Back in Calgary

We are not in Rome anymore. It was an incredible adventure, each day, day after day. It is nice to be home and I can enjoy an enormous variety of international foods at any time. I am looking forward to doing so. But it is still a little bit shocking. Today, there will be no cappuccini with a dreamy foam layer, no cornetti stuffed into my hands warm and oozing with chocolate inside, and there will be no culatello or hand-sliced prosciutto with the bone still in (which has to make me wonder what kind of prosciutto we really get in Canada, when it is stapled back together??). After one month in Italy, I can finally breathe a sigh of relief, and reflect on what a magical trip it was. And when I say that it was like a fairytale, or a dream, it really was. No flight delays, no complications, no illness, nothing went wrong. Okay, perhaps we did miss Jeff's Ducati factory tour by SEVEN minutes, due to an endless number of errors beforehand.... It must be the only thing in Italy that runs on time(!!), and I can't blame them. However, I do still wonder if there was even another tour at all, and we were just denied the tour, well, just because! Perhaps, this will make more sense in later posts. But, I did somehow manage to convince them to give us another tour, and instead, we received a private tour. So all in all, I am very grateful, and a bit relieved. Now comes the enormous task of documenting the trip on the blog, as there is a lot to share. But, do not fret, there WILL soon be recipes again too. Thank you for being so understanding, as there really was limited internet for the majority of our travels and it would be impossible to post with any kind of specifics during the trip.
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More than a Bite at Bouchon, Las Vegas

I could eat bread and butter everyday. I could, I really, really could. Especially, fresh warm bread from which I can become stupefied just from inhaling the remnants of its perfume. You know the kind - it keeps you mesmerized, and completely in awe, although you try to conceal your delight. Break off a small piece of bread and admire it. It appears to be simple. It seems straight forward enough, just sitting there awaiting your attention. I am certain, however, that somehow the crusty outside is just a drug in disguise, as it leads me to the moment I realize that I absolutely cannot live without this seemingly simplest of foods. I mean really. In reality, this precious piece is somewhat mysterious. It's a bit like the Mona Lisa. I ask myself, "How is the outside so perfectly golden, and nearly buttery, but still just a bit chewy?" I smile at it, and it smiles back. It is strong enough to conceal the secret of the lusciously tender inside, that the only way to make it even more delectable is to slather it with a fresh, creamy, and smooth butter. This is the point, I absolutely cannot stop myself. Nor do I try to. Then I am gratefully plied with warm pistachios and a smidge of wine, and there is nothing that can be wrong in this world. I am sitting in a restaurant that is open and airy, although within moments of sitting, there is somehow a coziness that ensues. Nothing is too loud, or too obtrusive. Linen covered tables, with paper on top, creates an air of elegance without being too fancy. It's as if the paper is to take the pressure off of any type of accidental spill. The servers work as a nearly psychic synchronized swim team. Their performance is graceful, well-timed and hardly creates a splash. It's the kind of place you sort of imagine appealing to a French Great Gatsby. And for awhile, I just go ahead and pretend. I have another confession. I have an absolute obsession with restaurants which are a little bit - now please understand - imperfect. Don't get me wrong, every aspect here is very good, absolutely lovely and endearing, but not too excessively refined, solely for the sake of meticulousness. More often than not, I want to feel as though I can drop a crumb of bread, enjoy the conversation of my fellow diners, without feeling too overburdened by minding my manners, sitting up gracefully, and essentially feeling somewhat comfortable. A place I could eat everyday. Therein lies the difference. Imperfectly perfect. A casual presentation of the paper menu, like a little gift, waiting for you to unwrap it's surprises. It's cute, but it will get wrinkled, and I just love that. Its imperfections are built in. Jeff and surroundings. I could gush about everything, like the not too intricately tiled floor. Nothing is too opulent, albeit beautiful nonetheless. Bouchon actually refers to a traditional type of restaurant in Lyon, which specializes in the meats, and pâté's of the region. It is not haute cuisine at all, and there are only twenty genuinely certified bouchon in the area. The certification for authenticity must be donned by the Authentiques Bouchons Lyonnais. While the French word bouchon commonly refers to the stopper of a bottle, the bouchon restaurants are believed to have derived their name from the 16th century expression for a bunch of twisted straw, which was placed on the signs to indicate restaurants for the silk workers. The tradition began when small inns were visited by silk workers traveling through Lyon. Moules et frites. Or more correctly, moules au safran et a la moutarde. It is impossible to say that the fries are anything but perfect. These are absolutely perfect fries. Crunchy and light. I