Yesterday, I was honored being a guest at Chef Wayne’s 10-year anniversary at Andaluca.
I liked the warm welcome by the Chef himself, the background music creating the Andaluca atmosphere, and the delicious food that puzzled my taste buds with new sensations (I definitely want to go back to taste more). I was faszinated by the stories, the journey, the achievements shared about Wayne, his thanks to his crew and team in the kitchen. I enjoyed the variety of interesting people I met – his friends, family and other foodies.
Wayne, I wish you all the best for your journey ahead.
photo credit: Lacey Lybecker of LovingLocalFood. Thank you Lacey!
A Spanish bistro in the heart of the city, in a house individually shaped through history since 1930, with murals depicting a fairy tale from the founder of modern Russian literature, Alexander Pushkin, with just enough seating that the Chef can greet every guest personally and still cook their meals – with a careful selected team, of course. This is Olivar, and it is the perfect setting for a small personal event with food writer Ruth Reichl and those special fans who love food, write consistently, explore continuously new recipes – yes, I am speaking of the food blog writers of Seattle.
Keren Brown of Keren Brown Media made it all happen and we had a wonderful dialog with Ruth Reichl where we not only talked about food but also about women and more specifically mothers, and in particular about the relationship of child and mother – about Ruth’s latest book “Not becoming my Mother”. It was Ruth’s big challenge to write it, pushed beyond her comfort zone as food memoirs writer and editor-in-chief of Gourmet magazine, and into a realm of emotions, briskly ones, because they start as early as in the womb. It changed Ruth’s understanding of her mother completely, filled her with tenderness and love for her – to the bones.
After the dialog, Chef Philippe Thomelin served appetizer, tender, brisk and unique as his restaurant and the event with Ruth Reichl.
Last Saturday, we scheduled our spring house cleaning. As we are all from different parts of Germany, I decided to make a special dish from the region where I was born, the Oberlausitz .
What does it mean?
Quark [qvark] after Wikipedia “is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and un-aged, similar to Fromage frais, but with a higher fat content.”
I usually buy it in our local food co-op, sometimes I can find it in the organic sections at QFC.
Keulchen, comes from Keule, which is a cudgel, the ending chen indicates the diminutive form of it – still indicating the richness and heaviness of this delicious dish.