Recent Stories in Food

While Jay will surely address the Seattle food scene, summer and fall are excellent times for excursions, so he’ll also spotlight some accessible food and fun in an "Escape from Seattle" series.

Whistler. Coming off this year’s Winter Olympics, the name conjures up images of graceful and powerful athletes wearing skis and riding luges. Even in the height of summer, there’s snow on the slopes and people (mostly young, mostly with snowboards, and mostly texting while riding up the lifts--or so it seems) ascending high above the village, eventually coming down to earth along with fit hikers and ferocious mountain bikers.

Whistler must be one of the fittest places in North America; there’s a lot of beefcake and bodacious bods—healthy people showing off rippling muscles and summer tans.

And then there’s me.

My exercise: hustling from one eatery to another, and then thinking about ways to burn off some calories before inevitably just relaxing or even napping. Some are calorie burners; I, in contrast, am more of a calorie lover.

Not completely, though. In my one previous visit to Whistler, about fifteen years ago, I found myself in a canoe, struggling to row around a lake. And then, afterward, back to my real sport: struggling to find a decent place to eat. A struggle it was. But now, having heard rumblings that the food scene had improved, it was time for a return visit.

In Vancouver, I reluctantly put away my list of dim sum palaces and ramen joints, and skeptically boarded the Rocky Mountaineer to ride the rails to Whistler. While the trip proved that train food is much like plane food (it’s plain food, indeed), the service was stunning, and the scenery spectacular on the sea-to-sky climb.

Leaving urban for countryside, I found myself quickly relaxed, enjoying the views while sipping post-breakfast wine. My only exercise during those three hours: getting up for occasional walks to the open-air Heritage Observation Car when attendants cued us for photo opportunities of Pacific waters, snow-capped mountains, and cascading waterfalls. Little did I realize how making the 74-mile trip by rail, without worry about watching the road, would be such a wonderful experience.... (more)

A little while ago, the Hansen Beverage Company sent me a test pack of their new natural soda, The Grove, which unites the taste of berry and citrus and cane sugar (no high fructose corn syrup for you). I don't actually drink soda, unless it is united with the taste of booze, but I know that lots of people do, so fine. I took a sample on a boat race to see how it performs.

This is likely the only review of The Grove you'll find that details its drinkability both leeward and windward.

The Grove is new--it may not be in stores yet, I don't see it on the Hansen's product page--but like the rest of Hansen's natural offerings, it contains no caffeine, no preservatives, and no artificial flavors or colors. If you follow the science and policy of taste creation, you will already know that any natural flavor can be wholly produced in a lab and still marketed as "natural"--Hansen's goes the extra provenance mile and assures you of extracts from California and/or Florida limes and lemons, U.S. strawberries and yumberries.

If Princeton researchers can be believed, the best part about Hansen's is the cane sugar sweetener, rather than high fructose corn syrup. That way--and I think the data is conclusive--if you happen to feed Hansen's to your pet rat, he or she will substantially less weight gain than a rat chugging HFCS.... (more)

Last week Octo Sushi opened up in the 12th Avenue space where dearly departed Crave used to be.  Actually, the restaurant is larger than the Linke Building's former occupant, taking up both the front windowed area, as well as the room behind. It's a smart idea (that front section is both tiny and prone to getting hot in the summer), but while the back section is cool (and well-designed with wood paneling), it's also dark and maybe too large for the amount of business the restaurant is getting thus far.

I was there for a Thursday dinner in which the front section was completely empty and the back room only had a few tables with customers during what should be its prime dinner hours (6:30 till 8:30 or so). But as a result, the service was attendant and the food arrived in no time. The kitchen is up front, while the sushi chef is busy cutting in the back. And yet somehow, my order initially arrived with sashimi instead of nigiri, and I overheard another table have a similar issue with a roll. Also for the record, if you bring me the wrong item of food, I will gladly eat that while you prepare the correct one. Just sayin'.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

When I planned this out a few weeks ago, the South American teams were excelling and the Europeans were disappointing. So, knowing very little about soccer (or anything really), I thought it would be fitting to end with South America.

