Former Chef at Dirty Oscar’s Annex on Top Chef Season 12

Former Chef at Dirty Oscar’s Annex on Top Chef Season 12

Did anyone else notice from the previews that there was a familiar face on the upcoming season of Top Chef Season Twelve in Boston? I thought I recognized him from the previews, so I checked on their website, and indeed, Aaron Grissom, former chef of Tacoma’s Dirty Oscar’s Annex, is on this season of Top Chef.

From the previews, it looks like he gets off to quite a fiery start.

Watch Aaron and all the other Top Chef Season 12 contestants starting tomorrow, October 15 at 10/9 central.

Image via Bravo.

Whole Foods is Coming to Pierce County

Whole Foods is Coming to Pierce County

Today The News Tribune reported that Whole Foods is coming to Pierce County — University Place in particular, and is projected to open March 2015.

My first reaction to this news was, “Heck yes! Finally. I never thought this would happen!” Visions of organic berries and free-range chickens danced in my head.

During the time I was in graduate school in Seattle, I frequented Whole Foods on a weekly basis. It’s a playground for food lovers, with products you’ve never heard of and an endless selection of options. I like options.

I also like a good deli. The prepared foods deli area at Whole Foods is second to none. The variety, quality and flavor of the various “bars”, be it sandwich, sushi or otherwise, salads, meats, cheeses, soups…is excellent. It makes for a quick and easy lunch, something that I’m constantly in search for.

A Whole Foods shopping trip is an experience. From presentation to customer service, all seems to be top-notch and even maybe even makes grocery shopping a little fun. Sure, I’m Whole Foods’ target demographic. I fit the profile, of a 30-something, female, educated, health-conscious professional. It’s not a shocker that I’ve shopped there and will probably continue to do so, especially if it’s close by.

Honestly, I never thought we’d get a Whole Foods in the Tacoma area. The News Tribune article sites that Whole Foods weighed their decision carefully to open up shop in University Place. I imagine they did. It’s quite a decision, since this would be the only store south of Seattle until Portland.

Initially, I’m excited to be getting a Whole Foods in our area. That said, there are a lot of thoughts and concerns running through my mind. Thinking about all of the things I’ve listed that I love about Whole Foods: Options, excellent prepared foods and an enjoyable experience, I wonder. Don’t we already have all of those things in Tacoma and Pierce County?

If I’m looking for fresh produce, I either hit the farmers markets, various produce stands in the area, Tacoma Boys, Harbor Greens or Metropolitan Market, to name a few of my favorites. For organic and free-range meats, there are butcher shops or the previously mentioned groceries. For natural foods, gluten free and allergen-free products, I hit Marlene’s, Tacoma Food Co-Op or GF Joe’s. A great deli can be found at Met Market, Harbor Greens or Stadium Thriftway.

How will these stores and markets be affected with a Whole Foods in town?

I’m not sure how to answer that.

One of Whole Foods’ brand promises is that they source locally, though I don’t exactly know how hyper-local (i.e. to this county) that gets.

Then there’s the unofficial nickname of Whole Foods, “Whole Paycheck”. It’s not cheap to shop at Whole Foods. Of course, you’re paying a premium for all those prepared foods, organic, non-GMO items. I understand that it’s not a realistic place for every individual or family to shop. There’s no way I could do all my grocery shopping there…it would deplete most of our monthly grocery budget in one shopping trip.

These are just some of the things I’m thinking about with this news. On one hand, I’m glad to hear it. I welcome a one-stop shop for all my specialty and organic foods. On the other hand, I’m not so sure it’s a good thing for our community or for my wallet.

What are your thoughts on Whole Foods coming to Pierce County?

Drink Up: Dune Cocktail Event at Hilltop Kitchen

Drink Up: Dune Cocktail Event at Hilltop Kitchen

You may or may not be familiar with author Frank Herbert, a Tacoma native, who wrote the original Dune series of books. He’s well-loved with the science fiction literature set, and he’s got quite a fan base here in Tacoma, including Hilltop Kitchen’s own Chris Keil.

Why not combine your love of literature and booze? Hilltop Kitchen is hosting a Dune Cocktail Event on October 8 from 7-10 p.m. It’s a day that also happens to be Frank Herbert’s birthday, so you can raise a glass…or two…to him.

