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Condiments. Some classic. Some random. Probably always rooted in ritual.

Like I had mentioned before, my pal Phil and I decided to take on this task for you, God, and country.  You might remember our first conversation where we debated the stacking effect, how one does or should stack their burger.

Next up we focused on toppings. Best tomato, bun, lettuce and so forth.

Next up was the humble condiment.  We decided to add to our 4 part debate in July’s “Burger Month” series.

I believe that people put their “favorite” condiment on their burger as a matter of habit, more so then that they love it. Maybe their dad first served a burger a certain way, or maybe they have eaten the little cheeseburger’s at McDonald’s so often that their burger at home should be the same. I don’t think I was introduced to mayo until I was an adult. 1000 island or something like it? Sort of the Big Mac and you could say Dick’s has a certain 1000 island-style sauce that is lightly sweet and tangy. Adding BBQ sauce or a chutney or some other invasive sauce, a different burger, and should be treated accordingly.

Keep in mind our simple goal is to give you, the dear reader, the plan for a perfect All-American cheeseburger at home, every time.

Condiments

Ketchup – Ubiquitous and classic. Can’t really go wrong with ketchup. The squeeze bottle at the church picnic, the pump at some burger joints, and of course the little packets that we get too many of in our burger sack. There are some fancy ketchups out there too, which we like, but Heinz will work too.

Yellow Mustard – I did’t realize that the idea of yellow mustard on a burger may not be as common as I thought. I always have…but then started asking myself why. Maybe I always did, or probably more accurate, I had had so many burgers served at backyard BBQs along with hot dogs that both condiments were there, so I assumed that it was supposed to be on the burger! Crap! Maybe I am wrong!

Mayo – Late entry for me, not sure why. LOTS of people do mayo and even more I suspect do it at the iconic burger stops.

Special Sauce – All 13 readers of mine probably saw this post on the “fake” shack sauce. It is SO GOOD on burgers! If you want to skip the condiment line, make it.  Thousand Island or something that resembles it probably counts as an OK as well.

Various heretic entries – BBQ sauce, dijon mustard, aioli, cream cheese (not kidding – a thing), guacamole, teriyaki sauce, hot sauce, tomato jam, chutney, and more all have their place on a burger, just not a classic All-American cheeseburger. You want something else? Make something else.

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This is your chance to explore, taste and see what so many of our local distillers are doing in the spirit world.

Your ticket includes tasting tokens, access to special classes, local restaurants and so much more.

PROOF features more than 40 Washington distillers and food from local restaurants, where attendees can sip and sample a variety of spirits and meet the craftsmen and women who are putting Washington on the map. Also, you can purchase your favorite spirits straight from distillery tables.

SIP: Sample craft spirits, including gin, whiskey, vodka, bourbon and more.

TASTE: Nibble on savory bites and sweet treats from local restaurants and food purveyors.

TALENT: Sessions: D.I.Y. Summer Entertaining – How to master the art of simple creations. This year’s Use the Booze sessions will teach you how to craft simple cocktails, create delicious dishes from local ingredients, and put together a kick-ass home bar kit.

LEARN: Whiskey Business: Sip, Savor & Learn. Join Christopher Gronbeck of The Barrel Thief on a fun, whirlwind tour of whiskey distilling in Washington State in this one-hour whiskey seminar.

SPECIAL THANKS: To Fremont Studios for hosting PROOF!

VOLUNTEERS NEEDED: Join our volunteer team and earn amazing perks, including a complimentary ticket, special offers from our distilleries and more.

When: Today, July 13th 5:30-9:00 PM

Where: Fremont Studios

More info here.

Come by and show your support for local distillers!

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If you have been following, we have been doing the heavy lifting for you this month in the burger debate that I am sure you are all having somewhere or have had at some time.

Last week we discussed the stacking of a burger and where there was any difference worth mentioning. Turns out there was. We covered the proper order to stack your burger, whether it impacts taste, mouthfeel, and what the big burger brands doing about it.  You will have to read it and weigh in in the comments!

This week we tackled a part of the burger debate that I am sure comes up during summer BBQs throughout the country and that is, which are the perfect ingredients, or toppings, on your backyard BBQ burger.  We intentionally left out the condiments for next week so stay tuned.

We realize that everyone has their own preference but if you remember, our end goal throughout this Great Burger Debate is – to make the perfect burger at home.

