Amazing Smells at 222 Market

Opened last November, 222 Market features local and regional artisans in a European market-style setting. Husbandand-wife owners Gray and Joy Graham say they opened the business to add vitality to downtown Olympia with a fun and inviting marketplace of local and sustainable foods.

As you walk into the quaint but bustling building, you immediately smell fresh bread in the air. The longstanding Bread Peddler bakeshop and café is a great meeting spot and a place to enjoy breakfast and lunch.

Next door, fresh coffee is brewing and pleasantly paired with crepes. The Creperie offers buckwheat crepes made in the tradition of Brittany, France, and from locally sourced ingredients. The refined yet down-to-earth setting makes The Creperie a favorite on our list.

If you smell something sweet, it may be coming from Sofie’s Scoops, where owners Sofie and Chris set out to make gelato the best way they could, from fresh and local ingredients. Gelato in a waffle cone is our favorite.

Meat lovers will appreciate the smell of bone broth upon arrival at the Broth Bar by Salt Fire and Time. For those in need of “healing nutritional support,” says its website, this is a place for “a positive and delicious experience of daily wellness in the form of traditional foods….” With housemade floral kombucha on tap, this is a one-stop shop for wellness on the go.

Pantry at the Market is the place to stop in for a snack or grab items for home. All foods sold in the Pantry are sourced for their locality and their sustainable practices—and of course their flavors!

Stop and smell the flowers, literally, at Fleurae, where owners Carissa and Iana have established a floral design and gift shop. Their beautiful space is packed with fresh flowers, bouquets to go, handmade wreaths, candles, antique pillows and local artisan gifts.

At Chelsea Farms Oyster Bar, the bounty of the local tides is celebrated and sold. Says owner Austin Navarre: “We are providing food that is fresh, local and sustainable” with a menu that changes daily.

Blind Pig Spirits craft distillery offers in-house distilled alcohols from Washington-grown products. Local owners Lesa, Ray and Fred set out to make a splash in the distillery community by offering small-batch spirits, with quality ingredients. They know that fermentation doesn’t have the best scent, but don’t worry, they say—it’s all part of the process. The in-house distillery features a tasting room, production and bottling facility, and retail sales of its products and branded merchandise.

LEAH GROUT

For additional Information:
222 Market
222 Capitol Way North, Olympia
222market.com

The Mantel, Culinary Ascent

Are you ready to take your love of food to new heights? The Mantel is a sophisticated neighborhood restaurant that delivers traditional meals with a unique flair. Located at Trilogy at Tehaleh, the resort-like community in Bonney Lake, The Mantel will have you feeling right at home in its lodge-inspired atmosphere.

The attractive décor is rustic and earthy, with high ceilings, exposed beams and handcrafted glass light fixtures. You can enjoy an intimate night out at a cozy table for two or choose a seat at the spacious bar rail. Regardless, the menu is what sets The Mantel apart.

Each menu item is handcrafted with only the freshest ingredients that are locally sourced. Among the wide selection of starters is the house favorite, Crispy Brussel Sprouts. Perfectly crunchy on the outside, tossed in a balsamic glaze and mixed with heirloom tomatoes, this light appetizer is so well made it will change the mind of any vegetable hater!

Entrée options include signature dishes like the Pasta Bolognese, an Italian sausage and beef Bolognese with thick pappardelle pasta, which was inspired by executive chef Nathaniel Cooper’s time spent living in Italy. Various sandwich options include the popular Millionaire Burger, a classic compilation of Meyer ground beef, bacon, cheddar club sauce, lettuce, tomato and onion on a butter brioche bun. A selection of artisan pizzas range from spicy Italian to organic mushroom.

If you’re a meat connoisseur, try something from the grill. Current options include cedar-plank Pacific salmon, grilled pork chop and a marvelous grilled ribeye. The steak is cooked to perfection with porcini compound butter, paired with bleu cheese mashed potatoes and sautéed spinach.

“I like to develop my culinary style, which I describe as modern comfort food,” says Cooper. “I believe that with the proper and freshest ingredients, you don’t need a lot of spices to confuse the palate. He adds that one of his favorite recipes to make at the restaurant is a deconstructed pot pie.

