Gregor's Pub & Grub

Anthony Bourdain. You son of a bitch. I loved you man, I loved your shows, I loved your irrelevant slant on all things food. You were my hero man. You dipped your soiled pen into my ink well and gave me life man. Now…you fucking son of a bitch, you took it all away.

What? Some of you are reeling now. What are you talking about? How can you slam our leader like this?

Simple.

Bourdain sold out. He sold out like a restaurant critic who get free food sells out. He took money over integrity. I’m talking about the Chase card ads.

Yes yes, it’s just a credit card ad, what’s the harm? The harm lies in the feeling an audience has with the persona on screen. Anthony has always had the working man in his pocket. The common man. The person who may, with every ounce of his or her ability, save money until they can travel to a place asshole says is cool.

You lost us man. For the sake of a dollar, you threw your legions of fans on the rocks. I for one, will never again trust what you say, and more importantly, I will never again trust one of your sponsors.

Good luck back in the heat of a kitchen

Mark

Posted: February 8th, 2010 under Critic's Corner, Plato's Booth by Mark Gregor. Comments: none

As some of you are aware, I am in the process of writing a book about my time in the Navy. I’m at the point now where I’d like to share a little. This section takes place after boot camp, while I was going to ET-”A” school in Great Lakes, Illinois. Great Lakes sits maybe 30 miles north of Chicago, right on the lake. The winter I spent there was cold. Damn cold. Make you want to go AWOL cold. It was chilly.

This takes place after we finally got a break in the weather and got off base. Please keep in mind this is meant for “mature” readers. It contains some “salty” language, so please do not read it as a bed time story to your kids. :-)

Comments are not only welcome, they are desired. I would like to know if I’m headed in the right direction here.

Great Lakes – First Time

Posted: February 8th, 2010 under Critic's Corner by Mark Gregor. Comments: none

Annyong haseo! One of life’s true dining joys is to sit down to classic Korean meal. From the banchan, side dishes that accompany each meal, to the main course, Korean meals are a communal dining affair where the conversation is every bit as important as the food. Beth and I both love the cuisine and set out the other night to find a new Korean place to try. Boy did we luck out when we found Todamgol.

Todamgol sits in a little strip mall on the south side of 164th st, just east of I-5 in Lynnwood. Hard to find the first time you go, but well worth the effort. From the welcoming “Annyong haseo!” ( Korean for Hello! ) to the warmth of the decor, you instantly feel at ease. We were led to a large booth almost at once, and our server returned within minutes with warm tea, water and menus. The menus are large, well written and given the ample light, a joy to read. Why must so many places dim the lights to the point of forcing patrons to use lighters to read the menu?

I ordered a Tsing-Tao beer and we set about deciding what to get. Beth opted for the kimchi-jigae (Kimchi Stew) while I decided on the ojingeo-deopbap, a spicy squid stir-fry. The menu is quite extensive, offering up something sure to please anyone, including vegetarians. We also ordered a bottle of soju to enjoy with dinner. For those that may not know, soju is a traditional drink of Korea, much like sake is to Japan. Soju, while rice based like sake, is distilled rather than fermented. It is as clear as water, with a smooth clean taste. It is also damn potent, so drinker beware. :-) Inside tip: Never pour soju for yourself. It is considered bad manners. Also, as a sign of respect, if you are seated at a table with an elder, make sure you turn your head away from them while you drink.

It wasn’t long before our banchan plates and main courses arrived. True to form, the main dishes were placed in the middle of the table with the banchan dishes surrounding and with a small plate and bowl of rice for each diner. And oh what goodies those dishes held. This evening the side dishes were kimchi, pa jun (a scallion pancake), dongchimi (white radish kimchi), tofu, cellophane noodles, seaweed salad and jan myeol chi, a tiny cured anchovy served whole. Man I love those things. Salty and fishy I could eat them like popcorn. Beth doesn’t like things with eyes, so the more for me. :-) The main dishes were superb, with the spicy squid being perfect. Not over-cooked, which long time readers of this blog know is a pet peeve of mine. Perfect. The kimchi stew was wonderful with bits of pork that melted in ones mouth. Tofu was firm, but not too spongy. A fine bowl of spicy goodness indeed.

From the moment we entered Todamgol until the time we payed the bill the experience was a joy. In fact, we were trying to figure out when we could return as soon as we left. I give it 5 out of 5 kimchi pots.

Gun-Bae!

Gregor

Posted: February 5th, 2010 under Beer and Wine, Cocktails, Critic's Corner, Restaurants by Mark Gregor. Comments: none

I sit here at my keyboard eating pistachio nuts, casually throwing the empty shells into my over-flowing ashtray. I light up a Marlboro, take another swig of my Ballantine’s neat, and I wonder how the the hell did I end up here.

It was not so long ago that I was in charge of a USS nuclear fast attack submarine. Well, to be honest, the Captain was in charge but I ran the engine room on my watch. It was me and the engineering officer of the watch who determined what would happen in an emergency. And truth be told, as most engineering watch supervisors will tell you, it was our word that mattered. Billions of dollars in materials, and 120 lives rested in our hands. I never felt so alive.

After the navy, and during if you ask some folks, I was also engaged in more “immediate” life and death situations. I trusted my training and my innate abilities to get me through, which they did. I’m not going to lie. There were times when I was not so sure I would see another sunrise. But survive I did, and in doing so I, once again, never felt so alive.

Now I’m just another poor schlep out looking for work. Work. Something to make money. I can make money using my old skill set, but… Work. Holy Christ it hurts right now. I get rejection notices from people I don’t even know and yet I hate them. I light another smoke.

I’m caught between worlds. Too old to do what I am truly good at and yet too young and poor to retire. I watch old movies and laugh at the inaccuracies. I laugh at the movies, but I know that I still have the fire in me. A fire that isn’t a warmth to someone on a cool winter night, but a fire that burns with the intensity of unbridled passion for adventure. It’s not a good fire, it’s also not a bad fire. It just is. It’s a fire that knows what it knows. A fire that knows how to burn brightly, in a no-fire society. It’s not wrong, it’s just out of place.

I’ve tempered this fire with work in the past. Never really quenched, but soothed. Left smoldering, it burns to this day, a constant reminder of my past. I’m proud of my past. I may not be proud of my actions in all cases, but I’m proud of the outcome. It was real. Hard. Cold. Ugly. But it was real, and it mattered.

