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Caramel-Dipped Popovers with Chocolate Mousse

Caramel-Dipped Popovers with Chocolate Mousse

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.


Chocolate Mousse

  • 6 oz. bittersweet chocolate (at least 70% cacao), melted, slightly cooled
  • 1 cup heavy cream, divided

Popovers and assembly

  • Unsalted butter (for pans)
  • ¼ teaspoon freshly ground black pepper
  • ½ cup grated white cheddar
  • Nonstick vegetable oil spray

Recipe Preparation

Chocolate Mousse

  • Place chocolate and salt in a large bowl; set aside. Cook egg yolks, sugar, and ½ cup cream in a medium saucepan over medium heat, whisking constantly, until thick enough to coat a spoon, about 4 minutes. Pour over chocolate mixture and whisk until chocolate is melted and mixture is smooth. Let cool.

  • Using a whisk, beat remaining ½ cup cream in a bowl until soft peaks form. Fold into cooled chocolate mixture; cover and chill until cold, at least 2 hours.

  • DO AHEAD: Mousse can be made 2 days ahead. Keep chilled.

Popovers and assembly

  • Preheat oven to 425°. Lightly butter 10 cups of a standard 12-cup muffin tin or two 6-cup popover pans. Whisk eggs in a medium bowl to blend. Bring cream, milk, salt, and pepper to a simmer in a medium saucepan; whisking constantly, gradually add to eggs. Whisk in flour, then cheese (no lumps should remain).

  • Divide batter among prepared muffin cups, fill remaining cups halfway with water, and bake 15 minutes. Reduce heat to 350° and bake until popovers are puffed, golden brown, and crusty, 20–25 minutes longer. Turn out onto a wire rack and let cool.

  • Just before serving, line a baking sheet with parchment paper and lightly coat with nonstick spray. Fill a large bowl with ice water. Bring sugar and 3 Tbsp. water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, brushing down sides with a damp brush and swirling pan occasionally, until mixture turns deep amber. Set the bottom of saucepan in ice water to stop the cooking and firm caramel slightly (this will make it easier to work with when dipping popovers).

  • Working quickly and with 1 popover at a time, dip bottoms into caramel and set, caramel side down, on prepared baking sheet; let cool. (If caramel becomes too hard while dipping, reheat over medium-low heat to a workable consistency.)

  • Once caramel has set, mix mousse with a rubber spatula to loosen. Transfer to a pastry bag fitted with a ¼” pastry tip. Working 1 at a time, poke holes in tops of popovers with pastry tip and fill popovers with mousse.

Recipe by Rick and Michael Mast,

Nutritional Content

Calories (kcal) 360 Fat (g) 25 Saturated Fat (g) 14 Cholesterol (mg) 160 Carbohydrates (g) 35 Dietary Fiber (g) 1 Total Sugars (g) 25 Protein (g) 7 Sodium (mg) 360Reviews Section

Caramel-Dipped Popovers with Chocolate Mousse - Recipes

Right now I’m reading “Provence, 1970” by Luke Barr. It’s a re-telling of a time where MFK Fisher, Paul and Julia Child, James Beard, and other influential American cuisine writers of the time were all gathered together in Provence. It was a time where the conversation of American Gastronomy shifted significantly. It’s a fantastic read so far (not done reading yet). The author is largely writing based on memoirs of Fisher, his great aunt. The writing is so evocative – you can practically see yourself in the scene.

There is one chapter “First Meals” where each chef’s first meals in France are detailed. For Child, her first meal (and her first meal in France for every trip thereafter) was Oysters, Filet de Sole, Green Salad, and Fromage Blanc. For Fisher, crusty bread, cheese, fruit, and demi-liters of white wine. It wasn’t necessarily about the food itself, but about the indelible memories that food created.

For me, when I visited Paris with my new husband (nearly 11 years ago) there was good food to be had anywhere. The most memorable meal I had wasn’t even that complicated. It was a humble dish of pasta with salmon and a cream sauce. The sauce had Cognac in it, and I was amazed. What depth of flavor! What creaminess! And the view… sitting across the Seine from Notre Dame cathedral. There was a nip in the air. I often try to recreate that dish (and have come close) because this was our time together, away from everyone else, where we flooded the drain in our hotel room, and broke the bed because it was really two twins pushed together with slat framing.

When we returned from Paris (much to my husband’s delight), I threw myself into cooking. My eyes had been opened!

Now, I must pause here for a moment to say that I certainly did cooking and baking as a kid regularly with my mom… In fact, my most salient memory is of making tomato sauce from scratch every summer with tomatoes from our garden, and having lovely dinners out of doors on a wooden picnic table in the garden during warm weather (everything tastes better eaten out of doors). I remember soaking up Galloping Gourmet shows during our summer trips out to Montauk every year, and scribbling those recipes down for my mom to try when we got home. I also was deeply impressed by sitting on the docks in Montauk eating fresh Lobster that had just come off of the trawlers we watched come in with their catch. While I did not grow up eating French food, Paris seemed to highlight for me all of the things that food should be, and made me reminisce, on many different levels, about all of my best experiences with food to date. In my struggle to find myself as a young woman new to cooking on my own, Paris helped me to figure it out. It just made sense. Frankly, it helped me begin moving from a place of disordered eating, into a more normal outlook on food, which was a huge win.

Food Network, at the time we came back from Paris, was educational. I learned from Mario Batali and Ina Garten every afternoon, Jacques Pepin, Lidia Bastianich, and Julia Child on PBS. I snatched up cookbooks and food magazines. Before Paris it never occurred to me that food could be so exciting. Food became more than just about eating to live. In my mind it defined that food should be the best and freshest, no matter the expense. In my mind it was about recreating memories, and creating new ones. Through food I began to learn about culture. Through food I began to connect with those who had gone before. Through food I connected with those in the here and now, but also reconnected with childhood memories.

Still learning, and still reminiscing!

So what about you, dear reader? Have you ever had a defining moment with food? I would love to engage you on the topic!

Chile Braised Short Ribs

It’s no secret that The Hubs and I like short ribs, heck, we had them at our wedding (bless you Primizie, bless you) and when I see a recipe for them I have to make it, it’s like an itch I gotta scratch!

With that, I just had to make these Chile Braised Short Ribs from Bon Appetit because of our aforementioned love of short ribs and because I randomly had a ton of dried New Mexico chiles in our pantry. What an odd thing to have a lot of huh? I was worried that this dish was going to be too spicy for my gentle husband, who loves spice but let’s just say it doesn’t love him back. Actually, the weren’t spicy at all but instead had a great smoke flavor and they were perfect in the falling off the bone department that all great short rib dishes require. We also loved the addition of the fingerling potatoes, carrots and the salty olives. I served this over some braised collard greens since it is my goal for us to eat a leafy green each day. We will be healthy damnit!

I would recommend this for people who have been around the short rib block a few times and want to try a new avenue of short rib deliciousness – you won’t be disappointed, trust me!

Delicious Caramel Recipes, From Sweet to Savory

Count us citizens of caramel nation. For all the sweetness, caramel’s got surprising depth of flavor. It’s simple to make, and as a topping or a mix-in for everything from ice cream to brownies to hot chocolate, it can’t be beat.

But it’s time we stopped thinking of caramel as just something you spoon over your dessert. It’s time to get cooking with caramel in dishes both savory and sweet.

“It’s got this most classic umami flavor, it’s so easy, everybody has sugar in their cabinet, and everybody loves it,” says Anna Posey, pastry chef at Chicago’s Publican. “Do something interesting with dinner, for a change. Caramel gets looked over because people are afraid it’s so sweet, but you can make so many things with it, if you do it right.”

Nonstick vegetable oil spray

1 14-oz. can sweetened condensed milk

½ cup (1 stick) unsalted butter, cut into small pieces

Flaky sea salt (such as Maldon)

Lightly coat an 8x8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides spray parchment.
Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.

Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.

Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

Special Equipment: A candy thermometer

The Many Faces of Caramel

There’s more than one kind of caramel. Depending on how long it is cooked, caramel can range from light to dark, with an increasing richness of flavor that starts to verge on bitter. Caramel also comes in “dry” or “wet” varieties, depending on how it’s made (wet caramel is made with liquid, like invert sugar, and tends to crystallize more than dry sugar, which is made with table sugar).

“When you’ve kind of cooked things down to the point of being burnt, you get the umami, toasty flavor that’s so well-rounded,” Posey says. “Dark caramel could be the next brown butter for savory dishes.”

You’ll want to use the right kind of sugar for the right application. When you’re using caramel in a meal that can stand up to the extra flavor, like pork, duck, or fish (think bacon and cashew caramel corn or caramel wing sauce), then you may appreciate using a darker caramel.

For dishes whose flavor would be overpowered by dark caramel, stick to the light stuff.

“Light caramel is for something more subtle,” Posey says. “Corn would be great, or buckwheat or pistachio. Maybe a cheese plate, where the bitterness of dark caramel would bring out too many bitter flavors in the cheeses.”

Take for example these caramel-dipped popovers with chocolate mousse, which are made with white cheddar.

When it comes down to it, caramel is essentially molten sugar, so you when you cook with it, you face the danger of one-dimensional sweetness. Avoid that by pairing the caramel with complementary flavors, as you do with blackberry vinegar in blackberry-vinegar caramel sauce.

“People have used pork chops with pineapple and other sugars with meats for ages, but because caramel’s so sweet, you have scale it back a little,” Posey says. “Try a nice shaved vegetable salad with frisee and radishes and drizzled caramel and something acid to cut that sweetness, or pork belly with a caramel glaze. You don’t want to cross that border of being too sweet and end up with a pork lollipop.”

That’s part of the thinking that went behind the addition of vinegar in our popular caramel chicken, for example.

Photo: Hirsheimer & Hamilton

Get the Recipe: Caramel Chicken

Keep an Eye on Your Caramel

If you’re actually making caramel from scratch before adding it to your dish, know the fundamentals.

