Red Chair

Mirror Pond

Inversion

Black Butte

Finally, the overdue 4^th post (really the 5^th if you include my Red Chair post) in the Deschutes Brewery series; The Obsidian Stout is a beer that makes me drool. The pour is dark, you’ll notice in the picture that head on this beer is very dark. As I was pouring this beer, I thought that the head looked like the crema that develops on espresso that is perfectly timed.

The first sip brings an unexpected slap of hops. Deschutes uses four different varieties of hops. The espresso look comes with a light espresso flavor as well. There is a slight sweet tone, but the hop flavor is more noticeable than this on first taste. The aroma also has a coffee like nature to it; it may be more like a dark chocolate. Either way the aroma is heavenly.

This beer is quiet hearty, and I would recommend a hearty meal to go with it. I always go with a nice steak or burger! The Deschutes website recommends, Venison Chili or a Portobello Sandwich. I feel like that sandwich would be amazing with this. Take note of the specialty glass used in the photo. This beer boasts a 6.4% ABV and a 55 on the IBU scale. Over all this beer is a great experience, go out and grab it.  Bottoms up and enjoy!

Over All-Rating: 9.25

Approachability (for new comers): 7

Flavor: 9

Pour/head: 10

Bouquet: 8

Red Chair

Mirror Pond

Inversion

Hello everyone! I’m back for a third one post this week! This time I am going to be looking at Deschutes Black Butte Porter! This is Deschutes first beer, and their Flagship (kind of like the Enterprise in Star Trek, only drinkable.)

This beer yields a dark cream-colored head that is thick and sits atop the beer for a good while. The aroma is warm and reminds one of roasted grain, or loaf of hearty and fresh bread! Upon sipping this Porter, one notices something odd about ale that is traditionally heavier on the malts. It starts with a sharp hop flavor! This flavor gives way to a more smooth and rounded out flavor that one expects in a porter. The finish is reminiscent of dark chocolate and roasted grains! So good, you should probably stop reading and go get a 6 pack now to enjoy while you finish.

Black Butte is a 5.2% abv and has a 30 IBU rating. As you can see below, I gave this a rather high approachability rating. I feel like most people coming to beer for the first time or trying to get into craft beer are afraid of darker beers because they think they will be to intense. In my opinion though, many of these darker beers are much smoother and have gentler flavors than IPAs, some Pale Ales and even some Red Ales. Really, and this is totally opinion, if you like coffee, you’ll more than likely love darker beers. So if you are trying to find a good craft beer to get started with this might be it!

That being said I feel that some of the Over All Ratings for the first two Deschutes beers are not a fair reflection. The Mirror Pond and Inversion are more hoppy and bitter beers than this one, and thus I feel less likely to be enjoyed by those new to craft beers.

Anyway, a few last tid-bits. I chose a stemed glass, for this beer that closes in near the top, this is a Stout/Porter glass, I would recommend this if you have one. Additionally I would also recommend a heavier meal with this beer, steak, or a burger. The Deschutes website recommends: Salmon & Wild Rice, Elk Burger or Onion Soup. At any rate, go get some. Bottoms up and enjoy!

Over All-Rating: 9.25

Approachability (for new comers): 8

Flavor: 9

Pour/head: 10

Bouquet: 10

Here is the link to the next Deschutes write ups:

Obsidian 

Red Chair

Mirrior Pond

Hello PNWers (and anyone else happening upon this post)! I’m back again, two posts in one week I know it’s crazy. I am going to be bringing the second installment of my 4 part (maybe longer) Deschutes Brewery Series! Today we will examine a wonderfully hoppy ale by the Deschutes guys called Inversion.

IPAs are one of my favorite brews, why? Because of the liberal use of the hop! Anyone remember those old beer commercials with the bitter beer face? Well obviously, those guys hate good beers especially one like the Inversion! This beer has a lovely bitter flavor to it. It weighs in at a whopping 80 IBUs (I guess it doesn’t really weigh in here, but you get the point)! If I recall correctly this is the highest IBU in a beer that I’ve ever rated.

The hops are most definitely the first thing that you notice in this beer, as it is very pronounced and pleasantly overwhelming. However, there are subtle flavors that do peak through if you know to look for them. The hops are most noticeable on the back of the tongue; if you wash Inversion over your entire tongue, you will notice a more subtle and hidden malt flavor along the side.

