The earnestly kind folks over at DeLille invited Salty Seattle to come out and experience the oenological delights featured in their winter release yesterday.  We eagerly accepted the invitation, thrilled to be a part of what promised to be a superlative tasting.  The release featured five wines in total, one white and four reds.  We started with a crisp and healthy pour of the Chaleur Estate 2008 Blanc. It is 62% sauvignon blanc and 38% Semillon.  BIG DISCLAIMER: I typically loathe white wines. I don’t know what it is- I love reds, champagne is my very best friend, and a crisp rosé on a spring or summer day does me right nice. I’ve yet to wrap my palate around a bottle of white, but not for lack of trying. That being said, the Chaleur Estate Blanc was a refreshing lightly fruited nutty glass of rich smooth flavor.  I was very impressed with its ability to keep me drinking despite my prejudice. 

Next up- Harrison Hill 2007. This classic Bordeaux-style blend is predominantly cabernet sauvignon and all I have to say is LOCK UP YOUR DAUGHTERS! After a couple meaty pours of this big, dark old-vine wine I coined it “Dirty Harry” and all hell broke loose from there.  People were clamoring to purchase Dirty Harry- lined up 10 deep to take case after case off the DeLille boys’ hands.  Bewitching, silky and in need of a cellar age or a good long steep in the decanter, this wine is the stuff of legend.  Read more

You have probably heard that saying “once you go black you never go back?” Well I recently went on a mission to discover if that was also true in the fowl family.  One of my favorite places in Seattle, Uwajimaya, sells black Silkie chickens.  I’ve been eyeballing their lush, purple- black skin for a few months now but I wanted to make something of them that would truly showcase their ebony splendor.  Silkie chickens are one of the oldest breeds of chicken, and the most well-documented and earliest mentions come from China.  They are prized today for their downy white plumage said to be as soft as silk- hence their name, Silkie.  From a culinary perspective they are most frequently seen in Chinese dishes such as soups and stews, but not very usual in Western culture.  I don’t mean to generalize, but I feel this is because they lack the over-bloated unnatural abundance of flesh most Westerners now expect on the genetically modified animal commonly known as a chicken. 

Read more

Duck Confit gets an Olive Oil Drizzle

I found myself in a very fortunate situation at The Spotted Pig in NYC’s hip Meatpacking District a few days ago.  Because of Electrolux’ generosity  I flew to NYC along with 14 other food bloggers to help Kelly Ripa and Cake Boss Buddy Valastro raise awareness and funds for ovarian cancer research.   Electrolux launched their US line of kitchen appliances two years ago, and they wanted us to see them in action, so they put together a dinner at The Spotted Pig. 

Not only that, but they convinced head chef April Bloomfield to demonstrate the appliances while she cooked for us in a private open kitchen at the restaurant.  I think the shutterflash descent of 15 foodbloggers into the cozy demo space probably startled the chef and her crew just a touch, but they didn’t let it phase them and proceeded to whip up decadent delights perfect for showcasing Electrolux’ versatile appliances. 

Read more