Rule No. 1 is: Don’t put your finger in it!” Posey says. “And if you do that anyway and get burnt, don’t put your finger in your mouth, because you’ll burn your mouth too.”

Once you’ve conquered your urge to dip a digit, remember to make sure you use a bigger pot than you think you’ll need, especially if you’re planning on adding cream to add in the sugar gradually and to never leave the pot untended.

“Even if I walk away from it for a second (and I’ve been doing this for years), I immediately have a burnt pot of sugar,” Posey says.

If you do burn the sugar just carefully add a little water to the burnt area and boil that up to “clean” the spot, she says.

Finally, if you’ve got leftovers you want to heat up and need to get the caramel loosened up again, Posey says you may need to heat it up in a bain marie (warm water bath) or microwave to avoid burning it.

Recipe Reviver: The New Bon Appetit Magazine

Kind of like the drink, Corpse Reviver, that’s how I felt about the latest issue of Bon Appetit – it’s revised my recipe senses! I have to admit, October through January is whirlwind of recipe madness from Halloween to Thanksgiving to Christmas (indulgence, indulgence, indulgence) to January (stop the brakes…EAT ONLY KALE AND QUINOA), I was pleased to get back to a pace of just darn good food and from what I can tell, Bon Appetit just brought it in spades.

I’ve only made one dish so far (more in a minute) but I earmarked, I believe, half the magazine including:

  • Braised Beef with Red Onion and Gremolata
  • Fennel-Crusted Pork Chops with Potatoes and Shallots
  • Thai Beef Stew with Lemongrass and Noodles
  • Chicken and Dumplings with Mushrooms
  • Fried Chicken Biscuits
  • Winter Squash Carbonara with Pancetta and Sage
  • Caramel Dipped Popovers with Chocolate Mousse
  • Glazed Chocolate-Creme Fraiche Cookies
  • Celery Spiked Guacamole with Chiles
  • Seared Scallops with Avocado and Daikon
  • Grapefruit and White Beets with Yogurt and Tarragon
  • Dark Chocolate Waffles
  • Shaved Kohlrabi with Apple and Hazelnuts
  • Escarole Salad with Horseradish and Capers

Seriously! Get ready for a LOT of Bon Appetit if all of these work out. Who’s excited? So I did make the Indian-Spiced Chicken with Tomato and Cream and wow, did we love this one you guys. I will say if you are not a spices person, this may not be the dish for you, but if you dig the Indian spice fivefecta (turmeric, coriander, cardamom, cumin, garam masala) you are going to simply love this one. It’s simple to put together and I double loved it because it’s a one pot meal. These days, with a 14-month old who is either rolling toilet paper through the house or pointing at everything in the house going ‘THAT?” (she’s asking a question on what it is – the game goes on for hours y’all hahahaha), a one pot meal is a huge food blessing.

Have you guys looked at the new Bon Appetit? Any other mags I should check out?

Farmhouse Rules

Nancy Fuller's grandchildren are gearing up for the annual cupcake competition at the fair. She and her husband, David, have been hosting it in memory of David's late father, and this will be the first year the grandkids are participating. Nancy prepares some sweet treats for the children, like Caramel-Dipped Local Apples with a Toppings Bar and homemade Pear and Plum Fruit Rollups, then helps them each create their own Barnyard Vanilla Cupcakes that are sure to bring home the blue ribbon!

Motorcycle Mama!

Nancy Fuller is trading in her apron for a leather jacket and her wooden spoon for a Hog! She's been chairing her local hospice's charity motorcycle rally for 25 years, and she's putting together a brown bag lunch for the whole gang. From an epic "Whole Hog" Hoagie with Parmesan and Herb Dusted Sweet Potato Chips to Big Slab Chocolate and Cherry Cookie Bars with Virgin Apple Cider Sangria, this is a menu sure to fill those hungry biker bellies and raise some funds for a great cause.

Gigi's Thanksgiving

Nancy Fuller's family is gathering at the farmhouse for another Fuller Thanksgiving, but this year the kids are in charge of everything from the centerpieces to the place settings. Nancy prepares a Thanksgiving feast featuring a Roasted and Braised Turkey with Cognac Gravy, Root Vegetable Mash with Thyme Brown Butter, Pecan Pie and, for the grownups, Bourbon Cranberry Cocktails.

Canvas and Cocktails

Nancy Fuller's good friend is teaching a canvas and cocktails class, so she's promised to teach Nancy to paint in exchange for drinks. Nancy goes all in with a full-on meal that includes Lemon and Oregano Chicken, Orzo Pilaf Salad with Mustard Greens and Dried Cherries, Winter Citrus Tart with Shortbread Almond Crust for dessert and, most importantly, Moscow Mules to get everyone's creative juices flowing.

Fuller Holiday Spectacular

Nancy Fuller is hosting a holiday party sure to impress all of her family. Her scrumptious appetizers include Crab Cakes with Zesty Herb Tartar and Marinated Beef Tenderloin Skewers with Horseradish Cream, and don't forget the Ultimate Cheese Fondue Dip Station and Grammy Carl's Popcorn Balls for the little ones. While the grandchildren trim the tree, Nancy and the grownups enjoy a show-stopping Champagne Tower with Farmhouse Kir.

Baby, It's Cold Outside

Nancy Fuller and her husband, David, have some time to themselves before the holidays kick into full gear and their family gathers together. So they're spending the day snuggled up inside with comforting classics including Penne with Meaty Ragu, Three Cheese and Herb Garlic Bread, a Poppy Seed and Lemon Angel Food Cake and an Old Fashioned with Rye to top it off. David also has a surprise for Nancy for the occasion.

Open House Brunch

After a busy holiday season, Nancy Fuller can't stop entertaining. She's hosting a big open house and serving brunch for all her friends, complete with a Build Your Own Bloody Mary Bar, Shrimp Cocktail with a Twist and a Country Ham Breakfast Casserole with Hash Brown Cakes. She also shares a few of her can't-miss entertaining tricks along the way.

Wholesome Harvest

After the busy holidays, Nancy Fuller needs to start the year off right, so she's putting together a day's worth of light and fresh meals. To start off, she's whipping up a Get Up and Go Smoothie that packs a punch. For lunch, she fuels up with Chicken Veggie Soup with Beef Bone Broth. Then, Nancy has her best girlfriends over for a scrumptious dinner of Salmon with Maple Dijon Glaze and a Roasted Vegetable Salad, plus Dark Chocolate Nut Bars for a healthful and satisfying dessert.

Sweet Dreams

American classics. Deep Dish Cherry Pie Butterscotch Pie.

Buon Italia

Fabulous desserts from Italy. Rice Tart Zabaglione with Fresh Berries Pistachio Gelato.

Cookie Exchange

Cookies worthy of swapping. Chocolate Peanut Butter Thumbprint Cookies Pecan Sandies Molasses Crisps.

Low in Fat, High in Flavor

Lose the fat without losing the flavor. Strawberry Soup with Strawberry Cucumber Salad Chocolate Angel Food Cake Lemon Yogurt Sherbet.

Almost Sugarless

Sweet without the sugar! Banana Maple Tart Tatin Vanilla Poached Pears in Fruit Juice Hibiscus Granite.

Great Big Party Desserts

Desserts for a great big party. Black and White Brownies Cinnamon Peanut Brittle Lemon Layer Sheet Cake.

Couch Potatoes

Desserts starring the potato. Red Grape Focaccia Doughnut Holes Sweet Potato Ricotta Fritters.

Your Wish is My Command

Viewer requests. Blueberry Turnovers Ice Cream Cake Peanut Butter Fudge.

Viewer's Choice

Viewer requests. Snickerdoodles Clafouti Deep Fried Ice Cream.

Guess Who's Coming To Dinner

When you need to impress your guests. Extra Spicy Gingersnaps Steamed Lemon Raspberry Pudding Blueberry Peach Float.

Guess What's Coming To Dinner

When you need to bring something spectacular. Croissant Maple Bread Pudding Raspberry Lime Terrine Ginger Spice Cake with Sauteed Apples.

Cake Decorating 101

Learn to decorate your own cakes. Vanilla Buttercream.

Lonestar Lovelies

Treats from the great state of Texas. Pecan Coffee Cake Orange Dream Divinity Buttermilk Pie.

Office Party Treats

Goodies for your next office party. Crispy Oatmeal Cookies Mini Chocolate Chip Muffins Chocolate Chip Macaroons.

Apples a-Poppin'

Apples galore. Homemade Applesauce Apple & Anise Ice Cream Applesauce Spice Cookies Apple Hash Napoleons.

Mother's Day Masterpieces

Gale's mom's favorites. Dried Plum and Cheese Strudel Prune Whip Lemon Pound Cake.

Father's Day Favorites

Gale's dad's favorites. Chocolate Fudge and Golden Layer Cake Orange Angel Food Cake Banana Pudding.

Cupboard Classics

Fantastic desserts right in your cupboard. Cornmeal Shortbread Panna Cotta Rice Pudding Vita's Pantry Pound Cake.

Passover Perfection

Desserts just right for Passover. Lemon Sponge Cake with Glazed Strawberries Macaroon Crusted Orange Tart Chocolate Walnut Torte.

Roast To Boast About

Roasted desserts. Vanilla Roasted Pineapple with Buttermilk Sorbet Roasted Lime Sorbet Roasted Pears in Red Wine with Cinnamon Glaze.

Desserts For Dipping

Dippable desserts. Phyllo Chips with Lemon Curd Dip Elizabetta's Biscotti Puff Pastry Twists.

New Flavor in Old Favorites

Old standards with a new twist. Coconut Tapioca with Tarragon Sauce Cornmeal, Chile and Pumpkin Seed Lace Cookies Strawberry White Pepper Shortcake.

