You are currently browsing the Ted Kennedy Watson blog archives for June, 2018


Pollard Coffee in Wine Spectator

Check out the latest Wine Spectator for a fabulous article about Robin Pollard who roasts and blends our Watson Kennedy Pollard Coffee for us. Robin comes from a wine background, as she was the director of the Washington Wine Commission. She approaches her coffee with the same passion, palate and expertise as a vintner.

Her home and roasting facility is on our beloved Vashon Island. I have also written about Robin and the sublime wines she produces from her vineyard for a few Wine Wednesday posts. Her coffee is truly artisanal, as she roasts, blends and bags our coffee herself. She even hand delivered our latest batch the other day. Our blend has become much loved, with us shipping it quite often to folks who want to drink only the very finest coffee. Click here to link to our website if interested.

Have the BEST week-end! X, TKW



 

 

Spring Flowers, A Look Back

As Summer begins, I thought our Flower Friday could be a look back on all the beautiful blooms Spring brought us. Oh my, it was a good flower season indeed.



 

 

A Summery Table in Red

The color red became the overall theme in this summery shop table. Cozying up to lots of product with white in it, as well as wicker & seagrass. The watermelon plates a particular favorite, as they are a yummy symbol of the season. The black dotted wrapping paper, another absolute favorite, became a runner in a pinch. The dots reminding me of watermelon seeds. Then it was all sorts of fun stuff in those color stories that got added to the mix.



 

 

Pasta Mélange

Mister Sive is at the helm this fine morning for our Wine & Dine Wednesday post, whipping up a family favorite.

Readers of my husband’s blog know our love of barbeque. This dish captures that char and smokiness, here from veggies and sausages, and melds it with pasta and cheese. Yum! Like many of Ted’s and my favorite things, you can vary what you put in to capture whatever looks good at the market or strikes your fancy. This version highlights the local sugar snap peas which are so phenomenal this time of year—they take well to the BBQ, holding up to the heat and developing a wonderful caramelization.

Prepare your barbeque. You’ll want a full bed of coals, to fit a mixture of different foods cooking at the same time. Hot, but not super-hot. Don’t worry about a little bit of black char on the veggies; when mixed in it just adds to the BBQ lusciousness. As your foods finish cooking, wrap well in aluminum foil so they stay warm.

1 head of Romanesco, leaves trimmed, the large florets cut off the main stem, well brushed with olive oil.

1 head of Cauliflower, prepped the same.

1 pound of Sugar Snap Peas, with ends trimmed and the center string removed.

2 medium to large Sweet Onions, cut into 6ths, through the hard core (so the slices in each chunk stay together while cooking), rubbed with olive oil.

4 cobs of fresh Corn, shucked, and rubbed with butter.

10 links of good Sausage (these were Ulis from the Pike Place Market); we like a mixture with both some sweet and spicy Italian.

As you’re finishing the last phase of grilling, put your pasta pot on. When the water is boiling and before you add the pasta, dip 1 pound of English Peas, shelled, into the water for just a minute. Drain, put aside, and cover. Cook 1 pound of pasta; we like Farfalle, as it catches the bits and pieces so well. When the pasta is cooked and drained, add a couple good glugs of EVOO, and half of a 1/2 pound of grated hard sharp cheese, such as Asiago or Romano.

Uncover your veggies one at a time, and chop the larger pieces up a bit—you want big chunks, but nothing that needs a knife. Add to the pasta mix, covering the pasta mix between batches of mixing in veggies to keep it all warm. Cut the corn off of the cob and add. Slice the sausage and add. Add the second 1/2 of the grated cheese, along with 1/3 cup of finely chopped fresh herbs (I used used thyme and oregano from the WestWard herb pots). Lastly, top with the quick cooked English Peas.

We served this with a simple arugula salad dressed with balsamic vinaigrette and a caprese salad. Partnered with a glass of chilled rosé, you’re now ready for Summer!



 

 

A Favorite Number

A collection can be built around a favorite number. My tennis sweatshirt in high school had the number 11 on it. I was hooked! I actually still have it. From there it has been pool balls, platters, plates, dominos, random ephemera. The objects are sprinkled around my life–they bring me huge joy whenever my eye lands on a piece.



 

 

Ted’s Tip No. 155

Beauty abounds and can often be found in unexpected places. The grandness of old architectural elements just needs to be noticed to be appreciated. Think of all the history those buildings have lived through. Looking up, looking down, looking all around.



 

 

A Sunday Thought



 

 

My Favorite Things Today

Small display projects throughout the shops since back from New York is a fun way to see all the new that arrived while we were away. As I like to say, it is all in the mix. Here are some favorites I snapped along the way.



 

 

A Peony Farewell

The buckets of peonies at the Market are getting fewer and fewer so am taking every chance to snap away photos and buy up bunches to be savored until next year. A peony farewell for this Flower Friday. My, my, my, they were grand this season. The bunch we brought back from Hawthorne lasted more than 2 weeks–they brightened the dining table just so. Now we look forward to hydrangea, lilies and dahlias. Such a lovely flower-filled time of year…



 

 

Just In, Collegiate Pillows

Just In, embroidered collegiate pillows for those heading off, those working away and alumni. These really make awesome gifts to remember your school by and the good times had & cherished memories. I am really loving all the color in these labor intensive gems, with each taking up to 10 hours of embroider time. We will be drop shipping these directly to customers, having access to many, many schools. Each pillow is $170 and the shipping charge is $24. If at all interested, e-mail us at purveyor@watsonkennedy.com or as always, please feel free to give us a call at the shop, toll-free 1.800.991.9361.

Happy Solstice to you!