In article >,
sisyphus > wrote:

> On Wed, 25 Jan 2006 04:59:05 GMT, Cindy Fuller
> > wrote:
> >Salmon. Not Atlantic farm-raised salmon, but Pacific salmon.
> >Smoked salmon. Not lox, but hot-smoked Pacific salmon.
> >Salmon jerky.
> >Mussels, clams, Dungeness crab, oysters.
> >Pho and teriyaki.
> >Hum bow (Chinese baked buns), banh mi sandwiches, and potstickers.
> >Asparagus.
> >Macrina bakery bread.
> >Top Pot doughnuts.
> >Washington state Riesling, Gewurztraminer, or Pinot Noir.
> >Caffe d'Arte coffee (the SO's local favorite).
> >Blackberry, blueberry, cherry, or apple crisp.
> >Snoqualmie ice cream.
> >
> >We live in a foodie promised land.
> >
> >Cindy
>
>
> Cindy has mase a great summation here.
> I might add Washington state Shiraz or Cab to the wine list,
> Almond Roca(ahh..Frederick and Nelson),
> Jones Soda,
> Numerous microbrews to choose from(Redhook should be readily
> available, as it is now owned by Anheiser-Busch),
> Good call on the Caffe d"Arte (Is Torrefazzione still around?),
> Nettle Soup,
> Try alder or cedar planking the salmon.
>
> Seattle's Best Coffee used to be Stewart Brothers Coffee and is now
> owned by Starbuck's.
>
Torrefazzioni (sp?) is still around, but they mostly do institutional
coffee supplies. The cafeterias at Swedish (where I work) serve their
coffees. A little way north, on Capitol Hill, is Espresso Vivace. SO
likes this place as well. The Vivace people are almost as obsessive
compulsive as he is about coffee. Zoka near Green Lake and University
Village has decent loose teas as well as coffees. (I am a member of a
put-upon minority group in Seattle--I prefer tea to coffee.)

Almond Roca has diversified into Cashew Roca, Mocha Roca, and Roca made
with crushed candy canes. The original is still the best.

And how could I forget geoducks???

Cindy

--
C.J. Fuller

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