Tis the season: fresh tomatoes, fresh basil, full flavors, full moon. If it gets any better, we'll explode.
Is it gilding the lilly when the cooks at Palisade put a chopped cherry-tomato dressing atop a slice of heirloom tomato? Not the classic Caprese, but why quibble. Are we turning the kitchen into a science lab when chef de cuisine Robin Uyeda uses liquid nitrogen to freeze basil oil and balsamic vinegar into pea-sized pellets? Nah, it actually works.
Even better, the moon rises on cue. Don't know what parent company RUI pays for this prime Magnolia real estate, but it's worth every penny.
Posted by Ronald Holden at July 17, 2008 11:03 AM
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French Chef Sally is my friend Sally McArthur, who hosts luxurious,
week-long cooking classes at the Chateau du Riveau in the Loire Valley.
Local Wine Events.com,
the worlds leading Food and Wine tasting calendar. Spirits and Beer events as well. Post your own event or sign up
to be notified when new events are po
sted to your own area.
VinoLover, Seattle wine promoter David LeClaire's bulletin board of tastings,
dinners and special events.
Wine Educator Dieter Schafer maintains a full schedule
of Seattle-area tastings and seminars
for amateur wine drinkers and professional alike.
Nat Decants, a free wine e-newsletter from Natalie MacLean, recently named the World's Best Drink Writer at the World Food Media Awards in Australia. Wine picks, articles and humor; no ads.
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