Eat. Seattle. Mistral Kitchen.

Mistral Kitchen, Seattle: Kurobuta Pork Belly, Re Curry Vinaigrette, Baby Coconuts, Cilantro Sprouts, Cashews

You are looking at perhaps the most delectable pork belly in the world. No, the universe. According to one of the amiable chefs behind the kitchen bar from which MauiJim and I were watching the action, it was cooked sous-vide at 145 degrees–for TWO DAYS.

You won’t, however, find this mentioned on the menu. I only suspected it after the fatty portion of the pork belly melted on my palate like warm butter. Then I asked. If I had been paying better attention, the plastic pouch from which the chef removed the portion of pork belly would have been an immediate give-away.

Mac & Cheese Roundup: Northwest & Boston

mac-and-cheese-ingredients

My favorite dish in the world is Mac & Cheese, especially in Green Corn Moon (September) when the leaves begin to turn brilliant shades of coral, crimson, and gold, and the shortening days begin and end with a decided chill in the air. But not just any Mac & Cheese, mind you. It must be […]