount you can give. 100% of your gift will go to the lives you change, and you will receive an update in about two weeks allowing you to to see the impact of your donation.

Join me in preventing hunger this season.

Help spread the word to increase our impact on preventing hunger across the world. 

Thanks for your support!

floundering fusion (joule, wallingford)

My dinner partner and I arrived at Joule last night with much anticipation. This Korean-French-American restaurant by Rachel Yang and Seif Chirchi (formerly of Coupage in Madrona, now closed) has received favorable reviews since its opening several years ago, and we have both expressed an interest in dining at Joule on several past occasions. With a reason celebrate, we decided it was time to give Joule a try.

Joule: 1913 N. 45th Street

Joule is located on 45th Street just east of the Wallingford Center. You have likely passed it dozens of times, but unless you are on a leisurely stroll or intentionally looking for this restaurant, you may not have noticed it at all. It's a small rectangular space, seating 40-ish people, with an open kitchen towards the back right side of the room.

View looking straight down the middle of the restaurant
with the open kitchen towards the back. Tables line both
sides of the room, with bench seating along the walls.

The décor is clean and simple, featuring dark wood tables, tonally-matched place mats, and neutral-colored accents throughout the space. About half of the tables were full when we arrived for our 7 pm reservation, but more people trickled in over the next half hour and filled the tables. As more people were seated, the noise level increased dramatically and we found ourselves often leaning across the table just to hear each other.

After perusing the menu, we decided to order individual items rather than the family style supper of 7 dishes for $35 per person (the items on each menu were mutually exclusive). The supper seemed like too much food, and there were two side dishes that caught our eye, as well as two of the entrées. We skipped ordering any appetizers before our main courses. but had we known how long it would take for our food to appear, we might have made different choices!

About 20-30 minutes later, our four dishes arrived at our table: the Joule BBQ (entrée), Hawaiian prawns (entrée), fingerling potatoes and brussels sprouts (side), and charred kale (side). The Joule BBQ consisted of short rib steak, sweet chili sausage, grilled kimchi, and collard greens. Both the steak and sausage were seasoned and grilled to give each a nice charring and crispy edge. The steak was reminiscent of kalbi (traditional Korean short ribs) but with a more refined flavor and tender, boneless slices of meat. The pork sausage was made in house and had a pleasantly sweet flavor. Unfortunately, the plate arrived cold and I was left to wonder how much better the food could have been. It had so much potential that I thought about requesting a new, hot plate from our server, but I was unable to catch her attention and gave up after a few minutes. The kimchi and collard greens were fine, but nothing spectacular.

Entrée: Joule BBQ short rib steak and sweet chili sausage
over grilled kimchi and collard greens.

Our second entrée, the Hawaiian prawns, was served in a stone pot over vermicelli noodles and Chinese broccoli. Across the top was a generous sprinkling of roasted peanuts. This dish was very tasty, and it was served hot! The noodles were simple but nicely flavored with the peanuts and broccoli, and the prawns had a sweet-savory Korean BBQ taste. A squeeze of lime added a brightness that enhanced the other spices.

Entrée: Hawaiian prawns stone pot with vermicelli, Chinese
broccoli, and roasted peanuts.

One of our side dishes was a mix of fingerling potatoes and brussels sprouts in brown butter and Szechuan salt. While we perhaps should have gotten a clue about the spiciness level from the reference to Szechuan-flavored salt, we did not anticipate that this would be our spiciest dish. However, one bite in and it was clear that I would need more water! Curious what the culprit was that created this spice, I realized that there was a whole chili pepper prominently displayed in the middle of the dish. Overall, the dish was very good, but I definitely would have enjoyed it more (and tasted it more) had it been a little less spicy.

Side: Fingerling potatoes, brussels sprouts, brown butter, and
Szechuan salt.. with surprise chili pepper!

The last dish was was charred kale with pickled chanterelles and smoked chili. The kale was cooked to be tender with a slight crispness throughout, and the chanterelles added a warm, earthy flavor. Unfortunately, this dish also suffered from being served cold. It was definitely more tolerable than cold steak, and it could have been intentionally served at this temperature. However, with two cold dishes on the table, I wasn't really interested in giving Joule the benefit of the doubt. Also, charred kale doesn't really give me the impression that it should be served cold. I should also note that although the description of this dish included "smoked chili," it was only mildly spicy and nothing compared to our other side dish.

Side: Charred kale, pickled chanterelles, and smoked chili.

After adding up the cost of our four dishes and eying the family-style supper being served next to us, we came to the conclusion that we didn't make the best choice when ordering. Our four dishes added up to $60, and for $10 more we could have had an appetizer (salad), dessert (spiced pumpkin cake), and 5 other dishes in between. I don't think we got a very good value, and personally, $19 for three prawns and some noodles seems a little high (but at least it arrived hot).