I had a chance to preview the cocktails that will be available at the event. And no, I did not drink all of these by myself. If I had, you would have seen me on the news in handcuffs with the title, “Tacoma Foodie gets rowdy and publicly embarrasses herself”, or something like that.

There will be six special craft cocktails in honor of Dune and Frank Herbert, including the Harkonnen Cocktail, Orange Catholic, Bene Gesserit, Duncan Idaho, Honored Matre and  the Golden Path (not pictured). All cocktails will be priced at $10.

My favorite was the Harkonnen Cocktail, with mezcal, Zaya rum, and smoked demerara salt, served over one of their signature hand-carved giant ice cubes. Those ice cubes get me every time. Conveniently, here’s a video from Brian of Better Cocktails at Home demonstrating how to make it yourself.

Though I didn’t get to taste the Golden Path, it sounds pretty amazing. It’s served hot, with cinnamon-infused tequila, mulled apple cider and Becherovka, which I’ve termed “a fancy version of Fireball”.

If you want to learn more about Frank Herbert and his writing, or about the event and cocktails, Post Defiance has a nice piece about them both.

Whitewood Cider Co. Wants Your Homegrown Apples and Pears

Whitewood Cider Co. Wants Your Homegrown Apples and Pears

I really love this idea — Whitewood Cider Co. (which I wrote about recently for the Weekly Volcano) is looking for your homegrown apples and pears to use in their ciders. For more details on how to participate, check out Whitewood Cider’s blog.

Just think…you could be part of Whitewood’s amazing story, just as they’re blowing up big time. Imagine stopping by Pint Defiance or your other friendly retailer, popping open a bottle and knowing that you had something to do with its production. Their South Sounder cider (which I’ve had, and it’s delicious) is made up of 100 percent local apples. So very cool.

According to Whitewood Cider, thousands of pounds of fallen apples go to waste each year. So if you’ve got extra apples or pears, be part of this hyper-local business and drink to sweet success.

Image via Whitewood Cider Co.

Maxwells’ Chef Hudson Slater Wins Ethan Stowell Charity Cook-Off

Maxwells’ Chef Hudson Slater Wins Ethan Stowell Charity Cook-Off

Tacoma’s own Chef Hudson Slater of Maxwell’s Speakeasy and Lounge won first place in last weekend’s Ethan Stowell Fried Chicken Cook-Off for charity. Ethan Stowell Restaurants, which include Staple & Fancy, Tavolata and How to Cook a Wolf, just to name a few, held the charity cook-offs to benefit Fetal Hope Foundation.

Ten chefs competed, including Josh Henderson from the Huxley Wallace Collective; Ryan Donaldson, chef at The Stone House; Tricia Marino from Stoneburner; Tobie Robinson from Parsnips Catering; Dan Braun from Oliver’s Twist, Paul Rosquita from Taste at SAM, as well as Ethan Stowell himself. Four home cooks also competed, including Joe Jeannot, Rocky Yeh, Luuvu Hoang and Cameo McRoberts.

Attendees of the event voted for their favorite fried chicken entries.

Chef Slater won with chicken that he brined in a smokey brine for a day, then in buttermilk, maple syrup and hot sauce, which were then dredged in seasoned flour and fried.

“It was a great day with a lot of cool chefs,” said Chef Slater.  “We were drinking beer and bourbon, eating chicken and talking smack. It was a lot of fun.”

To see what sets Chef Slater’s fried chicken apart, get to Maxwell’s early each Monday. You can order his winning fried chicken first come, first serve. It will be offered for as long as there’s demand.

Chef Slater is hoping to get involved in the next cook-off, which is slated to be macaroni and cheese, though so far there is no firm date yet set for this event.

“There was talk of mac and cheese so I would be pretty stoked for that, considering we have the best mac and cheese in town,” said Slater.

Tickets will be available to the public, so check the Ethan Stowell blog for more details.

If you can’t attend the Ethan Stowell Cook-Offs, make sure to check out all the amazing food Chef Slater and Maxwell’s is putting out right here in Tacoma on a daily basis.

Update: Maxwell’s has started serving the fried chicken on Mondays, and it’s a hit! Check out the photo below. Looks amazing.

Chef Hudson's winning fried chicken at Maxwell's

Photos courtesy Chef Hudson Slater