Now I sit, begging at the floor of big corporations, hoping for a job, a scrap, a mere ort left by some other has-been. “Yes sir, this is a fine organization.” “No sir, I don’t understand why you aren’t making more money. ” It’s killing me.

My God. What have I become?

Gregor

Posted: February 1st, 2010 under Plato's Booth by Mark Gregor. Comments: 1

We all have a limited time here on Mother Earth. How do we spend that time? Does quantity trump quality? Or is it the other way around? Do we want to live a long life, or do we want to live? Whatever the answer, it is a uniquely personal one. We all need to keep this in mind. How we look at it may not be the same as our family or friends.

Most, if not all, of us have been in a position of dealing with a loved one who is dealing with a life-threatening situation. “Do whatever it takes!” “You have to think of the kids” “What would your wife (husband) do without you?” “So what if it hurts, you’ll live 6 months longer!”

When is enough, enough? Think about it. When do any of us reach that point, that enough is enough? Do we have enough money? Do we have enough life insurance? Have we reached the goals we need to reach? Did we buy a big enough house?

To answer your questions, no, I am not dealing with a fatal situation. A friend of mine is, and not his, but a member of his family. He is fighting with other family members on the correct course of action. Some agree that life has run it’s course, and that nature should be given the opportunity to do what is needed. Others believe that we have a responsibility to prolong life, no matter what the cost.

I feel for my friend. He and I have similar outlooks on this. Life is what it is. But his family feels they should be doing everything they can to keep this family member alive, even if it means they will only be “alive” in a clinical sense. So, instead of a time when family should be coming together as a whole, they are fighting as enemies. I feel for him, and I pray for him, and his family.

I have lived my whole life with a “Quality over Quantity” mantra. My living will specifies that I will be allowed to die with dignity. I smoke because I like to. I drink bourbon because I love the taste of good bourbon along with a smooth cigar. I ride my motorcycle fast because it makes me feel alive. I live for meeting new friends because I may not be around for the old ones. I treasure my old friends because I may not be around to meet new ones. In short, when I go, I want to go with the least amount of drain on my family.

This past weekend Beth and I went downtown for a getaway weekend. I’ll post reviews of the hotel and restaurants later. I’m not working. Some folks have said I was silly to waste this kind of coin on a “frivolous” weekend while I’m not working. That’s fair for someone who worries about tomorrow, and ignores today. We had a great weekend, wonderful food, and great times. I regret nothing, and given the things my friend is going through, this is nothing.

Live like today is your last day, while keeping an eye on tomorrow. Those that live with their eye on tomorrow, and nothing on today are missing a lot. Life is fleeting my friends. Putting off a trip to Italy until you retire? Take it now. Want to learn Korean? Get a book and language tape tomorrow. In short, do the things you want to do now, while you can. If you are lucky and live well into your old age, do more. You’ll never regret doing more. Only doing less.

Peace.

Gregor

Posted: January 25th, 2010 under Plato's Booth, Uncategorized by Mark Gregor. Comments: none

Another holiday season come and gone. Memories still fresh of visits with relatives and friends, we set boldly off into the new year full of hope and expectations. For us, memories of seeing our kids, me meeting the grandkid for the first time, seeing my mom, and having good times with friends. This time of year tends to be bittersweet, the excitement of the new year, tempered by the melancholy of saying goodbye, yet again, to family and friends at “home.”

Home. Never before has Thomas Wolfe’s novel, “You Can’t Go Home Again” been more apropos. Maybe it’s living in a hotel room. Maybe it’s the feeling of being on vacation, rather than home. I don’t know. All I know is this trip, while filled with wonderful visits, felt more like a vacation that at any other time. Going home this time meant the return trip to Seattle.

Home. We visited my Mom at her house. Her house. The house I lived in from age 13 until I went into the Navy. The house I returned to after getting out of the Navy. But it’s her house now. I’m not in the house anymore. Old pictures of me still hang on the wall, but the man I became is nowhere to be found. It’s a feeling not unlike visiting a long lost aunt. Pleasant, but sterile. Searching for memories that have long since faded away with the paint.

Home. Home is where the heart is, or so they say. Hell, if that were the case we’d all be home all the time. No, I don’t think that’s right. Home for me is when Beth comes home from work and I have a fire going, cats all clamor around her like she’s been gone for years. She gets them their snacks, and settles in. Home. Home is finding a long lost vest in an unopened box of treasures in the garage. Home is sitting around on a Sunday, reading the paper, drinking coffee and watching the rain.

Home. Home isn’t a place or a time or a thing. It’s a feeling we get. Cozy. Warm. Comforting. It’s being with the person you were meant to spend the rest of your life with. It’s looking forward to creating new memories, meeting new friends, keeping in touch with old ones. Home is a warm, content cat on your lap as you do the crossword. Home.

You know, the more I think of it, maybe home really is where the heart is. All I know is, I’m home.

Best wishes to you all for a wonderful new year and beyond.

Gregor

Posted: January 4th, 2010 under Plato's Booth by Mark Gregor. Comments: none

One of my favorite dishes in the world is Cioppino, Italian style fish stew. As with most dishes, there are probably as many recipes for Cioppino as there are people who love it. Not wanting to be left out, I offer up my take on the classic dish. As always, look at this as a starting point. Take away items you don’t like, add in ones that you do. Have fun!

Shopping list (Makes 4 servings)
4-5 cloves garlic, shaved into thin slices
1 large onion, diced
1 green pepper, diced
2 stalks celery, diced
1 small tin anchovy filets (10-15 should do it)
1 28 ounce can of diced tomatoes
2 bay leaves
1 8 ounce jar of clam juice
1/4 cup butter
2 cups shellfish stock ( can substitute fish stock if you like )
2 cups good red wine
a dried spice mix of 1 T each of salt, pepper, thyme, crushed fennel seeds, crushed rosemary leaves and 2-3 T of oregano.
Fresh basil, about a good 1/2 cup chopped
Fresh Parsley or Cilantro
Olive Oil
1 Lemon
Tabasco sauce
Any mix of the following:
Fresh, uncooked shrimp, shell on
Firm white fish such as halibut or sea bass
Mussels
Lobster tails
Squid ( rings and tentacles )
Scallops

Okay, now the fun starts. In a large, at least 8 qt stock pot over medium high heat, add enough olive oil to cover the bottom. Toss in the anchovies and let them melt into the oil, then toss in the garlic, onion, pepper and celery and allow to sweat. Don’t let them burn or caramelize. Once the onion goes transparent, toss in the can of diced tomatoes, wine, clam juice and seafood stock. Note: Next time you have crab, lobster or shell on shrimp, save the shells and freeze them. You can make your own seafood stock from the shells. Once this comes to a low boil, reduce the heat to low and toss in the dried spice mix and bay leaves. Let this simmer slowly for at least 30-60 minutes. You can skip this long simmer if you are short on time, but to me the slow simmer is worth it. The house smells great, and the canned tomatoes start to break down a little.

