106 Pine

One of the fun activities that Josh and I like to do together is taste wine. We really started getting into wine tasting when we visited Santa Barbara while in college. The winery that we toured graciously walked us through a wine tasting, and from there we have been hooked. When some close friends of ours lived in Albuquerque, we went to a wine tasting outside Santa Fe and sampled Black Beauty. When we went to Vancouver Island, we toured a winery operated by the Cowichan tribe. Just last fall, we joined our alumni group for a wine tasting and tour of Chateau Ste. Michelle, in Woodinville. When we stay at B&Bs for our anniversary, one of the things we do is visit a local winery.

And now I've learned that we don't have to go far for some local Northwestern wine tasting.

106 Pine, just across from the Pike Place Market, hosts different wineries in small wine tastings on Thursday afternoons. Representatives, the owners, and the sommeliers of notable and new wineries travel to 106 Pine, bringing selections of the wines they create. In addition, they sell bottles of wines from around the Northwest region, and you can usually find popular wines tucked among some less easily recognized labels. This gives you the opportunity to select your favorite wine and then have the wine experts guide you to a new bottle that you may not have tried just yet.

The darkly lit store is laden with bottles and bottles if wine, but the store also sells wine tasting accompaniments, like crackers, some cheese, and some other food items to go along with your glass of wine. Books, maps, journals, and other items that help to enhance the wine tasting experience. The store is small enough that you will probably receive one-on-one customer care, if you don't hit it during a tour or a rush, and you can ask the wine experts for ideas about gifts or for designing your own wine tasting.

If You Write, You Should Be Here

Baisa Fotograferie

It goes something like this: you and your closest girlfriends are sitting around at a table. You've brought your signature dish. They're busily and hungrily diving into the delectable treasure, eating like greedy, starved pirates. Between bites, one entrepreneurial friend declares that you should publish the recipe. Not be left out, your other friend announces that you should publish a cookbook! You three laugh and agree. I mean, how hard could it be to write a cookbook? You've already got the recipes written, right? Just retype them, send 'em to a publisher, get some photos taken, print up 5,000 copies, sell, sell, sell, and make a couple thousand dollars. Easy as pie.

Not.

I spent this last year as a freelance writer. My husband nobly agreed that I could spend the summer of 2010 writing articles for different websites, such as Examiner and Livestrong. I searched out titles, wrote as furiously as my stamina would allow and my attention would focus. I think I made less than $5,000. Okay, I wasn't getting into the mainstream publishing world, but that sort of wasn't the point. I wanted to see if this were a gig for me. I know of some professional writers who do make a living writing. But not so much me.

But this isn't to discourage you from writing or publishing your cookbook. The point of this post is that you should get into writing your cookbook with your eyes wide open. In fact, if you dive into writing and seeking a publisher for your cookbook or food book, then you should be equipped with a snorkel and flippers, too. And I know of just the event and workshop that you have got to attend before you start.

The event is called "From Pitch to Publish," and it's a Foodportunity Expression Workshop designed to provide you with insider tips on how to solidify your great idea into a pitch and how to get that pitch picked up by publishers. It's on Monday, April 25th at 6:30pm in the Hyatt in Bellevue.

Baisa Fotograferie

Don't worry, I'm not the guest speaker. Nay, the guest speaker is none other than Amy Treadwell, a publisher and editor for Chronicle Books. Pause for dramatic effect.

While I'm pausing, rush over to your cookbook stack and check out the side spine of your book. Among the publishers of your various cookbooks, you'll probably find Chronicle Books. It's a pretty hefty publishing company, responsible for books like Bakerella's Cake Pops, Flour, Kathy Casey's Northwest Table and Edible School Yard and publishing authors like Chefs Michael Chiarello and Alice Waters. So, now you know that this guest speaker comes with some impressive qualifications.

In addition to the workshop style presentation that she'll be giving, Treadwell will be available to answer questions. This is a great time to take the pitch you've been working on to see if it has some legs to stand on. You'll also have a chance to network with other potential writers, current published writers, and others.

Baisa Fotograferie

Although I'm probably not planning to write a cookbook within the next 6 months, I'm attending because I am in the "sponge mode." I want to learn from writers that I meet, and I want to see what it takes to write a cookbook. Way back in the day, at an American Dietetic Association Conference in Riverside, CA, I attended a cookbook writing session. I'm just storing up knowledge for the day that I do decide to write or help a friend who is writing. I also know that it will help me as a food blogger and recipe writer.

