Camping is not something I do too often and theres a couple reasons for that. First, I dislike tents (and people for some reason are always really opposed to me sleeping by the fire- which is where Im most comfortable) and second, I love food too much to suffer through canned chili and fucking trail mix for days on end. Well, I can finally put one of those issues to rest- I was sent a cookbook to review and I am smitten with it. This is no ordinary recipe book…this is a cookbook for me and for all the other folks out there that want to camp but are unwilling to settle for sub par meals while enjoying the outdoors.

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Im a snob. My honey, I want it fresh from the hive- hell, just hand me a honeycomb and Ill extract it myself. Dont mess with it. No processing or filtering or whatever it is folks do to make honey more palatable to the masses- I dont care if there are little bee legs or pieces of debris suspended in it…really, Id prefer it.

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Journeyed out of town this weekend to stay at the luxuriously plush Inn at Langley. The accommodation’s were gorgeous (complete with fireplaces, hot tubs and large decks), the views stunning (there’s nothing quite like sitting in steamy hot bath while looking out at the beach- its just fucking bliss) and the food (prepared by the ingenious Chef Matt Costello) refreshingly unique.

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Its been ages since Ive had a good trout. Too long. I love the fish but rarely see it on menus and of course, when it is featured, the preparation is seldom to my liking…so I skip it. Lose lose. But wait, theres a win…theres finally at long last a win- Thursday night, Spring Hill brought me back to my beloved. Pan-fried rainbow trout served with cracked bulgur, celeries andcaramelizedfennel- the meal was flawless.

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“Booze for breakfast eh?” Karissa is squinting at me in the tender morning light, her coffee cup tucked between her knees as we begin our drive. “Its lookin’ like it.” I’m sure my tone conveys that the idea is not exactly appealing at this hour. We’re headed out to Dry Fly Distillery where without a doubt there will be sampling. I’m trying not to think about it, instead focusing on the road and doing my best to keep my own hot cup from spilling onto my lap.

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In the car then on a ferry- 20 minutes later, Brian and I land in a place thatseeminglytime (or maybe just population increase) forgot…ie Vashon Island. Oh its fucking beautiful- woodsy jagged shoreline with rocky beaches, there’s a tiny town in there somewhere but take a second to browse the radio and you’ve missed it. Kurtwood Farms itself is gorgeous…open and organized, 13 acres of pretty pasture studded with a few rustic buildings that house all manner of magic.

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The space, the food…Delancey is best described as pure, clean and deliciously simple. Yet, despite the austere inelaborate decor, it feels cozy here. It must be the proud presence of the warm brick oven that sets the tone…or the quirky photos on the walls, the basic furniture…maybe its the snug unpretentious neighborhood location. The softness of this pizzeria inconjunctionwith the cordial hospitality that owners Molly and Brandon effortlessly exude makes Delancey feel less like a rising star in the restaurant scene (which it certainly is) and more a local nook where its seems nearly intuitive to unwrap your scarf and stay awhile.

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Elaborate, rich and staggeringly decadent…I pictured dinner at The Herbfarm as such but I was still blown away by the reality of it. The whole bit, down to the tiniest details (fancy place cards, snacks as parting gifts) were unique, marvelously special. The theme of the dinner- “Makin’ Bacon” translated to all things pig. Swine cooked/prepared/showcased a dozen different ways and included in every course- from the initial cocktail to each last iota of dessert. Astounding. All of it was delicious, interesting but I can honestly say that I wont be eating pork again for awhile…it was too damn much.

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Ray’s Boathouse is a true manifestation of the Northwest. With its unparalleled view of Shilshole Bay, its rich enduring history and an exceptional menu showcasing local food (with an emphasis on stellar NW seafood)- it represents well. Elegant and upscale, it feels special occasion oriented- an ideal spot for celebration, romance and of course…impressive expense account dinners. While there, I noticed the prevalence of fat cats in the dining room (surely regulars)- they without a doubt take for granted the craft and style of this place. I, however, do not and hopefully never will. Rays should be fully appreciated and acknowledged for its efforts…it is visually and culinarily stunning.

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It’s one in the afternoon and we’re drinking bourbon. I came here to Cantinetta to have a chat with Chef Brian Cartenuto…5 minutes into the interview, he’s pouring Basil Hayden with a heavy hand. I am, of course, charmed. This is how interviews should start. Hell, this is how everything should start- grocery runs, walks with the dog, yard work…no matter- pour the bourbon. Based on this action alone, I know that Brian and I are going to get along just fine.

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