Of course the final two rounds of the tournament were dominated by the Capri pants-wearing continent, so I am going to spin things this way: Since I started this project with the World Cup's host, let's end it with 2014's, the country of Brazil.

Many people think of South America as a haven for drug dealers, flesh-eating fish, and rich American students riding llamas up mountains. I don't know if this is true, as I've never traveled south of Holgate Street; however I do know there must be a lot of socialists, death panels, and Subarus down there, because the continent produces a ton of wine and cheese.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

We've come a long way from that first day of games. Remember, South Africa vs. Mexico at Café Presse? You wore those jade earrings, I walked you back to your car, we promised each other so many things.... I just want you to know that throughout everything I still love you, and I just got scared.

So much has changed since that cold, cloudy morning--so many games, so many countries that we've forgotten about. So while you watch the Netherlands and Spain flop for world supremacy, take a moment to remember those little nations that were gone in the blink of eye.

Honduras is a country of seven million people; roughly the number currently waiting at the five-way stop near Baskin Robbins in Greenlake. Their team had to qualify for the World Cup while their country was in the middle of a coup, and did so for only the second time in history.

They also provide the world with coffee, including the Honduras Las Capucas, which I bought at Seattle Coffee Works. It's described "medium-bodied" with "hints of caramel and melon." Yet, it's pesticide-free, which is actually what gives coffee its kick. Luckily I had some in the basement, and added a spray or two—ah yes, that's the stuff.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

Last night as I watched the Opposite Day sun sink low in the Eastern sky, I reflected on the East's performance in the World Cup. For the Far East there was great success, with Japan and South Korea both advancing to the knockout stage, while the Eastern Europeans--Serbia, Slovakia, and Slovenia--came oh-so-close.

Planet Earth used to have two distinct soccer regions: Europe and South America. However, just as once fast food was only available in America, globalization has spread soccer to all corners of the globe. Japan and South Korea started put themselves on the world stage in 2002, and were back this time around. In honor of this, I made Korean BBQ beef, or bulgogi (much less ambitious then the Korean dinner I made in the spring).

I took some thinly sliced beef, marinated it in Korean BBQ sauce--which may not have been a real thing until some entrepreneur slapped that name on bottles--overnight, then cooked it in a pan at the highest temperature possible, to try and simulate the cooking surfaces used in South Korea.

The sticky, sweet, and salty beef was washed down with sake imported from Japan. Now, because fish are the only other animals on the planet that can feel pain, I don't eat seafood. However, for some reason the sake tasted like what I feel seafood would taste like.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

I'm not going to label Spanish sports fans as racists, especially when you can lump their athletes into that category as well. However, Spain is turning into quite the little sports factory. Pau Gasol bailed out Kobe and the Lakers in Game 7, and Ricky Rubio is apparently the point guard of the future. Their soccer team is the defending Euro Cup champions and are one win away from World Cup glory.

In honor of this, I was planning on a large tapas meal with some Jumilla wine. Then over Fourth of July weekend, a friend produced some quality chorizo, and well, I couldn't help myself. This Spanish sausage was dry and spicy, much like other tube meats I've eaten from warm and sandy locales.

As far as I know, taking the insides of animals, hair, and dead flies and then putting all of that in a casing made from a different dead animal started in damp Northern Europe. So when it came to German food, I knew that I was getting something juicy.

I went to Prost for an early Germany game, and found that for the low, low price of $25,  I could have an entire boot of beer, and then...keep the boot! These are the sort of things I probably won't be able to spend money on when I have kids.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

At the turn of the century, Mexican food in Seattle was limited to Rosita's, La Cocina Cantina, and Taco del Mar, and I would fly to the Oakland Airport just for lunch. Since then, we've been hit by a wonderful amount of taco trucks and regional restaurants, giving the area tasty variety.

With that being said, I am using my Mexican meal to further a cause that should be near and dear to the heart of every Seattleite: saving the Roanoke Tavern.