am certain that these could not be improved, although I'll very happily enjoy those too, but there is a lightness, with just a hint of salt which might possibly make these the world's best fries. In this case, it is a mere requirement, a duty perhaps, in which as many fries as possible simply must be consumed. If I must, I suppose. The mussels were equally extraordinary. The quality of the mussels is remarkable. Complete, melt in your mouth buttery-goodness. Not that they were smothered in butter, in fact the white wine, saffron and mustard broth they were steamed in, did not detract from the beauty of the mussels, but instead it delicately enhanced their freshness and flavour. Steak frites. Again, the most perfect of fries. With an equally perfect steak. Again, something appearing simple. But of course it is not. Jeff shared a bite, albeit begrudgingly, and it was one of the juiciest steaks we've ever tasted, butter aside. It was discretely seasoned, and incredibly flavourful. (Yes, we are from Alberta, but our best beef is usually shipped abroad) My Mother's croque-madame. Just as fabulous as can be. My Father's truite aux amandes. Pan-roasted trout with almonds, brown butter and haricots verts. This was our first dinner at Thomas Keller's Bouchon, Las Vegas. This was our second meal at Bouchon. Here is meal one. Jeff and I returned for meal three on Christmas Day.
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Pink Peppercorn's been hijacked! .. and the ANSWER you all have been waiting for....

Mr. Pink Peppercorn here. Travel tip. If you are flying into Vegas, it is critical you stop at a grocery store on the way from the airport to the strip and pick up a bunch of fruit and a case of water. Water on the strip can be $5 per bottle, the case (24 bottles) for $3.88. Even with a $20 cab ride you are way ahead. With Gail’s endless lists of restaurants on the docket, I only had two "musts" this trip: The Happiest Place on Earth and the second one, the "Answer" can be found below! The Happiest Place on Earth is just that, a very happy, happy place. Also known as the Double D Saloon, it is nestled in the middle of nowhere just behind the strip on Paradise Road. It boasts many unique and colourful menu selections, including a bacon martini, which I did not have the opportunity to try (I will have to return!). Recently, Anthony Bourdain did a spot on it for his tv show No Reservations. Upon entering the “door” you are basically in a dark box. It took me a bit to get my bearings, but I figured at 11am I wasn’t going to be in too much danger. Although Gail and her folks opted to stay in the car, and after I went in, they watched a guy walk in with a giant garbage bin. They figured me for a goner. Wimps. Here is a picture of me on the way to the Double D Saloon (I think it's the legal name of this place). The bar is lit with one 60-watt bulb on a very low dimmer setting and red Christmas lights. Not even the formidable Canon 5d MkII has a high enough ISO setting to take a picture in this place without a flash, and believe me, a flash in this place would not be an option. Behind the bar sat two gentlemen. The one who I assumed to be the bartender, was a young looking guy, half shaven with a tasteful assortment of piercings. The other guy was a little heavier-set and looked like he celebrated last Christmas in the same chair he was sitting in, and wasn't planning on leaving anytime soon. I came for the house specialty. "I need some a** juice and a couple of t-shirts." What else would you order at 11am on the day before Christmas Eve? "Regular a** juice, or holiday a** juice?" "What's the difference?" "Holiday a** juice has corn in it so you can see it again later; it is our present to you!” Well being in the festive mood, holiday a** juice is what I got. It came out of the fridge in a white bottle with a speed spout on it with a piece of masking tape on it reading “Holiday A** Juice”. It was free poured into a shot glass with a couple of niblets on top. Down it went. It tasted like a really old margarita with a bit of fizz. The texture of the corn was a nice touch too. And the answer you all have been waiting for.... Recently, Gail posted several photos here and here of my own search for a Las Vegas gastronomical delight. There were fresh flowers on the tables. This should help a bit more. The answer you've been waiting for! Viva McDonald's. Opening just a few weeks ago, and seemingly never closing again (always open 24/7), Viva McDonald's is the newest addition to the McDonald's franchise on the strip. Boasting some 8600 square feet of space, funky seats, Murano glass light fixtures, fresh flowers, technological kitchen advances, and big-screen tv's; it is still like every other McDonalds on earth. Don't fret. This one featured a McCafé. So I braved the long lines, I waited an hour, and picked up a Big Mac meal and two cappuccinos. The espresso machines are totally automated. The McDonalds drone presses the button, out comes hot milk from one spout and from another comes espresso. Bottom line…McCafe=McCrap. You are better off dying of thirst. Although the McDonald's channel, was perhaps more terrifying than the cappuccino's. Still, next time, I will stick to the coffee, and follow Gail's lists of restaurants exclusively. A humorous article about Viva McDonald's. Try it yourself - Viva McDonald's, 2896 Las Vegas Boulevard, Las Vegas, Nevada (across from The Riviera, and next to Circus Circus).