I'm also attending because I want to see who the up-and-coming authors are. What are the good ideas coming from Seattle's community of writers? Who is getting published soon? What books should I add to my ever-growing-but-never-shrinking (Insert Holiday here) Wish List? Who are the well-to-do published authors who got their starts with Chronicle Books? What tips could they provide?

I'm really excited about the event, too, because it's unusual. I haven't been swimming in the writers pond for very long, but I haven't heard of publishers meeting with a room full of writing hopefuls to tell them how to convince the publishers that their books are the next great best sellers. I'm really grateful to Keren Brown and those involved for developing the workshop and providing the opportunity for us.

The event costs $25, and it is worth every penny. First, it's being hosted in a nice location (Hyatt Bellevue) with food and beverage provided. Second, you're getting a chance to chat with and learn from one of the editors who would be reviewing your pitched idea. This is like attending a study session when the professor tells you what's going to be on the exam! Finally, as one wise Vice Chancellor of my Alma Mater told me recently: If you really want it and really want to achieve it, then no admission ticket cost is going to prevent you from going. So go.

In case you want the more official, detailed information, here's the PSA for it. I hope you can attend. See you there. Then I'll look for your book in about nine months. And speaking of books to look forward to, I'm waiting for The Food Lover's Guide to Seattle.

To borrow and change the signature phrase of Cornichon, "What are you reading right now?"


***

Media Contact: Keren Brown

Keren Brown Media

425-614-8399
kerenlovestocook@gmail.com

"From Pitch to Publish"

A Foodportunity Expression Workshop

with

Amy Treadwell

Food & Wine Editor

Chronicle Books

MONDAY, APRIL 25, 2011

6:30 – 8:30 pm

Hyatt Regency Bellevue Hotel

900 Bellevue Way NE, Bellevue, WA 98004

$25

through BrownPaperTickets.com http://www.brownpapertickets.com/event/166072

For Immediate Release:

Seattle, Wash., March 24, 2011: The next “Foodportunity” expression event will take place in Bellevue on Monday, April 25th, 2011, at the Hyatt Regency Bellevue Hotel.

The guest speaker, Amy Treadwell of Chronicle Books http://www.chroniclebooks.com/, will offer insights into the world of publishing: a process that begins with writing a convincing book proposal. Attendees will have the opportunity for a question & answer period. The event will end with a networking session, giving participants the opportunity to mingle with other participants.

Amy Treadwell started her publishing career as a sales assistant at Chronicle Books and moved to the editorial side in 2000, where she has been editing cookbooks ever since. She recently co-authored a cookbook called “Whoopie Pies” .

She has worked on titles such as “Cake Pops” by Bakerella which hit the New York Times Bestseller List, “Cooking Up A Storm: Recipes Lost and Found from the New Orleans Times-Picayune Newspaper,” and the upcoming “Top Pot Hand-Forged Doughnuts” cookbook.

“The purpose of this Foodportunity,” says series organizer Keren Brown, “ is to help aspiring book authors to get a more clear outline of the publishing world and how it works”. Attendees are expected to include local food writers, bloggers, restaurateurs, food producers, PR professionals, companies and anyone interested in learning more about publishing books.

Previous Foodportunity events have covered food-related topics such as food styling (Delores Custer), and food writing (“Foodportunity Expression” series with Rebekah Denn and Diane Jacob).

The event will take place at the recently expanded Hyatt Regency Bellevue . The 733-room property, located in the heart of Downtown Bellevue, is known as a dynamic and versatile venue and for its luxurious accommodations. Onsite parking , will be free for 3 hours with a validation for registered Foodportunity guests.

Food bites will be provided courtesy of Twisted Cork . Located on the premises of the Hyatt Bellevue, Twisted Cork offers a twist on classic dishes focusing on seasonal Northwest flavors and ingredients. Wine will be provided by Vin Du Lac winery http://www.vindulac.com/.

The event will be sponsored by the Seattle based Foodcaching Movement powered by a cloud based real-time marketing system and a free social shopping application already available for iPhone and Android smartphones. The Foodcaching Movement’s restaurant members offer consumers great value, high quality food and a fun dining experience, not just discounts. The best restaurants in Seattle stay connected with their customers by providing real-time information about special offers, new seasonal dishes, specials and promotional events. For more information please visit: www.foodcaching.com.

