Like a Grown-up

Last night I had the opportunity to attend the first ever Tate’s List cook off.


Tate’s List, for those of you unfamiliar, is a networking/social media tool specifically for the restaurant industry. They had been asking around at the farmers market for products the competing chefs could use in their dishes, and I thought it would be fun to donate some shrubs. I cook with them often, and wanted to see where professional chefs would go. Plus, this was an awsome opportunity to meet people and show off my stuff.

Percy & Co got a Peach Brown Sugar shrub which they incorporated into a creamy salad dressing.


Can Can received a Quince Bay Laurel shrub and did something similar.


Hi-Life got a Peach Brown Sugar shrub and used it in a braising liquid for pork, with a generous slug of bourbon. While it wasn’t the star of the dish (it’s on top of the sunchoke pate and under the cabbage) it was amazing.


Hecho used their Quince Bay Laurel shrub as a marinade for some amazing salmon. This was my favorite nibble of the night.


But the best part of the evening was seeing my business highlighted along side some of Seattle’s heavy hitters.



Mixology Monday: The Canticle of Bond


This month’s MixMo comes from Nihil Utopia and tackles one of my favorite cocktails, the Martini. When I first learned to drink, I fell in love with the glamour of martinis: Rat Pack crooners, Hollywood starlets, and of course James Bond.

These days my tastes no longer run to really dry martinis with lots of olives, though there are still foods that seem less delicious without an ice cold martini. So I wanted to explore the history of the cocktail. Which brought me to the Vesper, Bond’s original shaken not stirred.

The original recipe, from Casino Royal is “Three measures of Gordon’s [gin], one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. “

I’ve run off with this and made a few changes for the Canticle of Bond.

3 Howls Navy Strength Gin (2 ounces)
3 Howls Rosemary Vodka (2/3 ounce)
3 dashes Reception bitters by the San Francisco Bitters Co
The Shrubbery’s Hosui ‘n’ Honey shrub (1/2 ounce)

Mix everything in a shaker with lots of ice. Shake well and double strain into a chilled martini glass. Serve with a strip of lemon peel.


Chocofest 2015

Wow, what a night.  I feel like I might be getting my voice back finally, after a night of talkingtalkingtalking.  It was amazing to get to introduce my shrubs to so many people and so much fun to get to make our corner into happy hour central.  Getting to hang out with Craig from 3 Howls, and all of you, was just the best.  I put so many things in my mouth that were utterly delicious I pretty much lost count.  Of course, I utterly forgot to take any pictures of the night, so you’ll just have to take my world about how packed our little corner was.  But this picture from Sip Northwest pretty much sums it up.


For the first half of the night, we served a cocktail that helped keep everyone’s pallet cleansed and ready for more treats.  It was such a huge hit, I’ve scaled it down and recreated it for you below.  The night was boozy and decadent, so I’ve named it after Lou Graham, a famous (or perhaps infamous) Seattle business woman and madam.

Queen of the Lava Beds

1 bottle Hosui n Honey shrub
1 bottle (750 ml) Proseco
8 ounces (1 cup) 3 Howls Rosemary Vodka
10 ounces (1 1/4 cup) Seltzer water
3-4 Fresh Rosemary sprigs

Fill a large pitcher 1/3 full of ice. Rub rosemary sprigs between palms to bruise them and release the oils. Add the vodka and shrub, mixing well to combine. Add the Proseco and Seltzer. Stir gently to combine. Pour into chilled Champagne flutes or white wine glasses.  This would be lovely served as a dinner drink with rich/spicy foods, or as an alternative to mimosas with brunch.