We arrived in Seattle in the early evening on a cool June day and were picked up at the airport by Jill and André and shuttled to the Alki Beach area to see a gorgeous sunset. There's something about the water there that reflects the sunlight in a special way. I've never seen a sunset quite like that. While in Alki, we stopped at a local pizza joint known and loved by the local folks called Pegasus. We had some great pizza and chugged back some local beers. It was a hearty and delicious repast after a long flight.
We also made a trip out to the Boeing Plant in a Zipcar with Jill one day. Dan was especially excited and interested in our visit here. He was nearly jumping up and down with excitement to when we saw the moving assembly line that Boeing uses to build its jets. It inspired a trip later in the week to the Museum of Flight where we saw a plane that had been used as Air Force One and one of the retired Concord Jets. I learned more about airplanes and space travel than I ever thought I would in my entire life.
Seattle on the whole is a really beautiful city. Each neighborhood has its own distinct feel and personality. We saw only a handful of them, but we felt like we experienced so much variety because each is so unique. In particular, I enjoyed our jaunt to the Gas Works Park. We had a fantastic view of the entire bay and watched a para-gliding lesson in progress with great amazement and amusement. We were very fortunate during our stay to have very good weather. June is the perfect time to visit Seattle. In fact, we only had very light rain one day, and for the most part, the skies were blue and the weather was mild. As a result, we were able to walk nearly the length and breadth of the city in the week we were there. Thank goodness we both brought sturdy walking shoes.
It was no surprise that we were treated that evening to a fantastic feast fit for kings and queens served by a professional staff in a lovely setting with a million dollar view of the bay. I created a tasting menu of sorts for us by ordering two plates at a time per course to be shared, and we tried almost everything on the menu that way. All of the food featured the bounty of fresh local ingredients from the Pacific Northwest prepared with a solid foothold in French technique. The charcuterie plate alone would be worth returning for, and the wine list was well selected and reasonably priced. It was a suitable celebratory end to the fabulous week we had spent with our friends!
I can't wait for the next trip out. I've already bought a ticket to visit in March for my birthday. You can bet we will have a blast!
Morels and Favas Seattle
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1/2 cup favas steamed and shelled
1/2 cup fresh morels
1/2 yellow onion, chopped
1 small shallot, chopped
2 cloves garlic, minced
1/2 cup dry rosé wine
2 tablespoons creme fraiche
EVOO, Butter, Salt and Pepper
- In a large stainless skillet, heat enough EVOO over medium high heat to coat the bottom of the pan. Once the oil begins to smoke, add onion and shallot and sautée until they are translucent.
- Add garlic, favas, and morels and sautée until tender. Season with salt and pepper.
- Add rosé and reduce to half over medium heat. The morels will plump up a little as they absorb some of the liquid.
- Stir in creme fraiche and a knob of butter.
- Correct seasoning and serve immediately with crusty bread.
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