Phyllo, Aim High

Phyllo creations. Chocolate Phyllo Napoleon Dried Plum & Almond Phyllo Triangles Phyllo Fettucine Ice Cream Sandwiches.

Carefree Car Fare

Treats that travel well. Katie's Pinwheel Cookies Caramel Corn with Dried Cherries Taffy.

Crunchy Meets Gooey

Crunchy and gooey collide. Chocolate Almond Upside-Down Cake Lace Cookies with Gooey Center Pan Forte with Warm Pecorino.

Dessert Tapas

Why have 1 dessert when you can have many? Caramel Dipped Cream Puffs Chockablock Chocolate Cakes with Warm Macadamia Nut Goo Banana Split Up.

Straight from the Garden

Tomato And Ricotta Tart Carrot And Orange Ice Cream Corn Creme Brulee


Pointsetta Pinwheel Cookies Pignolatta Chocolate Cake Christmas Trees

Munch on Brunch

Killer Buttermilk Biscuits Double Baked Stilton And Corn Souffle Lemonade With Lemonade Ice Cubes Stunning Frozen Centerpiece

Hungry for Hungary

Poppy Seed Cakes Cherry And Apple Noodle Pudding Cruschiki

Taste of Sicily

Cassata Bee, Lemon And Lime Marzipan Ricotta Doughnuts

The Dessert Also Rises

Cream Puffs Lemon And Raspberry Souffle

Three Wishes

Mixed Fruit Tart Blueberry Ice Cream Honeycomb Candy

Survey Says

Fudge-Icles Marble Cheesecake Creamy Peanut Butter Cups

The Butter Did It

Lavender Shortbread Gateau St Tropez

Gimme 8

Apple Popovers Dried Plum And Walnut Filo Triangles Arboria Rice Pudding

Creature Feature

Ladybug Cupcakes Alligator Eclairs

Naturally Sweet

Banana And Pineapple Fritters Roasted Pineapple With Green Tea And Melon Granita Cherries In Port Over Ricotta Cheese

Waistband Watchers

Chocolate Pavlova With Sorbet Angelfood Cakes With Berries In Orange Liqueur Frozen Yogurt With Chocolate Toffee Bits

Ain't That Small

Creme Fraiche Cheesecakes Creme Brulee Spoonfuls Frozen Lemon Mousse Cones

Spread It Around

Rich Chocolate Hazelnut Spread Plum Preserves Mezza Luna


Candy for grown-ups too! Nonpareils Psychadellic Lollipops Apricot Gelee

The Good Egg

The egg takes center stage. Frozen Poppyseed Parfait Crispy Meringue Heart Napoleons Honey Pots De Creme

Chocolate Dreams

The ultimate indulgence: rich and creamy chocolate masterpieces. Satin Chocolate Tart Aztec Elixir Chocolate Malted Semifreddo

Afternoon Tasties

Tasty morsels when you need an afternoon pick-me-up. Fondant Glazed Petit Fours Chocolate Caramel Tartlets Glaceed Strawberries

Freezer Friendly Thanksgiving

Pear Walnut Spice Cake Freezer Apple Pie Cream Horns

Oatmeal Overtures

Oatmeal isn't just for breakfast anymore. Pear And Oatmeal Cookies The Best Bowl Of Oatmeal Ever Oatmeal Cake

Sweetly Spicy

Buttermilk Sherbert With Spicy Peanut Brittle Spicy Pumpkin Bars Spicy Popcorn

Trick or Treat

Scary treats that'll amaze your little ones. Spider Cupcakes Peanut Butter Worms Bug Juice

Cajun Sweets

Sweet treats from the Big Easy. Beignets Classic Pecan Pralines Whiskey Bread Pudding

Picnic Pickins'

Easy and manageable desserts for your next picnic. Paper Cup Cakes Chocolate Crusted Coconut Bars Chocolate Toffee Bites

Friendly Fruit Desserts

Desserts for the fruit lover in everyone. Roasted Rhubarb And Raspberry Pies Bing Cherry Filo Rolls Served With Vanilla Ice Cream Blackberry And Lemon Swirl Sorbet

Using Up Leftovers

Jam Bread Pudding Applesauce Cake Rum Balls

Secret Family Recipes

Desserts that have passed the test of time. Quick Apple Streusel Coffee Cake Rich Nut Cookies Lemon Chess Pie

Nut Party

Toasted Almond Sherbet With Almond Spikes Hazelnut Meringues Orange And Cinnamon Crusted Pecans

Almost Grown Up

Desserts your teenager will love to make. Chocolate Bag Coffee Almond Ice Cream Cake With Dark Chocolate Sauce Super Easy White Chocolate Mousse


Treat yourself to a year of home cooking with the help of Meike Peters, author of the 2017 James Beard Award-winning book Eat in My Kitchen.

Every home cook faces the same conundrum--what should I make today? Find a delicious answer to that question every day of the year with Meike Peters, author of the James Beard Award-winning book Eat in My Kitchen and the popular blog of the same name. These 365 new recipes are designed to complement the rhythm of your week, from quick, creative weeknight pasta dinners and colorful salads to fragrant, long-simmering weekend stews and cozy cakes. Try the Winter Caprese with Blood Orange, Beet, and Mozzarella Riesling Mussels with Grapes and Tarragon Raclette and Onion Spaetzle and Tahini-Date Cake. Featuring the author's signature style of cooking, rooted in German and Mediterranean flavors and making the best of each season's lush produce, this new home-cooking bible will inspire you in the kitchen the whole year and beyond.

Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times

Always Home: A Daughter's Recipes & Stories: Foreword by Alice Waters

In this extraordinarily intimate portrait of her mother--and herself--Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters's ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.

Sandy: This book is perfect for a foodie in your life - maybe you! Most lovers of food know of the Berkeley chef Alice Waters who almost literally created the restaurant farm-to-table movement with her unalterable insistence on fresh-grown and sourced ingredients. Not only is her restaurant Chez Panisse famous, she’s created educational gardening programs for schools across the country and penned and cooked her way to over a dozen cookbooks. This is her story seen through the eyes of her only child, Fanny. It is tender but true, and packed with recipes and art-worthy photographs. I loved it - and you and your foodie will too. The perfect WOW gift.

Swaddled in dish towels and set inside a huge salad bowl, newborn Singer (co-author, with Waters: My Pantry , 2015) was a regular visitor at Chez Panisse, her mother’s famed Berkeley restaurant, while Waters conferred with the manager or tasted dishes. “I don’t remember this, of course,” Singer writes, “but I feel like my disproportionate love of salad might have something to do with my early kitchen cribs.” Singer’s charming narrative, interwoven with Lacombe’s painterly black-and-white photographs, bursts with sensuous descriptions of tastes, fragrances, and textures as she recounts her “very rich and full and just a little bit unconventional” young life. Her remarkable school lunches featured greens with vinaigrette, kiwi in orange juice, and garlic toast that her classmates coveted. At home, even breakfast was transcendent: “a perfectly soft-boiled blue Araucana egg, with a marigold-hued liquid center into which I would delight in plunging buttered toast ‘soldiers.’” Instructions for making this dish, along with 59 other recipes—her mother’s garlicky noodle soup, her grandfather’s special pancakes, and, not surprisingly, several salads—add delectable details to the colorful narrative. Singer’s culinary adventures with her parents took her to the south of France as well as on a research trip of France’s great restaurants and wineries and because neither parent spoke French, Singer, who went to a bilingual French school, served as official interpreter at age 9. Waters, who has been the subject of much media attention and multiple books, including her own memoir, Coming to My Senses (2017), is lovingly portrayed throughout Singer’s book.

American Girl Baking: Recipes for Cookies, Cupcakes & More

Bake Like You Mean it! Williams-Sonoma and American Girl have partnered to bring you American Girl Baking - the perfect book for the girl in your family. It's packed with 40+ delicious, easy-to-follow recipes fit for any occasion, or just because you wanted to bake something!

It's easy to understand why baking is so much fun. There's nothing quite as satisfying as measuring and mixing ingredients, putting dough or batter into a hot oven, watching - and smelling!- the transformation during baking, and finally removing delicious sweets from the oven. But the best part is sharing the treats you made with love with your friends and family. American Girl Baking provides delicious, easy to follow recipes that everyone will love.

Cookies: From cookie flower pops and cinnamon-sugar snickerdoodles to pinwheel icebox cookies to ice cream sandwiches - find something for every craving.

Cupcakes: With kid-favorites flavors like PB & J, s'mores and snowball, and more adult flavors like carrot cake, red velvet, and white chocolate and raspberry, there's something for every family member.

Madeleines: Honey or orange, chocolate or vanilla, no matter what flavor they are- madeleines are a delicious and dainty treat!

Baking: A wide range of sweets as diverse as chocolate truffles, rocky road fudge, fruity turnovers, caramel-glazed blondies, and everything in between.

Whether you follow each recipe step-by-step or add your own unique twist, baking is a great opportunity to let your personality shine and to create mouthwatering goodies.

The American Girl Baking book goes with the exclusive line of bakeware products from Williams-Sonoma and American Girl, but these delicious recipes can be made with the utensils you already have in your home.

American Girl Cookies

Cookies features 60+ recipes for one of America's favorite sweet treats, from classic favorites to fresh, fun, and contemporary creations. Chewy, crunchy, gooey, or crumbly, choose from a delectable collection of drop cookies, sandwich cookies, cut-out cookies, brownies, and bars--like cinnamon-y snickerdoodles chocolate sweetheart sandwiches lemon squares studded with coconut brownies covered in gooey chocolate frosting rainbow sugar cookies and cookie cutouts decorated with every kind of sprinkle!

In addition to essential baking tips and safety knowhow, discover fun skills like piping and flooding icing, making natural food dyes, and rolling and storing dough like a pro.