We covered it all and here is what we came up with.

Part 2 – What are the Best Toppings?

Bun – We trimmed a big list down to what we think are the top 3 buns people use at home or are familiar with. They are the potato, the brioche, and of course the sponge “plain” bun. Most people do the classic sponge with or without sesame seeds (easy to find and consistent). Others will kick it up a bit with a potato or brioche. Fancy burger joints seem to lean on brioche (delicious – in fact a new good burger joint that recently opened a spot in Seattle by way of Portland, Little Big Burger, does a nice job with their brioche). At home, potato is a nice alternative too, in fact, we REALLY like them. We even compared Orowheat with Franz and Orowheat was actually better! It had a nice taste, stood up to the burger, had nice flavor, but didn’t get in the way of the rest of the ingredients which, we think, is super important. Winner: Potato Roll

Lettuce – Classic seems to be iceberg, which we think is because it is cheap, easy to find, and provides a nice crunch. Iceberg tends to be the lettuce that is chopped up or sliced finely in sauce mixes (Dick’s and McDonalds’s), shredded (Red Robin) and whole leaf (In-N-Out). We looked at iceberg and compared to green leaf (Shake Shack) as well as butter lettuce. Although the crunch of iceberg is nice, the flavor of green leaf and “lettuce flavor” (if that is a thing) was probably the best, followed by butter but if you put iceberg on your burger…you will be fine. Winner: Green Leaf

Tomato – This conversation also came down to three. We compared classic beefsteak to Roma and heirloom. Look, I personally LOVE heirloom tomatoes, especially for my Sunday BLT, but I think we figured out why the Roma is a thing (Shake Shack). Less seeds, less water, more “tomatoey” flavor. One thing that came up a lot was the seasonality of the tomato, as it should, so the debate was a little slanted but the Roma was the surprise. I guess the right answer is whatever is in season is the tomato slice you should pick but…Winner: Roma

Onion – This was a fun one. Chopped white (McDonald’s), thinly sliced white, red or yellow, pickled, or even sautéed. Phil and I agreed that sautéed onions are another burger altogether. After conversation and a little debate, we both agreed that onion was definitely a part of the perfect burger. I LOVE pickled onions but in a classic burger, this is where we differed slightly. I think we split this vote. Winner: raw red (Mike) and pickled red (Phil)

Cheese – If you serve any other cheese it too is another burger entirely. Swiss should go with something else. So should gruyere, blue, or any other. Classically the cheese should be a decent slice of American but if you go with cheddar (we did), then a nice slice of Tillamook cheddar makes for a legit accompaniment on your cheeseburger. Both have great “meltability” and of course give you the right look. Winner: American or Cheddar.

Pickles – This was a surprise conversation. I have ALWAYS been a dill guy but Phil had some fresh bread and butter that were super crunchy and delicious. The conversation morphed into a you-should-pickle-yourself conversation and take the rest of the debate out. Homemade pickles are absolutely the best. They are almost always super delicious, have a little “extra,” and of course usually taste better simply because you made them yourself or got them from a friend, family member or co-worker that supplied them. Winner: dill (Mike) and Bread and Butter (Phil)

If you remember, our goal is to supply ‘Murica with the very best tray of ingredients possible for your burger BBQ. Let us know how it goes.

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Say hello to the new flagship Alaska Airlines Lounge in the North Satellite Terminal at Sea-Tac airport in Seattle. 

This marks a huge milestone for Sea-Tac airport as the first phase of the North Satellite Modernization project is complete. The two-year effort led by the Port of Seattle will begin the second phase of development and continue building out the future of Sea-Tac. Last year, the airport saw around 50 million travelers, doubling the number of travelers years previously.

The new lounge is a whopping 15,800 square feet making it three times larger than the average lounge. The space is designed with the future in mind, equiped with power in every seat, comfortable leather and fabric seating, access to a cafe supported by Starbucks-trained baristas, and an expansive bar. Not only will guests feel comfortable before their flight, but

While you lounge around, members and guests can expect a wide range of craft beers, 12 to be exact including a custom beer made by Seattle’s Fremont Brewing called Lounge Life IPA.

