As has happened the last few summers, the esteemed wine writer, Stephen Tanzer of the International Wine Cellar, swings through Washington and there is an event where much wine was drank with him and a gaggle of other wine nerds. I did my duty to absorb as much information and vino as possible. Here now, is what happened that evening.
We like wine. Using the royal ‘We’, America’s wine consumption is growing by the year. Join in the imbibing with these Seattle-area wine purveyors. Support local! Here is a quick rundown of area tasting rooms, shops, and retailers and the days where they do some pourings. Cheers.
-Frequent tastings throughout the week, check website
McCarthy & Schiering
-Every Saturday 11-5pm (both locations)
Pike & Western
-Wednesday 4-6pm, $5
-Friday 3-6pm, complimentary
-Tue & Wed 3-9pm
Sixth Avenue Wine Seller
-Thursday 3-7pm, $10
The Tasting Room
-During business hours $2-5pm
West Seattle Wine Cellars
-Thursday 5:30-8pm, complimentary
Wine World & Spirits
-Every weekday 6-8pm
-Every weekend 2-5pm
It’s almost here; IFBC 2013 is this week and I, for one, am giddy to attend. When we last convened about IFBC, final details were in flux. That is no longer the case. The attendees have been finalized, the agenda is set, and the afterparties are awaiting. What’s left from now until then? Order new business cards. Get a haircut (I should look presentable for this, after all. Which reminds me; do laundry) Stretch out my stomach for all the eating by eating. Raise my tolerance for the volume of booze flowing. Reserve transportation to get to the events. Figure which sessions to attend. This should be fun. Look forward to meeting my fellow food bloggers. Cheers to that.
UPDATE – The folks at IFBC have released a conference app. Whee to new media!
Or it could be titled “Places to eat in Texas, New York, California, and a sprinkling of other places”. But I get the Travel Channel’s title; short and catchy.
A few weekends ago, the Travel Channel re-aired its series of shows touting its Chowdown Countdown. This has replayed every so often since its original airing a few years ago. It’s a mesmerizing collection of entertainment. They feature various eateries in their 101 Tastiest Places to Chowdown from hole-in-the-walls to renowned restaurants coast-to-coast.
But, the thing I notice about Travel Channel’s Chowdown Countdown is that they don’t disclose the criteria for making their list. Yeah, it’s cool to have a countdown, but by numbering these restaurants you imply the best, which they didn’t quantify or explain the reasons why. Well, dear reader, I did the viewing for you and after watching the five hours of programming, I’ve found that the chief criteria to place is to have a calorie-laden, protein-heavy dish that wallops you with enough fat to survive winter hibernation. Some of these things are gastronomic wonders, and in some cases it isn’t a good thing
That said, I was entranced with the show and always had it on in the background as it aired. And I got some ideas for new places to visit. But there were some places that I would avoid. Sorry, but a five-pound burrito isn’t my idea of fun. I barely even stand some of the mega-burritos we have locally in Seattle, so there is no way I’ll go out of my way for that 80 ouncer.
It’s an odd show, sometimes they’ll provide context to a place; tell a backstory, give sense of appreciating the people. For others, they zoom right by. And the show often leans heavily on certain states and cuisine. Texas, New York, and California are frontrunners. Are you from Virginia and think you have some hole-in-the-wall gems? Well, the Travel Channel doesn’t really agree with you, because Virginia is amongst the states that don’t have a single entrant. As for food, if you love barbecue, pizza, or fried chicken, you’re in luck. There are a ton of those types of places. I would’ve loved to some of the history on these places, learn more about their staff and why they are iconic. Alas, it wasn’t to be.
For many of the restaurants that made the list, bigger isn’t better. Some of these places were jokes. When it comes to what I eat, I want to know the why, not just the what. The Travel Channel did a great job with the what. In many cases they just featured the dishes that were preposterously massive. But my main squabble is that they never talked about flavor and context. Why should I care about a 6 lb burrito? Or a 12 patty burger? Outside of horror, much of the list included places that had over the top dishes. Sorry Travel Channel, you had a window to shine a proper spotlight on cool places across America, but you reduced many of them to a gimmick. Not cool. If you can’t tell already, I’m conflicted with the show. It’s American to love lists. And to gripe about them. So yeah, well done Travel Channel, you got me talking about your show.
As a proud Washingtonian, I had major beef that our state’s few representatives were Paseo and Beth’s Cafe. Paseo, I’m cool with because their sandwiches are delicious. As for Beth’s? Because it’s TV and cliched, they focused on Beth’s 12-egg omelet. Whoop-de-doo, it’s been featured before. And there are other mediocre overrated breakfast places in Seattle, so they went with the most obvious. Darn Texas took all of our other spots.
In my eyes, in late summer/early fall 2013, there will be an inflection point in the world of food for this year. The Pacific Northwest will be the basecamp for this sea change. It also just happens to be on the same weekend. There is the delightful and decadent Feast PDX, presented by Bon Appetit; this will be the celebrity chef event driven down the I-5 South corridor to Portland. Here in Seattle will be IFBC 2013 (International Food Bloggers Conference), presented by Amazon.com. Hundreds of food bloggers will visit the Emerald City to network, eat, and converse about, well, food blogging. I’ll be attending IFBC this year and can’t wait to partake in all what the con has to offer.