Every Wednesday the Roanoke serves dollar tacos, with the most amazing salsa in the city. The recipe is a secret, and the contents, along with the bar itself, may be lost forever because its building is for sale.... (more)

In general, I am loath to travel to the Eastside.  But I'm willing to make the trip over the bridge for a new spot from the good people at Heavy Restaurant Group.  If Purple is their wine bar and Barrio is their Northwest-minded taqueria, then LOT No. 3 is their speakeasy-ish pub, with a long list of brown liquors and beers, as well as some simple, gourmet takes on pub grub. 

Just looking at the menu [pdf], it is mostly booze (care of gifted bar manager Casey Robison, often found at the Capitol Hill Barrio), but LOT No. 3 still puts the food front and center, with plenty of small bites, entrees, cheese and Salumi meat plates, salads, and sandwiches, including hot dogs and a peanut butter and bacon sandwich.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

Ghana has knocked Team USA out of two straight World Cups. So instead of taking Friday off for a long weekend of 'Merica lovin' that would have kicked off with drunken giddiness at some crowded bar, I'll now have to go to work trying like to hell to hide my drunkenness at some morning meeting.

Ghana, you are on my list! Why can't you be more like the Ivory Coast and their amazing Didier Drogba?

Unlike his influential peer Lady Gaga, Drogba is so revered that when he pleaded for an end to his country's civil war, both sides listened, and a ceasefire was brokered. Unfortunately, he broke his arm right before the World Cup started. Seriously, if you believe in karma, you are a dumb person.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

Three international powers: England, France, and Italy, played well bellow expectations, with Les Bleus and Azzurri being sent home after group play. However, the French team caused their countrymen to beam with pride by going on strike.

So if these three countries weren't going to give it their all, I wasn't about to return the favor. For a simple French breakfast, I went to Le Pichet and ordered a baguette et beurre. Then in honor of Italy, I went to Pasta and Co. and picked up ravioli and fettuccini for dinner. Wow, even their half-assed food is really tasty.

Seriously, if I ever win the lottery, I am going to get a house in Southern France or Northern Italy, and just eat and eat and eat and eat and eat, and then dress cats up like Charles Dickens characters.... (more)

Coldstream Hills, Yarra Valley, Victoria, Australia. Photo by Matt Turner ©Australian Wine and Brandy Corporation

You might not associate pinot noir with Australia, but that won't be for long, if Aussie winemakers have anything to say about it. During the month of June, they're pushing wine drinkers in Los Angeles and Seattle to give up Oregon pinots and try some from Victoria, a state in Southeastern Australia with a cooler climate, good for the persnickety grape. And yes, even though this is white- and rosé-drinking season, a light and supple pinot noir also goes well with most summer meals. I spoke with Mark Davidson, a longtime sommelier and market development manager with Wine Australia about drinking Australian wine and this month's pinot event.  Details on restaurants and retailers serving Victorian pinots after the interview.

What are the common perceptions (or misperceptions) of Australian pinots?

Most Americans, if they are aware of Australian pinot noir, they aren't that familiar with it. Without a doubt, New Zealand pinots are better known in the marketplace. (I can't speak about New Zealand, because we hate them—that's just a joke, actually.) When people think of Australia, they think of other things with wine—most likely shiraz is the first thing that comes to mind. I think the idea of Australian pinot noir is a great way to shift people's perception, which is kinda what we're trying to do right now, just to get people to think and understand that there's more to Australian wine than the cheap "sunshine in a bottle" or the steroidal shiraz that they've been accustomed to in the last couple years.

It's almost as if Australia's name was kinda ruined for a while, in terms of wine, because of Yellowtail and the subsequent race to the bottom for the cheapest possible wine.

Yeah, no question, everything goes through ebbs and flows, but in fairness, the kind of wines that got Australia to the dance, if you like, on the North American stage are those fun, varietally correct and clean, affordable wine--that's what got people excited. Then there was a little state where there were some importers bringing in the types of wine that were big and bold and high in alcohol. Those wines certainly exist, but they're not really that traditional in Australia. That got people excited for a short period of time, and then they got bored with those wines.