Compared to the Mirror Pond Pale Ale, this beer appears to be a few shades darker. Its bouquet also has a more fruit filled aroma, and I believe I detected a hint of some kind of berry in there as well. I am a big fan of Fish’n’Chips with an IPA. The Deschutes website recommends their Blue Bacon Burger, or Hop Infused Cheesecake! At any rate go out and buy a 6 pack or two of this stuff, it’s worth every penny! Bottoms up and enjoy!

Over All-Rating: 8.5

Approachability (for new comers): 6

Flavor: 9

Pour/head: 9

Bouquet: 10

Here are links to the following Deschutes write ups:

Black Butte

Obsidian

Red Chair

I came to a decision today, one that will affect all of our readers here. I am going to do a Deschutes series. I decided this while I was standing in the beer aisle at a local grocery store trying to decide which beer to buy. I got four. Today I am going to be reviewing their Pale Ale. My goal is to go from lightest to darkest, as if we were sitting at a table together doing a beer tasting.

Despite the name Pale Ale, this beer has a nice dark golden color to it. The head is cream color (some might say off white, but whatever.) The aroma that assails the nose is light and refreshing. It smells florally, with a slight twinge of citrus and hops. The taste is bold and sharp. A light hop, or bitter, flavor hits you first followed by a fruit like flavor. This is exactly what I want in my Pale Ales. Deschutes always does a great job with their beers!

This beer is light and refreshing, it is a 5% abv beer, which to me is light on the abv, but is about average for beers. That being said, this beer is amazing! Who care about alcohol content when it tastes great! This beer could be paired with a pasta dish mixed with a sharp cheese, like a Dubliner or 2 year aged cheddar perhaps. The Deschutes website suggests a pairing with Mushroom Bruchetta or clams in corn stock (presumably available at their breweries.) For my tasting tonight, I used a craft pub glass. A standard pub glass will do just fine with this beer. The craft pub glass tapers in a bit at the top to catch the head and bouquet during the pour.  Bottoms up and enjoy!

Over All-Rating: 8.25

Approachability (for new comers): 7

Flavor: 9

Pour/head: 7

Bouquet: 10

Here are the links to the following Deschutes write ups

Inversion

Black Butte

Obsidian

Normally I pick beers from Oregon, but the Pike is, well it is probably my favorite Seattle Brewery. The Pike Monk’s Uncle is Trippel Ale. The Trippel is a strong pale ale. A Trippel is generally associated with Belgium style ale. This ale is light golden in color and produces a nice smooth white and thick head. The aroma is light, florally and sweet.

Monk’s Uncle feels thick on the palette and has complex flavor. I pick up a light fruity flavored followed by a more noticeable and pronounced malty flavor. The Pike used four kinds of malts (two of which are organic) and two types of hops. I felt that there was a good balance; while the IBU is 38, there is a light hop flavor and a heavy malt flavor to follow it up. The fruit and malt stick on the palette well after you finish the beer. Monk’s Uncle has an ABV of 9%. Beer historians suggest that old Belgium ales would mark barrels with one ‘x’ for a 3% two for a 6% and a triple ‘x’ for 9%. All that to say, the Trippel indicates a 9% ABV.

Last thoughts, as you’ll notice I use a taller slimmer goblet for this beer. I chose this for two reasons, the first being that when you order it from The Pike, that is the style of glass they put it in. The second, and more important is, this glass high lights the flavors and aromas of this beer very well. Additionally, the stem allows you to hold the glass while not allowing your body heat to influence the temperature and flavor of the beer. As for food pairings I would recommend you go down to The Pike, order a Monk’s Uncle and a serving of their Mac’n'Cheese and prepare yourself for a divine experience!

Over All-Rating: 8.5

Approachability (for new comers): 9

Flavor: 9

Pour/head: 8

Bouquet:  8

In the right setting, forgotten languages quickly return. I remember an elaborate system of coffee shop ethics from my student days, when I used to fret over how much “rent” I should pay to sit my butt in one spot and read. After about 60 minutes of reading, a little alarm goes off inside and my conscience starts nagging: “Don’t you think you’d better buy an expensive pastry or at least make room for another paying customer?” If there are enough coffee shops nearby, this conscience can be silenced by doing something called the “Coffee Shop Hop.” That’s where you buy a coffee, read for an hour, and then move on to the next coffee shop.