Whether you want to bake the perfect after-school snack, fun desserts for a party, or a dozen special treats to gift and share, this beautifully photographed collection of recipes will inspire you to bake cookies for any and every occasion. This guide has everything you'll need to become an expert cookie maker in no time. So grab your friends, your rolling pin, and get baking!

Sample recipes include:

Perfect Chocolate Chip Cookies
Triple-Chocolate Chunk Cookies
Cinnamon-Sugar Snickerdoodles
Vanilla and Chocolate Sugar-Cookie Cutouts
Black-and-White Cookies
Chocolate-Dipped Shortbread Triangles
Rainbow Cookies
Jam Swirls
Homemade Oreos
Chocolate Sweetheart Sandwiches
Vanilla Spritz Sandwiches
Crispy Ginger Snaps
Stained Glass Cookies
Chocolate-Peanut Butter Squares
Coconut-Lemon Bars
Frosted Chocolate Brownies

American Girl Cooking: Recipes for Delicious Snacks, Meals & More

The second book from Williams-Sonoma and American Girl, American Girl Cooking, is packed with great recipes fit for any occasion! Learn how to whip up tasty treats for movie nights, picnics, fiestas, family dinners, and more! Filled with delicious snacks, soups and salads, main dishes, and side dishes, you'll be on your way to becoming the best chef in town.

Cook up some fun with American Girl Cooking--the perfect cookbook for the emerging chef (and American Girl fan) in your family. Packed with great, easy-to-follow recipes fit for any occasion, this new title will inspire young cooks to get in the kitchen and create delicious, wholesome dishes and give a great sense of accomplishment.

Being able to cook good food is a skill you'll enjoy and benefit from your entire life. With this book as your very own cooking coach, learn how to make tasty and nutritious snacks, soups, salads, main dishes, and more to share with your friends and family.

Snacks:From caprese kebabs to lemony hummus to hot cheese dip, these recipes are perfect for sharing and satisfying between-meal cravings.

Soups & Salads:Featuring comforting favorites like chicken noodle soup and creamy tomato soup with cheese toasts and lighter fare like taco and BLT salads, there's something here for everyone.

Main Dishes:A wide range of impressive-yet-easy dinners, such as rosemary roast chicken, spaghetti and meatballs, and fish tacos with slaw, are both nourishing and delectable.

Side Dishes:Buttery peas with mint, creamiest mashed potatoes, roasted carrots, cheesy garlic bread, and more round out any meal.

American Girl Cooking goes with the exclusive line of cookware products from Williams-Sonoma and American Girl, but these delicious recipes can also be made with the utensils you already have in your home. This companion title to American Girl Baking will be a staple in the kitchen for your little chef.

American Girl Cupcakes: Delicious Treats to Bake & Share

This beautifully photographed volume of inspired cupcake recipes, the latest title in the best-selling American Girl collection of cookbooks, begins with a range of trusted cake and frosting options, then offers easy ideas for the many creative ways in which cake and frosting can be combined, added to, and embellished according to preference and the occasion.

American Girl Cupcakes features more than 50 fabulous recipes, from the classic to the fantastic. Try carrot cake cupcakes with cream cheese frosting, devil's food with easy chocolate ganache, or cupcakes with flavors like rocky road, cookies-n-cream, chocolate banana cream pie, salted caramel, blackberry coconut, cinnamon roll, and brown butter-honey. Once baked, you'll find ample inspiration when it comes to decorating, including everything from a simple swipe of frosting and scattering of sprinkles, to toasted coconut, marshmallows, fresh fruit, edible flowers, colorful glazes, crunchy nuts, ice cream, and more.

The latest title in the best-selling American Girl Cookbook collection, American Girl Cupcakes appeals to novice and experienced bakers alike with easy-to-follow directions, beautiful full-color photography, and simple ideas for decorating. You'll also find everything you need to create cupcakes with ease, from a list of useful tools and baking tips to suggested frosting-cake combinations and step-by-step instructions for decorating.

Table of Contents
Favorite Cupcakes

Double Vanilla Cupcakes
Yellow Cupcakes
Vanilla Cupcakes
Chocolate Cupcakes
Devil's Food Cupcakes
Carrot Cake Cupcakes
Gingerbread Cupcakes
Pink Velvet

Fruity Cupcakes
Triple Berry Cupcakes
Toasted Coconut Cupcakes
Apple Crumb Cupcakes
Lemon Blueberry Crunch Cupcakes
Tropical/Pina Colada Cupcakes
Mini Strawberry Cheesecakes
Pumpkin Chocolate Chip Cupcakes
Blackberry Coconut Cupcakes
Banana Split Cupcakes
Orange Creamsicle Cupcakes

Chocolate Cupcakes
Dark Chocolate Cupcakes with Peanut Butter Frosting
Mini Chocolate-Mint Cupcakes
Triple Chocolate Cupcakes
Molten Chocolate Cupcakes
Hot Chocolate Cupcakes
Rocky Road Cupcakes
Peppermint Mocha/Chocolate Peppermint Cupcakes
White Chocolate Raspberry Cupcakes
Cookies-n-Cream Cupcakes
Chocolate Banana Cream Pie Cupcakes

Specialty Cupcakes
Birthday Cake Cupcakes
Sundae Cupcakes
Salted Caramel Cupcakes
Unicorn Cupcakes
Piñata Cupcakes
Watermelon Cupcakes
Funfetti Cupcakes
Easter/Speckled Egg Cupcakes
Brown Butter-Honey Cupcakes
Cinnamon Roll Cupcakes with Cream Cheese Frosting
Cookie Dough Cupcakes

Frostings, Glazes & More
Basic Buttercream
Buttercream Flavors
Cream Cheese Frosting (w/ flavor variations)
Marshmallow Frosting
Meringue Frosting
Whipped Cream Frosting
Rich Chocolate Glaze
Gooey Chocolate Glaze

Vanilla Glaze (w/ flavor variations)
Easy Chocolate Ganache
Caramel Drizzle
Sugared Flowers & Petals

American Girl Holiday Baking: Sweet Treats for Special Occasions

During the holidays, there's no more cozy way to spend an afternoon than in the kitchen baking treats for your family and friends! And with more than 50 enticing recipes for sweet treats to mark the season, American Girl Holiday Baking is the perfect inspiration for young chefs everywhere.

From mouthwatering Thanksgiving pies to spectacular Christmas cookies, winter-themed cupcakes, chocolate candies, and nut brittles, there's a special treat to celebrate every occasion during the winter season. In these colorful pages, aspiring young chefs will find fantastic ideas for home-baked gifts that are perfect for sharing, plus decorating tips, packaging ideas, and super-fun ways to be creative--while filling the home with the wonderful aromas of holiday baking.

Sample recipes include:
Snowy Gingerbread Trees
Hot Cocoa Cookies
Peppermint Swirl Macarons
Pumpkin-Spice Snickerdoodles
Cinnamon-Swirl Apple Pie
Chocolate-Raspberry Tartlets
Holiday Star Tart
Snowflake Cupcakes
Sticky Toffee Puddings
Sugar-and-Spice Popovers
Candy Cane Bark
Chocolate Walnut Toffee

In addition to essential baking tips and safety knowhow, discover fun skills like piping and flooding icing, transforming sugar cookies into ornaments, frosting cakes, and rolling dough like a pro. The recipes can be made with everyday cookware and kitchen utensils.

Whether you want to make spectacular cookies for a cookie exchange party, seasonal cakes and tarts for a special dessert, or homemade candies and confections for gifts, this beautifully photographed collection of recipes will become a new holiday treasure and tradition.

American Girl Parties: Delicious Recipes for Holidays & Fun Occasions

In this third cookbook from Williams Sonoma and American Girl, aspiring chefs will discover bite-sized delicacies like chocolate-dipped strawberries and butterfly-shaped cheese sandwiches, along with fare such as chicken-apple sausages on a stick, baked sweet potato fries, and caramel-dipped apple slices for holidays like 4th of July and Halloween, paired with clever serving ideas, fun theme-driven crafts, and colorful party favors.

Sweet treats include s'mores ice cream sundaes, raspberry jam sandwich heart cookies, cinnamon-sugar monkey bread, peppermint brownie bites, hot chocolate cookies

Savory dishes include mac & cheese cups, grilled cheese hearts with tomato-star orzo soup, bite-sized broccoli-cheddar quiches, mini corn on the cob with lime butter, biscuit-wrapped veggie hot dog "mummies"

Refreshing drinks such as melon-mint agua fresca, spooky smoothies, milkshakes, and fruity "tea"

Sweetheart Party/Valentine's Day

Springtime Party/Easter

Summer BBQ/4th of July

Sleepover Breakfast Party

Burger Bar Birthday Party

Spooky Party/Halloween

The delicious recipes, fun ideas, and colorful images in American Girl Parties will captivate young cooks and can be made with everyday cookware and kitchen utensils this companion title to American Girl Baking and American Girl Cooking will be go-to resources for your little chef.

Seattle Restaurants

Below is a list of Seattle restaurants compiled by the Kois Center staff. These are the places we go when we go out. The places we recommend to our friends and family. We are fortunate to have participants from all over the world attending our courses. Many are coming to Seattle or the United States for the first time. There are many very good Seattle restaurants and when participants are here they always ask us “What’s good here?” The best answer is we have quite a few places that are more then good, we think they are great! We are not food critics but when we go out we want to go someplace that has great food, great service, and a great atmosphere that we can share with our friends and family. Enjoy!

We love to try new places! Tell the Course Managers when you are here if we are missing your favorite Seattle restaurant. Even better, send us your pictures and review so we add it to our list and let the rest of the Tribe know where you like to go to eat when you are in town. Tell the restaurant that you are here for a course! If you are making a reservation ahead of time, the best days to go out would be after the cocktail reception on the first day of a course, or Thursdays and Fridays for 5 day courses and Saturday for 3 day courses.

