Sunday, February 8, 2009
Are you kidding me?
Okay I just saw a commercial for Crisco brand Olive Oil... Really? I was lucky enough to go to an Olive oil mill on my trip to Italy. I think they would recommend against this brand of olive oil (understatement)
Thursday, February 5, 2009
A Restaurant Rant
So what makes a new restaurant work?
After months and months of anticipation a new restaurant opened in my neighborhood late last year. Picolinos took over the space once occupied by the much beloved Lily and the People, who as rumor has it were forced out after 10+ years. Despite that the neighborhood seemed excited to have a restaurant actually in Sunset Hill. The first few weeks after opening you were lucky to find a seat. Lots of families filled the space and it looked like a start to a great new local venue.
This is a restaurant I really want to like, even if it's not great, as the location is wonderful. I have now visited 4 times since they opened, one more visit than the real critics. Maybe it's because I really wanted to like the place I am a bit offended and baffled as to why they can't be just a little better.
The space is very nice, divided in to three rooms (and now a new coffee shop). The middle of the three rooms also houses a bar. The menu has changed since opened and they seem to have simplified, which is for the best. The food is mostly Pasta and Pizza along with some salads, apps and a few other options. Really how wrong can you go with Pizza and Pasta? And that's the thing, most the food is not bad, but it's not really good either.
Every time I go to Picolinos the service kind of reminds me of an awkward first date. The service is just "off". Not rude but just not smooth at all. The last visit they served my child her entree before I even had my salad, which is great when you have 2yo (and ask the parent) but not really necessary when you have a 12yo. Often the service is very slow and the course delivery is just not quite right. I've sat in all three sections and had different waiters so it's not just one person.
I've tried the salad, soup, pasta, pizza and a few sides (that no longer exisit for good reason). All except one side have been edible but the best of the bunch is the salad. The pizza's have the "fancy" toppings I tend to love, but again it just did not come together right. The pasta I had the last visit did not taste fresh: the peas tasted frozen and the salmon just did not work.
Anyway, I know due to proximity I will likely end up eating there again, but I am very disappointed and really hope they further retool. It would be a shame to see a local place fail in a space that should succeed. Based on the last visit the customers are dropping off quickly. The prices too high for regular visits for "its fine" food when there are so many good places in Seattle.
PS. They also just opened part of their space as a coffee shop which I've just tried once and it was good. They have to contend with Walters that has been across the street forever. Walters does not have the best coffee, but they have the best ice cream ever and are a neighborhood staple.
After months and months of anticipation a new restaurant opened in my neighborhood late last year. Picolinos took over the space once occupied by the much beloved Lily and the People, who as rumor has it were forced out after 10+ years. Despite that the neighborhood seemed excited to have a restaurant actually in Sunset Hill. The first few weeks after opening you were lucky to find a seat. Lots of families filled the space and it looked like a start to a great new local venue.
This is a restaurant I really want to like, even if it's not great, as the location is wonderful. I have now visited 4 times since they opened, one more visit than the real critics. Maybe it's because I really wanted to like the place I am a bit offended and baffled as to why they can't be just a little better.
The space is very nice, divided in to three rooms (and now a new coffee shop). The middle of the three rooms also houses a bar. The menu has changed since opened and they seem to have simplified, which is for the best. The food is mostly Pasta and Pizza along with some salads, apps and a few other options. Really how wrong can you go with Pizza and Pasta? And that's the thing, most the food is not bad, but it's not really good either.
Every time I go to Picolinos the service kind of reminds me of an awkward first date. The service is just "off". Not rude but just not smooth at all. The last visit they served my child her entree before I even had my salad, which is great when you have 2yo (and ask the parent) but not really necessary when you have a 12yo. Often the service is very slow and the course delivery is just not quite right. I've sat in all three sections and had different waiters so it's not just one person.
I've tried the salad, soup, pasta, pizza and a few sides (that no longer exisit for good reason). All except one side have been edible but the best of the bunch is the salad. The pizza's have the "fancy" toppings I tend to love, but again it just did not come together right. The pasta I had the last visit did not taste fresh: the peas tasted frozen and the salmon just did not work.