Tickets available via BrownPaperTickets.com, www.brownpapertickets.com/event/166072

For sponsorship opportunities contact Keren Brown , kerenlovestocook@gmail.com

* * *

About Foodportunity

Keren Brown, aka Frantic Foodie, conceived of the food networking idea known as Foodportunity and has held more than a dozen food-related events last year in both Seattle and Portland. Recently recognized by MarthaStewart.com as “Doer of the Week”, Keren also organizes monthly events for Seattle food bloggers where she holds Q&A sessions with famous authors, tours of food companies and other events to help bloggers interact. Keren’s food events information can be found at Frantic Foodie in the Seattle PI, www.FranticFoodie.com and on the events page of MyNorthwest.com. For more information, visit www.foodportunity.com/portland and follow us @foodportunityOR and #Foodprtpdx and #Foodprt.

About Hyatt Regency Bellevue

Hyatt Regency Bellevue is a AAA four-diamond hotel situated on Seattle’s Eastside, in the heart of downtown Bellevue, Washington. Nestled between Lake Washington and the Cascade Mountain Range, the hotel is part of The Bellevue Collection, the Northwest’s leading shopping, dining and entertainment destination, and offers premier services and amenities to both business and leisure travelers. Recently completing a $185 million expansion, the hotel offers groups more than 70,000 square feet of flexible state-of-the-art event space – from the third largest ballroom in the state to an intimate 12-person boardroom – 733 luxuriously redesigned guestrooms, an expansive 7,000-square-foot workout complex and a comfortable, spacious lobby. For more information, please visit www.bellevue.hyatt.com.

About Twisted Cork and Twisted Cork Lounge

Twisted Cork and Twisted Cork Lounge offer downtown Bellevue a new look and a new menu featuring fresh, local ingredients and a ‘twist’ on the expected lounge fare. The daily breakfast at Twisted Cork offers a seasonal, rotating menu featuring some of the area’s most beloved purveyors, including Macrina Bakery and Beecher’s Cheese. In the evening, guests can enjoy tapas-style dining, cocktails and entertainment in Twisted Cork Lounge. Located off the lobby of Hyatt Regency Bellevue, the 293-seat restaurant and adjoining lounge create an open and inviting space for Bellevue residents and out-of-town guests alike. www.hyattregencybellevue.com/twistedcork

About Vin Du Lac

Vin du Lac is a family owned and operated winery that crafts truly Boutique wines through hand harvest and small-lot production techniques. Since its first crush in 2002 Vin du Lac has vinted a long, stunning streak of award-winning wines, which include its highly sought-after Cabernet Franc and its Lake Chelan AVA wine series “LEHM”. Vin du Lac is inspired by all things French, which is evident in the Wine Styling, the wine labels and branding, and Vin du Lac’s on-site French Bistro and Tasting Room. The winery’s Tasting Room is open daily from 12pm-5 pm. The bistro is open for lunch from 12 pm-3 pm and dinner from 4pm -8pm, Thur-Mon. www.vindulac.com/

Gourmet Dog Japon

Street food is popular in Seattle, and there are a few notable farmers markets that play host to well-known food trucks, like Skillet or Maximus Minimus. Not to be left behind, some other smaller businesses are also cropping up with their food truck offerings. I found Gourmet Dog Japon on 2nd Avenue just before the Pike Place Market, and they serve Japanese hot dogs.

Recent policy changes in the city are allowing for street food businesses to grow. The types of food allowed, the locations at which the businesses can sell, and the permitting fees required are being changed to allow for more flexibility. It's a pretty costly enterprise, though it's cheaper than opening a full restaurant. As a culinary student, I am fascinated by the types of foods that street food trucks serve and by the ability of the staff to keep up with the long lines during mealtime rushes. Kamala of Marination says that they expect to serve over 200 guests in less than two hours. Wow! It's a less expected direction for a culinary student to pursue, but it's an expanding piece of the food industry. The trick is to find something that sets you apart - like a Japanese hot dog. 