Some key highlights of the lounge include:

  • Charging stations at every seat.
  • Pastriesfrom Seattle’s Marsee Baking.
  • Espresso and tea beverages are crafted by Starbucks-trained baristas.
  • Expansive views of the Olympic Mountains.
  • Fast and Complimentaary Wifi Access.
  • Membership to the lounge costs between $295 to $450 dollars for new members, or a $50 day pass. 50 percent off daily lounge fees if you show your Alaska Airlines Visa Signature Credit Card which brings it down to $25 per person.

The new Sea-Tac lounge also marks the completion of phase one of the North Satellite Modernization Project, a partnership between the Port of Seattle and Alaska Airlines. The 255,000-square-foot expansion adds more gate seating with charging stations and showcases regional restaurants including Bambuza Vietnam KitchenSkillet and Caffe D’Arte.

“At Alaska, we truly strive to meet the needs of the modern traveler – and the touches throughout this newest lounge reflect that care and investment,” says Sangita Woerner, Alaska’s vice president of marketing. “This welcoming space is an extension of the remarkable service we provide every day for our guests.”

The new flagship Alaska Lounge is the largest of the airline’s seven lounges nationwide. // Photo credit: Alaska Airlines Blog Seattle architect Graham Baba partnered with Alaska to make the Northwest-inspired design vision for the lounge a reality. // Photo credit: Alaska Airlines Blog The lounge offers open spaces and vistas – and plenty of outlets to charge phones and laptops. // Photo credit: Alaska Airlines Blog

The lounge features sweeping views of the airfield, as well as the Olympic Mountains. // Photo credit: Alaska Airlines Blog The lounge features cookies from Seattle’s Marsee Baking, along with other Pacific Northwest-inspired bites. // Photo credit: Alaska Airlines Blog Photo credit: Alaska Airlines Blog

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Let’s face it, burgers bring people together. From backyard barbecues to drive-ins. Big cities to small rural towns. Burger joints and eating a great cheeseburger have been at the center of communities and families for dozens of years. Your dad and grandfather’s memories of a bygone era grabbing a cheeseburger, fry and either a Coke or a shake after Friday night football games (I know my dad did) while other memories may include grabbing one when on the road exploring your town or the rest of the country. Fast forwarding to today’s hipster burger shack’s, burgers will always be quintessentially American and awesome.

I’ve met many people from other countries that when they travel to the United States pretty much the only thing they feel they absolutely have to eat when stateside, is a great big American-style burger. It is honestly one thing that we do really well. From home cooks to gourmet chefs, the hamburger is one of the most simple yet surprisingly sophisticated meals in our world.

Where else does fat and acid, sweet and sour, cream and bread and that distinct umami taste all combine into one potential burst of flavor? We argue, the humble cheeseburger. And not much else.

A buddy (Philip Meech, level 2 sommelier and founder of Caffe Lusso, a luxury coffee roaster in the Seattle area) and I have decided to embark on a journey that we affectionately are calling “burger month, AKA The Great Burger Debate.” There have certainly been smarter people, wiser people, and certainly more skillful people who have debated this topic but none will be as funny or as exciting or as excellent or as committed to this task then he and I. We buckled down, expanded our belt loop, and committed to trying multiple burgers over a short amount of time. We decided to do it for us, for you, for science, and because well, why wouldn’t we?

The Great Burger Debate

Part 1 – How Should you Stack your Burger? Is there a right way?

Part 2 – What are the Best Toppings?

Part 3 – Sauce or no Sauce? A condiment debate

Part 4 – The five best burger joints in and around Seattle.

The end goal? Make the perfect burger, every time, at home.

Part 1 – How Should you Stack Your Burger?

This is a topic I bet most people haven’t put much thought into. In what order should you stack your burger? As a kid most of us probably have similar memories and it was most likely how we would have eaten the burger at McDonald’s. If I remember, McDonalds’ basic cheeseburger went a little bit like this: ketchup on top bun, mustard, cheese, pickle, and a little chopped onion (maybe there isn’t any mustard??).

As an adult I felt like I needed to add a larger onion, some lettuce and tomato (and liked it). But all in what order? Does it really matter? Well it turns out that it just might. So we set it out to a test.

The Experiment

Note: We used all the same ingredients for each of three burgers that we tested. We used potato rolls, grass fed beef, classic American cheese, thinly sliced tomato, pickled red onion, fresh bread and butter pickles, butter lettuce, and a special sauce/Aoli/mayo. Everything was made and cut in exactly the same way. The only difference was the order in which we stacked the toppings.

