Author Archives: mikeeaston

About mikeeaston

A Chef, Pastiao, Distiller, Butcher, Baker -not a Candle Stick Maker

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.

IMG_3273

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!

http://www.brownpapertickets.com/event/1075746


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

and,

Torchietti, with pancetta, chickpeas tomato and chilis


The “R” word..

If I type the word, it usually initiates a riot, a flood of people clambering at the door, fighting their way to the front of the line.

And really, who wants that?

So without actually typing the “R” word, lets just say, there’s quite possibly a dish on the menu today that has caramelized onion and ricotta, that in all probability is sealed between two sheets of pasta, that then, may or may not be getting tossed with apple, kale butter and chilis.

-this is the alleged photo of that dish.

ravionion

But absolutely on the menu today:

Pappardelle, Alla Bolognese

Fusilli, in a rutabaga and brown butter cream.


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