After the simmer, toss in the butter, tabasco to taste and the juice from the lemon. For an extra kick, zest the lemon and toss in as well. Bring the stock back up to a low boil. Now comes the time to toss in the seafood. Remember that most shell fish does not take long to cook, and in fact will get rubbery and tough if over cooked. Toss in your seafood and the chopped basil. Do NOT add the basil before this point. Please. I beg you. Okay, I’m back now. Let the seafood cook until the shrimp go pink, the mussels open up ( make sure you toss any that don’t open), lobster is red, meat opaque. If you are going to add the calamari and it’s fresh, add it right before serving. Trust me, the heat of the stock will cook the squid in 1-2 minutes tops. You cook it more than that and you’re serving sliced inner tubes.

That’s it! Ladle the cioppino into large bowls, garnish with some parsley and serve with some crusty Italian bread and a glass of Chianti. Don’t butter the bread, let the broth shine on it’s own. Give your guests an empty salad plate so they have a place to put the shells and dig in. Oh, one last tip. Don’t worry about getting out the nice white table cloth for this meal. :-)

Buono Appetito

Gregor

Posted: November 20th, 2009 under Beer and Wine, Recipes, Seafood, Soups by Mark Gregor. Comments: 1

Last Friday night, Beth and I went to dinner at the Grazie Ristorante in Canyon Park. We had been out with friends for a bit, and decided to stop and try it out based on their suggestion. We had no idea just how much of a treat we would be in for.

Grazie sits off Bothell-Everett Hwy, just south of I-405 in Canyon Park. It’s a nice large building capable of handling the largest of parties, while still maintaining an intimate aura about it. We parked in the ample parking lot (those who follow my ranting know just how important good parking is to me) and entered. Once inside the aroma engulfed and warmed our chilled bones all at once. The feeling is not unlike walking into a friend’s home who has been cooking all day. Warm and wonderful. We were immediately seated and greeted by our waiter within minutes. The menu is extensive and covers small plates, pastas, pizzas as well as house specialties. For our salad, we decided to share an insalata cabrese. Beth then opted for the crab and shrimp cannelloni, while I went with the veal piccata. I chose a Librandi Efeso from the well stocked wine cellar. We then sat back to enjoy the ambiance while we waited for our meal.

The cabrese arrived. Beautiful rounds of fresh mozzarella on ripe tomato slices with fresh basil, all covered in a delightful balsamic vinaigrette. Light, refreshing and completely delicious. Our entrees arrived just after we finished the salad. Timing was perfect, and so were the dishes. The crab and shrimp stuffed cannelloni were perfect. Fresh seafood, perfectly cooked shells, and a sauce that was not only tasty, but proportioned perfectly for the dish. Too often places adopt a more sauce is better attitude, which is most certainly not the case. The piccata was melt in your mouth wonderful. A delightful play between the tang of the lemon and artichoke hearts and the silky smoothness of the butter wine sauce. It was served with mashed garlic potatoes that should have been called potato clouds they were so light. They were so light and fluffy in fact, I would swear they were flavored air. Killer side dish. The wine, the Librandi Efeso, was magnificent. Smooth, with hints of pear and fig. It was meatier than a Pinot Grigio, but not as oily as some chardonnays. I highly recommend it. For dessert we opted for a pumpkin cheese cake that was just out of this world. Light and creamy like a good cheese cake, but with the essence of Grandma’s pumpkin pie. Perfect. I also opted for a grappa to go along with it. A totally enjoyable meal. 6 out of 5 stars for this one. It’s that good.

After dinner we decided to check out the lounge area where a band was playing, The Michael Powers Trio. A tremendous group with a solid sound, Michael plays guitar and laid down some killer riffs. This is a group we will look forward to hearing again soon.

From the restaurant to the lounge to the staff to the food, Grazie gets it right. If you live in the Seattle/Eastside area it’s worth the trip.

Buona Appetito.

Gregor

Posted: November 6th, 2009 under Beer and Wine, Critic's Corner, Restaurants by Mark Gregor. Comments: none

We gather daily in the dark cave like bats returning from a night of foraging. As we settle into our roosts and eyes adjust to the familiar murkiness, beers appear and pleasantries are exchanged. “Good to see you, John.” “Good to be seen Mike!” “How are you feeling today Bob?” “With my fingers as usual!” Laughter rises to join the nicotine stains on the ceiling. Old retired men, some by choice, others forced into it by a world that favors the “New and Improved” over the “Tried and True.” We gather here to dull the floundering of our lives with beer and bourbon. Souls not yet lost, using each other as anchor lines to sanity.

Joe shows off his missing front tooth, proudly explaining how he yanked it himself using pliers. “Ain’t got no insurance so…POP! Done!” I cringe a little but offer up the strongest “Right on!” I can muster.

Burl shows up with 2 baggies of freshly smoked salmon. “These are Kings I caught, no Humpies here!” He passes the bags around then grabs a beer. Damn good fish! Damn good! The salty tang going perfectly with the IPA. Better than store bought, that’s for sure.  

Talk around the bar settles into a low drone as the old men discuss the salmon, where the best places are, how much better the fishing was 40 years ago, what the best bait is. Karl starts talking about his days as a crabber while eyes roll. Karl has told this story so many times we all could recite it, but it’s okay. Karl is old, he’s entitled here. This cave lost 10 souls over the past year. Cancer, age, accidents. Karl is close and we all know it. Better to hear his old stories today.

I glance up at the TV to watch the noiseless words flow from the talking heads. Old men, their stories, and a beer. I smile a little and go back to listening to Karl, nodding along with the others, and adjusting the anchor line.

