Salivating In Seattle

Saturday, April 16th, 2011 | Pop Culture Notions, edibles

If you find yourself in Seattle, let me suggest two destinations that will maximize your gustatory pleasure.

Shown above :
1) Grapefruit Parfait topped with wasabi dots and grapefruit glass
We finished our meal at Canlis with this scrump-cialescent creation of Chef Jason Franey. Canlis is a 60 year old Seattle institution that has been taken to new heights with Chef Jason at the helm. In fact, his hard work was just recognized with Food and Wine’s 2011 “Best New Chef” award.

2) Guanciale – (unsmoked, cured pork jowl)
From Salumi Artisan Cured Meats in Seattle’s historic Pioneer Square district.  Salumi was founded in 1903 by Armandino Batali, father of the world famous chef Mario Batali.

On site, we enjoyed grilled cotto salame sandwiches lathered in a spicy and oily garlic puree. I brought the Guanciale back to my friend’s house and cooked it the next morning. Fried it crispy like bacon and enjoyed along side parmesan reggiano strips, scrambled eggs, sourdough toast, fried cherry tomatoes, coffee, and fresh OJ!

YUM,
-Tonky

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