Wednesday, November 28, 2012

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Seattle Underground Market

Food Porn Exhibit

The Seattle Underground Market brings foodies and food entrepreneurs together. You may find caterers, new chefs or even established restaurants who are looking for feedback on new menu items.  This new private event requires signing up on the website to become a member.  The location and secret password of the monthly events are announced via email the day before the event. You'll also be provided with a list of menu items and there is usually a selection of gluten free and vegan options. The December market will be a brunch theme with a Food Porn exhibit where several of my food photos will be on display and available for purchase.

I attended my first one in November with Mark and every place we stopped at we each got something different.  The food station charges between $1-$5 for their small plates but found that the majority of the servings were priced at $3.

I put together a little video from the evening and below that is an overview of what we tried out.


Our first stop was empanadas where we tried Barolo Braised Osso Buco and Roasted Turkey Empanadas.  The pastry dough was not what we were used to.

Barolo Braised Osso Buco Empanada
Turkey Empanada

Next we hit up one of the more popular spots, Wontons!  There were 5 choices there and we went with the Greek and the Crab Rangoon. They had a variety of toppings and sauces for each wonton, a Tzatziki sauce for the greek and a chile oil sauce for the crab.  

Greek Wonton
Greek Wonton
We stood in a long line for the Peking Duck Style Sliders and Winter Squash Ratatouille. The Peking Duck Sliders could have used more salt and/or sauce. The Ratatoulle came with a couple of tasty gluten free cheese bread balls.
Peking Duck Slider
Peking Duck Slider
We hit up my favorite dish, seared ahi tuna with pickled jalapenos, lime dressing, napa cabbage slaw with basmati rice.  I thought the jalapenos were a little too spicy for the dish but it was still the best thing I had for the night.
Seared Ahi and Slaw
Seared Ahi with Napa Cabbage Slaw

Last stop we had to hit up the Filipino food station. Mark got some Chicken Adobo with Jasmine Rice and a side of Ginataan, some kind of dessert soup.  I had a bite of the adobo and it was nice and tender.

Adobo and Ginataan
Chicken Adobo and Ginataan
Author: Paula Thomas

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