Anyway, I know due to proximity I will likely end up eating there again, but I am very disappointed and really hope they further retool. It would be a shame to see a local place fail in a space that should succeed. Based on the last visit the customers are dropping off quickly. The prices too high for regular visits for "its fine" food when there are so many good places in Seattle.
PS. They also just opened part of their space as a coffee shop which I've just tried once and it was good. They have to contend with Walters that has been across the street forever. Walters does not have the best coffee, but they have the best ice cream ever and are a neighborhood staple.
Sunday, February 1, 2009
Cupcakes Cupcakes Cupcakes
Once just the staple of PTA bake sales, cupcakes have hit the big time these days. In Seattle two cupcake bakeries: Trophy (Wallingford Center) and Cupcake Royale (Ballard, West Seattle and Madrona) are opening additional locations, when many place are feeling lucky to just stay open. Of the two I like the look of Trophy cupcakes better, but Cupcake Royale is a true Seattle place with it's "legalize frostitution" motto (yes you can get this phrase on a shirt or bumper sticker). Even NY had an article published in one of the cooking magazines about a fancy cupcake shop.
So for my daughters birthday I did the standard cupcakes for school and then added a make your own cupcake extravaganza for her party.
School Treat-Bugs
Make your own cupcakes
This is a great idea for anyone past the smearing food in ones hair stage. No decorating (the hardest part of any cake) and the kids have a blast. While I had a lot of sprinkles on hand, you can easily add in a number of candies whole and chopped. I also added a couple types and colors of frosting.
I made chocolate and vanilla cupcakes as well as white,pink, green and chocolate cream cheese frosting. You can find the recipe in almost any book and honestly it is not a sin to use the box. To the standard chocolate recipe I added mini chocolate chips, but those could have easily been used as a topping as well. I have included the frosting recipe below.
Finished Product by a gaggle of 11/12 year old girls
Cream Cheese Frosting
4 Oz (one package) Cream cheese (room temp)
1 stick butter (room temp)
16 oz powdered sugar
3 tbsp milk
1 tsp vanilla (leave out if you want more pure white or buy from a cake store)
Mix butter and cream cheese until light and fluffy. Add sugar a cup at a time, with milk between cups. Add vanilla at the end. If too thin add more sugar, if too thick add more milk (tsp at at time).
Separate and add gel colors. Put in piping bags or Ziploc bags with a small corner cut. Can be made ahead, just bring to room temp and stir well before using.
You can find a number of cupcake stands at speciality stores or on-line. If you plan on serving cupcakes often (even at bake sales) I recommend investing in one. They run between $20-$35
So for my daughters birthday I did the standard cupcakes for school and then added a make your own cupcake extravaganza for her party.
School Treat-Bugs
Make your own cupcakes
This is a great idea for anyone past the smearing food in ones hair stage. No decorating (the hardest part of any cake) and the kids have a blast. While I had a lot of sprinkles on hand, you can easily add in a number of candies whole and chopped. I also added a couple types and colors of frosting.
I made chocolate and vanilla cupcakes as well as white,pink, green and chocolate cream cheese frosting. You can find the recipe in almost any book and honestly it is not a sin to use the box. To the standard chocolate recipe I added mini chocolate chips, but those could have easily been used as a topping as well. I have included the frosting recipe below.
Finished Product by a gaggle of 11/12 year old girls
Cream Cheese Frosting
4 Oz (one package) Cream cheese (room temp)
1 stick butter (room temp)
16 oz powdered sugar
3 tbsp milk
1 tsp vanilla (leave out if you want more pure white or buy from a cake store)
Mix butter and cream cheese until light and fluffy. Add sugar a cup at a time, with milk between cups. Add vanilla at the end. If too thin add more sugar, if too thick add more milk (tsp at at time).
Separate and add gel colors. Put in piping bags or Ziploc bags with a small corner cut. Can be made ahead, just bring to room temp and stir well before using.
You can find a number of cupcake stands at speciality stores or on-line. If you plan on serving cupcakes often (even at bake sales) I recommend investing in one. They run between $20-$35
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