I love me a poached egg. One of my favorite go-to dishes is roasted asparagus topped with a poached egg and drizzled with a sweet balsamic vinegar. That said, I absolutely suck at poaching eggs — I always throw in several eggs and hope at least one will turn out. And even then, the egg is hardly recognizable when I plate it.
Laugh all you want, but I generally sign up for races based on these 3 important factors:
Hello from Korea! I’m so thrilled to be back home and spending the holidays with my family for the first time in seven years. I’ve been in Daegu for four days and today we decided to take a little road trip down to the world famous Jagalchi Fish Market.
I love kale. Looooove it. It’s delicious and packed full of nutrients. Even more, it’s super versatile and adds a little extra oomph to salads, soups, and even breakfast smoothies.
I know I sound like a broken record every time I utter the words I hate baking. But it’s true. I hate doing things that I suck at. And I, ladies ‘n gents, am a really sucky baker.
My friends always tease me about my OCD tendencies and need for total organization and routine in my life. You would think this personality trait would translate into kick-ass baking. Not so much. I’m a come-up-with-a-recipe-on-the-go-and-sprinkle-a-dash-of-this-and-pinch-of-that kinda gal in the kitchen, and baking is the total opposite of that. Baking is about precision and patience, two qualities that I truly lack, in or out of the kitchen.
Every time I tell folks that I work at the Pike Place Market, the first thing I get asked is: Where’s the best place to eat? I always struggle to answer this question — it’s like having to pick your favorite kid (or cat, in my case) when you love them all equally.
But after a year of working here and strolling through the Market during my lunch break to check out the great, unique food offerings, I’ve managed to narrow my list down to the places I frequent the most.
On Monday, I had the pleasure of attending the inaugural “Market to ART” at ART Restaurant, a fun food event that is like a hybrid of Top Chef and Chopped, if you will. A small group of us were invited to be the guinea pigs before the Four Seasons/ART Restaurant opens it up to the public in the future.
Photo Source: Four Seasons Hotel Seattle
I’m honored to share my birthday with the noodle. There’s nothing like a hearty noodle dish to lift your spirits, especially as the weather starts to turn cooler and the days become shorter. I spent a good chunk of my childhood in Korea and was spoiled with all kinds of amazing Korean noodle dishes — savory, spicy, loaded with seaweed, dumplings and even rice cakes. Mmmm mmmm.
Well whaddaya know: there’s not one, but TWO exciting food events happening at the Pike Place Market on the week of my birthday. Even better, you can eat to your heart’s (or rather belly’s) content and know it’s all for a good cause — proceeds from both events benefit local nonprofit organizations.
Keep reading