Version 1 –  Toppings and Condiments – Top to Bottom

  1. Top potato roll (with special sauce)
  2. Bread & Butter Pickle
  3. Tomato
  4. Pickled onion
  5. Butter lettuce
  6. American Cheese
  7. Burger patty
  8. Bottom potato roll (also with special sauce)

Results: Look at the picture. It was fantastic. Classic look and better than classic taste. A delightful way to eat a burger. PS. This is how it is done at Shake Shack.

Version 2 – Toppings and condiments bottom to top

  1. Top potato roll (with special sauce)
  2. American Cheese
  3. Burger patty
  4. Bread & Butter pickle
  5. Tomato
  6. Pickled onion
  7. Butter lettuce
  8. Bottom potato roll (also with special sauce)

Results:  So, in my opinion (Mike) it looked “wrong.”  Apparently I have been eating topping/condiment top down for my entire life, or more accurately top to bottom is how I picture a perfect burger in my head.  When I discussed this idea with others, some said that top to bottom is the right way because it is “cooler” for the roof of your mouth versus this version of bottom up.  Let me tell you something. I have probably been wrong my ENTIRE LIFE. Having the topping/condiment line-up bottom to top is quite possibly the single greatest thing ever to happen to my burger-eating life.  It was shocking how different it tasted. There must be some science in there for taste buds (sour, sweet, fat, etc.), heat, or something but it was literally one of the best burgers I have EVER HAD.  PS. This is how it is done at In-N-Out.

Version 3 – Toppings and condiments mixed together a la Dick’s (Seattle)

  1. Top potato roll (no sauce)
  2. American cheese
  3. Burger patty
  4. Chopped mixture of butter lettuce, bread and butter pickle and our special sauce)
  5. Bun (no sauce)

Results: First of all, if you look at the picture, the sheer size of the burger probably goes down by 40% or more. It is a little easier to eat, honestly, but let me tell you…it was AMAZING.  Chopping and mixing the lettuce, pickle and special sauce into one thick(ish) spread was sublime. Not to short change the other versions but this one let the grass-fed beef really shine.  My mouth is watering again reliving that afternoon. PS. This is how it is done at the Seattle-based Dick’s.

Final Tally

Three of us ate each of the three burgers and I believe we all came out with the same result (somewhat unexpected at least for me).  Burger Version 2 (condiments bottom to top) was in a clear first place, followed by Burger Version 3 (chopped and combined), and then believe it or not, the classic burger (version 1 with toppings/condiments top down) came in third.

I am hungry now.

Next up we will work through the various ingredients (toppings) we all know and love.  We will talk about the right tomato, lettuce, pickle, bun, and so on.  We promise to do the heavy lifting for you. Stay tuned and stay hungry.

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30+ varieties of local oysters shucked to order at the 150-foot oyster bar 

Get ready for an all-you-can-slurp of 30-plus varieties of local oysters at the 150-foot round bar pitched behind Elliott’s Oyster House. This seafood extravaganza offers guests a fresh seafood buffet, over 60 wineries, local microbrews, live music, famous “oyster luge”, raffle prizes, and more!

When: SATURDAY, NOVEMBER 2, 2019

Tickets:

Where:

  • Elliott’s Oyster House
  • 1201 Alaskan Way, Pier 56, Seattle, WA 98101

PARTNERSHIP CONTRIBUTION: Elliott’s donation to PSRF totals more than $100,000 to date.

Thanks to Elliott’s long-standing partnerships with responsible oyster growers, everything the restaurant serves comes from a sustainable local resource dedicated to the well-being of our environment.

DONATIONS:
To donate directly to PSRF, visit their Website: Donate to Puget Sound Restoration Fund.

Puget Sound Restoration Fund

Puget Sound Restoration Fund (PSRF) works to restore abundant coastal resources and its connections to them through a diverse portfolio of in-the-water projects throughout Puget Sound. The focus of its restoration is living marine habitat and species, using structure forming species (Olympia oysters, bull kelp) and habitat enhancing species (pinto abalone). They form and maintain the living marine architecture that supports the marine ecosystem in Puget Sound and beyond. Restoration of these core elements has ripple effects, restoring function and giving direct and indirect support to fish and marine mammals throughout the food web. PSRF is dedicated to measurably improving conditions in the Puget Sound: improved water quality; increased abundance of native species; more acres of restored habitat; enhanced ecological benefits; additional community engagement. PSRF accomplishes this through specific, place-based projects. Long-term, it works to restore and maintain a healthy marine system that feeds and sustains us all.  To learn more visit: Puget Sound Restoration Fund.