We skipped ordering dessert but were given a house-made salted caramel with our bill. We were warned by our server that it was spicy, but it only had a mild spice flavor and was otherwise very sweet. At this point, I gave up trying to understand "spicy" at Joule.

"Spicy" salted caramel.

hhf says: A rather disappointing meal. The flavor combinations were intriguing and had so much potential, but cold steak is not appealing and difficult to forgive. For the price, you can find much better food and atmosphere in Seattle. If you decide to go, try the family style supper and let me know how it is!

Shoes: Gucci black patent leather Sophia wedges with a softly
pointed toe.

Shoes for rain (and hail): Gucci black patent leather Sophia wedges with a softly pointed toe. Rubber soles and patent leather make these wedges perfect for our dreary Seattle weather.

spicy tuna heaven (nishino, madison park)

When I'm in the mood for sushi, there's no question about where I'm headed. Nishino in Madison Park has been at the top of my list for several years now, and that's saying a lot given the excellent selection of sushi restaurants in Seattle.

Nishino: 3130 East Madison

So, why Nishino?

First, Nishino serves the best spicy tuna hand roll in Seattle. In fact, "two spicy tuna hand rolls, please," was the first thing out of our mouths when we sat down at the sushi bar this evening. And sitting at the sushi bar is a must for optimum enjoyment of this roll. I watched in anticipation as Chef Mori expertly set the rice atop a square of toasted seaweed wrapper (nori), drizzled some sesame seeds and special sauce, arranged slivers of julienned cucumbers, and placed the prized spicy tuna down the middle. Within seconds of wrapping the nori into a cone shape, he was handing it over the bar and placing it into my eager hands.

Spicy tuna hand roll perfection.

I immediately dipped the top of the roll into my prepped soy and wasabi mixture and took the first bite of this crispy, salty, spicy, and altogether heavenly creation. The first bite is always my favorite because it's the roll at its best -- perfectly crispy seaweed, rice, cucumber, and heaps of spicy tuna spilling over the edge. With each second, the nori loses its crispiness as it absorbs more moisture from the tuna and rice, making it harder to get a clean bite. And that is why sitting at the sushi bar is crucial. I shudder at the idea of sitting in the main dining room (although it is beautiful) and wasting precious seconds as this perfect hand roll sits on a counter waiting for the server to pick it up and bring it to the table. It was hard enough for me to set down my roll to take the picture below.

Spicy tuna hand roll up close. Hurry! Eat it now!

Spicy tuna aside, the sushi at Nishino is amazing. The fish is always fresh with wonderful flavor and texture. Tonight was no exception. We ordered nigiri-style salmon, yellowtail, and toro (fatty tuna), and every single piece was better than the last. When seated at the sushi bar, each order is placed on your plate as its prepared. To get an impressive big platter of sushi, opt for a table instead.

Nigiri-style salmon (left) and yellowtail (right).

In addition to having great fish, Nishino adds a bit of innovative flair to some of the sushi rolls and other dishes without compromising the traditional flavors and expectations. The soft shell crab roll (also known as a spider roll) is a good example of this. The crepe-thin layer of cucumber around the edge of the roll gave it a fresh taste without sacrificing or competing with the flavors of the soft shell crab, avocado, and smelt roe.

Soft shell crab roll.

The sake list here is also great. When we arrived, the sushi bar was full, so we ordered some sake to drink while we waited for a seat at the bar. We typically order a bamboo of the Otokoyamo to share, but tonight we branched out and tried the Izumi Judan Ginjo. Described as the "martini-lover's sake... with a hint of juniper reminiscent of Tanqueray," I figured we couldn't go wrong.

Bamboo of the Izumi Judan Ginjo sake.

We skipped dessert, but I do love the mochi ice cream served here. It's the Bubbies brand, made in Hawaii, with a chewy mochi outside and creamy ice cream filling. (If you haven't tried it, stop by your local Metropolitan Market and pick up a flavor of your choice.) Nishino also typically offers Japanese-flavored (e.g., green tea, sweet potato, ginger, etc) cakes and sweets.

hhf says: Great sushi, modern atmosphere, and amazing spicy tuna. Sushi lovers, this one's for you.

Dolce and Gabbana tan, textured leather heels.

Shoes: Tan, textured leather Dolce and Gabbana heels with a classic pointed toe and contrast stitching. One of my favorite go-to heels!

quintessential belltown cool (the coterie room, belltown)

I made a dinner reservation at The Coterie Room with some trepidation. This newest venture by chefs Brian McCracken and Dana Tough (also owners of Spur gastropub on the same block and Tavern Law in Capitol Hill) had opened in the Restaurant Zoe space a mere two months ago, and it was already receiving rave reviews. Yet, how many restaurants are truly praise worthy right from the start?