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Batali's Enoteca San Marco, Las Vegas

This was our first foray into Mario Batali and Bastianich-land this trip, and it was just as I had anticipated. Everything was very good; not a single dish which did not at least please. This started with the bread - the only traditional Italian, virtually burnt and tasteless bread, I've ever had outside of Italy. Things were looking up. I have happily released my apprehensions of the some of the terrible reviews of Enoteca San Marco, which seem to be a bit unwarranted. Most importantly, this is supposed to be a casual place, really a wine bar. It's supposed to be a little bit like eating at home, nothing too fancy or contrived. It does happen to have main entrées, but there is a definite emphasis on sharing antipasti. Enoteca San Marco is located in a corner of the Piazza San Marco, in the Venetian hotel and casino, and is supposed to feel a bit lively as it is intended to feel outdoors, with camera-happy passersby, gelateria's, entertainers, and gondoliers. This is not a place for a quiet, intimate experience, unless perhaps "inside" the restaurant doors. There is a certain element of this fake spectacle, which needs to be taken in stride. After all, spectacle and excess are the essence of the Las Vegas strip. This is Vegas, after all, so the prices are not rock bottom. However, four of us were more than satisfied for just over $200 including a fantastic bottle of Montepulciano d'Abruzzo. Not bad anywhere, never mind Las Vegas. Since it was one of our first dinners in Vegas, it didn't seem like a big deal to have 100 wines less than $100. However, after dining at other restaurants, where there were over a thousand bottles of wine with only eight bottles of wine under $100, this list can be appreciated a bit more. I'm all for good wine, but I have to draw the line somewhere. As mentioned, the bread would probably seem to many, as completely lifeless and probably inedible. Enoteca San Marco, does however, attempt to improve this bread of the povere, poor, by wrapping it in paper and it is served warm, and therefore, still soft. In Italy, bread is served at the beginning of the meal, but is hardly ever eaten until the end of the meal, and mostly to mop up sauces. Try it, rip off a little piece, and clean off the plate with that perfectly toasted crust which adds additional body to anything left. The traditional bread has no preservatives, and no salt, and is very dense. It is not meant to be eaten by itself. It is almost like a sponge. It is a vessel used to amplify the flavours of something else, and not to detract from it. To start, we ordered caponata (left), roasted beets (top), and brussel sprouts with pecorino (bottom). Most often, restaurants focus on meats and an inexpensive carbohydrate, perhaps only the occasional salad with spring mix, so it is refreshing to have an new interpretation of vegetables which require finesse, and fresh ingredients. I am quite certain that my feelings will cloud any type of critical judgment. I loved these little simple dishes. The eggplant was complimented by pine nuts, raisins, and capers. The eggplant itself was not overcooked or soggy, but retained a somewhat meaty texture. The dish was salty and sweet all in one, and therefore an instantly satisfying. The beets were paired with saba, a cousin to balsamic, complimenting the beets with an enjoyable sweet tang. The texture of the beets was a little more cooked than I would have liked, but still acceptable. The brussel sprouts were a complete surprise. They were served raw, thinly sliced, and tossed with a nearly equal amount of pecorino cheese. This dish is completely understated, and unusual, but fabulous. It seems like it couldn't possibly be good, but then the next thing you know, you are craving it and you didn't even know that you liked brussel sprouts much at all. A simple preparation as this, makes for a fantastic dish. The second round of shared dishes, featured several fritti or fried tastes. This included arancine (left), gnocco fritto (bottom), a mozzarella and anchovy fried sandwich (right, and top left), which came with some thinly sliced and lightly dressed fennel. The arancine were very