Elliott’s Oyster House has been Seattle’s classic seafood house for more than 40 years. The award-winning restaurant features a 21-foot-long oyster bar and 30 varieties of oysters. Elliott’s highlights natural flavors of the finest seafood in the Pacific Northwest. Located on the renowned Seattle waterfront on Pier 56, Elliott’s Oyster House is committed to sustainable practices and organizations. Every year, Elliott’s is pleased to donate all proceeds from our annual Oyster New Year Bash to benefit Puget Sound Restoration Fund (PSRF), a local, non-profit organization has worked to restore the Sound’s water quality, and native marine species and their habitats.  At least twice a year, the staff at Elliott’s volunteers their time to help seed, tend and harvest the oyster beds on the Henderson Inlet Community Shellfish Farm, which is managed by PSRF. Elliott’s is committed to The Monterey Bay Aquarium Seafood Watch® program which makes science-based seafood recommendations to help ensure a healthy ocean ecosystem for future generations. As a Seafood WATCH-compliant restaurant, Elliott’s will never serve items from the Seafood Watch “Avoid” list.

Elliott’s is also involved with The Humane Society and committed to not purchasing any seafood from fishermen who endanger seals, as well as  Wild Salmon Supporters , an extensive network of top chefs and restaurants that has pledged to serve only wild, sustainable salmon. Elliott’s Oyster House is open Sunday – Thursday from 11 a.m.-10 p.m. and Friday and Saturday from 11 a.m. – 11 p.m. For more information, call (206) 623-4340 or the website: www.elliottsoysterhouse.com.

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Three-day event includes RAISING THE BAR reception, GALA BENEFIT DINNER and EDUCATIONAL component

The James Beard Foundation’s 2019 Taste America® cross-country culinary series returns to Seattle Oct. 3-5 for a weekend of food-filled events. Traveling to 20 cities this year, Taste America celebrates the country’s diverse culinary culture and the important role that chefs play in advocating for a more delicious, sustainable, and equitable food world.

Seattle’s weekend-long itinerary will kick off on Thursday, Oct. 3, with RAISING THE BAR. Guests will enjoy a walk-around reception where they can meet and greet rising star mixologists and chefs, all while enjoying an array of cocktails and tasting items.

Taste America’s weekend in Seattle will continue on Friday, Oct. 4, with a GALA BENEFIT DINNER at TheFairmont Olympic Hotel featuring a culinary dream team comprised of Western Washington’s top chefs, including a Taste America Visiting All-Star chef. The evening commences with a pre-dinner reception featuring five celebrated local chefs, followed by a three-course menu created by the Taste America All-Star and a Local All-Star chef. The evening also includes silent and live auctions, and will conclude with a dessert reception created by three additional local chefs.

On Saturday, Oct. 5, the Foundation will highlight its educational programs, hosting a cooking demonstration with one of the weekend’s All-Star chefs. More details on Saturday’s event will be announced soon.

A portion of the proceeds from the benefit dinner will directly contribute to the Foundation’s Scholarship Programs.

Why James Beard Foundation:
When people think of the James Beard Foundation, they think about good food. From their James Beard Awards, which celebrate the heights of culinary excellence, to an array of gastronomic events like Taste America that they host throughout the year around the country, the James Beard Foundation is passionate about making the world a more delicious place. But good food also represents a set of values—like sustainability, diversity, gender-equality, and equity—that make our world a better place. This year’s Taste America program will celebrate the Foundation’s dedication to “Good food for good,” highlighting their vision for a better food world, one that is diverse, sustainable, equitable, and accessible for all. This unique culinary showcase, now in its seventh year, brings James Beard Award-winning and other celebrated chefs to twenty cities annually for a series of exciting events:

Tickets for Seattle’s Taste America benefit dinner and more event details will be available at jamesbeard.org/tasteamerica. Box office opens July 2019.

