We did have the opportunity to spend an hour and a half at a talk given by Sandor Katz last Thursday. What a well-informed, dynamic, passionate teacher.
He articulated in that short time, key points, such as the definition of fermentation, it’s necessity in the past before the invention of “ferment preventing devices” (the fridge), how the benefits to our gut health extend far beyond just the gut and topped it off with a broad smile and a good dose of humor. He took a little of the mystery out of this vast re-burgeoning subject and made it very approachable. I look very forward to the next time he is in reach to further gain from his knowledge in a hands -on class. I’m sure the Friday evening session at the Book Larder was awesome.
Firefly Kitchens (great place, owners and product), the setting for the talk, also encouraged the feeling of wanting to run straight home, cut up some cabbage and veggies, possibly get creative with a few herbs and spices, massage in a little salt and mash it all into a jar with the further desire to watch the magic happen as it sits on the counter all innocent. Was that sentence long enough for you? Really though. I wanted to do that. Not to mention find myself a Kombucha mother. These things were other- worldly.
But because we were in the city, that wasn’t on the evening agenda. What was on our agenda was popping over to the much spoken about Walrus and the Carpenter with our friend (and beautiful jazz vocalist), Gail Pettis. After one of the best lunches I’d had in some time outside of the home, at the Whale Wins, we were ready to hop on the Renee Erickson boat… no pun intended. Her eating establishments are all nautical themed. To give you an idea, here’s the heirloom tomatoes with apricots, pine nuts, olive oil and herbs all seasoned perfectly we ate on Wednesday.
We imagined a wait at the no reservations taken restaurant but honestly not an hour plus. We strolled Ballard for about thirty minutes, then back at the Walrus, the kind hostess broke the news that really it would probably be another forty five at least. Hell, if I spent an hour or more waiting to get in, I’d want to take my time too.
Really none of our options in the trendy hood of Ballard at that time of the evening looked promising. I begrudgingly agreed to the Red Mill Burger joint. Ok- I did try to hide my disappointment and stay positive. We were all hungry and the decision had to be made. Fortunately, O is very good at that. Sometimes I silently pout in the moment (truth is out) about a decision made.. that I don’t care for… but at least 98% of the time he is spot on.
Driving in (at least not up to), I realized it was likely not to be local grass finished beef. I pouted internally till I was deciding between the double deluxe bacon cheeseburger (voted one of twenty burgers you must have before you die by GQ mag) and the red onion jam burger with special sauce that I WAS sure had to be better than the other “special sauce” at McD’s or wherever. Little did I know the kind of press and prestige they carried.
Onion rings and fries. Yes please. Was I eating the bun O asked? Fck yes.
And I’ll have a side of tarter please too. These burgers rocked. And the rings had a crunchy salt and pepper coating. Also won best onion ring in GQ!
Twelve ripped Heinz packets, and about twenty- five dispensed napkins later, we worked through the process of what was trash and what was recyclable paper and food waste- only in a Seattle burger joint right? There was a little chicken action too that got out of hand!
We walked out with very fully bellies pleading to be replenished in the near future with live bio cultured product.
I’ve left little to your imagination and you are brutally aware of all our sides here at Chez Chloe.
Here’s to fermentation, to awesome local sustainable creative fare and to that good ole burger that does have its place if you go with the flow.