The Coterie Room: 2137 2nd Avenue

Located in the heart of Belltown at the corner of 2nd and Lenora, The Coterie Room is perfectly placed for its prime audience: young, professional urbanites who are looking for modern, refined dining experience. The simplicity of the dark wood furnishings matched with soaring, intricately detailed ceilings, large windows, and stunning chandelier create an impressive and sophisticated space. No picture captures the essence of this better than the one on its own website.

View of the dining room from the raised bar area.
(Photo from The Coterie Room website.)

At 8pm on a Saturday night, practically every table was filled and the energy (and noise) in the room was palpable. This isn't the spot for a quiet dinner, but it is the place to be for a quintessential Belltown experience. The room was filled with an attractive, younger crowd, many of whom were with friends in groups of 4 or more. I felt cool just walking into this place, and the restaurant staff were happy to pretend like I belonged. We were seated immediately and were promptly greeted by our server. He was clearly busy with many tables, but he checked in with us often and never seemed rushed when speaking with us or expertly describing each menu item we inquired about.

Given the emphasis on the specially crafted cocktails at both Spur and Tavern Law, I couldn't resist ordering one to begin the night. Our server eagerly engaged with me about my liquor and flavor preferences, and we decided upon the Pendennis Club. Although directly from the main menu and not custom created just for me, the combination of gin, apricot, lime, and bitters sounded, and tasted, delicious. Served straight up in a petite martini glass, this cocktail was reminiscent of a more complex and delicately flavored cosmo.

Pendennis Club cocktail.

Next, we ordered small plates of the foie gras torchon and marinated beets. The creamy foie gras was sliced into small rounds and served atop a warm, crispy toast. It was completed with a reduction of sherry vinegar and small heap of finely chopped chives. Altogether, it was a wonderful amalgam of textures (creamy and crispy) and flavors (sweet and acidic).

Small plate: Foie gras torchcon.

The marinated beets were served in a small bowl topped with baby arugula, cottage cheese, and roasted pistachios. I am not usually a fan of cottage cheese, but the combination was delightful. The bright acidity of the beets was softened by the creamy cottage cheese, and arugula and pistachios added depth of flavor to each bite. When I took a bite of the beets alone, they seemed a little too firm. However, combined in one bite with the other parts of the dish, this firmness was no longer bothersome and perhaps was even intentional to hold its own in each bite.

Small plate: Marinated beets with arugula, cottage cheese, and
roasted pistachios.

For entrées, we looked to our server for advice on choosing between the sablefish, scallops, and duck. Although all three sounded amazing, we opted for the sablefish and duck. The Alaskan sablefish was slow poached and served on top of a smooth parsnip purée, roasted brussels sprouts, and bacon vinaigrette. Sablefish, also referred to as black cod, is a delicious but oily type of fish and therefore often comes across as a heavier fish. However, the slow poaching of this cut of fish created a lighter texture that was still abundant in the flavor and moisture expected from sablefish. The whiteness of the poached fish on top of the silky smooth parsnip purée exuded an ethereal air in both appearance and flavor. These creamy elements were complemented by the delicious bits of bacon and small slices of the roasted brussels sprouts.

Main course: Alaskan sablefish with parsnip purée, brussels sprouts,
and bacon vinaigrette.

The duck leg confit was beautifully plated, with the pan seared duck leg resting on a bed of buttered farro and arugula. The duck was cooked to perfection, with a delightfully crisped outer skin and tender, succulent meat that fell apart with just a slight pull of the fork. Similar to the sablefish, the duck somehow escaped the typical heavy, greasy characteristics of this type of poultry but maintained its essential rich flavors and textures. The mission fig conserve enhanced the sweet and saltiness of the duck leg.

Main course: Duck leg confit with buttered farro, arugula, and
mission fig conserve.

We ended our meal with a housemade cranberry sorbet. The sorbet was bright and tangy, and almost sour when eaten alone. But the sorbet was served with a scoop of buttermilk whipped cream and sugary crumble that balanced the tartness of the cranberry flavor.

Dessert: Housemade cranberry sorbet.

How it fared: Quite simply, I was blown away by our experience at The Coterie Room. The food was seasoned and cooked perfectly, served beautifully, and each item on the plate was thoughtfully chosen to complement each other and create a cohesive flavor palate. I can't wait to return.

Shoes: Manolo Blahnik black patent leather heels with wingtip detailing and perforated trim.

