N. A MORSEL; A MOUTHFUL; THE BEGINNING OF A HEAVENLY MEAL
They're the chefs, bakers, and culinary magicians who most teased your taste buds.
Jenny Christensen Pies by Jenny
In the kitchens of Campagne, Le Pichet, Brasa, and Boomtown Café, Jenny Christensen has created sweet and savory pies for over a decade. At the farmers market stand she opened late last year, her baked delights preserve the integrity of natural ingredients from area growers. Read more
Crust Fund Baby
Pies by Jenny
Recipe for Pies by Jenny
1. Start with love of baking.
2. Hone skills working in beloved Seattle restos like Le Pichet and Brasa.
3. Convince Brasa chef Tamara Murphy to let you use her ovens during early morning hours.
4. Set up shop at farmers market with ridiculously good pies like Mount Rainier apple, huckleberry, and Holy Mole (chicken, chilis, Mexican chocolate).
5. Keep experimenting with recipes but stick strictly to organic ingredients sourced from fellow vendors like Tiny’s Organic, Whistling Train Farm, and Rickman Gulch.
6. Donate $1 from every pie to the Good Farmer Fund.
7. Prepare to draw crowds.
Recipe for Pies by You
1. Buy Jenny’s pies.
2. Smudge flour on forehead and tell everyone you spent all day in the kitchen.
3. Serve.
Available Saturdays, 9 a.m.-2 p.m., University District Farmers Market, 5031 University Way Northeast, at 50th Street (seattlefarmersmarkets.org).
Justin Neidermeyer Spinasse Restaurant
Neidermeyer's passion for pasta flourished in the small Italian town of Bararesco, where he studied with renowned Chef Cinto Albarello. After handcrafting noodles for Seattle's Café Juanita, he opened his own Piedmontese-inspired resto, Spinasse, in July. Read more
Excuse My Reach
Spinasse Restaurant Opens
Etiquette dictates that your napkin remain in your lap, that you select silverware from the outside in, and that you drink less than your dinner companion.
Unless said dinner companion orders an excellent bottle of nebbiolo. Then all politesse is off.
Keep your elbows off the table to make room for the multicourse meal at Spinasse. Opening tomorrow, Justin Neidermeyer’s new Piedmont-inspired space encourages communal dining with generous plates from a rotating menu.
The rustic but elegant trattoria coaxes out the kindness of strangers over chicory salads and fava bean frittatas. Couples can canoodle over a plate of, um, noodles (try the tajarin in beef ragu). Solitary diners may order single servings of the herbed goat at the bar surveying Spinasse’s quaint kitchen.
So mangia like your mama taught ya.
Just mind your chickpeas and potential queues.
Spinasse, 1531 14th Avenue (206-251-7673 or spinasse.com).
Jason Huntley Substance Wines
A fifth generation Walla Wallan, Jason Huntley of Waters Winery partnered with Gramercy Cellars to create Substance Wines, an interactive effort to educate consumers about wines in Washington State and beyond. Read more
Wine Know
Substance Wines
Mixing spirits is usually a recipe for disaster. (To wit: Cousin Carly’s wedding reception and ensuing hangover.)
Instead, sip a single grape from Substance.
A joint venture of Waters Winery and Gramercy Cellars, the label exhibits the diversity of Washington State’s vineyards while offering a crash course in oenology.
Each wine is a single varietal, allowing a drinker to more easily distinguish a grape’s particular characteristics. Retire your grab-and-go method of selection for a bottle of merlot, cabernet sauvignon, chardonnay, or riesling. Then log on to an interactive website (resembling a periodic table on a revolving axis) for tasting notes.
When it’s time to discuss preferences, you’ll be a straight shooter.
Available online at winesofsubstance.com. Enter code dailycandy to receive 20 percent off when you buy three bottles.