What's a Japanese hot dog? It's a hot dog covered with Japanese condiments, pickled ginger, pickled vegetables, and furikake, a blend of nori and spices. Sounds totally strange, unless you're in the habit of adding those types of seasonings to your other foods. I would have been surprised, but I have a dear Japanese American friend who regularly keep furikake nearby regardless of what's for dinner. So, of course, I had to try the hot dog.

I am not usually a fan of hot dogs, though there is something about indulging in one during the warm summers. I often will choose a different food, because I find that hotdogs are overpriced and unimpressive. I also cringe at the sodium and fat content -- and sometimes the types of meat products added to the links. Being a nutritionist, I know that some hot dogs can give you most of the sodium you need for the entire day! These hot dogs aren't cheap, costing about $5 per dog, and they're not fancy, other than the assortment of unusual seasonings. These hot dogs probably win points on creativity and ingenuity, and the flavors were good. The hot dogs are grilled, so they're crisp and brown, not moist and pale. I was glad to see that, because boiled hot dogs just don't appeal to me.

I ordered the "everything" dog, so my hot dog was laden with all sorts of pickled specialties and some squeezes of spicy, salty, fishy sauces. Pretty tasty. It was like topping your hot dog with all of the condiments available from the toppings table at a ballpark hot dog stand. Some of the sauces clashed, and most of the pickled, curling vegetables fell off when I bit into it. It was satisfying, salty, and filling.

The location of the Gourmet Dog Japon is unusual. It sits on the edge of a parking lot, one that frequently fills up with tourists flocking to the Pike Place Market. It's probably a good location, because it's a mere block to the Chase bank business offices and multiple other offices. The truck also catches the tourists who are wandering around downtown Seattle and who may be experiencing sticker shock at the lunch prices in some notable but somewhat costly restaurants. The smell of grilling hotdogs does entice the walker-by, even in the rain, you can usually see a customer or two stopping by to get a hot dog during lunch break.

If you have a fairly daring palate and solid stomach, then stop by Gourmet Dog Japon. It's an entertaining one-in-a-lifetime hot dog experience.

Being a Foodportunist

Photo credit: Foodportunity

You've heard of opportunists, those who take advantage of situations. Well, I'm a foodportunist, but no, it doesn't have the negativity that we would associate with being an opportunist. Let me explain.

If you live in Seattle, and you're even mildly plugged into the food community, you've probably heard of Keren Brown, the Frantic Foodie, or Foodportunity. The latter is a night of networking among chefs, restaurateurs, business owners, food experts, foodies, bloggers, and journalists.

Ms. Brown usually invites different experts share their knowledge in a q&a table-top time and subsequent presentations and speed networking. Sometimes different restaurants provide food samples, and beverages are available at a cash bar. All of this mingling and networking takes place at Chef Tom Douglas' Palace Ballroom, in Belltown. I walk past the Ballroom every day on my way to culinary school, and I have always wanted to attend a Foodportunity event and get to know Ms. Brown. Well, my chance arrived.

When her Foodportunity event was announced in December for a January date, I decided to email her and introduce myself. I hardly expected a quick reply, because I thought she received hundreds of emails weekly. She probably does, but she responded to me almost immediately. I told her that I loved the idea of the events and that I'd like to get involved from a working perspective. She responded very positively and said that she periodically takes on interns to learn the PR and marketing world for food events. I was ecstatic! We talked, we met, and... voila! I'm one of the newer Foodportunists (Foodportunity Intern)!

So...what is Kimberly doing now? Foodportunists work on all sorts of aspects of the Foodportunity business. We help drum up excitement for upcoming events by talking about them - usually by tweeting and posting. We also help write the public service announcements, advertising, and blog posts that explain the events and encourage visitors to attend. We even get to attend the events. I'm really excited about that last benefit.

You might think, why does Kimberly want PR experience? Because someday, I want to run a business, but right now, I want to work in Seattle's food community. What better way to work in it than to meet all of the players - both the ones who make headlines and those who are in it for the passion? I have had some PR experience, due to my work with That's Natural, in Pueblo, CO, and I feel that I could continue developing those rudimentary skills. I want to build my confidence in writing and sharing. I also really wanted to go to the events, and I like to learn while I'm playing.

So, that's the latest from Kimberly: She has added more learning opportunities to her plate. Catch up with her at the next Foodportunity event, which is the Expression Workshop. Check out the PSA (which I didn't write) below. There's also another Foodportunity event coming in June.

