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Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
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Good eats and drinks around Tacoma, Pierce County and South Puget Sound
Monday, September 10th, 2007
Posted by Ed Murrieta @ 09:29:39 am
Dessert rarely excites me. Two desserts this weekend still have my tongue wagging.
Wherever Olympic Mountain's peach sorbet is served, find it. It's luscious like ice cream. I lapped up two bowls at Asado.
Meanwhile at Pacific Grill, butterscotch budino is Italian for butterscotch pudding. But that's a simple translation. Served in a martini glass, the pudding was velvety. Caramel laced the surface. Sea salt kissed the caramel. Frisky creme fraiche crowned the dessert.
You know how you hear the ocean in a sea shell? In my tongue's memory, I'm still tasting and hearing sea salt's crystalline crunch in a luscious sea of sweet and sour.
Categories: Chefs
• 7 comments
Ed-- thanks for the kind comments regarding the Butterscotch Budino.
It is my favorite dessert on our menu right now. I agree salted caramels are dee-lish.
The recipe came from my good friend Nancy Silverton (La Brea Bakery, Campanile and now Pizzeria Mozza & Osteria Mozza her restaurant collaborations with Mario Batali...) one of the best pastry chefs in the country.
That dessert really involves the whole mouth: sweet with the caramel, crunchy sea salt, and sour with the crème fraîche, and the luscious texture of the Italian-style pudding.
Glad you liked!
Talking about Olympic Mountain----their Buttermilk Ice Cream is to die for.
Pacific Grill had it last year to accompany another dessert, but I liked it all by its self.
Chef Gordon, are you planning to bring it back?
A recent quote from Nancy Silverton from a magazine article:
"I don't reinvent cusine. I look for themes I personally want to work with---bread, sandwiches, pizza---and perfect them."
COMMENTS:
Ed-- thanks for the kind comments regarding the Butterscotch Budino.
It is my favorite dessert on our menu right now. I agree salted caramels are dee-lish.
The recipe came from my good friend Nancy Silverton (La Brea Bakery, Campanile and now Pizzeria Mozza & Osteria Mozza her restaurant collaborations with Mario Batali...) one of the best pastry chefs in the country.
That dessert really involves the whole mouth: sweet with the caramel, crunchy sea salt, and sour with the crème fraîche, and the luscious texture of the Italian-style pudding.
Glad you liked!
Talking about Olympic Mountain----their Buttermilk Ice Cream is to die for.
Pacific Grill had it last year to accompany another dessert, but I liked it all by its self.
Chef Gordon, are you planning to bring it back?
A recent quote from Nancy Silverton from a magazine article:
"I don't reinvent cusine. I look for themes I personally want to work with---bread, sandwiches, pizza---and perfect them."
Chef Gordon:
My mother and I dine together often, your restaurant is our favorite place to go by far. Last night was the first time that we visited during dinner service, we usually come during lunch. The lighting was perfect and the music set a relaxed mood which is very nice after a long days work.
*I recommend the "passionate kiss" coctail in the lounge. The orange zest gives it a refreshingly delicious pucker.
We look forward to meeting you sometime chef. Your restaurant is wonderful, you did not overlook a single detail. Bravo chef.
P.s. The Budino was phenomenal, it was hard sharing such a delicacy.
My mother and I dine together often, your restaurant is our favorite place to go by far. Last night was the first time that we visited during dinner service, we usually come during lunch. The lighting was perfect and the music set a relaxed mood which is very nice after a long days work.
*I recommend the "passionate kiss" coctail in the lounge. The orange zest gives it a refreshingly delicious pucker.
We look forward to meeting you sometime chef. Your restaurant is wonderful, you did not overlook a single detail. Bravo chef.
P.s. The Budino was phenomenal, it was hard sharing such a delicacy.
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