The James Beard Foundation’s Taste America is made possible by the generosity of our sponsors and partners, including presenting sponsor Capital One®, in association sponsor American Airlines, premier sponsors Deloitte and El Tesoro™ Tequila; supporting sponsors Gloria Ferrer, Ornua Foods North America, Robert Mondavi Winery, Whole Foods Market and Windstar Cruises; patron sponsors Cayson, Choose Chicago, and The Mushroom Council; and founding partner Bowen & Company.

About the James Beard Foundation
The James Beard Foundation’s mission is to promote good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the Foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the Foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards that shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, visit jamesbeard.org; subscribe to the digital newsletter Beard Bites; and follow @beardfoundation on Facebook, Twitter, and Instagram.

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Summer is officially here and event season upon us. In Seattle when the sun comes out everyone has a reason to celebrate – from back yard BBQ’s to outdoor weddings – people are ready to party. With that in mind Gourmondo – one of Seattle’s premier catering companies – just released it’s spring menu and we are loving the Roasted Corn Pancakes with hallot confit, house cured bacon, sweet corn, and oregano. Gourmondo is known for their fresh local ingredients and long standing partnerships. From baguettes delivered daily from Le Panier bakery, custom spice blends from World Spice Merchants, artisan pastas from Lagana Foods, and fresh WA-grown produce from farmers across the state, they bring the seasons to life with their inventive menus.

What started as a 470 square-foot cafe in Pike Place Market in 1996 is now Seattle’s largest and longest running women-owned, full-service catering and gourmet box lunch Company. A bustling operation of talented chefs and a team of over 250 people bring authenticity and creativity to every meal prepared. Alissa Leinonen, the award-winning Founder & CEO, grew her tiny café to encompass full-service social and event catering, a retail line of gourmet salad dressings, and a successful Corporate Café division. Leinonen launched Gourmondo with the vision of creating a business that offered high-quality, fresh, local ingredients from the best purveyors while infusing her deep personal and professional commitment to family and to the importance of giving back to her employees and to the community. Their first café available to the public opens this July on Elliott Ave in the Omeros Building.

Roasted Corn Pancakes with Shallot Confit, House Cured Bacon, Sweet Corn and Oregano

Serves 6

Corn Pancake Batter (see recipe below) prepare at least several hours ahead or up to 1 day.

  • ¼ cup, Canola Oil
  • 6 each, Corn Pancakes. (2.5inch dia)…cook just before serving
  • ¾ cup, Sweet Corn, roasted on cob, removed from cob when cooled.
  • ½ cup, Bacon, fresh, cut into thin 1/8-inch-wide strips, slowly cooked in pan just until done, but not too crispy and/or dark
  • ¾ cup, Shallot Rings, slowly steeped in olive oil with thyme and garlic on very low simmer for approximately 20-30 minutes until tender
  • 1/8 cup Oregano Leaves, fresh
  • To taste, Salt, White Pepper, ground

Method:

  • Using a large Teflon style coated skillet, heat to moderate heat. Place 1-2 tablespoons per batch of canola oil in pan and allow to get hot enough to see slight vapor trails above pan.
  • Do a test portion to make sure not too hot or too cool and adjust heat as necessary. Batter should start to get nice golden brown and sizzle slightly when batter is placed into pan.
  • Using a small ladle, portion batter in 3 tablespoon increments into hot pan, spacing about 2-inches apart. Cook for several minutes until a nice golden brown. Flip using a thin spatula. Cook for 1-2 more additional minutes. Remove and keep warm on plate with napkin covering them. Repeat until batter is used up.
  • Heat a separate pan on stove. Add just a scant amount of oil. When hot, add corn, bacon and shallots.
  • Cook for 2-3 minutes until hot and flavors have melded together.
  • Season and remove from heat.
  • Place corn pancakes on serving platter.
  • Top with corn-bacon mixture.
  • Sprinkle oregano leaves over and around the plate.
  • Serve while warm.

