The Where To Eat Guide & Duke Moscrip of Duke's Chowder House
We had a stellar time at this year’s Seattle Wine and Food Experience (SWFE) Grand Tasting event on Sunday, February 21. The event showcased over 200 vendors including 50 chefs, 500 wines, mixologists, distillers, cider and brew masters, cookbook authors, bakeries and more! There was more to eat and drink than one could ever do in just a few hours, though that didn’t stop us from trying. Here are our favorite bites from this delicious event:
Executive Chef, Jenny Izaguirre, plated a Gin Lacquered Pork Jowl and sesame polenta. It was a combination bursting with flavor and complementing textures. The pork jowl is an underrated cut of meat and has become increasingly popular in modern cuisine. Chef Izaguirre executed the tender and silky properties of the cut at today’s event. We can agree that she definitely brought it to the plate at this year’s SWFE event.
Chef Bill Rannager delighted us with his Kickin' Wild Alaska Salmon and Organic Potato Prawn Cake Drizzled with Basil Citrus Vinaigrette. We certainly adore our salmon in Seattle and there is no better way to deliver it. The tasting definitely whet our appetite for more of what Chef Rannager has to offer.
Chef Adam Stevenson presented a Soy and Ginger Braised Lamb with Sesame Sticky Rice Cake and Lemon Grass Curry Aioli. The presentation of the dish was impeccable. Contrasting temperature and simplicity of the rice cake highlighted the flavor of the lamb and easily brought it to the surface.
Chef Stew Navare served a tender melt-in-your-mouth brisket from Gleason Ranch. The brisket was served on a soupçon of beans reminiscent of a classic BBQ plate. Chef Navare has repeatedly displayed his mastery of the pit, and we can’t wait to see what he comes up with next!