crunchy as they should be, although a tad too salty for me. The inside was very soft, with a saffron-tomato type of risotto. I prefer the inside to have a firmer consistency. The gnocco fritto, essentially fried dough, were my only disappointment with the meal, and they were good. Gnocco-fritto are served at virtually every restaurant in Bologna, and Emilia-Romagna to commence the meal. I have only enjoyed them as little squares, which appear like ravioli, like there is something inside. Then you bite into it, and discover the tastiest little pillow of joy imaginable. There is nothing inside, but air. They must be served warm, and should instantly dissolve into nothingness, a heavenly experience for the palate. They are often served with a little salami, or prosciutto. The gnocco-fritto here were shaped a little like fries, and didn't melt away into nothing as I had hoped. Although, this was different take on gnocco fritto altogether, and if I had no prior experience with the traditional gnocco-fritto, this would be just fine. The mozzarella and anchovy sandwich had a crispy fried outside, with a soft-chewy inside. It was very rich, but perfect with wine. The anchovies are nicely tucked inside, and are noticeable, but not overwhelming. I do have to say that my Dad ate it, and while I think he would have scrunched up his face in disgust (he's not the most adventurous) had we really pointed out that there were anchovies; he ate it and liked it. And didn't find out there were anchovies, until we told him the next day. He said it was good! The thinly sliced fennel was a refreshing touch with all this fried food. Just simple. Dad had these meatballs and polenta. No complaints. Jeff had the cannelloni, and while it looks a bit toasty, he said it was a "very good cannelloni". I ordered the bucatini all'Amatriciana, a sauce of tomato, cured pork and onion. This dish looks so simple, but it was very deeply flavourful. I did not have a chance to ask which pork had been used, but it seemed like more than just pancetta, perhaps guanciale. The dish also had a slight kick from red onions. The pasta was perfectly cooked. There is not much more to say, other than it was an all round great dish. Mom ordered the casareccia con Zucca. It lovingly combined butternut squash, smoked ricotta and toasted hazelnuts. This dish is fantastic. Butternut squash and hazelnuts are a classic combination, but not often as simply stated as this dish is. Each part was prepared as it should be. She loved it, and so did I... We would have decided to forgo dessert, except that an apple-basil gelato was calling Jeff's name. But so was this peanut butter and roasted banana gelato, with bananas, caramel sauce, a peanut butter cookie, and peanuts. Very creamy gelato, very nice. Below has Jeff's peanut butter concoction on the left, the apple-basil gelato in the front, and a trio of chocolate, hazelnut, and creme fraiche gelati. They were all very good, and none too excessively sweet. However, the apple-basil gelato stood apart from the others. It captured the essence of green apples and the basil without becoming too overwhelming, and was delicious despite the somewhat unusual pairing. A lovely way to cleanse the palate before sauntering back into the shopping maze of "Venice".
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Why we chose Las Vegas for a Christmas vacation.

I somewhat despise excess. Anything too run of the mill, fake, or contrived. It might seem that Las Vegas would be the last place I would chose for a vacation, nevermind a vacation over Christmas. While Las Vegas could be seen as more commercial than say, a sleigh-ride in the woods, it's not half bad either. You can eat, and sleep and be merry. You'll notice that I didn't say gamble, but that's just me. The seven reasons we chose Las Vegas for a vacation: 1. Our family could easily visit us from Arizona. 2. There are fabulous restaurants and hotels. Relaxing. No phone calls, no cooking, no cleaning. 3. Las Vegas has pretty good odds of being warmer than Calgary, Canada. The possibility of a temperature of -30°C in Vegas is unlikely. 4. A flight to Vegas is a straight shoot. 5. People-watching. 6. Shopping. 7. Walk-ability. We can walk, and walk, and walk.