SAVORY CORN PANCAKES

  • 1 ea. Egg Yolks
  • 1 cp. Flour; A.P.
  • 1/2 cp. Milk
  • 1/2 cp. Buttermilk
  • 1 tbl. Sugar
  • 1 tsp. Baking Powder
  • 1 ½ tsp Salt
  • ¼ cp, Butter; melted
  • 1 ea. Egg Whites; whipped
  • 1/2 cp. + 2 tbl. Corn; roasted
  • ½ tbl. Cumin; ground
  • ¼ tsp. Cayenne Pepper; ground
  • 1/8 tsp. White Pepper; ground
  • ¼ tsp. Paprika; ground

METHOD:

  • Mix all dry ingredients together.
  • Mix egg yolks with milk and buttermilk.
  • Add butter.
  • Fold in whipped egg whites.
  • Add corn kernels and toasted spices, check consistency and seasoning.

Recipe copyright: Executive Chef Bill Morris

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Early Bird Special available now through June 23, 2019.

Back and brighter than ever before, Enchant Christmas announces its return to Seattle’s T-Mobile Park, this time, with its all-new adventure “Mischievous.” Within Enchant’s signature immersive and larger-than-life light maze experience guests will search for one-of-a-kind light sculptures among picturesque light tunnels, dazzlingly lit gift and ornament sculptures tall enough to walk through, they’ll meet Eddie the mischievous elf, and much more — all being experienced for the first time in Seattle. Also new this season, Enchant unveils a locally curated food and Christmas Market experience, through its collaboration with Seattle’s Urban Craft Uprising, taking over the stadium concourse with hand-picked seasonal food and artisan vendors, roving hot cocoa and mulled wine carts, busking musicians and carolers, Enchant-style food enhancement options, and more. It’s an all-new adventure with all-new sights, sounds, and tastes! Learn more about the Early Bird Special available now – single tickets will go on sale September 17, 2019 and be available at EnchantChristmas.com.

Enchant Christmas boasts five completely different and custom-designed Light Maze experiences, each individually based on Enchant-produced original stories that chronicle the beloved, yet mischievous elf, Eddie, whose Christmas adventures drive the physical maze experiences. Last season, Seattle experienced “The Great Search,” the story of Eddie’s hand in the disappearance of Santa’s missing reindeer. All season long, Seattleites lovingly searched the maze for Dancer, Donner, Blitzen, and friends. This season, “Mischievous” takes us on an adventure in search of eight specials gifts that Eddie has hidden on Santa. As guests of Enchant, your charge is to search the light maze for all eight of Santa’s missing presents in time to save Christmas!

In 2018, guests of “The Great Search” experience exclaimed “It was such a beautiful and magical experience! The lights and the sculptures were amazing” (J. Hansen/Google) and “MUST experience live to fully comprehend this magical experience! Fun for 3 generations of my family!“ (K. Lubahn/Google) Countless engagements took place inside Enchant, family traditions began, and beautiful memories were made. This season, Enchant’s larger-than-life light displays will once again inspire a feeling of magical awe and wonder. 90,000 square feet of the outfield will transform into “Mischievous,” while the infield will once again house a light-adorned ice skating trail, this year’s trail larger than the last. T-Mobile Park’s Diamond Club along with other premium areas will once again become VIP hot spots and private holiday party experiences – group reservations now being accepted.

“We are humbled by the warm welcome the people of Seattle showed Enchant last year.” said Kevin Johnston, founder of Enchant Christmas. “Thousands of people from in and outside the city came to experience a vision many years in the making and custom-built by our talented team of predominantly Pacific Northwesters. We couldn’t have asked for more, Seattle – thank you. Since the close of last year’s event, our team has been hard at work on “Mischievous,” an entirely new Enchant experience sprung from our team’s collective inspirations and the hugely thoughtful feedback received from 2018 event guests. Look forward to a new adventure – this year you get to meet Eddie the elf, you get to indulge in truly hand-picked seasonal food offerings, and thanks to a wonderful partnership with the local group Urban Craft Uprising, the Christmas Market will be more robust and exciting then ever before. Last year, I personally witnessed countless people ascend the T-Mobile Park entry stairs to be met by their first viewing of the World’s Largest Christmas Light Maze – there were often tears of joy, and I believe that what we have in store this year will offer that same feeling of awe and wonder. The team is counting down the days until we can reveal the new show on November 22!”

“Last season, Enchant transformed the ballpark into a holiday experience unlike anything Seattle had ever seen. We look forward to once again hosting an event that invites the community to experience T-Mobile Park and the spirit of the holiday season in a unique way,” said Alisia Anderson, Seattle Mariners Sr. Director of Event Sales.