Featured shoes: Manolo Blahnik black patent leather heels. The wingtip detailing and perforated trim provide a modern flair to this classic silhouette.

foodie-meets-crunchy (tilth, wallingford)

Tilth is the kind of restaurant I want to love -- upscale food, comfortable atmosphere, and local, (mostly) organic ingredients. I've dined here a handful of times since its opening several years ago, and I've often been impressed with chef Maria Hines' interpretation of a foodie-meets-crunchy restaurant (you may remember Hines from Season 2 of Top Chef Masters). Unfortunately, the dishes tonight were highly variable -- a big disappointment and something I hope is remedied quickly considering Tilth is listed in this month's Seattle Met as one of the top 25 restaurants.

Tilth: 1411 N. 45th Street

The restaurant is located in a quintessential Craftsman bungalow in the heart of Wallingford. This house-turned-restaurant features a dining area in the two front rooms of the house, and the enclosed front porch offers a narrow strip of bar-type seating for eager diners to share drinks while waiting for their table. In the summer, the front patio offers outdoor seating. Altogether, the restaurant exudes a very comfortable, familiar atmosphere -- whether sitting indoors or out, Tilth gives the impression that you are enjoying dinner at a friend's home, albeit with servers bringing out the food.

A table set for four on one side of the dining area.

Tonight we opted to order individual items from the seasonal menu rather than going for one of the multiple tasting menus (5-course, 8-course, and vegetarian options for each). Each menu item is available in half or full-size portions, great for sharing family-style or if you want to try several dishes in one meal.

After being seated and ordering a bottle of wine, we were presented with the amuse-bouche of the evening: chard seasoned with vinegar and house-made Worcestershire. This tiny bite was a burst of flavors and a nice start to the meal.

Amuse-bouche: Chard seasoned with vinegar and Worcestershire.

Given the chilly weather and my love of fall soups, we decided to start with the Hubbard squash soup. At Tilth, the soup arrives at the table in two parts -- 1) a bowl, with some type of garnish in the middle, and 2) a tiny pitcher containing the soup. Tonight was no exception. The bowl placed in the middle of the table contained a small heap of house-made cinnamon apple sauce, brown butter, and small dices of apple. The server then poured the soup from the small pitcher, causing the garnishes to slowly rise and peak through the middle of the yellow-ish orange liquid. The result was deliciously smooth and creamy, with a delicate buttery squash flavor. It could have been served a little hotter, but otherwise was an excellent soup.

Hubbard squash soup with brown butter, apple, and cinnamon.

Next up were the infamous mini duck burgers. Served on a fluffy brioche bun with mildly pickled cucumbers (?), arugula, and house-made ketchup and mustard, this little burger is a wonderful combination of sweet and spicy. On the side was a scattering of crispy fingerling potato chips, just enough to satisfy your desire for more but not so many to fill you up before your next dish arrives.

Mini duck burgers.

For entrées, we selected the Skagit River Ranch pork belly and slow cooked beef cheeks. The pork belly was outstanding. The outside fat was nicely crisped, and the middle was tender and juicy. It was just the right amount of salty and served on a bed of poached pear, farro, and black garlic. The pears were poached just enough to be soft but still hold their shape to enjoy with the rest of the dish, and the farro contributed a warm, nutty crunch to the dish. And look at that gorgeous presentation!

Skagit Valley Ranch pork belly with poached pear, farro, and black garlic.

On the other side of the table, the beef cheeks were a huge letdown. Although beautifully colored and nicely plated, the dish was bland and the meat maintained none of the natural beef flavor. I kept eating it, thinking that it would surely get better -- maybe the right amount of polenta or house-made Worcestershire in each bite would do the trick! Or perhaps more piperade! (You know, that colorful mix of onions and peppers piled on top.) But sadly, there was no saving this dish.

Slow cooked beef cheeks with polenta, piperade, and
house-made Worcestershire.

I couldn't leave Tilth with this bland beef taste in my mouth, so took a leap of faith and ordered the Theo Chocolate ganache cake to end our meal. Thankfully, chocolate is something Theo and Tilth do well. The ganache cake was just a small part of the dessert. It was topped with a Chantilly cream dusted with cocoa powder and served with drops of chocolate cream artfully dotted next to the cake. The ganache was creamy and rich, while the Chantilly cream added an airiness to each bite. I'm not sure what the small chocolate shortbread cookie added to this dessert, but it was also pretty tasty.

With our bill arrived a ramekin of chocolate dusted hazelnuts. They don't look very exciting, but they're a much nicer treat than generic after-dinner mints.

After-dinner chocolate dusted hazelnuts.

The skinny: The creative flavor combinations and artistic plating are clear evidence of Maria Hines' skill as a chef, but tonight wasn't the stellar performance I was expecting. Even the amazing pork belly dish doesn't make up for the lukewarm soup and under-seasoned beef. It'll be a while before I return, but I'd give Tilth one more try before writing it off for good.

Manolo Blahnik black suede heels.

Shoes: A simple black suede pump with a softly pointed toe by Manolo Blahnik.