The Week of Seven Fishes, and Pollo alla Diavola!

There is a traditional Italian Christmas Eve feast called

“The Feast of Seven Fishes”

…But since you won’t necessarily have time to take a three hour lunch today, we decided to spread out 7-ish courses of fish pasta dishes over the next three days,

-as well as this spicy treat today….

Chicken, slow braised in chilis and tomato,

pollo diavolla

Casarecce, alla Pollo Diavoli, (the devils chicken)

Also today:

Percatelli, in Salse di sepia, (spicy squid ink sauce)

Mezze Maniche, with anchovies and romanesco cauliflower

Pork Terrine, with Chestnuts, Apricots and Pickled Pumpkin.

A little holiday Coppa Di Testa  

on the menu today! Made from some lovely locally raised, hazelnut fed pigs

pork terrine

dotted with mirepoix, boiled chestnuts and dried apricots.

Its pretty much what yo wish your co-workers were bringing to this weekends holiday party.

And for the pasta today:

Pappardelle, Alla Bolognese

Spaghettini, with roasted Maria di Chioggia Squash puree

Baked Lasagne, with tomato, smoked mozzarella, cauliflower and chilies.

Chestnut Fusilli, with Marina di Chioggia Winter Squash!

Marina di Chioggia Winter Squash

To my eyes, a simply beautiful member of the squash family, with a perfect balance of sweet and savory flavor.

Maria Squash

Getting accompanied by this chestnut fusilli today….

Chestnut fusilli

It’ll be like your own little bowl of non-religiously-specific holiday cheer.

Also today:

Pappardelle, alla Bolognese,

Tagliarini, Alla Puttanesca

Join Chef Miles James and I for New Year’s Eve!

Waiting until the last minute to make your New Year’s Eve dinner reservation?

Well look no further.


Because Chef Miles James (of Dot’s Delicatessen)  and Myself will but putting our culinary minds together and serving up a New Years Eve Dinner not to be missed!

The dinner will begin with champagne, and will be a four course feast comprised of our favorite treats from the sea, sky and land.  There will be expertly pared wines chosen for each course, a decadent dessert and an additional midnight  champagne toast for the later 9:00 and 9:30 seatings.

The price includes the food, the drinks, the tax and gratuity!

$132 for the 6:00 and 6:30 seatings

$142 for the 9:00 and 9:30 seatings (extra midnight champagne toast included)

This event will be a prix fixed Menu, there will be no substitutions, additions or subtractions. 

If you have any food allergies, severe dislikes or intolerances, please feel free to seek reservations at any of Seattle’s other fantastic restaurants. 

Click here to purchase tickets!

Lumache, with Cauliflower and Brown Butter Cream Sauce

cauliflower brown butter

Also today:

Pappardelle, alla Bolognese

Squid Ink Tagliarini, with Salse Siciliana

Back to the Classics….

Linguine al Vongole today!Volgole 12

As well as,

Pappardelle Alla Bolognese

Pasta misti, with arugula walnut pesto

The Lap of Luxury.

It’s the holiday season,

the season of giving,

the season of jolly good times and indulgences all around.

So after participating in the “jolly good times and indulgence” at the Seattle Caviar Co. the other day, resulting with me coming home with a plump lobe of grade “A” foie gras under my arm, I decided I should participate in the “giving(ish) ” part, and make a little Amaro Nonino cured Foie Gras terrine to share with you.

Foie GrasServed with a little house made Challah toast and salted pumpkin seed brittle.

..You know, just because.

and for the pasta today:

We’ve got Baked Lasagne Verde, with Parsley and Arugula pasta, ricotta, tomato and turnip cream.

As well as,

Pappardelle alla Bolognese


Torchietti, with pancetta, chickpeas tomato and chilis


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