seattle: my kind of town

Fearless readers, postings have been slow around A Fine Kettle of Ish lately, I know. For me, summer in San Diego means beautiful weather and all the delights therein: gardening, grilling, late night picnics, cold beer on sunny patios (heck, cold beer on dark patios). In short, “so much to eat, so little time to blog.”

One of the things holding my attention lately was a trip north to Seattle. Home to a city of food and drink enthusiasts, i’s a fantastic destination for anyone passionate about craft beer, local food, and painstakingly researched cocktails. If you haven’t been to Seattle, or haven’t been lately, now’s the time to plan a trip: summer in Seattle offers an occasional respite from the rain and clouds, and non-stop flights from San Diego can be found for around $200.

My whirlwind trip covered all the food and cocktails I could squeeze into three days – here are a few highlights and lowlights:

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martini friday!

Readers, I think we can all agree that the very fact that it’s Friday afternoon is a reason to celebrate.  Today, I’m inspired by the wisdom of Ogden Nash and the wit of Nick and Nora Charles to name today Martini Friday!

 

I’ve started the countdown to 5pm and plan on making up a few Black & Bleu Martinis and celebrating the “drink with something in it!”

“A Drink With Something In It”

There is something about a Martini,
A tingle remarkably pleasant;
A yellow, a mellow Martini;
I wish I had one at present.
There is something about a Martini,
Ere the dining and dancing begin,
And to tell you the truth,
It is not the vermouth–
I think that perhaps it’s the gin.

– Ogden Nash

absinthe cookies

This weekend, I whipped up a batch of spectacular Absinthe Cookies using Lucid Absinthe for my cocktail buddy over at Boy Drinks World.    

Absinthe is a high-proof herbal spirit featuring fennel, green anise, and grande wormwood, as well as flavors of nutmeg, hyssop, coriander, juniper, and star anise.  Typically louched with water to reduce the proof and open up the flavor, the drink features a distinctive cloudy, pale green color and heady aroma of licorice.  Extremely popular among bohemians at the end of the 1800’s, absinthe was banned in the early 1900’s due to exaggerated beliefs of its hallucinogenic properties and other ill effects.  After chemical analysis and vigorous campaigning, the spirit was reintroduced and has had a growing availability over the last two decades.

This recipe gives you a very delicate, not too sweet anise cookie topped with a luscious, soft green glaze, redolent of the herbal character of absinthe.  Because absinthe has a very high alcohol content and is not sweetened, this cookie packs an intense herbaceous punch, so is only for true lovers of anise and (of course) la fée verte.

Click below for the recipe!

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get on your eating pants, people

Hope you all enjoyed a relaxing Memorial Day weekend, because the season for food & drink events in San Diego is upon us!  The next six months are already chock full of fun things to do, from the San Diego Spirits FestivalInternational Beer Festival, and San Diego Festival of Beer, to CityFest, San Diego Restaurant Week, and the San Diego Bay Wine and Food Festival, with more great events on the way. 

“But Ish!” (I hear you ask)  “Where can I go to find out more about fabulous San Diego food events?”   “What if I’m planning a trip and lack Googling ch’i?” Fear not, readers – just go to our Food Events page for regular event roundups plus calendars of major events in San Diego and beyond! 

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