Students are experts in the Coffee Shop Hop. As birds navigate by magnetic lines, so these students navigate their neighborhood by the caffeine-scented paths between coffee shops. And in Bellingham, those paths can be quite picturesque.

I like to start my coffee shop hop at Tony’s Coffee, the oldest artisan coffee roaster in Bellingham. The coffee shop itself has grown and shrunk again over the years as the company has shifted its focus to wholesale bean distribution. But the old shop is still worth a visit. It’s right in the heart of Fairhaven’s historic district. Another coffeeshop worth visiting in Fairhaven is the Firehouse Cafe, an old restored firehouse that doubles as a performance space.

When you get that funny feeling that you’ve been sitting there too long, pack up your books and hoof it down Harris Street to 10th Street. Take a right on 10th, and continue when the road becomes a trail. Eventually, the trail turns briefly into a road, then into a spectacular boardwalk.

At the end of that boardwalk is Boulevard Park. The Woods Coffee occupies some prime real estate here – you can just see it peeking out among the trees ahead.

The Woods is one of those dynamic regional chains that bring together the efficiency of a large company and still manage to keep the money local. The coffee’s not bad. The pastries are made with locally milled flour.

And the view of Bellingham Bay is fantastic. It would make a great place to wait out a storm.

Some visitors to Bellingham like to hike, or kayak, or run in the insane Ski-to-Sea race. They might visit the historical museum to see the stuffed owls, or gather in small groups to plan their high school reunions. I applaud these people. They make the world go around. Later this afternoon, when I pick the kids up from the grandparents, I will rejoin the ranks of such productive people. But for those of us unencumbered, if only for one day, there’s a waiting book, a string of good coffee shops, and a wide open morning with nothing on the schedule.

Gone are the days of watching your dinner companions eating warm bread in front of you, while you wait for your meal. Downtown Spokane’s Wild Sage, hands down one of the city’s most renowned restaurants, now bakes their own gluten-free bread in house, making it one of the best gluten-free friendly fine dining destinations as well.

golden buns

These  little golden buns are full of nutty flavor and will easily trick your taste buds if you’re anticipating the not-so-appetizing gluten-free texture of many commercial GF breads. They’re so good you might even worry for a moment that you were served the wrong bread. But relax and enjoy these tasty treats (baked in a highly cross-contamination aware kitchen) while you peruse their gluten-free menu.

gluten free menu

The appetizer selection was also tempting with items like a Poblano-Artichoke Dip, Tapas Sampler and White Cheese Fondue.  We picked the sampler, and for my veggie friend, they adjusted the plate. We were melting in our chairs with goat cheese, olives and artichokes, pears poached in wine and cloves, house made crackers, and sweet chili shrimp. Each bite was amazing.

Tapas Sampler

The kitchen is also willing to modify other items on the regular menu whenever possible and in our case the server suggested a gluten-free and vegetarian dish, lentil cakes with roasted vegetables, that wasn’t even on their menu.  That sounded perfect.  Our meal arrived with two generous cakes that held their shape on the plate beautifully. The flavors were delicate enough to pick out specific ingredients. The lentil cakes were served with a warm, savory tomato sauce and a side of roasted root veggies.

Root Veggies and Lentil Cakes

Although we really didn’t have room for more food, the coconut cake sounded too good to pass up. The white cake came sitting in liliquoi sauce. The tart flavor of the sauce paired perfectly with the sweet cake, and the toasted coconut flakes added a nice delicate crunch.  An amazing finale to a perfect gluten-free dinner.

Coconut Cake

I try to get out of the Seattle city core once in a while, but believe me when I say that I haven’t been to Renton (just 15 minutes South by car) in years. My suburb avoidance snobbery ends today: because I have discovered Blossom Vegetarian – a 95% vegan*, totally authentic Vietnamese restaurant in the little towny part of Renton.

