As often happens, I get asked a question/questions while wrapping up gifts for a customer. This one was what we do for dinner most nights during this busy season. Great question, with many variations as the answer. It is a mix of cooking ourselves, ordering take-out, and dining out. The above crazy good meal we enjoyed the other evening in celebration of my birthday at Spinasse. One of our all-time favorite eateries in Seattle. The Pink Door, Cafe Campagne and Cafe Presse are some other spots we adore and frequent. We are big fans of ordering from Uber Eats, as they have access to so many good places around town. Caviar, is a new food delivery service we have started to use too. The name is a tad misleading, as caviar has nothing to do with it, but it is a catchy name. When we cook, one of us generally makes the meal, and the other cleans up after. This has always been our set-up, which works nicely as you get to relax after you have prepared the meal.
We picked up an incredible meal at May on Vashon Island on the way to the house the night before Thanksgiving. Seriously worth the ferry trip over if you can get a reservation. Best Thai food either of us can remember ever having. Wine & Dine Wednesday would not be complete without a little wine talk. Robin from Pollard Coffee who roasts our special Watson Kennedy blend she makes for us, is now making really lovely wine. Pollard Vineyard is really lovely stuff, and if you can get your hands on a bottle, do. Here is a bit about it from a recent article: “2015 Pollard Vineyard red wine, Yakima Valley: This Right Bank-style blend leads with merlot and includes cabernet sauvignon. It opens with rich aromas of plum, blackberry and cinnamon, followed by succulent flavors of ripe Rainier cherry, clove, cola and vanilla. Perfectly balanced with bright acidity and firm tannin.” A bottle graced our Thanksgiving table (below image) and was pretty perfect. A little bit of this, and a little bit of that, keeps the Watson Sive household fed during this hopping time.