The Mantel opened in January 2016 and is currently open to the public. In the near future, however, it will expand its business and go private. If you haven’t had the chance to take your taste buds to elevated places, make sure you stop by soon and experience The Mantel and the Trilogy community.

SARAH GRACE PERSSON

For additional Information:
19001 Trilogy Parkway E, Bonney Lake
253.321.8020
themantelrestaurant.com

St. Martin’s Brings Celebrity Chef Ming Tsai to the Northwest

Ming Tsai’s passion for cooking was forged in his formative years. Tsai was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, their family-owned restaurant.

Ming Tsai is the James Beard Award-winning chef/owner of Blue Ginger and Blue Dragon. Both are located in Massachusetts and feature Tsai’s signature East-West cuisine. An Emmy Award winner, Tsai is also the host and executive producer of PBS-TV’s Simply Ming, now in its 13th season, shown locally on KCTS 9. Simply Ming brings a variety of both studio and location cooking to drive inspiration and demonstrate today’s techniques. Tsai is the author of five cookbooks including the interactive Simply Ming in Your Kitchen.

In 2012, Tsai was invited by then-Secretary of State Hillary Clinton to represent the U.S. with the Diplomatic Culinary Partnership Initiative/American Chef Corps. The Chef Corps is a network of American chefs that participate with official government programs that use food as a foundation for international diplomacy efforts.

The renowned chef will make a guest appearance in the Northwest at the popular St. Martin’s Gala on Nov. 4 at St. Martin’s University’s Lacey campus. The St. Martin’s Gala: China is a black-tie evening affair featuring an exquisitely prepared five-course dinner, cooking demonstrations by the celebrity chef, and a live auction benefiting St. Martin’s student scholarships. This year’s theme also highlights St. Martin’s many relationships and programs in China.

In the Chinese culture, guanxi (pronounced gwan-shee) means to establish human relations to open the door for opportunities. Though the direct translation of guanxi is “relationships,” the concept is much richer and more encompassing. Guanxi not only expresses the relationship of one person to another, it also expresses an obligation of one person to another, built over time through reciprocating acts to show loyalty and trust.

In some definitions, guanxi means “connections.” This closely mirrors the original guiding values of the St. Martin’s Gala: community, hospitality and stewardship.

The sponsors for St. Martin’s Gala: China include presenting sponsor Bon Appétit Management Co., reception sponsor Washington State Employees Credit Union, broadcast media sponsor KCTS 9, wine sponsor Maryhill Winery, print sponsor Capitol City Press, and celebrity photo sponsor Anchor Bank.

For more information about celebrity chef Ming Tsai, visit ming.com. To learn more about the St. Martin’s Gala and to purchase tickets to this year’s event, visit stmartin.edu/chinagala2017.

KARISSA WILSON

Taste of Tacoma

Taste of Tacoma 2016

No one would say no to good food and fun on a hot summer’s day. At least, no one should.

Friday, June 23 through Sunday, June 25 the Taste of Tacoma will be serving up delicious and food to the public for the 32nd year at Point Defiance Park. The event is in support of the Emergency Food Network.

“The Taste was started in 1986 by Festivals Inc. CFO and local restaurateur, Alan Silverman after the Tacoma Restaurant Association requested he created an event for the Tacoma community, just as he had done with the Bite of Seattle, which he launched successfully in 1982,” says Media Director and On-site Event Producer Megan Postiglione. “The principals in which he created the event 30 years ago still holds true today; promote the local food, beverage, and restaurant industry while offering the public a chance to taste a wide variety of foods at affordable prices – all of this in a magnificent setting like beautiful Point Defiance Park.”

Over 50 food vendors and over 30 restaurants will be present at the event, along with four live music stages, chef demos, and wine and beer tastings. “When it comes to exciting foods,” says Postiglione, “some of the notable newcomers at The Taste include Wicked Pie Pizza serving up delicious pizza by the slice, Langostino Sushi Burritos with Crunch, Spicy Tuna or Veggie Sushi Burritos and Big Island Poke with their Hawaiian Poke Bowls.” New food trucks like It’s Greek to Me and Mac & Cheese Whaaaaaaaat will also be there serving up their specialty foods.