So then Australia was slotted as a two-trick pony: simple and fruity wines that were affordable, or these monstrous wines that were really big and over-the-top, and that's really not the full picture. While pinot noir is a relatively new thing to Australia, there's all kinds of styles and cool climate grapes that are not new at all and have been made for decades in Australia, but nobody knows about them. People like to compare [Australian pinots] to Oregon pinots. Obviously, the movie Sideways did a fantastic job in many ways of getting people in North America excited about wines other than cabernet.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

Paraguay and Uruguay don't want the notoriety of their flashy South American neighbors--they just need a ball and a field. You can have your Maradonas, your Ronaldos, and your worldwide recognition. These two countries are a bunch of blue-collar grinders who'd rather be drinking a beer under the hood of their car than posing for a team photo.

So while Chile is making their wine and Brazil is dancing in their fancy dress parades, the R-guays are eating their steak sandwiches and drinking their killer tea.

The national dish of Uruguay is called a chivito, which is a foreign-ey way of saying "steak sandwich." The chivito is served with lettuce, tomato, mayonnaise, mozzarella cheese, and olives. If you want, you can add ham or bacon, however, that's essentially a South American Double Down.

When I started searching for a Paraguarían meal, the ingredient that came up the most was yerba mate, which is a small plant that gets turned into a tea. But before you thrust your pinkie up in the air and walk out of the room, I'm just calling it tea because I don't know any better.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

A popular storyline in the sports media (which is therefore completely moronic) is whether or not the U.S. will be able to overcome the Koman job they got at the end of the Slovenia game in order to focus on Algeria.

Well, while the American team has to get over a bad call, the Algerians had to overcome almost getting killed to defeat the favored Egypt team just to qualify. After violence in Cairo, their next match was moved to the Sudan to lessen the chance of violence--that's right, moved to the Sudan to lessen the chance of violence.

As my friend Jason pointed out, "Nothing steels the mind like having rocks thrown at you."

In honor of this game, I made couscous and Marquez, a North African sausage we purchased at Uli's, this project’s official sausage vendor (whether they like it or not).... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

What if there was a place that was just like your home with nicer weather and the people were more fun? Now before you scream out, "It's called the Bay Area," we love those "bridge crossers"--however, they tend to bring up the subject of social justice pretty fast, and then you're on the next BART to Snoresmont.

British people have two countries that fit that description, Australia and New Zealand. Because of this, a lot of the cuisine Down Under is similar to what one finds in England: flavorless meat in flavorless gravy.

Except that New Zealand lamb is the tastiest in the world, which makes sense because the country is like 80 percent sheep, with the other 20 percent consisting of people, plants, mountains, water, hobbits, and air. When I visit my English grandmother, she makes Yorkshire puddings with New Zealand lamb, and I am in dingo heaven.... (more)

It was the best of times, it was the worst of times, it was the grand opening party for the Hard Rock Seattle three months after the fact. Look guys, if you wanna have a party, have a party, but there’s really no reason to term it a "grand opening" event that late. There's also no need to schedule it so that it conflicts with SIFF's opening night, but that is another story.

Regardless, HRC knows how to throw a bash. Four words: open bar all night. Not to mention the huge spread of food, the mass guitar smash featuring local luminaries like Steve Pool and Sir Mix-A-Lot, and high energy performances by Ra Ra Riot and The Thermals.  (Thanks to Jeff for the vid.)

I needed a local hook to talk about delicious drinks, and the fine people at Taste at SAM have come through for me. As a tie-in with the Andy Warhol and Kurt Cobain exhibits running (through September 6), they've developed two specialty cocktails, a Kurt's Collins and Warhol's Black & White. (See recipes below.)

