seattle food tour

Early last month I went home to Washington state to see friends and family. It'd been a while since my last visit home, nearly a year and a half, and I was anxious to do some of the things I've always wanted to do in the Seattle area but never taken the time.

The first thing on my list was to take a private lesson at the Tacoma Glassblowing Studio. My friend C and I went together and had a blast. If you ever get a chance to blow glass, do it. It was loads of fun and I can't wait to try it again someday.

I also wanted to try a food tour in Seattle. I lived in Western Washington my entire life, and in West Seattle for a bit, but I'd never really taken the opportunity to fully explore the food scene. Shame. On. Me.

I've discovered in recent travels that one of the easiest ways to get acquainted with a city's food is to take a tour. It worked in Hawaii. And in NYC. Why not a town I've known my whole life?

graffiti in an alley near Pike's Place Market (right across from a great little comedy club called Comedy Underground)After perusing Trip Advisor I decided upon Savor Seattle Food Tours and my mom booked us tickets (thanks Mom, you rock!). The weather cooperated, our guide was amusing, and we had a fun group. All spelled success and we had a great time.

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Boone Tavern

Photo courtesy of Wikipedia

We just got back from visiting some of TA's family in Kentucky for Christmas, and while I was there my sMiL, B, introduced me to the historic Boone Tavern in Berea, KY.

The small town of Berea is well known for its local artisans and the Berea College - the home of the Boone Tavern. It was built in the early 20th century to house guests of the college and was named after Daniel Boone. The hotel was built with bricks made by students in the Berea College brickyard and is still staffed by nearly 80% students to this day.

The hotel, restaurant, and gift shop is on the National Register of Historic Places and just underwent an extensive (nearly $10 million) renovation with the intent of becoming LEED certified.

B is actually an alumnus of Berea College and was kind enough to share stories of her time on campus and of working in the Boone Tavern gift shop. We had lunch in the Bowling Dining Room and were graced with a lovely server named Ricara [sic]. She gave us the best service I've had in a very, very long time. If I could've boxed her up and taken her home with me I would've tried.

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Blacksalt

One of my favorite restaurants in the DC area is Blacksalt. It's a combination restaurant and market that sells some of the most amazing seafood in front - and prepares it exquisitely in the dining room in back.

When TA and I visited MD over Labor Day weekend, one of the primary objectives of the trip (other than visiting with my lovely in-laws) was to visit Blacksalt. I am obsessed with their Rhode Island Calamari and Mussels with Chorizo.

Obsessed.

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Thomas Keller's Bouchon - Las Vegas

My prevailing interest in visiting Vegas was attending Cirque du Soleil's 'Mystere' (which exceeded even my wildest expectations) - little did I know we would be staying right across the street from Thomas Keller's Las Vegas location of his more casual bistro, Bouchon.

Of course there's no way I could pass by this opportunity - Thomas Keller's cuisine for under the standard $250 prix fixe? It's just a given that I would go.

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Bistro Christine

I love French food.

Love it. Could nearly eat that and only that every day for the rest of my life.

It would be an even easier decision to make were the French to suddenly include noodles and potstickers to their repertoire.

That being said, I am hypercritical of every single thing that enters my mouth - whether it's a burger or a soufflé, it must be well executed. I'm ever vigilant of the quality of my own cooking, which frequently disappoints me, and equally so with other's. I'm the worst, however, at restaurants.

I worked in the food industry for nearly all of my very short adult life up until two years ago. With the knowledge of what goes on in the back of the house, I see little reason for poorly composed or inadequately cooked foods. In fact I visited a restaurant this week that I adored in the past, only to be severely disappointed with nearly everything ordered.

With that preface, I must introduce you to Bistro Christine.

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