“Emergency Food Network of Pierce County is a non-profit organization that provides 14.8 million pounds of healthy, nutritious food annually to 68 food pantries, hot meal sites and shelters for distribution to families and individuals in need,” Postiglione says. “This year, we will be collecting donations, both monetary and non-perishable packaged goods, at the South Sound Bites restaurant showcase and the Bike Corral at The Taste.”

Admission is free and the event runs from 11 am–9pm Friday and Saturday, and 11 am–8 pm Sunday. For $16, attendees can get a five-course plate meal that directly benefits Emergency Food Network.  by Jordan Marie Martinez tasteoftacoma

Mixing it up with Ming Tsai

Simply Ming – Season 6

 

ShowCase Magazine caught up with James Beard Award-winning Ming Tsai for an interview. The chef/owner of the Massachusetts restaurants Blue Ginger and Blue Dragon is the host and executive producer of the Emmy Award-winning PBS series Simply Ming, now in its 11th season. Tsai has also written five cookbooks, including the interactive Simply Ming in Your Kitchen.

The celebrity chef showed his witty and engaging personality in our interview:

We know you grew up in a family restaurant, but who inspired you to become a chef?

I was inspired by being hungry! I would hang out in the kitchen and my family would throw me scraps. I like everything about food. I love the smell and texture and taste.

I love being a chef as we make people happy through food. You can change people. Food becomes a part of you. We see tired and hungry people come through the doors and leave satisfied.

What is your hidden cooking secret? Something we can share, of course!

The most important thing is to taste as you go. There is not a chef in the world that doesn’t taste as they go along, to add the perfect amount of salt.

One technique is, you can always make anything taste better with butter! Any type of recipe can have an added  a pat of butter. It will give it a richer flavor and it simply rounds out the flavor.

What was your favorite food as a child and why?

My favorite food was Chinese food, naturally. The best chefs in the world eat Chinese food. It is the most varied food in terms of the profile and the culture. A soufflé is great as well, but the “blown duck” is exceptional.

Why are you looking forward to presenting at the St. Martin’s Gala in November?

First, I was invited by Mario Batali’s father. He is one of my good friends. When his father asked, I gladly accepted as I have great respect for our elders. Beyond that I love Seattle. I’m looking forward to trying local restaurants.

We look forward to “ShowCasing” Chef Ming in the summer issue of ShowCase Magazine. For more information about the celebrity chef, visit ming.com. To learn more about the St. Martin’s gala and to purchase tickets, visit saint-martins-gala

by leah grout

 

 

 

Second Annual Evening Farmers Market Opening Celebration

Pike Place Market’s second annual Wednesday Evening Farmers Market will kick off on Wednesday, May 31, 2017 with an opening celebration at 5 p.m. featuring chef demos, live music, kids’ activities, the first annual “Cabbage Smash” and a short ceremony with special guests.

The popular Wednesday Evening Farmers Market gives downtown shoppers the opportunity to enjoy the long summer evenings while shopping for fresh produce and supporting local farmers. Along with the Evening Market, Pike Place Market will host four weekly farmers markets throughout downtown starting Tuesday, May 30, 2017.

The opening ceremony will kick off with the second Annual Pike Place Market Legacy Award presented to Rick and Terri Martin of Martin Family Orchards for operating for 30 years at Pike Place Market. The award will be presented by Patrice Barrentine, Pike Place Market Preservation and Development Authority Council member and King County Agricultural Policy Program Manager.

The Martin’s began farming in 1986 with three acres of nectarines. Today, Martin Family Orchards grows more than 90 acres of Bing and Rainier Cherries, six varieties of peaches, Gala and Fuji apples, and an assortment of tomatoes, squash and peppers.

Following the award presentation will be the first Annual “Cabbage Smash,” a new farmers market ritual that signifies the opening of the seasonal Evening Farmers Market opening.