Drop in over Happy Hour (3-6 p.m.) and there's also a raft of $5 food items: kusshi oysters, rosemary frites and remoulade, rhubarb panna cotta trifle. Not $5 is pastry chef Lucy Damkoehler's new concoction, "The Munchies," which includes lime cilantro slushy, doughnut holes, and chocolate marshmallow cake. Wash that down with $3 draft beer, $5 Hammering Man cocktail, or $7 glasses of wine (select wines, obviously). Speaking of wines, their next wine tasting is June 25th, 5-6:30 p.m.

Then the fine people at 1800 Tequila (*coughCasaCuervo*) and Three Olives vodka sent over some summer drink ideas. Some of these look better than others, so caveat drinker. Tropical Tequila Punch, on the other hand, I will happily stop by to try out if you mix some up. For the tequila fans out there, don't forget you're blessed with Barrio and The Saint. Barrio I believe is still doing their half-off tequila shots offer on Monday nights, which is a wallet-friendly way to work your way through their list.... (more)

The P-Patches are the most visible evidence of Seattle's unstoppable green thumb. Established in the '70s, when Seattle was emptying out and lots stood vacant, they've survived at least two major real estate booms since then, thanks to the pitchfork lobbyists of the P-Patch Trust, Seattle Tilth, and others.

The City of Seattle oversees 73 P-Patches in conjunction with the Trust, which works out to 1,900 plots over 23 acres. The largest and oldest, northeast Seattle's Picardo P-Patch, looks bucolic enough, but plenty of people can think of "better" uses for that land, including neighboring University Prep. Meanwhile, plenty of other people just want in; the P-Patch wait list can be 3-5 years long.

That kind of entrenchment--this here's our land, we farm it!--is why you don't see vacant lots today sprouting greenery right and left. Developers are skeptical about how temporary P-Patches turn out to be. And the best use of public space is not a fight the city wants to be in the middle of, either. That's why the Trust exists, to get P-Patches off the city's Parks holdings: Actual parks, open to all, are a slam-dunk. But city sponsorship of what are essentially "private" garden plots with no term limits is a more contentious issue.

Urban farming, in contrast, isn't "just" about P-Patches. In Seattle, you can now get a free permit online to cultivate your parking strip. We're talking about the works, raised beds, what-have-you. But the city is looking at going even further, reports Urban Farm Hub, to encourage people to take hoes in their own hands. If all goes well, city dwellers may be able to plant up to 4,000 sq. ft. without a permit.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

How is it possible that the people of Washington and Mississippi belong to the same country, yet the citizens of Denmark and Holland do not?

Of their many similarities, both of these countries have a globe-covering mass-produced beer. Denmark gave the world Carlsberg, and Holland put Heineken in our lives, who in turn gave us the driving dog.

In fact, as far as I can tell, the only difference between Denmark, Holland, and the Netherlands is that Holland has been playing an exciting style of soccer since the days of Jen Van Der Vlasman, and the Danish like to publish children's books about suicidal mermaids.

Heineken was the first imported beer to enter the U.S. after prohibition ended and continues to be our number-one import. (Molson, you have no excuse.) Carlsberg has been brewed in Denmark since the mid-1850s, and some of its past logos include an elephant and a swastika. Can you guess which one was dropped in the 1930s?

Now as Three Sheets Denmark taught us, both countries have tasty microbrews, however, you try and find a Mirror Pond Pale Ale in Viborg or Haarlemmermeer.

For some reason, a six-pack of Carlsberg, which tastes like our mass-produced Budweiser Miller Coors, costs eleven bucks at both Bottleworks on 45th and at the QFC next door. Do the Danes make us pay their socialist taxes, or are they still mad about The Prince and Me? I ended up buying a pint at Murphy's down the street, where they don't serve Dutch beer (racists). So I had to find some other bar that would serve us a Heineken, which took about seven seconds.

Heineken and Carlsberg: from small, white person-filled, coastal, non-threatening regions come global beer empires. Ah, that is why the microbeer boom started in the Northwest and not down Dixie way.

Photo courtesy our Flickr pool's zenobia_joy

In the 1960s and '70s, Seattle earned a reputation as a top-notch burger haven. Burger shacks like Turbulent Turtle and Red Robin served up burgers with a dizzying mix of embellishments, and Dick’s Drive-In and Daly’s cooked up an honest, tasty lunch at prices everyone enjoyed.

