Seattle Wine & Food Experience – Pop!

This three day event focused on different themes each night. It kicked off with seafood and bubbly, thankfully there were other wines available to taste since I avoid fizzy grape juice. Even though a strong red isn’t great for seafood I still prefer it and just drank it between all the yummy bites. The two pasta dishes were my favorites.

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Jarr & Co – Salt baked fingerling potato, smoked herring, caviar cultured cream, vegetable ash

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Hitchcock – Mussel “en escebeche,” duck egg aioli, parsley emulsion, honey crisp apple

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Tulalip Resort – Lobster ravioli with lobster “caviar,” citrus beurre blanc, arugula oil

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Orfeo – Hot smoked black cod, salmon caviar, horseradish creme fraiche

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LloydMartin – Smoke trout gougeres, gouda fondue, radish

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Adana – Tuna tartare, black sesame cracker

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Temperance – Torched hamachi, melon, ponzu, cilantro, jalapeno

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Artusi – Hand rolled pici, braised squid, calabrian chilies

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Savor – Poke, avocado mango chutney, yuzu, golden tomato consumme, taro tuile

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