After the ceremony, Evening Market shoppers will get to sample produce at the Farmers Market info booth and see a chef demo by Michela Tartaglia of Cucina Casalinga using fresh ingredients found on the farm stands. There will be kids’ activities for little ones to enjoy as their parents shop.

Evening Farmers Market begin Wednesday, May 31 and continues through Wednesday, September 27, 2017 from 3 to 7 p.m.

For more information about Pike Place Market’s new farmers market season, visit pikeplacemarket.org/farmers-market.

 

Rhein Haus German food in Tacoma

As you enter what was once the Titus Will auto dealership, you notice a complete transformation. The space is huge (approximately 14,000 square feet), but it has been redesigned to be cozy and warm. A massive fireplace fills the center of the room with wraparound seating. Accents include Belgian wood doors, crystal chandeliers, reclaimed SeaTac streetlights, four post lights from actor Michael Douglas’ former home, and green enamel sconces from an old Tacoma factory.

Within this space is housed an on-site bakery that produces all of the restaurant’s breads, including pretzels, rye bread and desserts such as Berliners and strudel. An in-house charcuterie program produces at least a half-dozen daily sausage choices from a kitchen outfitted with a smokehouse.

A good place to start your dining experience at Rhein Haus is with the Oktober sampler: a large variety of in-house smoked and cured meats, cheeses and rye bread. Other savory menu items include sausages and schnitzel. A ShowCase favorite is the pork schnitzel accompanied by apple slaw. The cutlet’s delightful crunchiness comes from a light pretzel breading, and then it’s served with a rich butter sauce complemented with lemon, capers, parsley and shallots.

For dessert the restaurant creates fresh-made sweets daily. German chocolate cake tops our favorites list. Another decadent option is Banana Bavaroise, a flan-inspired dessert with peanuts, malted meringue and chocolate ganache.

The on-site executive chef, Kelly Wilson, speaks highly of the restaurant’s quality German food. “We are consistently delivering good food and reaching new limits of what is possible. I’m really proud of what our team is accomplishing in such a small time. The owners are really great people who promise to focus on the people as we strive to make the experience excellent.”

We think they are hitting the mark on that note!

253-572-4700; rheinhaustacoma.com

649 DIVISION AVE, Tacoma

Local Family Provides Seafood Harvested Boat-To-Table

“Sassy Seafood is literally my dream that came to life,” says company owner Libie Cain. “I met my husband 20 years ago when he was a Bering Sea crabber. I was working at a design firm in Seattle. So I traded my high heels for Xtratufs boots and my pantyhose and skirts for hooded sweatshirts and orange Grundens [waterproof clothing].”

Cain has now been deck-handing for her husband on their own boat for 14 years. The idea for Sassy Seafood came to her about 10 years ago, she recalls, after they were getting low prices at the canneries for their high-quality albacore tuna.

“In 2009, I finally got enough courage to ask my best friend, Teresa Reeves—also married to a commercial fisherman who owns and operates his own boat—what she thought about the idea and if she wanted to join me in the adventure.” Two weeks later Reeves resigned from her retail management position, and the two friends have been “Sassy Seafooding” ever since. “We couldn’t beat them, so we joined them,” says Cain.

Cain and Reeves have always had a vision to use Sassy Seafood as a sales vehicle for their albacore and specialty seafood products, but also as an education platform. Cain says they pride themselves in being harvesters as well as “advocates and teachers” about the commercial fishing industry.

“We want other families to know and understand why it is so very important to know where your food is coming from, who is getting it for you, and the journey that took place for it to be on your plate,” Cain explains. When people buy and consume Sassy Seafood, she continues, they can feel good about investing in the rich heritage of small, artisan commercial fishing as well as the local economy. She adds that they are also investing in their health.

Cain and Reeves pride themselves on owning and operating the vessels that do the harvesting of their products in the Pacific Northwest where they live and do business. They say this ensures that the quality of their products are of the highest standard, and it guarantees that their seafood is completely traceable.

“It is our privilege to provide the finest quality of fish, harvested from off our hooks and put directly into your hands and onto your plate,” says Cain. “Here at Sassy Seafood, we refer to this as the ‘boat to belly’ concept.”

