Monthly Archives: October 2012

A live cooking competition at a Seattle restaurant – an opportunity I can’t pass up

Posted on October 22, 2012 by The Solo Cook

This home cook is ready to play at Kitchen Circus

When I heard the news that I made it as a contestant for Kitchen Circus, a live cooking competition at the renowned Rover’s restaurant in Seattle, I jumped up and down with excitement like a little girl. Then I got nervous.

If you ask my friends what I’m passionate about they will tell you food and journalism. While being a hard-news reporter almost pays the bills, food fills my heart. I’m always chatting about food, creating new recipes, reading about food and, of course, eating it any chance I can get. That’s also part of the reason why I started this blog The Solo Cook.

So when I heard about the Kitchen Circus contest, I thought why not take it to the next level – right?

Why not challenge myself by stepping into a professional kitchen and cooking an incredible dish live and on camera – oh and for 45 people. So with nudges and encouragement from my friends, I submitted an application and a home video that talks about myself and shows me cooking an Italian fish dish.

Live Audition Nerves

To my surprise I made the first cut. But then I faced a live audition filmed at the restaurant, and I had no idea what to expect. Occasionally, I appear on local and national television stations, speaking about investigative stories I’ve written, but being on camera for this was different. I wondered what Chef Thierry Rautureau was going to ask me and how he would test me.

At the live audition, Chef Thierry Rautureau asked me questions about why I should compete in Kitchen Circus.

At the live audition, I met other potential contestants who equally loved cooking and I felt more at ease. As the camera rolled, the affable Rautureau peppered me with hard questions. On top of that – at the same time – I also had to separate an egg’s yolk and white, and later mince a shallot. I honestly don’t recall how I answered some of the questions. But soon the camera seemed to fade and there I was just chopping and chatting with Rautureau.

I must have impressed the chef and the crew because now I’m one of nine contestants who are up for the ultimate challenge. I will cook an appetizer, main entrée or dessert for at least 45 people; competing against two other home cooks during a Nov. 20 dinner at Rover’s. You can count on me channeling my competitive and creative streaks that night. Until then I will be obsessed with food and sharing that journey.

Cheers

Christine

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This small Seattle bar has sparks – The Yard Cafe

Posted on October 17, 2012 by The Solo Cook

The light bulbs add a rustic feel to The Yard Cafe, a small Seattle bar and restaurant.

If you want a place where people spark up random and engaging conversations, then hit The Yard Cafe in Seattle’s Greenwood neighborhood. You also may end up with a phone number at the end of the night.

This is one of The Solo Cook’s Hot Spots. With bare light bulbs dangling from the ceiling and dark wood walls and booths, The Yard Cafe feels like a cozy mine shaft.

The Yard Cafe, at 8313 Greenwood Ave. N., evokes its name during the summer with outside seating at picnic tables, where people read books, peck at their computers and cuddle with their dogs.

Inside this small, dark bar and restaurant you’ll find amazing drinks, beers and a Latin-focused menu.

What’s refreshing is that there are no piñatas, colorful flags and wool blankets stapled to the walls. With autumn here, this is my hunker down locale that is casual and relaxed.

Cocktails and beers for the thirsty

The Break of Don cocktail is one of several on the drink list that you’ll want to try. There also is a great selection of beers on tap.

For a spin on the traditional margarita, order the Break of Don, with tequila, Campari and citrus. The Campari played off the citrus so well that the drink was gone within minutes and I was sucking on the ice cubes for the last bits of flavor.

The menu has the traditional favorites of tacos, arroz con pollo, and grilled fish Veracruz. But my eyes locked on the queso fundido with homemade chorizo. With small corn tortillas served on the side, I made bubbling, oozing pockets of creamy cheese, green chiles and chorizo. There’s no need to count the calories on this dish – it’s off the charts and totally worth it. This is a great dinner for $7.50.

Queso fundido with house-made chorizo oozes with flavor at The Yard Cafe.

When I arrived, I quickly realized this was a place for conversation and yes, meeting other single people. I shut the laptop down and was quickly immersed in chats about legalizing marijuana, the variety of beer hops in Washington state and the bitter loss my Green Bay Packers faced at the hands of the Seahawks and the amateur officials.

A drink you can nurse while chatting with new friends is the Burnt Orange, with rye, Grand Marnier, orange juice and bitters. But don’t forget the draft beer list with ever-changing taps of cider, IPA, pilsner, stout and more. The owners of the Dray in the Phinney Ridge neighborhood of Seattle also own the Yard – which is spelled backwards.

Cocktails are $8 and draft beers are $5-8. Happy hours of 4-6 p.m. and 10 p.m.-close make these drinks even more appealing with $1 off. It can be chilly inside because of the open deck area, so wear layers.

Cheers

Christine

Anyone new to my blog can also follow me on twitter @TheSoloCook

The Yard Cafe on Urbanspoon

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Great things can grow from Foodportunity

Posted on October 11, 2012 by The Solo Cook

What a bountiful garden this year. These are just a few of the vegetables that grew in my garden as I started my blog The Solo Cook. Photo by Christine Willmsen

Opportunities can grow just like a garden

Potatoes are easy to grow and there is always a surprise underneath. Photo by Christine Willmsen

Three types of potatoes – butter, rose and purple – grew in my garden. Photo by Christine Willmsen

This summer I had just started a food blog called The Solo Cook, which focused on cooking, gardening and savoring food from a single person’s perspective. But I didn’t know how to get the word out. The Solo Cook was just underway and I had no idea how to meet and network with chefs, writers and food industry peeps.

A couple friends suggested I go to a Foodportunity event in June. I quickly printed some business cards and walked into the event with a smile. While I was nervous about explaining my passion for food to a room full of people, I realized it was a true opportunity for me. After seeing a couple familiar faces and sipping a glass of wine, I warmed up and just started chatting with people. In fact, the night wasn’t even over and I had run out of business cards.