Gregor

Posted: September 22nd, 2009 under Beer and Wine, Plato's Booth by Mark Gregor. Comments: none

This past Thursday while I was out riding, I passed what I thought was a new restaurant, Emory’s. It sits right on Silver Lake, a small 20 acre or so lake just north of where we live. We’ve been looking for new places to try out, so plans were made to head there on Sat. From the street it looks like a sports bar, so we figured we go early, nosh on some bar food and enjoy cocktails while watching the game. Man were we in for a surprise.

We arrived around 4:30 and got seated on the patio with a nice view of the lake. Sun was beating down, with a nice breeze. Perfect for outdoor dining fun. We were sitting there for maybe 10 minutes without any servers coming over. Didn’t really bother us, we were enjoying the day. A gentleman came over, who introduced himself as one of the owners, and asked if we had been helped. When we said no, he took our drink orders and went inside. Our drinks soon appeared, a nice Shiraz for Beth and something called an “Extreme Gin & Tonic,” which turned out to be a gin and tonic with a heap of lemonade slush on top. Very tasty and refreshing. Still looking over the extensive menu, we ordered some Penn Cove oysters, and Thai lettuce wraps. Beth, who is turning into quite the oyster aficionado, gave two big thumbs up. My lettuce wraps were delightful as well, with crisp iceberg lettuce leaves and an aromatic, but not overly spicy filling of grilled chicken pieces, rice noodles and veggies. So far, so good, and way beyond what we were expecting.

Finally we made our choices for dinner. Beth opting for blackened red snapper with rice, while I went for rack of lamb, medium rare. While we waiting on our entrees, the owner came back over to see how things were going. We found out that this was not a new place at all, in fact, it has been in the same location for 15 years. He went on to say that it’s only in the last couple of years that they found the right mix of chef and support staff. Good things come to those who wait was never more true.

The main course arrived and we both dug in. Beth said the snapper was one of the best she’s ever had, and the rice was cooked perfectly. I tried a bite of the snapper, and was duly impressed. A lot of times restaurants equate blackened with burnt salt. Not here, the spice was pronounced, but not in your face. As my Uncle would say, it was a nice piece of fish. My lamb arrived cooked to perfection. Medium rare as asked, and warm. The sauce was a nice demi-glaze. Not as flavorful as at The Barrel House, but it didn’t need to be. The lamb itself was so moist, so tasty that it really didn’t even need a sauce at all. Ditto for the mound of smashed potatoes the dish came with. No packaged frozen bulk pre-mashed potatoes here baby. No sir. These tasted like perfectly done baked potatoes mashed with cream. Yummy. And both dishes came with what is without a doubt the best asparagus either of us has ever had from a restaurant. Bright green, snappy crisp and thin spears of total asparagus ambrosia. I’m drooling right now just thinking about them. All in all, the dinner rates 5 out of 5 stars. Great food, great view, great service and reasonable prices.

Dinner over we went inside to watch the end of the baseball game. Talked with another of the owners who recommended sticking around for the live entertainment, The Hettel Street Blues band. Now I’ve been known to ride over 4 hours just to hear live blues, so we decided to hunker down and wait for the band. Damn. Fine. Choice. From the first note to the last this band rocked it. Everything from classic blues to jazz to old R&B, you name it, they played the hell out of it. The band is a 6 piece affair with sax, harmonica, guitar, bass and drums. They are fronted by Kathy Hettel who can belt out the blues in the best Etta James tradition. If you live in the Seattle area, I recommend you do what ever it takes to catch a set or twelve, they are just that good. Booking info is at http://www.hettelstreetblues.com .

A perfect end to a perfect day of great food, good wine and killer blues. Oh, did I mention they also have a sushi bar?

Ciao,

Gregor

Posted: August 24th, 2009 under Appetizers, Beer and Wine, Cocktails, Critic's Corner, Restaurants, Seafood by Mark Gregor. Comments: 2

Posted: August 14th, 2009 under Audio, Satire by Mark Gregor. Comments: none

Instead of the normal rants, recipes and reviews that usually appear here, I’ve decided to write about a wedding Beth and I attended this past Thursday. William and Jo are 2 friends of ours that live out here in Seattle. William I’ve known for over 15 years now. We just met Jo a couple of years ago. William is originally from back east, Ohio to be specific. Jo is also from back east, England to be specific. They met online, discussing poems and writing in general. Makes sense to me that too people so good at crafting words into art would be destined to meet this way. Well, long story short, they got legally married last year, and then went about setting up this more formal wedding to allow for friends and relatives to share. After months and months of working at the location, flowers, dresses ( Jo’s, not Williams), food, vows, you name it, the big day finally arrived. Truth be told, I think they were more relieved to be over the planning, than excited for the actual wedding. So with that bit of back story, on with the wedding.

The wedding took place at Kiana Lodge on the Kitsap Peninsula. This wonderful place was used as the interior lodge shots for “Twin Peaks”, as well as the shot of Laura washed up by the log. “Laura’s Log” is still there waiting for it’s next close up. It is also just 2 miles from the Suquamish village where Chief Sealth lived. Seattle was named for Chief Sealth (Seattle), whose speech of 1854 can still move the soul. There are many spirits in this area, and Kiana Lodge is a wonderful place from which to welcome them.

We arrived about 30 minutes early and spent the time walking the grounds. The lodge sits on wonderfully landscaped grounds with flowers and local plants that appear to be growing wild, but are in reality carefully placed. The feeling was of walking through a perfect forest setting. Absolutely stunning. The lodge looks out over the Agate Passage, with a great view of Bainbridge Island. Standing quietly on the lawn, looking at the water and smelling all the flowers… pure silence never sounded so good.

As is often the case in weddings, this one started late due to a late running shuttle. As attendees to this wedding arrived by car, car/ferry, pedestrian/ferry and shuttle, it’s amazing it got started at all. As the stragglers arrived, everyone was seated. The wedding party was on a stage at the waters edge. Anastasia was officiating, with William and Jo beside her. Jo was wearing a lovely blue dress, and William was in a dark suit with shirt and tie of matching blue color.