For more information about sustainable fisheries and the working fishing families that make up the industry, visit noaafishwatch.gov or seafoodwatch.com.

LEAH GROUT

For additional information:
Sassy Seafood
sassyseafood.com

Celebrate at the New Cheesecake Factory

Tacoma has a new favorite restaurant. With its upbeat European décor, The Cheesecake Factory is known for its extensive and innovative menu, generous portions, distinctive upscale décor and legendary desserts. The first Pierce County location opened its doors this past December, with an immediate following.

Upon entering, guests are greeted with enthusiasm and the hospitality that the restaurant chain is known for. “We want people to feel at home and welcome, to leave happier than when they arrived,” says manager Lezlie Siegel.

The seemingly endless menu provides something for everyone. Start by sharing one of the many small plates, snacks or appetizers. Our publisher’s favorite is the Thai lettuce wraps—the perfect fresh appetizer with a choice of three wonderfully spicy Thai sauces.

The main menu is well-appointed with “super” foods (nutrient-rich special recipes), salads and pastas, “Glamburgers” and sandwiches, steaks and chops, and more. We recommend the Chicken Bellagio: crispy coated chicken breast over basil pasta and parmesan cream sauce topped with prosciutto and arugula salad. Its richness is delicious with just the right balance of fresh taste and savory pesto flavor. Portion sizes are such that you have ample leftovers for lunch the next day.

Let us not forget what this restaurant was founded on: cheesecake! There are 33 varieties, plus a range of other specialty desserts for a total of 50 choices in all. The question becomes how to choose your favorite.

The Cheesecake Factory is quickly becoming a go-to spot in Tacoma for celebrations. For a delicious meal that is also an experience, try this new upscale restaurant, conveniently located at the Tacoma Mall.

LEAH GROUT
The Cheesecake Factory
4502 South Steele St, Tacoma
253.474.1112
thecheesecakefactory.com

View Dining Guide here

the mantel, culinary ascent

Are you ready to take your love of food to new heights? The Mantel is a sophisticated, neighborhood restaurant that delivers traditional meals with a unique flair. Located at Trilogy at Tehaleh, the resort-like community in Bonney Lake, The Mantel will have you feeling right at home in its lodge-inspired atmosphere.

The attractive décor is rustic and earthy, with high ceilings, exposed beams and handcrafted glass light fixtures. You can enjoy an intimate night out at a cozy table for two or choose a seat at the spacious bar rail. Regardless, the menu is what sets The Mantel apart.

Each menu item is handcrafted with only the freshest ingredients that are locally sourced. Among the wide selection of starters is the house favorite, Crispy Brussel Sprouts. Perfectly crunchy on the outside, tossed in a balsamic glaze and mixed with heirloom tomatoes, this light appetizer is so well made it will change the mind of any vegetable hater!

Entrée options include signature dishes like the Pasta Bolognese, an Italian sausage and beef Bolognese with thick pappardelle pasta, which was inspired by executive chef Nathaniel Cooper’s time spent living in Italy. Various sandwich options include the popular Millionaire Burger, a classic compilation of Meyer ground beef, bacon, cheddar club sauce, lettuce, tomato and onion on a butter brioche bun. A selection of artisan pizzas range from spicy Italian to organic mushroom.

If you’re a meat connoisseur, try something from the grill. Current options include cedar-plank Pacific salmon, grilled pork chop and a marvelous grilled ribeye. The steak is cooked to perfection with porcini compound butter, paired with bleu cheese mashed potatoes and sautéed spinach.

“I like to develop my culinary style, which I describe as modern comfort food,” says Cooper. “I believe that with the proper and freshest ingredients, you don’t need a lot of spices to confuse the palate.  He adds that one of his favorite recipes to make at the restaurant is a deconstructed pot pie.

The Mantel opened in January 2016 and is currently open to the public. In the near future, however, it will expand its business and go private. If you haven’t had the chance to take your taste buds to elevated places, make sure you stop by soon and experience The Mantel and the Trilogy community.

by: Sarah Grace Persson

themantelrestaurant.com

19001 Trilogy Parkway E
Bonney Lake, WA
253.321.8020