Thursday, September 11, 2008

Fall Means Chanterelles

It is a beautiful sunny day today... with just a hint of hollowness to the sun's warmth, that reminds us that fall is just around the corner.

The Puyallup Fair has started, the air smells like blackberry pie, and when I got to the restaurant I found out the first local chanterelle mushrooms of the season had arrived!

I couldn't wait to plunge my face into the box and inhale their intoxicating apricot scent.

We love to do a simple appetizer by beer-battering the chanterelles, and serving them with a roasted garlic aioli [with a few drops of white truffle oil] to bring out their sweet & dusky scent.

This appetizer will be on the menu until the fall mushroom season is over.


Monday, September 8, 2008

Best Sandwich in Tacoma?

"I couldn’t resist piping in with my favorite South Sound sandwich — and yes, I get to rank it high because I have complete control of the keyboard. Served on toasted, rustic bread, it’s packed with apple-smoked Wisconsin bacon, lettuce and tomato with mayo.

What makes this BLT work is chewiness coupled with strong smoky meat and fresh tomato flavors. It’s hearty yet not overly filling."

Recommended by yours truly Ken Swarner of the Weekly Volcano newspaper

I thought I should mention that our Pacific Grill BLT Sandwich is served on our Lunch Menu, and on our Boxed Lunch Delivery Menu.

We use what I feel to be the best bacon in the whole world--Nueske's apple-smoked bacon from Wisconsin. It is also maybe the most expensive bacon--we pay $7.49/lb and that's wholesale!

We use La Brea Bakery country sourdough toasted on a panini press, and serve the sandwich with fresh herbed mayonnaise & iceberg lettuce. You can add avocado if you like.

We serve the sandwich with homemade garlic herbed potato chips.

Once you taste it you know it is worth every penny!

Friday, September 5, 2008

The Most Dangerous Catch

We did a great special main course recently:

Alaskan King Crab legs steamed with mussels, prawns, manila clams, red jacket potatoes, corn on the cob, onion & bay leaf.

This was prepared for a minimum of two people [unless you were a really hungry big guy] and served simply with drawn butter & lemon wedges.

We served it on our gorgeous crab platters, which made for a great presentation!