Contemporary American/Farm-to-table

Birch – The Kois Center’s own Executive Chef Jeffrey Kessenich’s new restaurant!
Phone: 206-774-1948
Address: 1001 Fairview Ave. N, STE 2250, Seattle, WA 98109

What do we think?

$ The Kois Center’s Executive Chef Jeffrey is known among Kois Center students who have been enjoying his lunches and dinners for a few years but now he is open for dinner Fridays and Saturdays. I had a fantastic meal here! There are two options. A prix fixe menu with three courses or a 7 course tasting menu. The menu changes weekly depending on what is available from local vendors. I had the tasting menu that featured a heirloom tomato salad with house made mozzarella, wild caught salmon tartar, seared tuna, sable fish, Waygu beef, house made pasta, and a chocolate tort. The Sommelier changes the wines to match the changing menus and the wines recommend matched perfectly. I am looking forward to going back to see what’s new!

Terra Plata
Phone: (206) 325-1501
Address: 1501 Melrose Ave, Seattle, WA 98122

What do we think?

$$ Terra Plata offers a casual but elegant dinning experience, whether you choose to dine on the rooftop or inside the main dining area. Terra Plata is located in Seattle’s Capitol Hill neighborhood, just an 8 minute drive from the Kois Center. This restaurant is known for its “earth to plate” cuisine and is committed to sourcing ingredients from local growers & artisan producers who practice organic, sustainable farming. We began our meal with two small plates, Albacore Crudo and Mussels & Clams. Though both were good choices, we definitely favored the Mussels & Clams soaked in the roasted fennel & tomato broth, saffron butter, white wine, scallions and rooftop herbs. When it came time for entrees, my husband and I both chose from ‘Land & Sea’ Menu as opposed to selecting from the ‘Earth’ menu. I had the Cod Fish and he thoroughly enjoyed Terra Plata’s signature dish, the Roast Pig accompanied by manila clams, chorizo, sofrito, hot smoked paprika, bay scented potato & chicharron. Needless to say, the pork was our favorite dish of the night and I would highly recommend it to any meat lover! We concluded the meal with dessert churros & carrot cake. Looking back, we would forgo the desserts and order more wine! Overall, we had an excellent rooftop dinning experience and look forward to going back on a Monday night to experience Paella night with Spanish wine flights & live music.

-Heather Privette
Registration & Marketing Manager

Local 360
Phone: (206) 441-9360
Address: 2234 1st Ave
Seattle, WA 98121

What do we think?

$ Local 360- Rustic comfort-food located in the heart of Belltown-just a 13 min drive from the Center

Conscientious about where their ingredients come from and how they are produced, Local 360’s menu highlights their passion for local sourcing and sustainability. 90% of their raw ingredients fall within a 360 mile radius of Seattle. All of the meat & poultry served are always sourced from the most humane farms. The dairy utilized in Local 360’s kitchen contains no growth hormones and all eggs come from cage-free, pastured hens. Even the beer and wine served here are 100% local. I highly recommend the fresh Pacific Oysters or the creamy Deviled Eggs topped with Dungeness Crab for starters.The Beecher’s Mac n’ Cheese is a delicious and gooey must-add to any entree.This no-fuss restaurant reminds us that simplicity can be decadent. Enjoy!

-Heather Privette
Registration & Marketing Manager

$ Eight Row-Pan American Cuisine located near Green Lake. The name of the restaurant refers to the largest cherry size found on a standard cherry gauge.
Phone: (206) 294-3178
Address: 7102 Woodlawn Ave NE, Seattle, WA 98115

What do we think?

Eight Row is a fantastic farm-to-table restaurant created by chef David Nichols. Opened in September 2019, the restaurant showcases the ingredients, influences, and aesthetics from the Wenatchee, WA, orchards that Nichols’s family owns and operates. The walls of this contemporary restaurant are lined with jars containing various pickles and ferments that are used in many of their signature dishes. My sister and I started our night with the Dungeness Crab Salad which was refreshing and full of flavor. I could eat it every day. Seriously! Next was the Seared Calamari with chorizo stuffing, a wonderful blend of textures and spiciness. For the main courses, we shared the Okanogan Ribeye and Smoked Pork Shoulder. The ribeye was juicy and delicious while the pork shoulder was really memorable, good portion size and priced reasonably. For desserts, we opted for Mascarpone Honey Crème Brûlée and Olive Oil Fudge Brownie. Both were tasty, but I felt the brownie was a tad bit overcooked. The restaurant also has extensive wine and cocktail lists. With their friendly staff and wonderful ambiance, my sister and I had a great experience at Eight Row. Next time you’re in Seattle, give this new restaurant a try!

$ Portage Bay Cafe – South Lake Union – Favorite local brunch spot
Phone: (206) 462-6400
Address: 391 Terry Ave N, Seattle, WA 98109

What do we think?

They say breakfast is the most important meal of the day, and at Portage Bay Café in South Lake Union, they do breakfast right! Portage Bay Café is one of the more beloved brunch spots in Seattle. Well-known for its focus on local, sustainable, and organic food, Portage Bay Café is the perfect spot for a comforting meal. We recommend making a reservation ahead of time due to the popularity of the restaurant. This restaurant is less than a mile away from the Center, which makes for a leisurely stroll on a morning before you need to leave for an afternoon flight. We started with the West Coast Benedict. This particular egg benedict had two perfectly poached eggs atop tomato slices, spinach, house-made English muffins and was smothered in salsa-guacamole and hollandaise sauce. The breakfast bar was a blast to experience. Order one of their popular items such as French toast or pancakes and then head over to the breakfast bar which is full of fresh fruits, nuts, and various toppings to fully customize your meal. The servings generously portioned. The restaurant was a bit loud so keep that in mind when you are considering the type of environment you’d prefer to enjoy brunch in. Even though the restaurant was busy, we were still well attended to by our waiter. It was very meaningful to see the list of farms where our food came from, especially since it was all locally sourced. Instead of waking up to another continental breakfast at your hotel, consider heading over to Portage Bay Café.

Heather Button
Clinical Course Manager

Seattle Celebrity Chef Ethan Stowell

Goldfinch Tavern
Phone: (206) 749-7070
Address: 99 Union St., Seattle, WA 98101

What do we think?

Ethan Stowell’s Goldfinch Tavern offers not only the best waterfront view in downtown Seattle but also the finest seasonal and regional ingredients in every dish. Their modest clam chowder was unbelievably creamy, flavorful and chock full of clams, while the butternut squash soup was unpretentious, comforting and delicious. The gigantic portion of prime New York strip steak, sourcing them from Northwest beef, was rich-tasting and full of flavor. Thanks to a layer of fat, their seared duck breast was tender and moist. The lobster masher was the best mashed potato we’ve ever eaten! Very decadent, lots of butter, big chunks of lobster and not low calorie, that’s for sure. Another fabulous side dish that we tried was roasted mushrooms. It was perfectly seasoned and absolutely fantastic! Dining at Goldfinch Tavern is a unique experience. My husband and I had a wonderful evening and exceptional service. Please check out the Goldfinch Tavern next time you are in Seattle. You will not regret the visit!

-Achara Supaphakorn
Senior Graphic Designer

Bar Cotto
Phone: 206-838-8081
Address: 1546 15th Ave., Seattle, WA 98122

Bramling Cross
Phone: 206-420-8192
Address: 5205 Ballard Ave NW, Seattle, WA

How to Cook a Wolf
Phone: 206-838-8090
Address: 2208 Queen Anne Ave. N, Seattle WA 98109

What do we think?

$$ How To Cook A Wolf- Less than a 10 minute drive from the Center, featuring sophisticated
Italian-Mediterranean fare.

My new favorite eatery, How To Cook A Wolf is one of fourteen restaurants owned & operated by Seattle Celebrity Chef Ethan Stowell. This restaurant appeases appetites of all kinds with it’s wide-variety of flavorful small plates and generous portions of homemade pastas. My husband and I tried the Cassareccia Pasta with short rib, carrot sofrito & ricotta salata & the Ricotta Gnudi Pasta with chanterelle mushrooms, allium butter & brodo. These two dishes are a must try for when you go, check out the bottom right photo featuring the Ricotta Gnudi. The perfectly cooked Al dente pasta was better than some I’ve eaten in Italy! The other half of the menu at How To Cook A Wolf features Mediterranean style tapas. Pictured below are three of the fifteen small plates to select from. Featured in the top, left corner are the Polenta Fritters which were fluffy on the inside and lightly crisp on the outside, served hot on top of a sweet ricotta base with hints of sage. Featured in the top, right corner is the Beef Carpaccio, accompanied by chanterelles and fresh capers with lemon aioli. In the bottom, left corner is the Smoked salmon bruschetta garnished with pickled shallot & herbs. For a quaint & intimate neighborhood bistro, this restaurant sure lives up to it’s big reputation! But don’t listen to me, go taste it for yourself!

-Heather Privette
Registration & Marketing Manager

Marine Hardware
Phone: 206-257-4390
Address: 4741 Ballard Ave. NW, Seattle, WA 98107

Phone: 206-812-1580
Address: 2108 N 55th St., Seattle, WA 98103

Red Cow
Phone: 206-454-7932
Address: 1423 34th Ave., Seattle, WA 98122

Rione XIII
Phone: 206-838-2878
Address: 401 15th Ave. E, Seattle, WA 98112

Staple & Fancy
Phone: 206-789-1200
Address: 4739 Ballard Ave. NW, Seattle, WA 98107

Super Bueno
Phone: 206-456-2666
Address: 3627 Stone Way N., Seattle, WA 98103

Seattle Celebrity Chef Tom Douglas

Palace Kitchen – Restaurant and bar serving Northwest cuisine
Phone: (206) 448-2001
Address: 2030 5th Ave, Seattle, WA 98121

$$ Dahlia Lounge – Asian-infused Pacific Northwest cuisine known for its coconut cream pie.
Phone: (206) 682-4142
Address: 2001 4th Ave, Seattle, WA 98121

What do we think?