Only for the bravest. Pickled Vegetables in a Clay Pot

Anyone who remembers the handmade vegan faux meats that used to be at Moonlight will be happy to know that Blossom has all of that and more. Voracious reported that Hue Pha, the Buddhist nun who used to be the main chef at Moonlight, is the talent behind Blossoms crazy amazing menu.

This isn’t your average hole in the wall and it is about 100 steps above the average Vietnamese joint in terms of ambiance, hygiene, service, and variety of flavors. This is a restaurant where you could take a date, have a birthday party, or impress your non-vegan family.

left: clay pot over noodles and salad. right: roasted “chicken”

One of the most unique items on them menu is the Pickled Vegetable Clay Pot – eggplant, mushrooms, with herbs, and pickeled vegetables in a clay pot served with a side of daikon, carrots, cabbage, cucumber, shredded lettuce, basil, rice vermicelli noodles (top photo). After we ordered this dish, the server tried her best to talk us out of it – saying it was only for Asians and it wasn’t good, and most people don’t like it. This only made KC want to have it more, of course. She turned in our order and the manager came to our table to double check that we really wanted to order this dish. We also ordered the Roasted “Chicken” (above right) and the most amazing Spicy Green Mussels (which were my favorite, below left photo).

Needless to say, KC loved our wacky Pickled Clay Pot – which had a fishy, ginger, fermented flavor. I ate a bunch, but would try something else next time. When our server cleared our plates she admitted that even tho she was from Vietnam, she was never brave enough to ever try the dish because it smelled so bad. It didn’t smell great, but it tasted like nothing I’ve had in my life, which I am really open to these days.

left: green mussels. right: salad and noodles for clay pot

There were also dishes such as Caramelized Fresh Water Prawns, Lemongrass Fried Mackerel, and Combination Congee (tofu, bean curd skins, straw mushrooms, peas, carrots). There are traditional fried rice, noodle, and stir fry dishes and tons of fresh salads – the one I can’t wait to try is the Blossom Special Salad (vegan jellyfish, tofu, shrimp, daikon, Vietnamese coriander, carrots, roasted peanuts, cucumber, served with lime vinaigrette and potato crackers).

Here is the thing that will keep me coming back: it really is only a 15 minute drive and the service, decor, and selection is truly something special. I don’t know if a place like this exists in all the world, much less anywhere in the US, or the NW. I can see this truly becoming a favorite spot for vegan gatherings, special dinners, and bringing out of town guests.

Oh, and if you liked oysters and such before going vegan, don’t forget to order the “mussel” appetizer. I already plan on getting it every time I go.

Metro routes 101 and 106 from Downtown Seattle will take right there!

Blossom Vegetarian
425.430.1610
305 Burnett Ave South
Renton, WA 98057
USA
Map

*Thankfully, any menu item that is NOT vegan is clearly marked on the menu with a little circle, and those items are few and far between.

Pizza. It is one of those food items that remind me of our opinions of cookies. Many people are passionate about what their favorite kinds are (crispy, chewy, thin crust, thick crust, etc.) but ultimately, we are always happy to eat whatever is placed in front of us. I mean, when is the last time you saw someone pass up a slice of pizza (or cookie for that matter)?

With all that passion around, things are starting to get a little moist….meaning…I am salivating at the thought of a slice of some pretty darn good pizza, right here in King County, Zeeks.

I recently had a chance to sit down with Mark Mullet, owner of the Issaquah Zeek’s franchise and had a chance to get a little history lesson of a truly local, and authentic pizzeria. I am not going to was eloquent on the meaning of “authentic pizza” nor am I going to pontificate on whether thin crust or thick crust is better. I am simply going to share with you a little story, and some insight as to why I personally think Zeek’s is one of the better pizza joints in and near the Emerald City.

History

Zeek’s started near Seattle Pacific University way back in 1994 when Pearl Jam, The Smashing Pumpkins were dominating the Seattle airwaves and Nirvana lost its lead singer. The building was home to another pizza spot and Zeeks bought it and pushed the envelope at the time by offering vegetarian pizza as the primary focus. Soon after Phinney Ridge location (also a former, different pizza joint) became Zeek’s number 2. The 5th and Denny location became the flagship and a 3-store restaurant was beginning to take shape. First branching out to Seattle’s Eastside in 2004, a friend convinced Zeek’s owners to partner in a Kirkland location just off Lake Washington Blvd in the trendy, hipster downtown area. Downtown Bellevue soon followed and before you knew it a couple more spots in Seattle added to the growing pizza empire.