“Foodportunity Expression”

From Pitch to Publish

A Foodportunity Expression Workshop

with

Amy Treadwell

Food & Wine Editor

Chronicle Books

MONDAY, APRIL 25, 2011

6:30 – 8:30 pm

Hyatt Regency Bellevue Hotel

900 Bellevue Way NE, Bellevue, WA 98004

$25

through BrownPaperTickets.comhttp://www.brownpapertickets.com/event/166072

Yelp Event Details

A Blogger That Changed My World View: Gluten Free Girl

What brings you to my page? Was it the compelling topic? The incredible photos? The witty blog name? I've wondered that when I look at my reader stats, and I find myself distracted by the urgency of getting more readers by being more creative, more witty, or more controversial. But in the end, when I stare at my (blank) blogging text box, I realize that I can only write about what I know, what I've eaten, where I've gone, or who I follow.  That's probably why you're even on my page to begin with.

As I look over my blog roll to see which bloggers and writers I read, and I find myself wondering, why do I follow this person? Some of the answers are obvious: the writers and bloggers are friends who share pictures and stories to keep us in touch, despite distances. One dear, dear friend (and guest blogger) is moving to the United Kingdom. Another had spent time in Austria. Other blogs are interesting to me. Who doesn't like to read about today's grammar tip?  Other blogs, the food-centric ones, are on my list because I like what the writer does with food or about food. Some of them are there because I look up to the writers as professionals, like the Gluten Free Girl.

The Seattle Woman Magazine released their April edition this week, and I picked it up when I was at a Foodportunist meeting at Muse Coffee in Queen Anne. In this handy magazine, I found the food blogger who kick-started my exploration into restaurants that serve gluten-free food in Seattle: the Gluten Free Girl, Shauna James Ahern.

Two years ago, she had been interviewed in Seattle Woman about the gluten-free diet, and last year, she gave an interview for KUOW. That's actually how I had found her - I saw a headline about gluten-free eating in Seattle, and picked up the magazine. Then I started following her and listening/reading public spots she has done. In both interviews, and on her website, Shauna writes with a grace and command that is rare among self-made writers. She is candid about the health concerns about gluten allergies and intolerances and about the recent food trend of eating gluten-free food to lose weight. She also creates delicious gluten-free recipes that are easy to follow and that don't force you to purchase expensive mixes (though I do, because I spend far less time in the kitchen these days).

When I read her interview two years ago, my world opened up. I realized that we didn't have to scratch-make every item Joshua ate, and we could bravely, calmly, and clearly explain his food allergy to servers and waitstaff and politely request minor modifications to dishes. Being a food service person, I have always been a little sensitive to customers who request complicated modifications to our menus, and I was reluctant to become "that person."  But with her suggestions and encouraging writing, I felt that I could start enjoying restaurants again.

I had the exciting privilege to volunteer at a Dog Mountain Farm dinner last summer in which Shauna and Danny were the guest chefs. Although she was busy preparing food for dozens of guests, she took a moment to show me her camera, to show me how to take pictures with my little Cybershot camera, and how to enjoy food thoroughly. It was probably a very small meeting for her, but it meant a great deal to me.

So, I was really happy to see that she was receiving recognition again for her work as a food blogger and as a writer with a food allergy. Her efforts in both areas have allowed for the public to gain a clearer, less trend-focused perspective on food allergies, and they allowed those with food allergies to go outside their comfort zones and help others understand their needs. As a food blogger, Shauna writes beautifully and takes excellent pictures. I usually have to be careful to avoid drooling on my laptop.

Another distinct characteristic about Shauna is that she is slow to react in anger. One thing that will gain you notoriety is drawing bad press to yourself or your business. Sometimes, issues will push hot buttons for us, and we want to strike out quickly. However, as Shauna has demonstrated, we need to be sure that we have gathered the facts truly and carefully. We need to be sure that the parties to whom we are react or against whom we are responding are actually the guilty parties and that their wrongs are based on malice rather than ignorance. I have found that most of the time, it is because those parties misspoke or did not themselves have all of the information. She has probably averted more disasters that way.

Congratulations, Shauna James Ahern and Chef Danny Ahern, for your recognition in the Seattle Woman Magazine.