You’ve likely heard of Celebrity Chef Tom Douglas if you’ve dined in the Seattle area- he’s created a name for himself by opening 13 fine dining restaurants in the Seattle area throughout the past 30 years. Dahlia Lounge was the first of Chef Douglas’s restaurants to open back in 1989-and it still remains a quintessential part of local dining. We began our meal with two appetizers: a dozen local oysters accompanied with a cucumber mignonette sauce & tomato-ricotta stuffed agnolotti with garlic butter & bread crumbs. The cucumber added a pop of brightness to the fresh oysters and the pasta was served perfectly warm so the ricotta just melted in your mouth. For my entree, I ordered the Applewood grilled coho salmon garnished with sweet peppers, fennel & castelvetrano olives. The salmon was so tender & flaky- I would definitely order it again! My husband ordered the 16oz prime ribeye steak, topped with crispy walla walla onion rings & braised greens which were drizzled with red wine jus sauce. For dessert, we ordered the famous triple coconut cream pie topped with white chocolate & toasted coconut. I’m not much of a pie person and even I was taken aback with how scrumptious this pie was! It was just the right amount of sweetness yet so light & fluffy at the same time! It’s no wonder the pie was amazing-it’s straight from Dahlia Bakery located just around the corner from the restaurant. One thing is for certain, after our experience at Dahlia Lounge we are excited to try the other 12 Tom Douglas restaurants!

Lola – Greek cuisine
Phone: (206) 441-1430
Address: 2000 4th Ave, Seattle, WA 98121

Serious Pie & Biscuit – Not so traditional pizza
Phone: (206) 436-0050
Address: 401 Westlake Ave N, Seattle, WA 98109

Brave Horse Tavern – American inspired pub food & brewery
Phone: (206) 971-0717
Address: 310 Terry Avenue North Seattle WA 98109

Cuoco – Locally inspired Italian
Phone: (206) 971-0710
Address: 310 Terry Avenue North Seattle WA 98109

What do we think?

$ From the moment you walk into Cuoco you are surrounded by a warm, welcoming ambiance. Cuoco falls in the famous Tom Douglas family of restaurants in the area, known for “serving delicious food graciously”. The wait staff are incredible friendly and knowledgeable and many of the cocktails are named after creations the staff designed! The pasta is made in-house, and it is some of the best pasta in the city. You can immediately tell the attention to detail and care the restaurant puts into their dishes. The servings are just the right size with flavors that compliment the pasta without taking away from the homemade feel. The dishes were indulgent and delightful, leaving you wanting to plan a return trip to dine here again. Our favorites included the rigatoni with spicy pork sausage ragu and the cappelletti with parmesan fonduta and cherry tomato. We concluded our evening with two decadent desserts—tiramisu and the pear crostada. As we left the intimate and relaxed space, we walked by the pasta makers actively preparing for a busy evening ahead. It was such a treat to see the pasta being made in-house. I highly recommend this restaurant if you are looking for some of the most flavorful pasta in the city in an upscale atmosphere. Make time to go while you’re visiting Seattle—you won’t regret it!


$$ Shuckers – One of Seattle’s oldest oyster bars featuring a seafood-focused menu, wine, cocktails and craft microbrews
Phone: (206) 621-1984
Address: 411 University St, Seattle, WA 98101

What do we think?

My husband and I recently dined at Shuckers. It has an old-fashioned restaurant vibe with beautifully carved oak paneling and unique tin ceiling. This location once was a men’s upscale clothing store in the 1930s. We went there on a Sunday night and it was pleasantly busy. Their menu features a selection of fresh fish and seafood, as well as local artisan microbrews. Three types of oysters we chose (Rock Point, Fanny Bay, and Kumamoto) were very fresh and the Louie salad was delicious, with ample amount of Dungeness crab and shrimp. My sablefish accompanied by roasted corn, heirloom tomato and pancetta, was amazing! My husband had a wonderful wagyu steak from Snake River Farms. The fries and salad balanced really well with herb butter on the steak. Our chocolate fudge cake was three layers served with a large scoop of vanilla ice cream. The wedge of the cake was so large that we couldn’t finish it and had to take some home. My husband and I both agreed that everything at Shuckers was fantastic and exceeded expectations. We got there early, when they opened, and really enjoyed top rate service. It was such a great experience. Shuckers is now one of our favorite places in Seattle and we hope to return soon.

-Achara Supaphakorn
Senior Graphic Designer

The White Swan Public House – Buzzy dockside joint with a patio, serving sustainable seafood, local brews & craft cocktails
Phone: (206) 588-2680
Address: 1001 Fairview Ave N, Seattle, WA 98109

Flying Fish – Four star seafood with relaxed outdoor patio dining
Phone: (206) 728-8595
Address: 300 Westlake Ave N, Seattle, WA 98109

Matt’s in the Market – Spectacular food primarily sourced from Pike Place Market, feature incredible views of Elliot Bay & Pike Place Market
Phone: (206) 467-7909
Address: 94 Pike St # 32 Seattle, WA 98101

Elliott’s Oyster House – A Seattle institution for seafood featuring a 21-foot-long oyster bar
Phone: (206) 623-4340
Address: 1201 Alaskan Way, Seattle, WA 98101 (Pier 56)

What do we think?

$$ As the name implies, Elliott’s Oyster House is famous for its large, amazing selections of fresh oysters. Located on the waterfront, it’s just a 13 min. drive or a streetcar ride from the Kois Center to downtown Seattle. Going to this restaurant is like walking in oyster paradise! All of the oysters served here come directly from the cold, pure waters of the Pacific Northwest and are expertly shucked right at the oyster bar. Our server was great and helped us choose oysters from 15 different regions each of the oysters had a unique and different delicate flavor! I normally don’t eat raw sea food, but I polished them off quickly. They were amazing! As an appetizer, we had Pesto Clams with Bread it had a bit of strong, salty flavor. As the main dish, we ate Grilled Alaskan Halibut. The halibut sat on top of green chili creamed corn, surrounded by red chili sauce. It looked fantastic and had a firm, very meaty texture. I would also recommend the scallops. The Hokkaido Scallops are the best I ever had – very tender and moist. In addition, the Roasted Pumpkin Mushroom Risotto surprised me the garlic herb butter and mustard beurre blanc sauce was delicious! Our perfect ending for Halloween was the Pumpkin Cheesecake with Caramel dessert. My first bite was complete heaven it melted in my mouth! If you enjoy fresh seafood & the smell of the sea in the air, I highly recommending visiting Pier 56 to give Elliott’s Oyster House a try!

Palisade – Delicious seafood preparations, indoor saltwater fish ponds, truly an unforgettable experience
Phone: (206) 285-1000
Address: 2601 West Marina Place, Seattle, WA 98199

Shaker & Spear
Address: 2000 2nd Ave, Seattle, WA 98121

$$ Chic seafood located in a great Seattle neighborhood just a 15-minute drive or streetcar ride from the Kois Center to Belltown

What do we think?

One of the award-winning restaurants that you can find in Belltown is Shaker and Spear, located in The Kimpton Palladian Hotel. This historic 1910 building opens up into an intimate, modern restaurant with a quirky flair. The main focus of the restaurant is the open kitchen where diners are welcomed to watch Chef Carolynn Spence and her team work their magic. When I walked into Shaker & Spear, I had an overwhelming feeling that I was in for a treat! As soon as we sat down, we were welcomed by the friendliest person I’d ever met. Her name was Rose and right away she made us feel special. She quickly told us a little about Shaker & Spear, describing the restaurant as “Seafood-forward paired with refined comfort food.” She gave us a few recommendations and then took our drink orders. The glass of GL Boen Pinot Nior I tried had a bright cherry taste with a hint of dark chocolate and smoke. My friend tried the Ginger Beer which was bubbly and fresh. With the help of Rose’s recommendations, we chose a variety of small dishes to share in addition to each of our entrees. We ordered the following: Rosemary popovers with whipped butter and black sesame seeds, Roasted Brussel Sprouts, and the Beet and Chevre salad. Each dish had so much flavor! I really liked the popovers bites which were crispy on the outside and soft inside. The saltiness of the whipped sesame butter complimented the smooth texture. The Brussel sprouts had the perfect amount of crunch and the beet salad especially stood out with the addition of the acidic red onion & creamy cheese. For our entrees, we ordered the Arctic Char and Scallops over Risotto. The first dish was filled with a variety of flavors and textures. The Yukon potatoes married seamlessly with the flaky Arctic Char. For dessert we had the Pistachio Cake with ice cream and a Pie Sundae, both were decadent! Overall, I was so happy with our choices for the evening and cannot wait to go back! If you have time, I would recommend trying their brunch menu too, it won’t disappoint! Enjoy!

-Liz Fry
Clinical Course Manager
November 1, 2019


$$ Miller’s Guild – Wood-fired craft cooking inside Seattle’s Hotel Max
Phone: (206) 443-3663
612 Stewart St, Seattle, WA 98101

What do we think?