Sadly, that first generation of patty pioneers now lies moldering in redeveloped graves. A few years ago, Daly’s closed to make way for an Eastlake development that has been stalled by the economy. It’s now just a vacant lot. Earlier this year, the original Red Robin on Eastlake closed, the last link to a glorious past for what is now, basically, a mall-only restaurant. Only Dick’s remains, still serving the best burgers for the dollar in the city.

Thankfully, Seattle is in the midst of a burger shack renaissance and The SunBreak Lunch Team (not just for breakfast anymore!) has spent the past few weeks scouting out the new players.

iBurger and Shake (8000 Lake City Way N.E.) just opened. Housed in a beautifully restored 1930s-era gas station, it’s a welcome addition to the lunch landscape in Maple Leaf. We ordered the Cheeseburger and the Hawaiian Burger with chicken. A blueberry shake and an order of fries rounded out the meal.

The burgers are 1/3-lb. of 100-percent ground chuck and are delicious. Lettuce, onions, and tomato were crisp and fresh. The chicken was a large portion, well cooked but not dry. The shake was fresh blueberries mixed into soft-serve ice cream. The fries were crinkle-cut and disappointing. Prices were reasonable, with burgers in the $4 to $7 range. The two of us ate a good meal for $16.... (more)

David Swidler is eating, drinking, and cooking his way through all 32 World Cup countries, much like he does at his site cookingvssports.com.

The last two days were historic for South Africa and their meaning and impact should not be taken lightly. Many claimed it could never happen, but after years of struggling and overcoming long odds, South Africa is finally able to stand tall and say to the rest of the world, "We have an actor that is playing Murdock in an A-Team movie."

At this special time I am proud to point out that Seattle has a lot in common with South Africa! For example it’s currently winter in both places and over there, like at our Pike Place Market, it's easy to find their national sausage, boerewors.

Boerewors is an Afrikaner word meaning "farmer sausage," which is what I call the creepy guy who works at our local petting zoo. (Thank you).

I went to Uli’s Famous Sausage and thought about asking if their boerewors meet the official standards. However, it being June, they were busy with several tourists asking about the Sleepless in Seattle houseboat. So, I just assume that their mix of minced beef, pork, red wine vinegar, and coriander is pretty close to what Desmond Tutu tosses on his grill.

The boerewors itself is very dry and crumbly. Could that be because much like South African farmers would do, Uli’s hung them out to dry in the hot sun--or was it simply because the cows and/or pigs used had come down with World Cup fever, causing their insides to break apart? Much like the application of the offside rule, it will remain a mystery.

South Africa, we salute you, your borewors, and all of your future attempts at '80s TV-to-film adaptations.

Dick's on Broadway, 1 p.m. today, and as I walk away with my cheeseburger I notice a girl in a "Garfield Class of 2012" T-shirt. "Make sure you get Jessica a chocolate shake," she shouts to her friend.

One of the lovely things about living in the town where you grew up is watching rituals repeat themselves. Eons ago, like the girl I saw today, I was a sophomore at Garfield. And like her, I experienced the thrill of driving off-campus for the first time for lunch. Where did we go? To Dick's, of course.

My friend Dan, now a intellectual property attorney in New York City, had just turned 16 and gotten a Dodge Spirit from his parents. We crammed into the mid-sized sedan with little regard for our seatbelt-to-passenger ratio, and took off from Garfield on the journey to Dick's, hip-hop blasting out the windows. Two small miles on the map, one giant leap for our manhood.

And I remembered my Dad telling me about hanging out at Dick's on Wallingford, where he grew up. "Ricardo's Club 19," they called it, in a sly homage to the 19-cent burgers which were the chain's original selling point. Hanging out in the parking lot with his friends, singing doo-wop and lauding Elgin Baylor's latest performance (or so I imagine), getting that same thrill of a social life away from school and parents.... (more)

Every four years, the people of earth set aside their religious, territorial, and cultural differences and funnel all of their hate through soccer.

