Seattle is one of the great food towns on the planet, and visiting in the summertime is something that food lovers should check out for themselves. In our show we covered a lot of familiar territory, but there are a few things to clarify, on screen, and off.
First…yes, the cow placenta was real. It tasted like liver. I have wanted to try this for a decade, but with placenta, freshness counts. This was the first birthing in a clean enough environment at the right farm (thanks George!) and I was thrilled.
Like the colostrum, this is a traditional superfood that is part of our ethnographic history. Cheers! George and Kristin saw me sending pictures in real time of the birth to my family back home and they generously offered to allow my son Noah to name her. He picked Jessie. Seabreeze Farm continues to update us on the calf’s progress and I consider the farm to be one of the best places I have ever visited in the history of the show.
Speaking of which, I leave on Wednesday to shoot our 100th episode. Thanks to all who made it possible. It’s an amazing milestone and one which everyone associated with the making of the program should be very proud.
Our 100th episode will take place in Las Vegas and seeing as how that is the city where all things are possible, I am very excited to finally shoot there after five years of trying.
Second…I am hearing from a lot of folks on social media ask me what’s bizarre about geoduck, a Slayer coffee machine or salmon collar soup? I would remind everyone that our show is about exploring culture through food. If edible oddities are your thing, then just focus on the sight of me peeling a fresh 10-pound slab of cow placenta, still warm, off the field just feet from where we birthed the calf. For those that want to see what the Seattle food scene is all about, look for Marination, Taylor Shellfish, Maneki, Pike Place Market, Seabreeze Farm, Slayer, Intellectual Ventures and Nathan Myhrvold and his whole team, and all the other amazing spots we featured…
Third…Canlis. I have been a broken record for six months, but staying relevant as a restaurant for almost 70 years is amazing in and of itself. For the brothers who run the namesake restaurant, it’s a stroke of managerial genius to hire a chef of Jason Franey’s talent and then work together to produce some of the country’s most food-forward cuisine (while still keeping a classic steak and baked potato for the long-time regulars). As I sat there one night watching the sky turn black over the harbor, I wondered how many restaurants looked as good in day or night time, empty or full? I was one of the first customers of the night and the last to leave and I still remember that meal and the way the room made me feel. What an amazing place.
Fourth…pizza. Say what you want, tell me I am drinking the kool-aid but if you eat the pizza at Serious Pie you will keep going back, it’s that good. Tom Douglas is a masterful restaurateur and tireless promoter of the city. Applewood, a proprietary dough recipe, and a 600-degree oven is something more pizza chef should consider.
Fifth…to all the insanely smoking-hot tattooed twenty-something babes in motorcycle boots and vintage sleeveless dresses who flirted with me the whole week I was running around your city, I say thank you. You made me feel like a 16-year-old boy again.
Sixth…the local cherry and berry season was in peak of season when we were there. Holy crap. End of story.
Thanks Seattle, see you soon.