Though I would love to attend both Feast PDX and IFBC; alas, my X-Man alias is not Jamie Madrox, so I won’t be attending the Portland event. My physical self will be at the W Hotel in Seattle; the home base for this year’s IFBC. This is the fifth year of IFBC and I’m still kicking myself that I didn’t attend the inaugural in 2009. That year was crazy. At that moment in time, Twitter was truly cresting among food bloggers in the Seattle area. That summer was a whirlwind of meeting fellow food lovers in person. There was a camraderie, openness, and inclusion amongst fellow like-minded food lovers that I hope will happen again. And I remember from my fellow food friends that IFBC was one of the moments where food became culture here in Seattle, fully fleshed out with faces attached to names.
While I can hope this wave of excitement will happen again for IFBC 2013, I’m instead thinking of the value that I hope to get at the conference. The agenda is great; a keynote from Dorie Greenspan, talks on relevant topics, and the opportunity to meet other great food writers is always exciting. To hear what drives other writers. What their angle is and what they focus on. What inspires them. What they hope to share from their writing. I’m looking forward to IFBC 2013 and the next steps of what results from it.
As we get closer to IFBC 2013, I’m going to zero in and blog about this event in further detail. This should be fun, stay tuned.
First off, this is not to say that the rumor line is purporting that a Shake Shack is in the works for Seattle. Secondly, there isn’t a Shake Shack on the West Coast. Thirdly, this is all speculative and meant to be fun. Lastly, Shake Shack is awesome and would be welcome in Seattle. Where they may open is what we’re pondering.
I first learnt of Danny Meyer’s Shake Shack about four years ago. I was asking my friends for suggestions on places to eat in Manhattan. Amongst the usual suggestions one gets when going to the city (the Momofuku restaurants, Balthazar, Katz’s, etc) was this suggestion of a little burger joint in Madison Square Park. It was called Shake Shack and was one of the many restaurants from Danny Meyer. My knowledge of Danny Meyer (and his Union Square Restaurant Group) was nascent, but I had heard of him; that he was a restaurateur of the highest order, he wrote the book Setting the Table, and that was it. But Shake Shack was the place that I wanted to check. It was a burger stand in Madison Square Park. The lines were legendary. And their burgers and ‘concretes’ (milkshakes) were purported to be delicious. We were staying nearby and knew we had to go.
Of course it was tasty. But it wasn’t just the quality of the food at Shake Shack that made it great; it was the experience. The park setting was idyllic. The lines were long but were part of the experience and was managed well by the Shake Shack staff. The staff itself was professional and courteous. It was that experience that I keep returning to. A lot of people that try Shake Shack often say that they don’t understand what the big deal is. Which is an opinion they’re entitled to, but taken with just the burger is missing the point. When Shake Shack opens up new locations, it’s part of a cultural zeitgeist and can revitalize and energize the area near where it opens. And that is why we’re going to list out places in Seattle that I think would make sense if Danny Meyer would open up a Shake Shack in Seattle.
Let’s talk about the criteria. The first Shake Shack opened up in a park. The recent openings have used existing storefronts. I’d like to take the park formula as there are a few Seattle parks that could use a shake-up. Also consider nearby food options, walking traffic, available parking, and area revitalization. Yeah, we could theorize that Ballard or Capitol Hill would make sense, but that’s too easy. And besides, this is all food nerd make-believe so we’re going the park route and what it would mean for the area. Continue reading
Imagine this scenario; you’re at the store and want to buy a bottle of wine for dinner at home. You’re having steak and you want a red wine. This is the extent of what you know. There are a ton of varieties, regions, and styles of wine to choose from. And where your head spins are the price points. Is this $12 malbec not as good as that $25 syrah? Why is this cabernet sauvignon $9 while that one is $90? There is some noise to filter when it comes to price points, but here is a guideline of expectations as you go up in pricing tier.
<$10 – The domain of Three Buck Chuck, large volume wine, and hidden gems. The wines at this level are often value-oriented. They can play in this field because the wines can be a bunch of variables that can drive the price down. The wine can come from a winery that has massively huge volumes of wine. Or it comes from regions that can support large scale production. Or the winery owns all their capital goods and can afford a lower margin (often in Europe). At this stage, you can find good wine, but it will be tough to find a great wine. Good, however, is the pricing bar that many want to find in the wine they buy. It’s not too expensive and won’t be a hit on the wallet.
$10-20 – This is a magical level that plenty of consumer wants to play with. But here’s the thing; generally speaking, the quality bar is different at the $15 mark. Below, you’ll find good stuff. Above, you can come across great wines. How so? Because this is the sweetspot that the modern wine consumer wants to play in, so pricing has adapted. In this field you’ll start to find more layers, nuances, and subtleties in a good bottle. You’ll also have the opportunity to discover new regions that you may be unfamiliar. Portugal, Spain, Chile, and Argentina beckon.
$20-30 – This is a level where you can find some really interesting wine. Many in the industry feel it’s a growing category. Great wine can be had. A wine drinker has almost all of the wine regions of the world at their disposal. You’ll be able to get bottles with more aging, single vineyards, more fruit and provocative flavor notes.
$30-50 – We are now getting to the price category where wine nerds start to surface. Take all of the good that was mentioned at the previous tiers and now amplify them. The wine can border on magic. You’ll start to believe that notes of bacon fat or elderflower are present.
$50+ – You really love wine at this point. Or you want to impress someone.
$100+ – You and wine are soulmates. Or you want to impress someone’s parents.
$500+ – You probably read The Robb Report. And you probably have tasted a DRC. Most of us have only read about a DRC. Even more have no idea what a DRC is.
Disclaimer: wine pricing is a fluid and complicated area. Supply and demand is in play. Location has a hand in pricing. Know this; really good wine can be hand at any price point; it just requires a bit of know how to weed through it. And besides, it’s your palate, enjoy drinking with your tongue planted firmly in your cheek.