Within Enchant Christmas, a world of Christmas wonder awaits holiday revelers in the form of these festive activities:

  • “Mischievous” the NEW Christmas Light Maze Adventure – When Santa’s gifts go missing just before Christmas, it takes the entire city to help him track them down inside Enchant’s all-new Christmas Light Maze.

  • NEW Food and Christmas Market Experience – In collaboration with Seattle’s Urban Craft Uprising, guests will experience hand-picked seasonal delights, merchant wares, and holiday experiences throughout the T-Mobile Park concourse – all-new sights, sounds, and tastes this season! Vendor applications are still being accepted at EnchantChristmas.com.

  • VIP Event Experiences – The T-Mobile Park Private Suites and Club Spaces will be transformed into exclusive rooms for holiday parties and special events. Enjoy all that the Enchant experience has to offer plus full service catering, and more. Enchant Christmas is now accepting reservations for Holiday Parties. To inquire, visit EnchantChristmas.com.

  • Visit with Santa and Mrs. Claus – Santa will take photos in his workshop with the children and he’s bringing Mrs. Claus who will be leading story time.

  • Ice-Skating Trail – Enchant’s beloved and light-adorned ice skating trail returns with a larger footprint. Bring your own skates or rent a pair at the event and take a glide with your loved ones – ice skating is included with the price of admission.

  • Live Entertainment – Guests will get into the spirit with nightly caroling and local busking-style musicians throughout the venue.

EARLY BIRD SPECIAL!

For all those who believe… reserve your exclusive Enchant Christmas Bundle June 11-23, 2019 only! The Bundle will be delivered to you this November filled with festive goodies to kick-off your holiday season. With your Bundle reservation comes Loyalty Pricing rates on Enchant Christmas tickets and the opportunity for first-access to purchase those tickets ahead of the general public this September. Reserve yours today at EnchantChristmas.com.

GET INVOLVED WITH ENCHANT CHRISTMAS

Sponsorship

Sponsorship opportunities are available and offer an array of options. To learn more about spotlighting your business at Enchant Christmas this season, visit EnchantChristmas.com.

Market Vendors

This is a unique opportunity to showcase your festive wares to a captive audience. Vendor booths are filling quickly – inquire today for availability. EnchantChristmas.com

Ambassadors

Are you an avid social media user who wants to spread Christmas cheer this year? You may be an ideal Enchant Ambassador, an opportunity to earn rewards toward your own Enchant experience. Learn more – EnchantChristmas.com

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West Seattleites can now enjoy the taste of The Habit’s Charburger, named the “Best Tasting Burger in America” by a leading consumer magazine. This location will also have a Drive-Thru! 

The Habit’s menu features items such as the Charburger, a 100 percent fresh ground beef patty chargrilled over an open flame and served with fresh tomato, caramelized onions, mayonnaise, pickles and lettuce on a toasted sesame bun, along with the Portabella Char, Teriyaki Char, BBQ Bacon Char and Santa Barbara Char which includes fresh avocado and is served on toasted sourdough bread. Seafood lovers can enjoy the widely popular sushi-grade Ahi tuna steak sandwich. Other can’t miss items include salads like the Santa Barbara Cobb and the Super Food Salad made with baby kale, quinoa, tomatoes, cucumbers, carrots, Craisins® and feta cheese.

On the side, guests can order French fries, onion rings, sweet potato fries or tempura green beans accompanied by a variety of handmade shakes and malts. No need to stop there, guests can continue layering on the flavor by selecting additional toppers from the complimentary condiment bar, which features an assortment of peppers, limes, lemons and a range of sauces for added kick. All menu items are made-to-order using fresh quality ingredients.

The Habit Burger Grill currently operates more than 250 restaurants across 12 states, coast to coast, and welcomes the newest 1,933 sq. ft. West Seattle location, which seats 24 guests. The restaurant is the eighth of the Washington franchise, with several additional locations set to roll out across the state before 2020.

The Habit Burger Grill West Seattle dining room is open from 10:30 a.m. to 10 p.m. and the drive-thru is open from 10:30 a.m. to 11 p.m. Monday – Saturday. On Sundays the dining room and drive-thru are open from 10:30 a.m. to 10 p.m.

Located off 35th and Avalon.

Photo credit: Habit Burger FB.

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