Taco de Asador

The book that launched a thousand one-eyed salutes in the pants of food geeks across the globe was the literal elephant in the room during dinner at the Intellectual Ventures Laboratory (IVL). This lab nee motorcycle machine shop is where every parametric recipe and epic image present in Modernist Cuisine was developed, created, tested, replicated and documented by Dr. Nathan Myhrvold, Chris Young and Maxime Bilet along with a team of dozens of stagiares.

Lab Kitchen- Maxime Bilet, left

I should say every image was created in the lab save the one of ballistics gelatin, which was shot in the forest at night. Picture a gaggle of lab coat-clad boy-men traipsing through the dark woods armed with sheet pans of gel and a wildly expensive camera with which to capture the quivering nuances of goo as it shimmies through space. And yes, for those of you considering bellying-up to the standing-room only bar that doles out volumes of the book for the not inconsiderable sum of $466.62 (current price on Amazon), you WILL get the recipe for ballistics gelatin. Read more

You are in the doghouse. You need a way to dig yourself out, but no amount of jewelry, flowers or chocolates seems to be working this time. Here’s your solution- trust me, your lover will eternally remember this Valentine’s Day gift as the best s/he’s ever gotten:

Picture yourself in a boat on a river with tangerine trees and marmalade skies. Now imagine that boat is a large-scale sailing vessel and that river is actually a meandering sea, swollen with the heat of the equatorial sun. It’s nearly February. You’ve been shivering in your rubber boots and smelly wool jacket for months. Nothing on earth sounds better than to loll in the sun like a gecko whilst sailing the high seas. But wait, there’s more! When I think of what’s missing every time I venture to a tropical paradise, my mind inevitably winds toward wine.

If, like me, you wither at the thought of someone prying away your bottle of Bordeaux *even* when sunshine and high temps are at stake, THIS IS THE ADVENTURE FOR YOU. You see, Delille Cellars and Chappellet Wineries have paired with Fine Food and Wine Cruises to package the exclusive vacation of your dreams from February 6-13^th in the Caribbean.

In addition to roving the beaches of Barbados and tanning top-deck while cruising through the Iles des Saints, celebrity chef Jason Wilson of Crush in Seattle will expertly pair his award-winning cuisine with the fine wines of Delille and Chappellet.

Chef Jason Wilson remains true to his ideals: preparing the finest local, organic ingredients in a manner befitting the title Modern Northwest Cuisine. A graduate of the esteemed California Culinary Academy, Chef Jason Wilson assisted in kitchens as far afield as France, California and Singapore. Chef Jason received a James Beard Award in 2010 as Best Chef in the Northwest.

Delille has been at the top of my Washington wine list since my first sip of D2; I am extremely fond of winemaker Chris Upchurch’s “red-thumb” when it comes to creating the finest Bordeaux-style blends this side of the Seine. While Napa’s Chappellet is new to me, I am looking forward to the discovery as their wine is wine-lovers wine; they are most famous for their big, meaty Cabernets.  Both wineries boast a decades-long list of reserve-level accolades and the rare opportunity to taste so much fine wine under one “roof” rarely presents itself.

Chris Upchurch, winemaker for Delille

It’s a genius concept if you think about it- how many times do you oscillate between choosing a food vacation or a tropical one? More often than not the fierce tug of wine and food (and shopping!) in Italy wins, and I realize in the last few years I haven’t seen nearly enough sun. This handy dandy sailing adventure nips that little problem right in the dewy bud, now doesn’t it? We will be visiting St. Barts, St. Martins, St. Kitts and Mayreau in addition to the previously-mentioned locations, all the while with wine in hand and warmth in heart.

Think of the ship itself like a large yacht- it’s not like a traditional cruise as the vessel is much smaller, more intimate, and designed with every luxury in mind. I can think of no better way to spend the early, dreary days of February, and I’d love it if you would consider hopping on board with me. What a party we’ll have! If you simply cannot get away in early February yet you want to see how it goes in anticipation of embarking on the next voyage, bookmark this space, as I’ll be blogging about the adventure. For Bookings, click HERE.

*full disclosure- Jonathan and Lori Baltuch, the lovely owners of Fine Food and Wine Cruises, are providing me with this experience in exchange for enthusiastically sharing it with the world. If you’ve visited Salty Seattle before, you know I’m nothing if not blunt, so you’ll be getting the real deal and not a bunch of blah blah blah yes-manning. That being said, is there any possibility this could not be the height of rapturous delight? Yeah, I didn’t think so, so come on board, baby!