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Sushi Samba Las Vegas

The menu at Sushi Samba is completely addicting. Sushi Samba melds Japanese, Peruvian, and Brazilian interpretations on food, drink, and design. It's like a little something for everyone, with many unique and delicious dishes perfect for sharing. And really, that is the fun of Sushi Samba, enjoying several beautiful dishes while emphasizing the social aspect of the dining experience. Eating here is also fun; from the whimsical decor, to the food itself, it's a delightful experience. After the rich breakfast we enjoyed at Bouchon, we were looking forward to enjoying a few vegetables. More often than not, vegetables are virtually ruined by excessive or ransid oil. Luckily, Sushi Samba perfectly prepared the field green salad with sliced radishes, and beets. It came with a light and flavourful carrot ginger dressing. Very refreshing. The tuna tataki was a nice combination of salty and sweet, tender and crunchy. We loved the shrimp ceviche, with perfectly chopped vegetables, and a crunchy plantain to top it off. The sushi platter, with the samba strip roll, was gorgeous, in every sense. It was a nice surprise to have a few bites of lobster to accompany our rolls, but the unagi (bbq eel), hiding in the background was absurdly good. My caipirinha is in the background, just as strong as it should be. This cake looks too simple. Fortunately, it was not. It was a warm chocolate banana cake, but hiding underneath the vanilla rum ice cream is this toffee-like maple piece. Now it does sound simple, I agree, although it tucked a nice little surprise into a warm chocolate cake, which wouldn't otherwise compete with the hundreds of other warm chocolate cakes available elsewhere. Christian Louboutin. This is for Shauna, and other lovers of shoes. It makes getting to Sushi Samba not half bad, cough, cough, as you wander through the shops of the Palazzo.
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Las Vegas in the Afternoon, or is it Venice?

This is definitely not Venice, so don't get insulted. But there are a few similarities, at least in photos. If you have been to the Venetian, but not to Venice, well, you might be in for a bit of a shock. It's the first day in Vegas, and we didn't gamble one bit. Instead we ate, walked, and shopped. Unfortunately, I can't say the stores are too busy. Actually, completely dead would be more accurate, and it's the last Sunday before Christmas. It's a bit worrisome, as I'm not sure how retailers are going to make it, but I'll take the sales while I can get them. The tower at the Venetian. If you haven't been to Venice, this would be entirely believable. Although, I have to admit, the tower, is a pretty good replica at a glance! The Grand Canal. Many shops to peruse, or hop in a gondola for a ride. The Doges' Palace.
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on the ground in Las Vegas, the Venetian and Bouchon

Jeff and I finally arrived in Vegas last night, albeit very late. And while we were hungry, we just decided to opt for sleep instead. We feel like we are sleeping like kings for the week! The palatial marble bathroom at the Venetian Hotel. If only the tv weren't stuck on only one channel because a previous guest placed a "parent lock" on it. But I think I can make do with the other two in the other room, it's over the top.  The room is expansive, with a sunken living room to top things off. This doesn't have much to do with food of course, but sometimes it is fun to dream plan the next vacation while at the computer. Virtually starving by this point, we headed to Bouchon for brunch. There will have to be a second post, as I brought the wrong lens, so I'm not thrilled with the other photos. Oh darn, we'll have to go back. And it's a beautiful atmosphere to have to go back to, with a gorgeous bar, a vaulted ceiling, tiled floors, and well it's simply classically French. Elegant. Our server promptly brought a beautiful bread with a fabulously creamy butter, and strawberry jam. Absolutely fabulous. I had a very good coffee, and Jeff enjoyed his cappuccino. I ordered the french toast, which more closely resembles a layered pastry made from brioche and carmelized apples. It is divine, but very, very sweet, with ample maple syrup. Jeff ordered the croque-madame, and it was phenomenally tasty. I don't know how virtually perfect brioche with a fried egg, cheese, and ham can get any better, but this mornay sauce does a pretty darn good job. Then there's the fries. If I were a potato, this is how I would want to die. Perfection. Since then, we shopped, and shopped and shopped. More updates later!
