Multicultural Comfort Food
Food as Art
Another way to serve Chili Verde Stew
Drain a spoon full and make a quesadilla with melted cheese and a side of lime cilantro rice.
The new holiday bevvie. Part Paloma, part Cape Cod.
Since we live by Elliott Bay so shall the drink be named.
You will need the following:
Cranberry base made with fresh cranberries and grapefruit juice and ginger brew.
Sparkling Grapefruit soda.
Pretty self explanatory on how to mix this in a drink but....
Tall glass plus jugger-ish of Reposado Tequila. Lime squeeze, muddle with lime wedge and a few ice cubes.
Add more ice and a squirt of cranberry base.
Fill glass with Sparkling Grapefruit soda.
*cranberry base to follow in Elliot Bay part 2
Good things happen around here. Honey powder, mustard powder and Pike's lemon pepper blend are the base flavors in tonights meal. Served with a side of Quinoa with toasted sunflower seeds, red onion and a pinch of Mediterranean Thyme and the greenest of green beans.
Burgers with Aged Kerrygold Cheddar, Bacon, red onion, Stubb's barbeque sauce and a side of oven baked spicy sweet potato fries. Nom nom. Bacon.
Sundried Tomato and basil egg scramble with chicken sausage and mozzarella and Italian inspired cream sauce. All wrapped in organic tortillas. We are far from basic.
Chef Emma prepared a fabulous meal of Stuffed Zucchini. It is truly delightful. 💚💜
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For 20 years, Cafe Campagne has been the benchmark of Seattle French bistros. Brunch, lunch, dinner and an expansive French and NW wine list.
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