Monday, April 29, 2013

Frolik Kitchen and Cocktails

Frolik Kitchen and Cocktails, located in the Red Lion Hotel in Seattle, is not your typical hotel restaurant.  It's the newest hot spot in Seattle featuring fun and games for the whole family, affordable upscale dining, a long happy hour and an awesome view.

I was invited to a pre-opening event the day before the official opening day to try out some of their menu items and get a taste of what they have to offer.  Unfortunately it was a rainy day in Seattle but that didn't stop us from going outside to check out the awesome deck which overlooks 4th Avenue in the heart of downtown. You'll find two fire features, ping pong tables and a shuffle board court and ample seating on the deck. It will be a great place to hang out and have some fun on a sunny day. There's also fun to be had inside where you will find a few big screen tv's hooked up to Nintendo Wii's and a cabinet full of board and card games.

The Chef de Cuisine, Shailu Salian, plans to focus on local organic ingredients. We got to sample several different items from the menu. One of my favorites were the grapes, wrapped in goat cheese, coated in crushed pistachios.  It's an explosion of flavors you will love.  Towards the end of the night, some samples of the Crab Mac n Cheese went around. This had to be in the top 2 mac and cheeses I've ever had and was definitely Mark's favorite of all time.  It has such a unique flavor profile, I had to ask the Chef what the secret ingredients were. We didn't get the recipe but he did tell us the three cheeses in the mac and cheese were gruyer, Beechers and parmesan.  A few other secret ingredients he mentioned were garlic, pernod and fennel. It's definitely a winning combination and if you like mac and cheese I'm sure you will love it.

Frolik has one of the longest happy hours in Seattle, lasting from 4pm - until closing at 10pm.  The happy hour menu is filled with a variety of small plates and cocktails starting at $5.  You can see their full menu in their photo section of their Facebook Page.  You can also find them on twitter @frolikseattle. If you tweet, instagram or post to Google+ using hashtag #frolikseattle your posts can be seen on their tagboard which they have displayed on one of the screens in the restaurant.

Frolik is located at 1415 5th Ave, Seattle WA
Frolik Kitchen and Cocktails on Urbanspoon
  Shuffle Board Outdoor Ping Pong
Frolik Deck Seating Frolik Deck
Fire!
Splish Splash How About a Drink?
Mac & Cheese Painted Hills Burgers
Dessert in a Cup

Thursday, April 04, 2013

Beet Tartare and Gluten Free Rosemary Mayo Toast

beet tartareBeets are good for you, yes it's true! They are a great source of betaine which improves liver function and helps to lower homocystein, a toxic metabolite. It seems everything you eat these days either prevents or causes cancer and beets are one of the foods that prevents it. The beet betalains are anti-inflammatory which helps to prevent chronic diseases and supports gastrointestinal health.  They are loaded with nutrients including Vitamin A, B, C, folate, manganese, magnesium, iron, potassium, beta-carotene and beta-cyanine

I never cared much for beets when I was a kid.  Now, I don't mind them too much but I do prefer the golden beets.  Not only do they taste a little better but they are much easier to deal with. It doesn't look like you've just murdered someone with your bare hands after you've prepared a dish with golden beats.

This recipe came from the salad section of the Herbivoracious Cookbook by Michael Natkin. The title of this recipe is a little deceiving.  When you think of tartare you think of raw but this salad uses cooked beets.  The name comes from the ingredients in the dish being similar to the ingredients you would use in a beet tartare.  It's really just a beet salad.  I used Canyon Bakehouse Gluten Free bread that I picked up at PCC in Redmond.  It was my first time trying this particular bread and I think it tastes great and toasts up nice in my toaster oven.

I changed the recipe slightly but not on purpose, it was more because I can't read directions very well. I put the lemon juice in with the mayo instead of the beets and I only had half a lemon so didn't have any left for the beets so I used the lemon zest on the beets instead.  I also forgot to pick up some chives so didn't get to garnish it with that.  The chives in my herb garden haven't started growing yet unfortunately. I cooked up one red beet because I had both gold and red ones.  I know if I would have mixed the red beets together with the golden ones it would have turned everything pink so I waited until the very end and just sprinkled some of the red beets over the top just before serving.  The red beets didn't make it into the picture though.

If you're looking for a new way to eat your healthy beets, this is a great recipe to try.
Golden Beets Beet Tartare