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with a slight delay

I love wi-fi. Here we are still in the Calgary airport waiting for Jeff's Dad to be kind enough to collect us, as our flight is now delayed until 7:50pm, from 8:40am. But I'm still able to post, it's pretty absurd really! So now the first eat is a late-night dinner at Sushi Samba in the Palazzo Hotel, and we're talking late-night. Until later. xox
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Vegas Baby!

Yes, I know it's snowing in Las Vegas. Or at least, it was snowing there yesterday. But we are at the airport awaiting departure. It shouldn't be more than a few hours until the adventure begins, so expect updates shortly! There's only one real problem; Jeff wants to start with a pastry from Payard, and I want dim-sum from Zine, in the Palazzo. Delectable difficulties, oh darn! p.s. towing a new Canon 5D MarkII !
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friday five fave food finds

I love our new couch. It's cozy and comfy, and perfect for spending hours curled up watching tv and being a silly computer geek. I'm very glad that I woke up early this Saturday morning, so I can just sit and chill. I tend to overdo it the rest of the week, so Saturday's are generally dedicated to doing nothing. So I'm all squished up into a little ball watching foodtv, and writing my friday five fave food finds of the week - although it is Saturday. 1. David Rocco. I have an obsession with Italy, so it is only natural that I have an obsession with tv shows based in Italy. And David Rocco's show is an addiction. I have been waiting for today ever since it was announced that David Rocco's lifestyle cookbook, Dolce Vita, would be in stores today. I need to get off the couch, and out to the bookstore! 2. Spain a Culinary Road Trip. You might have seen episodes of Mario Batali's latest project, Spain on the Road Again, with Mark Bittman, Gwyneth Paltrow, and Claudia Bassols. The Culinary Road Trip is the accompanying book, and it is absolutely gorgeous. Its pages inspire an instantaneous journey to Spain, or at least into the kitchen. 3. Geobeats. I am in a mood for travel; I love it. One way I try to satiate my desire for travel, is Geobeats. The videos are also helpful for travel planning; it will help you decide what to see, and what to leave out. 4. Order Hong Kong dim sum like a local. When I go to Hong Kong, it will certainly be a requirement to have dim sum this beautiful. 5. Gourmet mag's Politics of the Plate. Articles like this one make me sad, and sick. The content that is; it's well-written. More faves next week.
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Lip Smacking Ice Cream, at Molly Moon's Homemade Ice Cream, Seattle

Molly Moon's Homemade Ice Cream Shop in Wallingford, Seattle, has only been open a few short months, but when Jeff and I stopped by at the end of July (yes, I will get up-to-date sooner than later), the line-ups were lengthy, so word is out. Although, I have to say, it is remarkably easy to get sucked in by the sounds of ice creams such as balsamic strawberry, thai iced tea, cardamom, or mandarin chocolate sorbet. If this place had an electromagnetic force to pull me in, I wouldn't be surprised. But I am like a homing pigeon, when it comes to anything ice-cream-like... Plus, for us, it was a bit of a pilgrimage of sorts, as I deliciously read Dana Cree's tastingmenu entries before our last trip to Italy; Dana now devises exquisite accompaniments for Molly's ice creams. When we stopped by the, we had to contend with the temptation of a balsamic reduction and a vanilla bean caramel. Decisions can be so difficult at times like these, especially when there are wee little tikes, sitting at the counter, licking their lips of nearly melted cones and enjoying every second of their absolute contentedness. With ice cream, life is good, very, very good. Fortunately for many university students in Seattle, Molly Moon's is just a short jaunt away, such a wonderful luxury. Sigh.... Nor is it far for Trophy Cupcake lovers, which is practically a hop, skip, and a jump across the way from Molly Moon's. Oh darn! There is certainly no reason to feel one iota of remorse for devouring these treats, as the milk is organic from nearby Maltby, Washington, and ingredients involving fruit are organic and local when possible. Molly Moon's shop is pretty small - well it's actually very narrow. So, if you are driving by, look for this sign: Molly Moon's is so narrow, that it actually is just an adorable 