Tag Archives: Tacoma

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?

November Food Events

November Food Events
  • Morso Wine Bar Oysterfest
    Nov. 1. A variety of oyster dishes served, as well as an artist reception from 5-7 p.m. Check out the menu here.
  •  Pierce County Gleaning Project
    Nov. 6, 9:30 a.m.-12:30 p.m. Join us on a Pumpkin Glean at Terry’s Berries for one of the last harvest of the season! There is a field small field of pumpkin to rescue, as well as 2 pallets to repack and deliver to a food bank! Sign up online.
  • Basic Pig Butchery Class
    Nov. 9, 12 p.m.-4 p.m. This Olympia Meat Collective class will teach students how to split sides of pork into primals, and how to cut those primals into familiar cuts like ribs, pork chops, tenderloins, ham roasts, picnic roasts, and coppas. At the beginning of class, we will demo on one side of pork. Then, the students will break into two groups and work together on two other sides of pork. The class will also include tips on how to cook and cure various cuts – if you’ve ever wanted to learn how to make your own bacon or ham, this is the class for you. Students will go home with plenty of recipes as well as their share of meat and bones (about 30-40 pounds). No experience required. All tools and equipment provided. Cost is $235. Register online.
  • Gluten-Free Health and Wellness Experience
    Nov. 10, 10 a.m.-5:30 p.m. A variety of cooking demos, exhibitors and speakers, all related to gluten free living. Greater Tacoma Convention and Trade Center. Tickets are $5 and available online.
  • Free Clam Chowder at Duke’s Chowder House
    Nov. 12. FREE Duke’s award winning chowder all day, all night at all six locations to celebrate National Chowder Day.
  • Primo Grill Cooking Classes
    Nov. 2, 2 p.m.-4 p.m. Making Fresh pasta. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
    Nov. 9, 2 p.m.-4 p.m. The Cuisine of Northern Italy. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
    Nov. 16, 2 p.m.-4 p.m. A NW Holiday Feast. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
  • Chambers Bay Grill Junior Top Chefs
    Nov. 5-Dec. 3. Five classes for ages 9-15, held at Chambers Bay Grill. Juniors will learn a variety of skills, including knife skills and a variety of foods to cook. Their skills will be put to the test with a formal dinner at the end of the course. Cost is $120/child. For more information or to register visit www.piercecountywa.org/parks or call 253-798-4141.
  • Bayview School of Cooking Classes
    Nov. 5, 6:00-8:30 p.m., Hands-On Lefse and Kransekage.
    Nov. 6, 6:00-8:30 p.m. Lobster Fra Diavolo
    Nov. 7th, 6:00-8:30 p.m. In a Mexican Kitchen
    Nov. 12, 6:00-8:30 p.m. Grilled Turkey for Thanksgiving
    Nov. 14, 6:00-8:30 p.m. Hands-On Thai Cooking with Family & Friends
    Nov. 18, 6:00-8:30 p.m. Autumn Vegetables for the Festive Season
    *For all call 360-754-1448 to reserve
  • Enoteca Wine Bar/Tacoma Wine Merchants Champagne Tasting
    Nov. 23, 6 p.m. Annual holiday Champagne tasting. We will be tasting a variety of top end bubbles. Cost is $40/person. Call 253-779-8258 to reserve.