As Anastasia started the ceremony, she welcomed not only those in attendance, but those ancestors who were no longer with us. At this exact point a black and white cat came out from under a table behind Anastasia. It walked over to Jo and sat right at her feet as if to say, “Ancestors present and accounted for.” After a bit of fun, Anastasia restarted the ceremony. I don’t think a better person could have been found to officiate by the way. Anastasia handled everything with a calm quiet grace that put everyone at ease. Her readings were wonderful, and she always let William and Jo maintain focus. A thing of beauty to be honest. During the ceremony, poetry readings were offered by Dorothy and Clare, both were moving and very apropos. Near the end, Anastasia started a Buddhist Fire Ceremony. As she was explaining how the smoke is used for purification, etc., the cat moved back to under the table. I think the spirits he was hosted wanted to stay a bit longer and were afraid of being carried away by the smoke.

The wedding ceremony complete, we started to mingle and enjoy some tasty bits and wine prior to dinner. Offered up were some large prawns wrapped in baby snow pea pods, Vietnamese spring rolls and bruschetta. All were spot on perfect, with the tomatoes and basil on the bruschetta tasting as if they had just come out of the garden minutes before. Wonderful.

After a bit of conversation with friends, new and old, we were ushered in to a dinner of salmon with tarragon, asparagus spears and au gratin potatoes. Again, amazingly good food. Sometimes wedding food can feel “rushed,” but not in this case. The food was perfectly cooked and served at the correct temperature. Wonderful. After dinner the toasts started with Jo’s stepdad giving a toast that was hands down the best wedding toast I have ever heard. It reached new levels of comic genius, while still being warm and genuine. I wish I had a tape of it to be honest. William’s sister followed with a warm, heart-felt toast. Final toast was from William’s best friend Scott who got up with a guitar, asked William to join him, and the two offered a song set to Bare Naked Ladies’ “If I had a million dollars.” Lyrics were great and the performance was killer.

After dinner, the cake was cut without wasting any on silly facial nonsense. And to waste any of that cake would have been a sin. Part white cake with amaretto icing, part chocolate with coffee and other flavors. It was so good. Then dancing, sort of, and conversation by a fire pit. After a bit folks had to leave to catch the final ferry back to Seattle. Others of us went back to our rooms at the Clearwater Resort/Casino. The Bride and Groom left to their honeymoon B&B, and Kiana Lodge was once again quiet.

A lovely wedding that left guests feeling warm, happy and secure. Well done William and Jo, well done.

Gregor

Posted: August 10th, 2009 under Appetizers, Road Trips by Mark Gregor. Comments: none

We love fish, but after a while it all starts to taste the same. Smoked, grilled, grilled on cedar planks, steamed, it all gets boring after a while. Sure, you can make heavy sauces and such but that’s just masking the fish. I wanted something new that would allow me to have a new taste, but still know I was enjoying a good piece of fish. So last night I tried steaming some cod on pineapple, and the results were quite tasty. This is really drop dead simple to make. Give it a try, I really think you’ll like this one.

Shopping List:
Alaskan cod or halibut filets: 5-6 ounces per serving with each filet about 1.5-2″ thick
1 whole fresh pineapple
Good white wine
Large container of fresh cubed melon pieces
Mint

Preheat the oven to 350 F. Peel the pineapple and cut into vertical slabs about 1″ thick. You want to make sure they are just a little bigger than the size of the filets. Place the slabs into a deep baking dish, then salt and pepper each side of a filet and place on top of the “plank.” Add wine to the baking dish, about 1/8″ deep. Cover with aluminum foil, making sure the foil is not touching the fish, and place in the oven for about 30 to 40 minutes, or until the fish flakes nicely.

While the fish cooks, dice up the melon cubes into a small dice and place into a bowl or suitable container. Add a splash of silver tequila, toss and place in the fridge.

When the fish is cooked, remove the dish from the oven and let sit covered. Take about 1-2 mint leaves per serving and cut into ribbons. Zest a lime, then cut the lime into quarters. To plate take a filet and gently move to a small plate. Then take the plank it was sitting on and using a slotted spatula, lift and let drain. After it’s drained, place the plank on a dinner plate, and gently place the filet on top. Squeeze a little lime juice on top, then using a large spoon place the melon “chutney” on top of the filet, and down one side. Sprinkle with a little mint and lime zest and that’s it. The colors in this dish are just fantastic, so make sure you use a plate that shows them off properly.

For a side, I served an Insalata Caprese, using very ripe tomatoes, fresh basil, a local artisan mozzarella, drizzled with balsamic vinegar and olive oil. Just a perfect summer salad. Other sides that would work would be a nice creamy risotto, grilled asparagus or a nice small pasta dressed with just olive oil, pine nuts and garlic. For the wine we had a nice crisp Pinot grigio that I used for cooking. Really locked the dish together in my opinion.

Note: If you plan on trying to grill this, make sure the grill side of the pineapple gets a heavy dose of olive oil. The sugar in pineapple can cause it to really stick to grills.

Oh, one last thing, unlike cooking on a cedar plank, this plank is not only edible, it is extremely tasty. Like having dessert as you eat the main course. Can’t beat that, eh?

Buon Appetito
Gregor

Posted: July 18th, 2009 under Beer and Wine, Recipes, Seafood by Mark Gregor. Comments: 4

There are a several shows on The Food Network and The Travel Channel that we both love to watch. Diners, Drive-ins and Dives tops the list, with Anthony Bourdain’s No Reservations close behind. There are several specials on the Travel Channel from time to time that are watchable, and Samantha Brown is always a fun watch.

This rant is not about these folks, oh no. This is about the sludge that fills up the rest of the programming hours on these 2 channels. The endless hours of hot dog filler that clogs the mind. I’m going to mention just a few here, but please feel free to comment or add your own favorites. Rant mode is officially on.

Bridget’s Sexiest Beaches: How does one even begin to go into the idiocy of a show that follows an uber rich girl, whose only talent is investing in silicone, to beaches around the world. Wow, ex-playboy model and girlfriend of a man over 3 times her age, is going to run on beaches. Thanks for that one Travel Channel.

Bizarre Foods: The unholy monotony of watching Andrew Zimmern eat his millionth intestinal bit and say, “Oh, that’s good. It has that mineral, liver taste that I love”. Yes, liver is the new “It tastes of chicken.” Be honest, doesn’t Andrew remind you of the chubby shy kid in grade school that ate bugs and worms just to gross out the girls? Do yourself a favor man, go back to writing and winning Page One Awards.