1/2. The creative ice cream flavours available, including Vivace coffee. Of course, you know, I am contemplating how soon, I can again have any possibility of eating all of these flavours. If you make it, keep me posted, give me the scoop! I am senselessly slobbering over sam's sundae, but I think that is the pièce de résistance, bien sûr. Products and prices. I like the chalkboard. Keep it simple. Jars of orange chocolate sauce to go. There were a few different kinds of chocolate sauce, but also a selection of t-shirts, and baby sleepers too. This was the salty, salted caramel ice cream. I quite liked it, especially the saltiness. If you dislike salt, this ice cream is not for you. This was different than I expected, however, I figured there would be bits of the salty caramel swirled in, where you could see and taste it as a separate flavour from the ice cream itself. I still liked it, but it probably wouldn't be hard to twist my arm to try something different next time. I also enjoyed the overall creaminess of Molly Moon's ice creams. I am thankful she, yes Molly is real, chose organic dairy, as I do think the difference is in the taste. The flavours are much lighter, and easily recognizable, with a beautiful creaminess which is not overwhelming to delicate flavours. Jeff had honey lavender, and it was lovely. Can you see the bits of lavender? Lavender can be so graciously flavourful, with a sensual uniqueness that was perfectly paired with just the right amount of honey goodness. Thankfully, this was subtle, and elevated this ice cream to a new level, something to be enjoyed, and savoured - if only it didn't melt so fast I would hold onto it much longer! I'll be back at Molly Moon's - 1622 ½ N 45th St, Wallingford, Seattle, (206) 547-5105
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salumi, Seattle

Salami might sound like just any old cured meat to plunk into a sandwich and sink the teeth into. However, when at Salumi, you discover that it is anything but. Salumi plays on the Italian word salumeria, and has become a food-lover's destination in Seattle, and even a bit of a landmark. Pilgrams to the shop will find their own version of high art. A slice of salami is studded with kaleidoscopic colours, and multiple layers of intense flavour. New York restaurateur and celebrity chef, red-haired, clog-sporting Mario Batali is certainly well known in the world of food. But in this case, Salumi is the brainchild and dream of his father, Armandino Batali. He retired from Boeing, went to Panzano, Italy, with food expert, Faith Willinger to learn from the ultimate in Tuscan food knowledge, Dario Cecchini. Then Armandino brought back to Seattle the knowledge of how to prepare the treasures of the Italian table. Not only is there salami, and beautiful sandwiches, but traditionally prepared dishes as well. Salumi has also begun to create their own culatello. It is in some ways similar to prosciutto, basically the same part of the back leg of the pig, but a smaller section of it. Originally, culatello is from Zibello, near Parma, and the curing process traditionally only happens in January and lasts from 6-8 months. However, the entire process is dependent upon the climate, and therefore is not easily replicable inside a factory. This stuff is in demand and hard to get. Culatello is not often available outside of Zibello, and due to the type of process used to prepare it, was not easily obtainable in the United States. Now, if you are lucky, you can enjoy it at Salumi, or mail-order it. Even though it has become nearly obligatory to photograph the sign above the entrance, Salumi is actually easier to recognize by the line-up of eager denizens pouring out into the street. Luckily, the jovial staff are occasionally meandering down the cue with a plate of some delicious carnivorous samples like a spicy mole salami. Salumi is so wildly popular that even though they are open from Tuesday through Friday from 11am-4pm, the door often closes sometime around 2pm as they frequently sell out. A few dishes of the day, including eggplant or pasta shells with tomato and basil: Interestingly, the prosciutto we saw was from Canada. Get the prosciutto, fig, and goat cheese sandwich as a snack for the late afternoon. Salumi has weekly specials, and luckily, it was oxtail. Enjoy the hot sandwiches at the communal table, make a few friendes, and wash it down with some wine. This is some of the best stuff you can eat anywhere. It doesn't get any better. It is impossible to take decent pictures while rushing frantically to get to the plate. The oxtail is great, and so is the porchetta. It is roasted so beautifully, resulting in chunks of the most tender meat around. Salumi is a place doing good things, for good eating. Short of learning Italian, and intensely studying the Michelin Guide Book on where to eat, this is as good as it gets on this side of the pond. Salumi -309 Third Ave South, Seattle, WA (between Main and Jackson, across from Seattle Lighting)