Mullet tells me that he had his first Zeek’s experience in 2008 at the 5th and Denny location and and he remembers simply that he just flat out loved the pizza. Wasn’t much more complicated than that. Originally a currency trader, Mullet received his Masters’ Degree at the UW and a combination of those events brought him back to Seattle. Eager for a new challenge, Mullet figured that Issaquah needed, even deserved a Zeek’s franchise. Against the owners strong recommendations of his chosen location up in the Issaquah Highlands (they said Front St or Gilman), they reluctantly agreed to let him pursue the Zeek’s brand in the semi-quiet, vast suburban Highlands neighborhood. The big deal-maker was that the Issaquah location would be the first (and only until Redmond store opened) to have a full bar. Mark was smart that many parents of families would want to “take the edge off” and grab a drink and take advantage of their many weekly promotions. Fast forward and Mullet says, “Hey, pizza is recession proof. Everyone wants a slice of pizza and can usually put together a little cash to go out or have some pizza delivered, especially when it tastes so good.”

The Pizza

What makes Zeek’s so special is several things, not the least of which is the friendly, excellent staff both on the floor and in the kitchen. However, I think people would come back for the pizza just the same. The crust has NO OIL in the dough (unlike so many others) and rises just enough to give you a little toothsome dough taste that goes along nicely with their ever expanding topping choices. Zeek’s has a perfect blend of dough and fresh ingredients that make kids and their parents extremely happy and satisfied.

What also makes Zeek’s special is that their fun list of new and specialty pizzas. Recently added Buffalo Soldier (tangy buffalo-style chicken and hot sauce), the Yeti (white sauce, bacon, tomato and chicken), and the Weekend Hippie (can you guess?) all add to their list of gourmet pizza. Personal favorite? Dragon, loaded with fresh jalapenos, garlic, pepperoni, and sausage, closely followed by the Cherry Bomb, which comes with lots of italian sausage, cherry bomb peppers and fresh basil. White sauce, olive oil glaze, or red sauce, lots of vegetarian options, and of course pizzas loaded with as much meat as you can imagine (Puget Pounder) make Zeek’s a great spot for pizza, any day of the week.

Feel Good

Lastly, one of the hallmarks of the Issaquah Zeek’s is Mullet’s commitment to the local economy. Thousands of dollars of Zeek’s profits have been put into the local schools, local athletics, and in other parts of the Issaquah community. Full benefits for full time works, unheard of in the restaurant industry, helps shape Zeek’s pizza, as Mullet says “as the best pizza in the state.”

How to Get There: Zeek’s Pizza - Many locations including Several Seattle Locations, Issaquah, Bellevue, Redmond,

The Widmer Bros. Hefeweizen (WBH) looked so beautiful being poured out of the bottle into the glass. The different colors that beers take on really excite me for some reason. The light gold color and the cloudy nature of the WBH got my mouth watering. As is my custom I breathed in the bouquet of the beer before drinking. As I expected there were light citrus notes, in addition there is a light floral accent to the aroma, which is common in many ‘Hefs’.

With my first sip I was overwhelmed with a light lemon flavor and what I can really only describe as, wheatiness. This makes sense since ‘Hefs’ are wheat beers! This beer goes down smooth and is refreshing. The citrus/lemon flavor lingers on the back and sides of the palate in the after taste. This beer is a 4.9% abv beer, and is available year round from Widmer. I like keeping it traditional, so when the weather gets warm go grab a 6 pack, and a friend, and make him watch you drink it while you shoot the breeze.

As you will notice from my photo, I used a tall glass with a narrow bottom that grows as we near the top of the glass, cutting back in at the very top. This glass is a traditional wheat beer glass. Now it is not a requisite to have this kind of glass to drink wheat ale, but it definitely enhances the experience. In addition, garnish the beer with a lemon. I would even recommend taking a bite of a lemon in between sips to see how it enhances the flavoring of the beer.

Over All-Rating: 8.75

Approachability (for new comers): 10

Flavor: 8

Pour/head: 8

Bouquet:  9