Show up with lots of wine

We are all guilty of a few etiquette indiscretions once in a while.  It seems, however, in the digital era of meet-ups via twitter (tweetups), business by blog, and “friending” on facebook, the rules of the game are changing. Can you remember the last time you received a hard-copy embossed, formal invitation to anything besides a wedding?

Don't pick your nose

Just because you didn’t receive a paper invite to dinner doesn’t mean the rules should be left by the wayside in the way you RSVP, attend, and follow-up an event, even if it’s as small as a dinner party for four.  I have been meaning to post about dinner party etiquette for some time, and the holiday season- replete with festive fetes- is the perfect time for all of us to bone up.  What follows is a list of some key etiquette points, though it’s by no means exhaustive. I also polled friends for their pet peeves. Remember, this list is subjective and opinion-based; I’d love to hear what irks you, and especially what nuggets you wish to preserve from your bygone Miss Manners lessons.

In most cases, don't bring the dish to your lips

1. Be consistent.  Just because you’ve established familiarity with someone doesn’t mean you shouldn’t appreciate their invitation to dinner as much as if it were a new host. If you would bring a bottle of wine and dessert on a first invitation, continue the equivalent pattern instead of lapsing into a slap-on-the-back and a “thanks for the food, dude.”

2. If you are the host of a dinner party, it is polite to ask your guests if they have any dietary concerns.  It would be an uncomfortable shame all around to make prawns for a guest who is allergic to shellfish, so ask before you prepare to save everyone embarrassment.  Personally I welcome diners’ nuances as a challenge. If someone comes over who is gluten-free, it helps me get out of my typical pasta-every-night-of-the-week routine.

Were you born in a barn? Get your shoes off the table!

3. If you are invited to a dinner party, ask what you can contribute to the meal.  If the answer is nothing, bring a beverage (typically a bottle of wine) nonetheless.  You do not need to break the bank on a hostess gift, however if you’ve made something recently or find something particularly suitable to your host, by all means go ahead, though this certainly goes above and beyond and need not be repeated every time as the bottle of wine should.

Really? A sombrero at the dinner table?

4.  Take your hat off at the dinner table. #statingtheobvious

5. Reciprocate.  Not everyone has the means or desire to host ten-course soirees, but it is a nice gesture to welcome those into your home who have previously welcomed you into theirs.  If you don’t enjoy cooking, invite people over for a theme night such as take-out sushi complete with sake and an anime film. Heck, you can even have people over for bakery-bought dessert and a glass of sherry.  Most of all don’t worry about being judged.  Your friends will love the gesture and the good time more than they will mind your tiny apartment or non-matching glassware.

6. This should go without saying, but complement the chef. Even if you don’t like it. I’m not condoning dishonesty, but surely you can find something nice to say, after all, he has slaved for hours in the kitchen to present you with a meal that is a representation of his friendship with you.

Lose the celly

7. Ditch your cellphone. Don’t answer it at the dinner table under any circumstances.  If you need your phone for emergency reasons, keep it on vibrate and check it surreptitiously if it rings. Only take EMERGENCY calls, and do so out of earshot of other guests.

8. Close your mouth when you chew. Do not talk with your mouth full. This is a really big one for many people I polled.  Seems like common sense, but I guess you’d be surprised, what with some of the horror stories I’m hearing.

Shut yo mouth, woman!

9. If you do receive a mailed invitation to a party that you subsequently attend, it is polite to send a written thank you rather than verbal or via email.  If much time has passed and you continue to forget to do so, an email will suffice.  If you attend a non-formal invitation dinner, you do not need to send a written thank you, but an email or even phone call is in order.  I have been informed by several friends that if you are sending a written thank you and you are part of a couple, each part of the couple should sign his own name rather than one person writing the entire note.  It is apparently a matter of respect. I envision Betty Draper making Don Draper sign thank you’s at the end of a long day with bourbon in hand and lipstick on his collar.

10. If someone brings a bottle of wine, open it unless they explain that it’s for another time.

Elbows off the table, dork

11. Do not bring an additional guest unless you receive permission from the hostess.

12. If you are going to be more than 10 minutes late, call or text. 15 minutes early is even worse!

13. Hold your tongue if you have the urge to name-drop. It just makes you sound like a climber, and baby, you’re already at the top!

14. Do not constantly attempt to one-up others. As in: Oh, you broke your ankle? That’s nothing; I broke both my ankles while in Tangiers on a Special Forces mission to recover 90 kilos of heroin.

15. Rely on the invitation for details about the party rather than contacting the host. Only bother the host if the information you need is not contained within the invite.

Don't look so bored (really, just an excuse to use this fab pic)

Now tell me- what are some of YOUR etiquette matters of the heart? One final question: is it ok to TWEET at the table? You tell me!