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trophy cupcakes for trophy wives

Everyone loves cupcakes. It seems that Sarah Jessica Parker and the gals influenced our sense of fashion, and our taste and yearning for delightfully iced pastries. But somehow, I am not won over; I absolutely can't stand cupcakes. I just don't get it. That being said, if anyone can do justice to a cupcake, Trophy Cupcakes in Seattle are pretty darn close. Trophy is actually very, very close to having created something that is not only beautiful and elegant, but most importantly, almost tasty. Preface: Where does this distaste for cupcakes come from? From eating bad cupcakes; cupcakes gone wrong. Chalky icing, and dry cake. It's not good, it's just not. I know there are hundreds and thousands of beautifully designed shops, websites, and very good blogs solely dedicated to praising and uplifting these little cakes. And at first, all this hoopla seems like such good fun, like a girlie sleepover with pillow fights. All innocent and fun. But then you realize that this isn't just a pillow fight, it's all out war; you taste the cupcake, savour the flavour, and discover that there is nothing of any substance there at all. Ok, so I'm biased. I was hoping Trophy Cupcakes would cure me of this strange illness, but alas, while it was close, I did not find a cupcake distaste vaccine -yet. I do like Trophy Cupcakes, as in I think it is about as good as it gets with flavours like chai cardamom and peanut butter and jelly. It is hard not to get caught up in all the fun. The shop is beyond adorable, and it's downright addicting. The glimmering glass display cases, café feel, and diner-like seating area. It's well done. For mommies & daddies with kids, it can't be beat. Not only are the cupcakes featured as little works of art, but Trophy has coolest party favours, and loot bag stuffers anywhere. You will find most anything necessary to throw the perfect kiddie party, and they are willing to customize decorations if need be. There are letterpress cards (a personal obsession of mine) for those adults in tow as well. In case the cupcakes aren't cute enough as is, there are cupcake decorations too. If cupcakes are your thing, Trophy Cupcakes is probably your mecca. Jeff fell for the fresh lemon butter cake cupcake with tangy lemon buttercream, and I swooned for the chocolate graham cracker: valrhona chocolate cake with a bitter sweet chocolate and graham cracker crust topped with toasted marshmallow. It was on Martha Stewart! Now, as cupcakes go, they were good, very, very good. The icing on Jeff's was quite flavourful, but still had a little bit of the chalkiness I despise. There was less emphasis on the lemon in the cake, which was also a little dry. However, it was still better than many other cupcakes out there, and a step in the right direction. The chocolate graham cracker is essentially a s'more cupcake, and it's a brilliant idea. The top reminds me of fancy French pastries, and it is a million times better than it looks. I swear. I think I really like this cupcake because it is hardly a cupcake at all; the top was not too sweet, and had a fantastically light and spoon-able texture. The cake itself was also pretty good, as it had a deep cocoa overtone, but not too sweet. Once again, the dryness wasn't bad, but still apparent. While I do still have a disdain for cupcakes, this must be at least be the right idea with a little flavour and a lot of love, perhaps there is hope for the dry cake, and for my lack of cupcake affection. Maybe there's hope for me yet. Daily cupcakes: $2.99 each, $33 dozen. *Specials: $3.25-$3.50 each Trophy Cupcakes, 1815 N. 45th Street, Suite No 209, Seattle, (206) 632-7020 Above: Lemon cupcake The tempting display counter, and flirtatious awning: Some pretty hip bevvies being served - including matcha latte's, and one of my favourite's - Dry Soda: Chocolate graham cracker cupcake: valrhona chocolate cake with a bitter sweet chocolate and graham cracker crust topped with toasted marshmallow:
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