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externship: inspired.
Am I inspired? Yes…but also completely befuddled. How does the man do it? Week after week Chef Colin creates menus that ultimately just floor me. How does he come up with these beautiful foods, these baffling combinations of flavors? Seemingly its almost effortless on his part. Colin simply reads through the weekly produce lists that come in from local farmers and dishes begin to take shape- that, my friends, is his creative process. Impressive eh? Sounds as though the menu practically writes itself.This week’s Soba Noodle Bowl is comforting and interesting, full flavored, savory, a little sweet (thanks to the Ground Cherries) and overall just tasty as hell. I want to put my face in it…I want to swim in it and steep in it and drink it all at the same time. The broth is just so damn satisfying- it warms the belly deeply in a way I have never experienced. So good…so so so good.
The rest of the menu is (as always) equally fantastic. Dont even get me started on the Roasted Tonnemaker Pepper Pecan Cheese Porcini Spanikopita…I can probably eat a whole pan of it no problem. What does one eat after being surrounded by all this deliciousness? By days end Im beat- whipping myself up something when I get home is absolutely out of the question. Yes, of course I nibble at what we serve at Sutra but at the completion of my shift I need food- a lot of food. Hungry and tired, Ill pick up Thai or pizza and its enough, it really is. At that time of night, all Im looking for is comfort in the form of my couch, a cold beer and the familiar flavors of take out.
First Course: Soba Noodle Bowl with a Lemongrass-Pineapple Sage-Curry Leaf Broth with Ground Cherries-House Made Ponzu-Lime-Basil Marinated Arame & Black Sesame SeedsSecond Course: Miso-Urfa Biber-Zucchini Pinwheels with a Grilled Sweet Onion-Heirloom Roma Tomato-Lemon Thyme Confit, Fingerling Crisps finished with Truffle Oil & a Pickled Apricot Puree
Third Course: Roasted Tonnemaker Pepper Pecan Cheese Porcini Spanikopita with Arugula-Lapsang Souchang Poached Yellow Beets and Roasted Garlic finished with a Wild Foraged Huckleberry Mirin Reduction
Fourth Course: Crystallized Ginger-Coconut Ice Cream, Cacao Nib Brittle and Port Glazed Nectarines
Posted on August 27, 2010 ()
Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
