Seattle Foodies

With Lovefest! fast approaching, February’s First Friday Lunch Club will go for something that feels a bit more simple and casual. But don’t be fooled, there’s nothing simple about truffle fries, braised Bershire pork belly, Painted Hills’ lemongrass steak, or roasted leg of lamb sandwiches. Or any of the other delicious sides, sandwiches, and salads that Eric Bahn (owner/chef of Monsoon and Monsoon East) is serving at Baguette Box (1203 Pine Street, Capitol Hill).

Baguette Box is definitely one of my favorite joints. So please join us next Friday, February 5 at 11:30. Depending on how many can make it, we should be able to graze most of their menu, which you can browse by clicking on the image above—but have a napkin handy, because you’ll be drooling in no time.

As always, please please R.S.V.P. if you’re coming so we can work with Eric’s crew to handle our group.

See you there!

With Valentine’s Day just around the corner, we’ll all be getting our hopes up for some love. But don’t let the pressure get to you, because no matter what happens on the 14th, you’re definitely gonna score the following weekend. (Cue music: bow chicka bow wow . . .)

Oysters are just the beginning at Lovefest!

It’s Seattle Foodies Lovefest! Pin a big red heart to your calendar on Sunday, February 21st. We’re planning an evening of aphrodisiac-themed foods, including oysters, caviar, champagne, eggs, lurid vegetables, sumptuous fruits, and, of course, chocolate. And in case that’s not sexy enough, we’ll have a swanky martini bar, too. Just like Poultrygeist, the focus will be on participation and learning (and, of course, eating), so we’ll be doing a pre-fest oyster-shucking school plus a mini-version of Garrett’s chocolate class for those who want to limber up.

So get ready for Lovefest! Love in five easy moves:

On the Beach and In the Raw (with Bubbles)

• Shigokus (the “ultimate”), Kumamotos, Totten Inlet Virginicas, Olympias
• three mignonettes (classic, pink grapefruit & yuzu ice, pickled Meyer lemon)
• geoduck sashimi (plus one live, please touch it)
• the “Bacchus Board” (if you don’t like it raw)
• champagne

Rich and Seductive

• three caviars
• warm blini, cultured fleur-de-sel butter, crème fraîche
• tartare, quail egg
• seed-filled breadsticks (twelve inches!)
• wet martinis, big pink cocktails

Hide The Children

• lurid vegetables
• long, cured meats and olives
• hard nuts, ripe fruits
• pinch me, pork me (pork and chard plin)
• luxurious loaves
• sensuous butters and oils
• seductive wines

Better-Than-Sex Dessert

• herb-infused truffles
• ganache bars with luster dust
• chocolate tarts (yes, of course we’ll use the blow torch!)
• banyuls

Morning After, No Regrets

• truffles and chocolate bar take-home bags

Specific times, locations, and more menu details are in the works, but let us know if you’re interested in joining us. Show up for the party, or dive in with the advance prep. Either way, we’d love to see you there!

Another year, another thousand or so meals to look forward to! If that sounds daunting, perhaps you’re feeling a wee bit saturated from all the holiday feasting. But fear not: we have the solution for January’s First Friday Lunch Club: tapas are the smallest of small plates, and Txori (2207 2nd Avenue, between Blanchard & Bell) packs some phenomenal tastes into those little Spanish bites. (Txori is the Harvest Vine’s little sister.)

So this Friday, we’ll let everyone set their own pace. Nibble one or two bites, or mow through the menu (separate checks are in order, I think). Personally, just thinking about Spain will help me get through this dreary, rainy week.

We’ll arrive just before Noon when they open. As always, please R.S.V.P. if you’d like to join us so we can work with the restaurant to accommodate everyone.

See you then!

P.S. Fast guide: “Txori” is pronounced “chore – ee” and “pintxos” means tapas. Just remember that “tx” is Basque for “ch” and you’ll be fine.