Next Food Network Star: I’m not even sure where to begin with this. To be fair, the show has had it’s moments. After all, Guy Fieri won and he’s done quite well. But that one gem aside, come on!!! These are America’s best cooks??? This year we’ve been treated to one contestant who served ground turkey raw. One thought that green beans with walnuts was a culinary treat, and yet another who admitted that they can’t stand being in front of a camera. HELLO??? And don’t get me started with all the tears that have flowed this season over people questioning others integrity. Listen Mrs Cheerleader Mom from Hell, you don’t have any integrity to question, get over yourself.

Anything with Giada, Sandra Lee, Paula Dean, Bobby Flay or Rachael Ray in it: Dear god. Where do I start, y’all? Y’all come on in and y’all, I’ll y’all you to y’all’s death. Absolutely nothing against southern cooking or southern folks. I’ve lived in Alabama, Florida and Virginia and I’m hear to tell you that folks do say, y’all, just not every other word. As for Giada, I’ve heard her say on one of the 3456 shows she’s on, “I like to add salt to my potatoes, it makes them taste better.” Wow, let me write that one down. Sandra Lee? Gag. Just gag. I wish she’d do the cocktails before the show. Now, Rachael. Hello Mrs Over-exposure. She alone proves that you do not need any culinary experience at all to make it as a cookbook writer or host of any number of shows. Rachael is a good talk show host but that’s all. Finally Bobby Flay. We ate at his place in Vegas, Mesa Grill. Horrible. Just horrible. To be fair, I know he can’t be at every one of his places every night. But Bobby gets the credit, he should get the blame as well. As for his shows? Sooner or later he’s going to have to cook without a chili pepper product of some sort.

Summary rant: Here’s the problem, in my humble opinion. Both channels do not have enough quality programming to fill all the slots. They need to combine efforts, create a single food and traveling network and be done with it. This over saturation of reality programming and forced drama cooking shows like “Chopped” is just diluting any real quality programming that does exist.

Finally, Travel shows? Please keep in mind that not all of us can drop everything and just go bouncing off to the 4 corners of the earth. Take us there in the shows, let us see what it is like, but don’t rub our noses in it by saying things like, “You have to come here.” Send me money. I’ll go. And Food shows? It’s frickin food people!! It’s not the solution to global warming or a cure for cancer. It’s just food. Food that a lot of the world needs and they really don’t care if the risotto was a bit on the dry side. Think about that, Giada, the next time you tell me that you like to use $120/pound cheese on your grilled cheese sandwiches. Priorities people. Priorities.

Rant mode is off.

Gregor

Posted: July 10th, 2009 under Critic's Corner by Mark Gregor. Comments: none

I’ve decided to start including audio blurbs with the normal writings here. I’m not sure how well these will go over, so make sure to let me know how you feel. Just please bear with me for a bit as I work out the “kinks” in my voice. :-)

Cheers,

Gregor

Posted: July 9th, 2009 under Audio by Mark Gregor. Comments: none

After our wonderful day in the mountains on Saturday, a trip to the coast was in order for Sunday so we decided to head up to La Conner. Sitting on the Swinomish channel, across from the Swinomish Reservation, La Conner is a typical coastal town, full of tourist type shops, antique stores and restaurants. During the summer months it can be hard to find a place to park in town, so go early. If you want to go during the Tulip Festival in the spring, my best advice is to book a room at one of the little inns in La Conner at least a year in advance. I’m not kidding. During the festival, this little town can quadruple the number of people it normally handles. Little tidbit of history on the town; When it was first settled in the 1860’s it’s name was Swinomish. A couple of years after settlement, a Mr Conner bought the trading post (and thus the town) and changed the name of the town to La Conner. Ah, Mr Conner must have been of French descent you say. Non! Turns out Mr Conners’ wife’s name was Louisa Ann Conner. Yup, he named it after her, and the La is just her initials. Feel informed and excited now, don’t you?

Okay, so enough with the history lesson. First order of business when getting into the town is to find a place to park. There are a couple of public parking areas, and parking is available on the street. The town itself is quite small, so parking at one end or the other is not a problem as far as walking is concerned. The best way to really experience La Conner, in fact, is by walking. Most of the shops line the main street that runs along the channel. You have your basic tourist stuff of “grow your own pirates” and planes made out of beer cans, to wonderful galleries and clothing shops. There is a wood shop that has some of the nicest multi-wood carving boards I’ve ever seen, as well as full size dining tables that would fill our whole apartment. You will also discover candy, tea and ice cream of course. There is a bit of a strong connection between the northwest and ice cream. As soon as it gets a little warm, you’d be hard pressed to find someone without an ice cream cone. In La Conner on most days I’d say the ration was 9:1 of cone vs sans-cone.

So you’ve wandered around the town and built up a bit of an appetite, what now? There are places all over town, but I recommend one of 2 on the channel; Seafood and Rib House or Palmer’s. Both have great patios for outdoor dining, as well as indoor seating that still maintains a great view of the channel. Boat watching is the main pastime, and you’ll see everything from small canoes and kayaks, to single masted 35-40 footers to small little runabouts that you know are service boats for the 100 footers and up anchored just outside the channel.

On this trip we choose Palmer’s. Beth had a warm seafood caesar salad with prawns, scallops and salmon. Thumbs up for the dressing, which had a tad bit more anchovy in it that other places but worked really well with the seafood. I opted for a northwest style cioppino with mussels, clams, prawns, salmon (yes, it’s true. We put salmon in everything up here. In fact, I just had a triple salmon mousse latte while writing this) and calamari. Very tasty, though the calamari was over done as usual. Rant mode on. If you can’t cook calamari or octopus correctly, please leave it out of your dishes. It’s just not worth it. Okay, rant mode off now. The broth was very nice, with hints of garlic and saffron. Just a tad salty is the only negative. Great bread sopping broth, in fact 4 out of 5 loaves for this one.