This single girl froze some of the peas to later cook during the wet winter months. Photo by Christine Willmsen

I met some amazing, talented people and absorbed suggestions and ideas from chefs. One of those chefs was Thierry Rautureau, owner of Rover’s and Luc. He had a sincere interest in my blog and offered some valuable advice. It was this connection at Foodportunity that gave me the confidence to apply for a live cooking competition. Not only did I have the guts to apply for the cooking competition at Rover’s, but I must have made an impression because now I’m one of nine contestants in Kitchen Circus. This home cook will tackle a professional kitchen on Nov. 20 and prepare an amuse bouche and one course for at least 45 people.

My beets started to appear in the garden mid-summer. Photo by Christine Willmsen

I look back at my experience with Foodportunity just four months ago, and believe it gave me the courage to step outside my comfort zone of being a hard news journalist and dip my pen into the creative, fun world of writing about food. My photos here are of my garden and some of the wonderful food it produced. I’m still new to this arena, and most people don’t know about me or my blog yet, but everyone has to start somewhere.

It’s October and I’m pulling my beets out of the ground. I chop the green tops and throw them into soups. Photo by Christine Willmsen

I’m attending the Foodportunity event on Oct. 22 at Palace Ballroom, and I don’t plan to run out of business cards this time. Follow Foodportunity on twitter #foodprt and @foodportunityse.

Cheers

Christine

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Quick Pasta Dinner for Bachelors

Posted on October 9, 2012 by The Solo Cook

Bachelors – tune into this easy and fast pasta dinner

The Solo Cook blog is for men too.  Hey, bachelors I know there are nights when cooking seems more like a chore than something to enjoy. But trust me, cooking for yourself is fun.

This blog is for anyone who wants to cook for himself or herself. You also don’t have to be “single” to try these recipes and swing by the “hot spot” restaurants that I recommend.

If you are dating someone, but have to fend for yourself because you aren’t shacking up – this is the recipe for you.

If your partner or roommate is traveling out-of-town and the kitchen seems as foreign as a faraway country – this is the recipe for you.

If you are single and want a dinner that will be ready within minutes – this is the recipe for you.

Boil, Chop and Sauté – It’s that easy

The first order of business when you get home from work is to fill a pot with water and put it on high heat so that it will boil soon. And before you take off that tie or dress, pour yourself a drink. It doesn’t take much for me to get in the mood to cook. A glass of wine and some funky music playing in the background always gets me into a food vibe. And if you are into a non-alcoholic drink – grab a sparkling water and squeeze or slice some fresh fruit into the glass.

Next chop up all your ingredients – garlic, mushrooms and zucchini. Yep, that’s the only three ingredients that you have to cut. You can use any vegetable you want, like broccoli or Swiss chard. I used the green leafy tops of beets from the garden to make this pasta dish.  And if you are like me and you crave protein – don’t be afraid to add shrimp or chicken if it’s in the refrigerator. The key to this dish is that it’s easy and fast.

Bachelor’s Pasta Dinner

1/4 bag of capellini also known as angel hair pasta – that’s about 4 ounces

1 tablespoon olive oil

1 tablespoon butter

4 garlic cloves minced (best if you have a garlic press – which is a total time saver)

2 cups sliced mushrooms (any variety)

1 cup thickly sliced zucchini

2 tablespoons white wine (if available)

½ cup shredded Parmesan

Salt and pepper

Heat oil and butter in sauté pan on medium high heat. Add garlic, mushrooms, white wine, salt and pepper, and cook for several minutes or until liquid evaporates. Put angel hair pasta in salted, boiling water for five minutes. Add zucchini or vegetable of choice, to the sauté pan and cook until zucchini starts to brown, then sprinkle Parmesan on top. Drain pasta, and drizzle with olive oil to prevent it from sticking.  Add the sautéed vegetables to a mound of pasta on your plate and enjoy.

Cheers

Christine

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I’m a contestant in a live cooking competition – Kitchen Circus

Posted on October 2, 2012 by The Solo Cook

This girl is taking food to another level as a contestant in a live cooking competition

This time, I’m not cooking just for me. I’m cooking for 45 people. I’m so excited to announce I’m a contestant on Kitchen Circus, a live cooking competition at Rover’s restaurant in Seattle. This competition challenges home cooks, like myself, to step into a professional restaurant kitchen and see if we can handle the heat. Kitchen Circus is organized by Thierry Rautureau, who owns and operates Rover’s and Luc restaurants.

Kitchen Circus contestants were announced recently and I’m one of nine (the last one on the right) who will be headed into Rover’s kitchen to compete.

Yes, this is hardly the type of cooking I’ve focused on with The Solo Cook blog. But what you may not know about me is that I often hold large dinner parties for friends and family. There is no doubt, this will stretch my cooking skills and creativity.

I am one of nine contestants chosen to compete, based on my application, video and live audition. I’ll tell you more about my live audition in upcoming posts. On Tuesday, Nov. 20, I will prepare one of a three-course meal for guests at Rover’s. I will have to prepare an appetizer, main course or dessert. Then, at the end of the night, guests will choose one home cook as the winner who will move on to the finale.

When I discovered I was one of the Kitchen Circus contestants, I literally jumped up and down like a little girl. I hope to bring my passion and love of food to a dining room full of guests at Rover’s. In the next couple weeks, I’ll be obsessed with food. I’ll be dreaming of food, taking notes on homemade recipes and trying out different meals on friends.

You, too, will be a part of this fun journey. I plan on sharing my Kitchen Circus experiences along the way.

You can follow the competition on facebook.

For more information about the Kitchen Circus competition, check out the press release.

Cheers

Christine

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