|The Red Lion|
When Josh and I told friends that we were planning to take a long trip to the United Kingdom, several of them asked what I was going to think of the food. They said that it's bland, it's bready, or it's made of objectionable parts of animals - like stomachs or intestines.
Well, first of all, I did find the food to be lacking in salt. Josh thinks this criticism is due to the conversion of my palate from a nutritionist's tastes to a cook's tastes, which are typically more amenable to salt and butter. Okay, I'll give him that point with a respectful nod to the chefs who have helped me develop said palate. My aunt says there was a NHS (National Health Service) push to reduce salt at restaurants and grab-n-go foods in a unified commitment to health. Well, maybe it's deliberately bland food?
|From the NHS website|
Commonly known British fare aside, there were some delightful non-British restaurants around, and we enjoyed Indian, Asian fusion, and Thai fusion food with gusto, and those weren't bland at all. (Teaser: Details in a future post)
Onto the bread-heavy food. I reveled in it. Well, I reveled in it from a distance, because I couldn't eat pastries around Josh all the time! There was a curious chain that had a pirate-logo'd pasty shops called the West Cornwall Pasty Company, and those were all over the cities we visited. I tried the steak and ale pasty, and it was reminiscent of a beef stew in an empanada, but not as flavorful as the South American versions.
|From the West Cornwall Pasty Co. website|
The York Food Festival we attended - purely by coincidence, I swear - had a baker that had a variety of small savory pies and pasties. In each of the cities we visited, there were amazing bakeries everywhere, and I was tempted to ruin my appetite daily whenever I walked by the shops. Sweet shops and cake shops were bountiful and always cropped up around tea time. MMMMMM.
So there you have it, the food in the UK isn't as bad as some feared, and I really enjoyed many of the meals and snacks we tried. Check back soon for that post!
|Found at Borough Market|
From our marketing friends at Whole Foods Market
Grapes of the Okanagan, launching at Whole Foods Market stores, October 1. Grapes of the Okanagan is an exclusive partnership between Whole Foods and Wines of British Columbia, bringing eight hand-picked wines to the 15 stores across Oregon and Washington only. Previously, wines from this region have been very limited in the Northwest.
The selection of wines will include:
- St Hubertus Estate Winery, 2013 Pinot Blanc - This terrific Pinot Blanc has notes of honeyed citrus and is clean and focused. It’s that perfect cocktail wine for pairing with your favorite seafood.
- Quails’ Gate Estate Winery, 2012 Pinot Noir - This Pinot Noir is grown along the slopes of Lake Okanagan. Leather and spice highlight a core of red and black fruits. Perfect for salmon and roast turkey.
- Tinhorn Creek Vineyards, 2013 Pinot Gris - A full-bodied dry Pinot Gris that is a perfect appetizer wine, but is so good it shines with salmon, roast chicken, pork, and grilled veggies.
- Tantalus Vineyards, 2013 Riesling - This is world class Riesling impossibly balanced and with great length. Excellent with seafood, soft cheeses, sausages, and turkey dinner.
- Nk’Mip Cellar, 2012 Merlot - This is full-bodied Merlot. Hints of smoky oak, baking spice and ripe red and black fruit are sure to delight. Enjoy with firm cheeses, steaks and roasts.
- Meyer Family Vineyards, 2012 Chardonnay - This Chardonnay will have you wondering if it's Burgundy, Santa Barbara, or Oregon.
- Burrowing Owl Estate Winery, 2011 Cabernet Franc - An earthy essence balances ripe fruit in this full-bodied wine.
- Black Hills Estate Winery, 2012 Nota Bene - A rich and bold frame supports this Bordeaux-style red. Perfect with steak or roasts.
To celebrate the release, some Washington stores will be hosting free tastings this week and weekend. Here's the schedule of events:
WESTLAKE (South Lake Union)