One side note to the trip. Across the channel is the Swinomish reservation. You can get to it by taking the rainbow bridge over, just follow the signs in town. Once over there take a moment to look around. What you will find are a proud people, with some lost to extreme poverty. At one point the Swinomish were all over the area, along with other Lushootseed speakers. Now they live on around 12 square miles of land. And according to the 2000 census, of the 2600 or so that live on the reservation, only around 23% have 100% tribal heritage. I understand things change, but it saddens me to see traditional ways slide into the abyss. And it’s not just the northwest tribes. If there is a rez anywhere near you, take a drive and see for yourself. I love the fact that America is a great melting pot of cultures. It’s just that sometimes the pot melts too much.

Peace

Gregor

Posted: July 1st, 2009 under Critic's Corner, Plato's Booth, Restaurants, Road Trips by Mark Gregor. Comments: none

This past Saturday Beth and I headed up into the mountains for a day trip to Leavenworth. Leavenworth is like a lot of small mountain towns. Formed when the railroad came through, Leavenworth was a happening town in the late 1800’s and early 1900’s. Then around the 30’s or 40’s, things changed. The railroad changed direction, and the main source of income, the sawmill, shut down. The town was hanging on by the proverbial thread when, in the early 60’s, community leaders decided the only thing that would help was tourism dollars. The town sits in an area that is very reminiscent of Bavaria, so they remade the town into a little bit of Alpine goodness, and the rest as they say is history.

This little jewel sits off of Route 2, past Stevens Pass, nestled at the foot of Tumwater mountain. Total drive for us is about 90 miles, which makes it a very affordable day trip. And boy do you get your money’s worth on the trip there and back. The scenery is just spectacular with great views of the mountains, kayakers taking on the Wenatchee river and assorted creeks, and on this particular trip the bluest sky we’ve seen in a while. Love it.

So what does one do once in Leavenworth? Well, for us, first stop is always to grab a brat and a beer at Uncle Uli’s, a little pub/restaurant that is a favorite of locals, dogs and tourists alike. On this trip we got treated to Brat Burgers. Great bulk bratwurst sausage, made into patties, grilled and served with bacon, cheese, lettuce, onion and tomato. Hands down a new favorite. Same great taste of a brat, but with more room for the fixings. That burger and an ice cold Widmer Hefeweizen made for one great start to the afternoon.

After lunch we wandered around the town square looking at the art and carvings. Most weekends there is some sort of an art show going on. In the fall, usually around Thanksgiving, they have the tree lighting ceremony and the whole town square lights up. If you can make it, I highly recommend a trip to Leavenworth around the Holiday season, after the tree lighting. The town takes on vibe that is, well magical. Snow on the mountains, warm lights in the store fronts, handsome cabs taking bundled up fares for rides as steam rises off the horses. It’s beyond words really.

We also hit up some of the stores. Some are the cheesy little tourist trap stores, but most are pure gems. You have your leather outlet, hats, vintage clothing, kitchen gadgets, metal sculpture, you name it. You’ll also find candy stores selling bag candy right out of our childhoods and some pretty spectacular art galleries. You’ll find a chocolatier, Schocolat, sitting at the back of a store, that sits next to a wine tasting room for Kestrel wines. How convenient is that? So convenient that it has now become a tradition to go to the chocolate store, purchase 6-8 pieces of assorted chocolate nirvana, then go next door to pair them with wines. A great way to spend an hour or so.

After we had our wine tasting, it was on to The Cheesemonger’s Shop to find some new cheese to try. On this trip we snagged some Toscano Salumi along with some smoked mozzarella, smoked gouda, whisky soaked white cheddar and applewood smoked cheddar. We also picked up some crackers and assorted small jars of different mustards, then hit the road for home.

Back home we set out a dinner spread of a lovely Kestrel Cabernet Sauvignon, and our cheese shop bounty. The whisky cheddar was very strong, but in a good way, with that sharp bite cheddar lovers crave. The winner of the group was the smoked mozzarella. Firm, but with a melt in your mouth quality that was spectacular with the Cab. I’ve got to be honest, there is no better way to end a day of traveling than to just relax with a nice glass of wine and some cheese and salumi. Perfection.

You really don’t have to travel for hours and hours, spending $$$$, just to get someplace to wash away the work week. Look close to home, you’ll be surprised at what you find.

Cheers,
Gregor

Posted: June 30th, 2009 under Beer and Wine, Critic's Corner, Restaurants, Road Trips by Mark Gregor. Comments: none

What did we do before Twitter and Facebook? How in the world did we communicate how we were feeling, what we did, where we went? How? I’ll tell you how, we did it face to face, usually over food and/or drink, and it was lovely. Have any of you sat down at the end of the day and had nothing to say to each other because you had said it all already via Twitter, Facebook, text or IM?

We live in an “instant” world, and it’s even getting quicker. Instant food, instant teas, instant pictures, instant entertainment and now instant communications. We text each other during the day, come home and nuke instant dinners, rice in 90 seconds with beef tips in a brown sauce in 30 seconds more. Then we sit eating on plastic plates that look like china, but are thrown away in an instant, never fear, they are biodegradable. After we eat, we order up a movie without leaving our couch, sometimes texting or IM’ing with other about the movie we are watching. Then we go to bed and thanks to modern medicine, are asleep in an instant. Next morning we shower, drink instant coffee with danish made in the toaster, “in an instant”, and leave to start the whole mess over again.

ENOUGH!

Sorry about that, but seriously, aren’t we over doing it here a bit? All of these are supposed to be time savers so that we have more quality time, but in the end we only make more time, there is no quality to it.

I propose the following. Couple, single, family or not, take 1 day a week to lose the instant. Get rid of it. Cell phones are for calling, not texting. No twitter updates letting the world know that the boil on your tuckus just burst. No Facebook entries begging for that special monkey statue with the red eyes that you so desperately need in order to get to level 40. And no instant food of any kind. Come home, have a glass of wine or a cocktail. Keep the TV off and just talk to each other. If single, call a friend you haven’t talked to in ages. Have a normal conversation, with facial expressions not emoticons. And then cook a meal together. If single, invite the friend on the phone over, or just cook something special for yourself. Make it a real meal, nothing with anything close to “instant” in the name. Set the table with a tablecloth, real plates and nice silverware. Uncork a nice wine and let it breathe a while. After dinner, do the dishes by hand. Then go and take a little walk, or just sit outside and listen for a while. Perfect time for a cigar and a single malt if you ask me. When you are ready for bed, just go to bed. No helpers. It’s okay if it takes a while to fall asleep, it’s not a race. If you tend to insomnia, try it at least once. I think you will find that if you let your brain slow down in the evening, no tv, no video games, no computers, sleep will come more easily.