Miller’s Guild is famous for dry-aged beef and flavorful vegetables that are cooked over a nine-foot-long, wood-fired grill. The high ceilings, rough cement walls, and the flames emanating from the kitchen all lent an industrial flair to this unique venue. After a recommendation from our waiter, we chose a few small plates to begin our meal. The first to come out were lobster and potato cakes resting on ashed leeks, finely diced chives and a sweet creme fraiche. The cakes were fried golden brown, cut easily with a fork and the creme fraiche kept them soft and creamy. The pan seared scallops came next, with golden raisin pesto, hazelnuts, red pepper coulis and pickled red onions on top of a balsamic reduction. Both the presentation and the delicious mix of sweet and savory flavors has us wishing for a much bigger portion of scallops! For our main dish, we both chose the extended dry-aged beef, another exceptional recommendation by our waiter. I had the New York and my husband chose the Rib Chop. Both were cooked perfectly and came out on large wooden platters with green chimichurri and reduced corn dipping sauces that were the perfect accompaniments. Each steak was served with two sides I chose sauteed maitake mushrooms and grilled broccolini with garlic marinade, parmesan and smoked bacon. The other sides were fried brussel sprouts with harissa aioli and charred lemon and hand cut beef fat kennebec fries. For dessert we chose the peanut butter and chocolate bar with espresso whipped cream and peanut butter powder. The dessert was finished with a salted chocolate ganache, goat milk carmel sauce and a graham cracker crust. This is a restaurant that serves unforgettable food, and we already look forward to another visit! Our only recommendation is that while the small plates are small, the sides accompanying the steaks are huge! Come with a big appetite if you want to sample the menu in one sitting!

$$ The Butcher’s Table – Sleek steakhouse offering classic preparations & prime Wagyu cuts
Phone: 206.209.5990
2121 Westlake Ave, Seattle, WA 98121 (Valet parking available)

What do we think?

I could teach a one-day course about this dining experience, but it is best for you to come and see you’re yourself. Beloved by various Kois family members this welcoming and friendly dining hot spot is a must for anyone who loves good food. Known for beef, the Butcher’s Table is by no means limited by what they have to offer. Our meal started with a Beecher’s Flagship cheese (that you might have seen brewing at the Pike Place market) blended into an extremely flavorful biscuit. There are several fish and vegetarian options that tempt even the most dedicated carnivore. The green beans for example are gathered from the owner’s residence on Mercer Island! A delightful touch to a scrumptious side dish. The Albacore Tuna Tostadas are a must try! More of an amuse-bouche with only 3 bites of Tostada, but the perfectly balanced flavor and texture make these tasty treats worth the trip to Seattle alone. As this is called the Butcher’s Table you might have guessed it specializes in beef. Unique local beef, that can be bought from the delightfully located Butcher’s Counter in the restaurant. This beef spectrum can be experienced in your favorite cuts of beef, or all in one extravagant “Flight of Steaks”. This “Flight of Steaks” takes you from the western best of the best Angus beef, to Japanese Wagyu in one entree. Each four-ounce steak is cooked to your preference, though I highly recommend rare to get the tender most experience. From the leaner 4 star Angus to the marbled Ultra Wagyu, you get to compare side by side what each exceptional style has to offer. If that is not your style you can choose from a variety of cuts and levels of steak for your tailored beef experience. There is a lot exceptional sides to choose from, my personal favorite side dish was the Beef Fat Fries. Fries that are too big to be fries, but sit proudly holding their own next to a “Flight of Steaks”. The wine selection is exceptional, cocktails are better than they look, and the mocktails are so good you’ll be raving about them for days. On the whole I give this restaurant the coveted 5 out of 5 Dr. Kois bobble heads.

-Rebecca Bourassa
Course Manager
August 17, 2018

Daniels Broiler – Very close to the Kois Center, fabulous food, great patio, wonderful view of Lake Union
Phone: (206) 621-8262
Address: 809 Fairview Place North, Seattle, WA 98109

Zane+Wylie’s Seattle Steakhouse
Phone: 206-397-4287
Address:624 Olive Way, Seattle, WA 98101

What do we think?

$ This is a new steak house from the same owners of Blueacre Seafood (Symposium favorite) and Orfeo. The atmosphere is casual and a great dinner choice for an impromptu date night in the middle of the week. The service was excellent. They are known for their steaks but we would also recommend a seafood dish here and for a different type of appetizer, go for the Caviar pie! The dress code here is business casual. You get a lively happy hour crowd that is different then the Tech (Amazon) crowd seen around South Lake Union. The bar is in the middle of the restaurant with seating all the way around. Oh and don’t forget to order a whole loaf of Warm Molasses Seed Bread!

El Gaucho – The premier steakhouse, 100% certified Angus beef, tableside Caesar salads, elegant ambiance
Phone: (206) 728-1337
Address: 2505 1st Ave, Seattle, WA 98121 (corner of 1st and Wall)

The Metropolitan Grill – Well-known steakhouses locally and nationally, 28-day aged prime beef grilled
Phone: (206) 624-3287
Address: 820 2nd Avenue, Seattle, WA 98104

Phone: (206) 900-8699
Address: 1040 E. Union St. Seattle, WA 98122

What do we think?

$$ Bateau [ba-toh] – Contemporary Steakhouse located in Capital Hill

Making America’s Essential Restaurants 2018 list of top 38 restaurants in America, Bateau, will surely satisfy any carnivore. Beef at Bateau is butchered and dry aged in-house. Iconic to this steakhouse are the chalkboard menus on the walls that maintain a nightly running list of steaks. As the steaks are ordered, the selections are crossed off by servers. For starters we first tried the Veal Sweetbreads, cooked in buerre blanc, unripe elderberries & elderflower and the Roasted Mushrooms with toasted garlic, marjoram & egg yolk, both were full of opulent flavor and each dish outdid the previous with clever combinations of flavor profiles. Bateau’s version of buttery mashed potatoes was unlike anything I have ever had. The consistency of the potatoes was similar to that of a custard. Owner, Chef Renee Erickson, serves a special side of Kale Gratin with cream, nutmeg and aged cheddar. Living up to its reputation, the 20 oz Ribeye, medium rare, served with your choice of butter-bone marrow, preserved lemon, brown butter or anchovy, delivered incredibly rich flavor. Twice cooked frites and iconic cocktails were also among our dinner table this evening. Not a meat-lover? Try one of many of Bateau’s sister restaurants! Bar Melusine, a nod to the French Atlantic is even connected to Bateau. Bon Appetit!

-Heather Privette
Registration & Marketing Manager


$$ San Fermo –A charming Italian restaurant in the heart of Ballard
Phone: (206) 342-1530
5341 Ballard Ave NW, Seattle, WA 98107

What do we think?

If you’re looking for delicious Italian food in a unique setting go no further than San Fermo, located inside one of Seattle’s oldest residential houses. Originally built in the International District in the 1850’s, the house was moved to Ballard 30 years ago. As soon as we stepped onto the front porch and opened the door, we were transported into an Italian farmhouse in the country. We sat by a window with lace curtains and the hardwood floors, mismatched china and white-washed walls enhanced the homey and rustic atmosphere. A small plate of Macrina almonds and sweet, green Castelvetrano olives appeared while we reviewed the menu. We started the meal with roasted red beets served chilled and quartered on top of a tangy leek and mint-garlic aioli with red amaranth and saffron. Next came the Burrata, an Italian cow-milk cheese surrounded by a fan of crostini. The outer shell was made with firm mozzarella and had a soft and creamy center. Fried shallots, belly button hedgehog mushrooms, microgreens and sweet baby corn shoots decorated the bowl. For our main course we had the Tagliatelle Bolognese and the Sage and Parsley Pappardelle. Both dishes had soft, buttery pasta that was freshly-made only moments before arriving at our table. The Tagliatelle was served with an incredible mix of pork and veal, flavored with fennel and topped with parmigiano reggiano. The Pappardelle had a rich short rib ragu, an abundance of creamy whatcom blue cheese, and small sprigs of rosemary and sage. For dessert, we ended on a sweet note with a scoop of vanilla gelato paired with an herb-infused liquor reminiscent of spiced cider, clove, all-spice and bitters.

Serafina & Cicchetti – “Country” Italian food that is to die for! Little neighborhood spot with a cozy and romantic feel. Cicchetti is the new kitchen & bar connected to the back side of Serafina
Web: &
Phone: Serafina: (206) 323-0807 Cicchetti: (206) 859-4155
Address: 2043 Eastlake Ave E, Seattle, WA 98102

What do we think?

$ Cicchetti (Chi-KET-ee) a South Lake Union gem, is just a 15 min walk from the Kois Center (or a 5 min drive).

The word Cicchetti translates to small plates, think Tapas, only Venetian inspired. This Mediterranean restaurant won’t disappoint no matter what you are craving! The ambiance of the outdoor patio seating makes you feel as if you have stepped right into the Secret Garden with the luscious greenery surrounding you and the dim lights strung above you. If you are in the mood for seafood, try the Wood fired whole fish, [seasonal] the night I was there it was Branzino or European Bass, cooked to perfection. And you can’t go wrong with any of the small plates, but one of my favorites were the Risotto & Crimini Mushroom Fritters.To complete your meal I recommend the Apricot almond cake garnished with stone fruit compote, whipped créme fraîche, & lemon. It’s the perfect light and refreshing bite to a decadent meal.

-Heather Privette
Registration & Marketing Manager

Le Messe – A light and modern environment where conversations thrive and the food is as delicious as it is beautiful.
Phone: 206.402.6106
1903 Yale Pl E, Seattle, WA 98102

What do we think?

$$ Le Messe, located a half mile from the Kois Center, captures the elegance of modern industrial with the warmth of a lake side café. Thoughtfully punned cocktails are a true delight. My husband enjoyed his “Don’t call me Shirly Temple” immensely and our bartender talked with us about its creation and the process. Everyone at Le Messe are welcoming and terrific conversationalists. The whole menu reads so amazing it is hard to decide. I recommend experiencing all that Le Messe has to offer with the 4-course tasting menu. Chef Brian Clevenger’s choice as he guides you through the foods he is excited about that day. He carefully creates a variety of items in the open kitchen where you can watch and guess what is coming your way next. There is a variety of small plates, a pasta plate, an entree, and a dessert. They are happily able to work with any dietary or allergy restrictions. Each mouthwatering plate had textures and flavors, that worked together making each bite perfect. From the first bite of the stuffed fried squash blossoms to the seasonal and fresh strawberry short cake every dish and every moment was outstanding. The steak tartar is some of the best I have ever had, and the heirloom salad was refreshing- the peaches brought a light sweetness that complemented the vinaigrette.