October Food Events

October Food Events
  • Tacoma’s 52nd Annual Greek Festival
    October 4-6. Authentic Greek Cuisine, dance, music and more. Free admission. S. Yakima and 15th Street, Tacoma. Fore more information, visit them online.
  • Harmon Brewery & Restaurant 16th Annual Brewmaster’s Dinner
    October 3, 6 p.m. 5 course meal paired with 5 Harmon ales for only $35. Please call 253-383-2739 for reservations.
  • Harvest Fest
    October 5, 11 a.m.-4 p.m. Fall fun and good food for all at Tahoma Farms, 21108 Orville Rd E, Orting. Chow down on locally sourced, Southern-inspired fare with a modern twist from the food truck Seattle Biscuit Company. Savor fall ice cream flavors from Ice Cream Social and snack on organic kettle corn and corn dogs from the Organic Kettle Corn Company. See where your food is grown and meet the farmers who harvest it in person! Peruse our farm stand and buy fresh produce from the very farm where it was grown. Plus, browse our market area and purchase items from artisan vendors like OlyKraut . $15 per carload (includes a pumpkin!). Pay at the gate or online.
  • Puyallup Art and Wine Walk
    October 5, 2 p.m.-6 p.m. Enjoy wine & food pairings, along with live music and an art show. Tickets are $25/advance or $30 the day of the event. Purchase tickets online.
  • Tacoma Chocolate Festival
    October 4-5. Cupcake Clash Bake-Off, chocolate cocktail hour, chocolatier demonstrations and more in Tacoma’s Proctor District. Tickets are $5. For ticket locations, see the Proctor Neighborhood Facebook.
  • Toscanos Fall Wine Dinner
    October 9, 6:30 p.m.     Toscanos first Wine Maker’s Dinner of the fall will be hosted by Charles Cline, Owner of Cline Cellars & Jacuzzi Family Vineyards. Mr. Cline will be showcasing some unique wines from both wineries. A four-course dinner will be prepared by Toscanos Chef, Tom Pantley. Each course is designed to highlight these wonderful wines. The cost of the Wine Maker’s dinner is $70 per person, tax & gratuity included. No-host cocktails are at 6:30pm, followed by the dinner at 7pm. For reservations, call (253) 864-8600.
  • Tacoma Farmers Market 2013 Banquet of Bounty, A Farm to Fork Fundraising Celebration
    October 11, 6:30. The Tacoma Farmers Market Board presents “Banquet of Bounty”, an annual fundraising dinner that connects our community to our farms. Dinner will be prepared by Chef Matt Stickle at the Hotel Murano, and will feature the bounty from local farmers and producers. The special guest speaker Molly Wizenberg, award-winning food blogger (‘Orangette’) and author of New York Times bestseller ‘A Homemade Life’. $75/person. Tickets are available online.
  • Primo Grill Cooking Classes
    October 12th, The Cuisine of Tuscany. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
    October 19th, The Cuisine of Spain. $65 inclusive of recipes, instruction, lunch, a glass of wine, tax and gratuity. Call 253-383-7000 to reserve.
  • Bayview School of Cooking Classes
    Various days and times. See their class schedule for more information.
  • Tacoma Food Co-Op Party
    October 16, 6-9 p.m. At Bluebeard Coffee and Cork! A Wine Bar, located next to each other on 6th & State. All are welcome to attend! There will be live music by Billy Pratt, fabulous food, and drinks, and member-owners will have their last chance to vote for the new TFC board members. Free to attend.
  • Dishcrawl
    October 16. 6th Avenue Tacoma Dishcrawl. Eat your way through various restaurants on 6th Ave. Restaurants are kept a secret until two days before the event, at which time the meeting location is revealed to ticket holders. Reservations are $45 a person and can be purchased at dishcrawl.com/theave.
  • Nordic Lutefisk Dinner
    October 20, 11 a.m.-4 p.m. Includes, all you can eat Lutefisk, Meatballs,
    Lefse and all the trimmings. Adults $ 20.00, ages 7-12 $ 10.00 , 6 and under are free. For more information, see their Facebook page.

Order This Now: Royal Thai Bistro’s Beef Noodle Soup

Order This Now: Royal Thai Bistro’s Beef Noodle Soup

I recently went to Royal Thai Bistro for the first time, at the recommendation of some of my Twitter buddies. Feeling a little peaky, I really was in the mood for pho, but didn’t want to drive all the way to my favorite pho spots (Pho V&V or Pho King).

Browsing their menu online, I saw they had beef noodle soup. Consider me intrigued. I’d never seen beef noodle soup on a Thai restaurant’s menu before.

I ordered it take-out, brought it home and was pleasantly surprised. First of all, it’s a huge portion if you order it take-out. I’ve since been back to the restaurant and ordered it eating in, and it was probably half the size. When you order it take-out, you get a full soup container of broth and herbs, and a full container of noodles. Let’s just say I ate it out of a mixing bowl, and it was a good four servings.

The soup has a deep, rich beef broth — more unctuous and flavorful than any pho I’ve ever had. I keep comparing the soup to pho, but it really isn’t the same thing. The noodles in Royal Thai Bistro’s soup are more akin to the rice noodles in pad Thai. When you order, they ask you the level of spice you’d like (as opposed to pho, where you add your own). The broth is laden with cilantro, crushed peanuts, some bean sprouts and lots of quality beef. I’m not entirely sure the exact cut of beef they use, but it’s a higher quality than you’d normally get in pho. It’s more of a tender steak.

Continue reading →