Take the time. Life is too short to not take the time to enjoy it once in a while.

Peace,
Gregor

Posted: June 24th, 2009 under Plato's Booth by Mark Gregor. Comments: 4

Chicken Paprikash has a lot of different variations, usually dependent upon the area. It can range from a creamy brown sauce to a deep red. Some variations don’t even have noodles or haluskis. Just a reminder for folks, we called our dumplings “Haluski”. I know there are dishes out there called Haluski, but what can I say. To my family Haluskis are those dumpling like bits that are almost like very large spatzel. Okay? Feel free to send letters telling me how silly I am. When it comes right down to it, there are only 2 common ingredients that exist in all variations. Chicken and paprika. So with that little intro, I give you the Gregor family version that I grew up with.

Shopping list:
1 large chicken, cut into pieces.
1 large white onion
1 pound bacon
2 boxes chicken stock or fixings to make your own.
1 large tub sour cream
1 jar Hungarian paprika
3 cups All purpose flour
3 eggs

Haluskis: Start with 3 eggs, 3 cups flour, 1/2 to 3/4 cup cold water and salt and pepper to taste. Mix the dough thoroughly, but do not beat it down. If you over knead it, the gluten produced will make the dumplings too tough. The dough should be like a half way between a thick batter and pasta dough. Place the dough on a board, and then using a knife cut bits and pieces into boiling water. Rinse the knife in the water after each cut to prevent sticking. When the dumplings float, remove them and set aside in a bowl, drizzle with a little olive oil to keep them from sticking, and cover the bowl with a warm wet towel.

Chicken: In the bottom of a large dutch over, brown a pound of bacon. You heard me. A pound. Use a low heat so that you render as much fat out as possible before the bacon browns. While the bacon cooks, make sure the chicken is cut up into chunks. Cut the breasts in half, or thirds if large enough. Depending on the size of the bird, I may add in extra legs and thighs. Salt and pepper the pieces, and set aside. Take the large onion and dice. You want a medium dice here. Once the bacon is browned, remove the strips, letting as much fat drain as possible. Toss in the onions, and let them sweat a bit, then add the chicken to just brown a bit. Once browned, remove the chicken and set aside. Add a little of the chicken stock to the dutch oven to deglaze. Using a wooden spoon, make sure you scrape up all the browned bits at the bottom. You want a clean bottom. (coughs) Okay, add the rest of the chicken stock, 2 large boxes. It’s like 8 cups or something. Let this reduce by almost half. Once reduced whisk in the sour cream until the sauce gets a little thick. Add salt and pepper to taste, then add in about a tablespoon of paprika and whisk some more. You want to taste the paprika, but you don’t want it to overpower. Chop up the bacon and add back in, along with the chicken and haluskis. Make sure you have enough sauce to cover all, then put the cover on the dutch oven and place in a 200 f oven. Lets this all cook together at low heat until the chick in done. If you are in a hurry, make sure the chicken is cooked through while you are browning it.

The longer this cooks at very low heat the better. The flavors start to marry, the haluskis start to soak up some of the sauce, the chicken, oh the chicken starts to get to the melting point. Make sure it doesn’t dry out, and add milk or water ( depending on the intensity of flavor) as needed.

To serve: On a nice dark colored plate place some chicken, a few of the haluskis, and then spoon the sauce over. Dust with paprika and some parsley. Serve with crusty garlic bread and a Caesar salad. For a wine, go with a Sauvignon Blanc, chilled to the core.

Enjoy!
Gregor

Posted: June 19th, 2009 under Poultry, Recipes by Mark Gregor. Comments: none

Today’s recipe is a simple one. Cornish game hens. Lovely little birds that kids just love. When my boys were little they would ask for the “personal sized chickens” they loved so much. This recipe is a direct rip off of drunken chicken by the way, just a slightly different preparation. Do it this way and the birds will come out crispy brown while the meat stays moist and tasty. Enough talk, let’s get going.

The first thing you are going to need is something to hold the hens upright, like a beer can does for drunk chicken. I’ve found that small ramekins work the best. I use these that I found at Cookware.com. A set of 4 is like $25 and you can use them for many other things. If you already have something similar, great. What you want is something that is oven safe, and the bird can sit on it, and keep his little legs off the pan. Okay? Any questions on this part, just send me a note.

Now, take your thawed out hens and rinse and dry them, inside and out. Salt and pepper the inside of the bird, and then place a wedge of lime in the cavity. Use a dry rub of equal parts salt, pepper, rubbed thyme, oregano and rosemary on the outside of the hen. Make sure you get all around the bird. Fill the ramekin with white wine and lemon juice, and place the hen on top, so that it looks like he’s sitting on a pail. Use a little patience here, you want to make sure that as the contents steam, they will bathe the hen inside and out. You also want to make sure he’s secure enough so he wont fall off the…um…pot.

Heat the oven to 375 f. Place the the little throned hens in a shallow baking dish just large enough to hold them. I wouldn’t try making more than 6 at a time in a single oven to be honest though. Okay, add some more white wine and water to the pan itself, but only to an inch or so in depth. Finally, take a spring of fresh rosemary and stick it in the top of each hen. As the dry rosemary heats up it will start to smoke and that smoke is what is going to turn these little hens into beauty queens.

You are going to want to cook these for about 60-90 minutes. All depends on how many and your oven. What you want to make sure of though is that the temp of the thigh meat is 180 f, and that the juices run clear when you check it. If you don’t have a meat thermometer, get one. Get one now. Not one of those silly BBQ fork things with idiot lights for rare, medium, etc. You want an honest to god chef’s meat thermometer. Later forever when taken care of, and you’ll wonder how you did without it. Okay, sale pitch mode off.

Now, when the hens are done, gently remove them from the ramekins, and place them on a towel, breast side up. While they cool a bit, prepare a plate. You can use whatever you want here, mashed potatoes and corn, green beans, you name it. If you really want to get fancy you could also create a glaze, sky’s the limit on this one.

Okay, there you go. Just an idea on how to prepare a cornish game hen. The rest is up to you.

Cheers!

Gregor

Posted: June 18th, 2009 under Poultry, Recipes by Mark Gregor. Comments: none