-Rebecca Bourassa
Course Manager

Tutta Bella – Delicious Neopolitan pizzeria
Phone: (206) 624-4422
Address: 2200 Westlake Ave, STE 112, Seattle, WA 98121

$$ Pink Door – Homespun Italian food served along the quaint Post Alley of Seattle’s Pike Place Market
Phone: (206) 443-3241
Address: 1919 Post Alley, Pike Place Market Seattle, WA 98101

What do we think?

Osteria La Spiga – Authentic Italian food experience from the Romagna region
Phone: (206) 323-8881
Address: 1429 12th Avenue Seattle, WA 98122

Cascina Spinasse – Traditional Italian food from the Piedmont region of Northern Italy
Phone: (206) 251-7673
Address: 1531 14th Avenue Seattle, WA 98122

What do we think?

$$ We think Spinasse and The Pink Door are tied for the best Italian food in Seattle! Spinasse is located on the edges of Capital Hill just before First Hill. The attire is business casual and has the feel of a neighborhood hang out. All of the pasta is made from scratch in house. If you are lucky enough to get a seat at the bar, you will have a nice view of the open kitchen. This is one of the best value tasting menus in town Why? It’s a lot of food! Served family style, you get all the starters, all the pasta dishes and all the main dishes! The servers can help you choose a wine or cocktail to go with your courses as well. Try one of their Vermut cocktails to start your meal.

$$ Altura- noun, Italian. Achieving a great depth or height
Phone: (206) 402-6749
Address: 617 Broadway E, Seattle, WA 98102

What do we think?

Located in Seattle’s Capitol Hill neighborhood, Altura offers upscale Italian cuisine accompanied by wine pairings & daily tasting menus. There are two wine pairing options to choose from on the menu, a classic and a modern. The classic wine pairing emphasizes rare & distinctive Italian wines and the modern beverage pairing includes ciders, ports and Sherry. The daily tasting menu typically consists of 8 to 10 courses and is ever changing in order to highlight fresh, seasonal ingredients. Be sure to come hungry, as several small bites or ‘Stuzzichini’ appear before your 10 course tasting even begins! One of our favorite dishes of the night was a small bite of grassfed beef crudo with Parmesan fondutta and pickled vegetables, topped with a cured goose egg. We also really enjoyed indulging in the buttery, melt-in-your-mouth Hokkaido A5 Wagyu my husband ordered. The Wagyu was served with Chanterelle & Porcini mushrooms and Walla Walla sweet onions. I ordered the Duck, an off-menu option the chef served special that night, which was incredibly tender and juicy! Lastly, the dessert course featured a Baba Au Rhum a small cake saturated in syrup. This night, it was made with Amaro liquor, topped with candied fennel & orange zest gelato and a cup of aerated hot chocolate! The dessert was decadent but not overly sweet. If you haven’t dined at Altura, you haven’t lived!

-Heather Privette
Registration & Marketing Manager


$$$ Canlis – Iconic Seattle Restaurent
Phone: (206) 283-3313
Address: 2576 Aurora Ave, Seattle, WA 98109

What do we think?

If you’re looking to indulge in exceptional, contemporary Pacific Northwest fare during your stay in Seattle, look no further than Canlis. Located just nine minutes from the Center, this iconic restaurant will surely transform your evening into a night of luxury. Superior guest service, an extensive international wine list, an elegant piano bar & floor to ceiling waterfront & sunset views are just some of the lavish advantages to dining at Canlis. The New York Times calls Canlis “Seattle’s fanciest, finest restaurant for over 60 years.” It’s imperative that you dress your best while dining here as they strictly adhere to their dressy attire requirement gentlemen, wear a suit or sport coat if possible. No casual or athletic wear is permitted. Canlis’s four-course menu was carefully prepared by James Beard Award-wining Chef Brady Williams. The Pork accompanied by blue hubbard squash, cranberry & black truffle and the decadent soufflé, baked with orange curaçao and crème anglaise, served along side warm madeleines, were among my favorites of the courses. Be sure to make your reservation prior to your trip as Canlis typically books out two months in advance for evening times.

-Heather Privette
Registrations Manager

Copine – American cuisine with a French twist
Phone: (206) 258-2467
Address: 6460 24th Avenue NW, Seattle, WA. 98107

What do we think?

$$ Maggie and I were looking for a good French restaurant in Seattle when we came across Copine (pronounced ko-PEEN). The name is French for pal or girlfriend. Located in the ground-floor corner space in the Ballard Public Lofts and Market, Copine runs by the husband and wife team, Chef Shaun McCrain and Manager Jill Kinney (formerly of Book Bindery in Seattle and Per Se in New York). The interior of the restaurant was industrial-modern, with poured concrete floors, lots of windows, and features a semi-open kitchen. It has a comfortable atmosphere with minimalist and elegant feeling. Our amuse-bouches, complementary bite-sized hors d’œuvre, arrived not long after we placed our order. Maggie got a fig, crème fraiche, walnut with honey glazed and I got a citrus-cured salmon tempura with salmon row, crème fraîche and chive. Both were little bites of delight before our meal began. For starters, we shared the Hudson Valley foie gras terrine, beautifully plated with local strawberries, young turnips, almond butter, strawberry-sauternes gelée, and Hamachi crudo, served with pickled shiitake mushrooms, radish, grapefruit, and avocado mousse. The foie gras was delicious and rich. And the crudo was truly refreshing. For our main course, Maggie had caramelized sea scallops with sweet corn, chanterelle mushrooms, and brown butter emulsion. The scallops were perfectly seared on the outside but tender inside. I ordered pan seared Alaskan halibut with house falafel, tomato raisins, yogurt, garden mint, and smoked tomato broth. It was cooked and presented perfectly. The desserts we had were lovely. The flavors and textures of coconut tapioca, lime-scented mango, candied macadamia nuts, and coconut sorbet worked beautifully together. The chocolate crêpes cake with fresh raspberries and hazelnut sorbet was rich and tasty. Every plate at Copine was thoughtfully presented and visually appealing. All the staff were attentive. Our server was informative, and provided the right amount of care and space. Prices are appropriate for the quality. Since Copine is not in the main downtown area of Ballard, parking was easy. Overall, our experience was nothing short of fantastic. We look forward to returning when they change their menu later in the season.

-Achara Supaphakorn
Senior Graphic Designer

Phone: (206) 485-7173
Address: 1315 E. Jefferson St. (At 14th Ave), Seattle, WA 98122

What do we think?

$$ L’Oursin, a sustainable French restaurant quietly nestled in the Central District, is a mere 12-minute drive from the Kois Center.

L’Oursin, meaning “Urchin” in French, is listed in “The 38 Essential Seattle Restaurants, Fall 2019.” The intimate restaurant has a large bar that transitions into an open kitchen and innumerable wine bottles and leafy plants circle the walls. After deciding upon the Tasting Menu with wine pairings, we were served glasses of sparkling Chenin Blanc, both tart and dry, followed by a “gift from the kitchen.” This “gift” consisted of soft, triangular rye crackers with a rich chicken liver mousse, a generous smear of concord grape jelly, and an edible blue and white borage flower that bristled your tongue while chewing. The appetizers were wild Alaskan scallops, fresh urchin, tarragon leaves and bright orange salmon roe. The scallops were tender to cut and had a smattering of salt and the slightly sweet urchin dissolved onto the tongue like creamy butter. The tarragon tasted of licorice and anise with sweet vanilla undertones and the roe popped in our mouth with each bite. Eaten all together, this completely raw plate indulged all our senses. Next, a natural rosé wine from a 40-year-old vineyard came accompanied by the main dish, a kabocha squash and carrot soup with yogurt, pickled apples and lightly fried brussel sprout leaves. When mixed deeply in the bowl, the velvety yogurt changed both the taste and color to a much lighter and sweeter concoction. The tart apples blended smoothly with the earthy flavors to create one of our favorite dishes of the night. For dessert, we were first served brandy shooters in delicate, miniature glasses. The cognac had fruit and honey aftertones and begged to be savored. Our last dish of the night was a milk chocolate mousse oozing with carmel and covered in hazelnuts. Each decadent bite began with soft, luscious chocolate, a hearty crunch of nuts and ended with a sweet and sticky carmel finish. L’Oursin has built up a reputation for having unique, raw seafood dishes, natural wine, and changes their menu frequently to provide a continuously fresh and exciting menu with local PNW ingredients. Visit them now and visit them again later for a completely different experience!

RN74 – Rustic atmosphere featuring French cuisine
Phone: (206) 456-7474
Address: 1433 4 th Ave, Seattle, WA 98101

What do we think?

$$ RN74 features French-inspired cuisine with a substantial wine list. The staff is well-versed in their extensive wine list and can help guide you to your new favorite pairing. RN74 prides itself on locally-sourced cuisine including steaks and seafood. We enjoyed the smoked bone marrow appetizer and duck fat fries. The fries were impeccable and came with pickled ketchup, homemade tartar sauce, and dijonaise as dipping options. For our main course we found the Ora king salmon to be one of the best salmon dishes we’ve had in the city. The salmon was flawlessly seared on the outside and was left medium rare on the inside, leaving the dish perfectly moist and full of flavor. The salmon was presented on a bed of truffled lentils, crispy sunchokes, and fines herbes. Another main course we tried was the Bellwether Farms Ricotta Cavatelli. This pasta dish included diced winter squash swirled together with parmesan fonduta and prunes aux cognac. To wrap up your evening, we highly recommend ordering the Citrus Pavlova. This traditional Austrian dessert melts in your mouth with flavors of blood orange, Meyer lemon curd, crème Chantilly, and mint. The airy dessert was the perfect end to our rich and satisfying meal. RN74 strives to promote a sophisticated atmosphere with elegant wine selections, making any experience a unique mix of refinement and comfort.

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