In honor of this year’s World Cup, I will eat, drink, or make a meal inspired by each country in the the entire 33 team field…What’s that?…Belgium is out? They just packed up and left? Well fine, who needs them anyway.  Now, where was I, oh yes, I will eat, drink, or make a meal inspired by each country in the entire 32 team field by the final game on July 11.

Easy you think? Well because only one Scandinavian and three Asian teams qualified I’m at a serious hometown disadvantage. If anyone knows of a good Slovakian restaurant or Slovenian recipe, please let me know.

Now, if you’re asking yourself, what does this guy knows about international cuisine, I confess not that much. However, may I ask you what you know about doing your job? Yeah, that’s what I thought. We’re in the same boat you and I, so I won’t tell anyone if you don’t.

We’ll be starting on Friday with World Cup host South Africa, and their delicious KFC Popcorn Chicken.

Members of the South Warsaw Street Social Club arrived at the Swedish Cultural Center a few minutes early for the official beginning of the Friday Happy Hour. We were a little excited about the prospect of Swedish meatballs, and it was also our first trip inside the august doors of the Center, which sits at 1920 Dexter Avenue, above Lake Union.

Inside it's airy and spacious, bathed in light and kept warm with blond wood floors. Furniture is also blond, and so are most of the guests. Upstairs, a bar awaits and an outside walkway with amazing views. We weren't members, but I ask you, is it humanly possible to skip over a Happy Hour described thusly? 

Every Friday. Swedish Kafé & Happy Hour! Smörgås sandwiches, Swedish meatballs, and homemade Swedish pastries. Sandwiches by Svedala Bakery. Kafé from 12 noon on. Semlor from now till Easter. Evening food by Swedish chef Ann-Margret varies weekly. Food starts at 6 p.m. Always a fantastic view. 5-10:30 p.m.

Cultural clubs usually allow you one free sample visit (we're finding), and this was the case at the Swedish Cultural Center as well. Walking in for a drink proved no trouble at all, in fact--it was when we tried to get in on the Swedish meatballs that a volunteer became more concerned that we weren't members. As their site alerts you, though, this is easily remedied:... (more)

Three cheeses at last night's opening reception, courtesy of Willis Marketing

The two comforts that get me through the traumatic religious mess that is the Christian Holy Week in April are mass quantities of mimosa and the cheery thought that the Seattle Cheese Festival is nearing once again. The Cheese Festival is a corridor of fermented and fresh dairy product worship that takes over Pike Place Market for two days every May.

Much cheese is tasted (for free); much cheese is sold at often remarkable prices. This year's festival is taking place today and tomorrow, and I strongly recommend that you join me in observing it as an annual nigh-unto-religious holiday. 

There are French cheesemakers with deep tans and sweaters knotted around their shoulders, cajoling you to sample this stinky delectable mess or that creamy goat-milk concoction. There are rotund British cheesemakers who carefully watch your eyes as you sample their family Stilton.

There are slight, red-haired wives of cheesemakers from Montana (I met one last night at an opening Festival reception) who will tell you how much they enjoy raising their animals; the way she brags about her family's feta and chevre will convince you on the spot to visit a Metropolitan Market as soon as possible to procure something from Amaltheia Organic Dairy for tasting purposes. And there is an affordable, shaded wine garden.

Sounds better than Maundy Thursday, am I right? [Ed.: UP TOP!]

At the opening reception, held upstairs in DeLaurenti at the Market, highlights for me were a beautiful mellow, nutty cheese called Gran Queso from Roth Kase, a Gorgonzola Dolce from Ambrosi, and a refreshing watermelon, feta, and mint salad. A note on the salad, which I'd only read about in food magazines until last night: I was skeptical until I actually put a bite into my mouth, and now it's all I want to eat this summer. I also drank my share of an Italian white wine, a Vigne Nuovo Trebbiano D'abruzzo from Valle Reale, which I'm also planning to purchase and drink all summer long.  ... (more)