H2A: Percy’s & Co.

1st H2A blog of the year!

My first H2A takes us to Percy’s & Co in Ballard. It is on Ballard Ave, and is in the building that was once the Old Town Alehouse; next door to Hattie’s Hat (whose signature “chicken fried chicken” is absolutely TO. DIE. FOR. But I digress…).

Percy’s has been recently listed by Seattle magazine as one of the best new bars in the city. So of course I had to try it! Boasting an “apothecary” type atmosphere, in terms of both the decor and the cocktails, it definitely delivered. The place still has the lovely hardwood floors from Old Town, and has both tall, bar-type tables for big groups, as well as some pale green hued half-moon booths. The color and the booths themselves were a nice touch to the decor. The feeling of the herbaceous/apothecary theme is evident: from the lovely booth color, to the ferns hanging in the ceiling, to the herbs seen in a chemistry-type flask/distillery at the bar.

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For dinner, we shared the potted pork rillettes and the pork dip sandwich; both of which were good. The real stars of the show though (and hence why they’re one of the best new bars in the city), were the cocktails. We both started with a Sankey Sour; a bourbon-based cocktail with aperol, fresh orange juice, egg whites, angostura bitters and sour mix. It was beautifully presented and dee-lic-ious!

Sankey Sour

Sankey Sour

We were then ready for round 2, but were a little hesitant to get one of the cocktails containing a stronger herb (they have cilantro infused gin, and star anise infused bourbon, among others), but we wanted to see what they had to offer, and it IS an apothecary bar, so we tried a “Sweetest Taboo” (cue Sade…). The cocktail consisted of lemon thyme infused bourbon, vanilla bean liqueur, aperol, relaxation tea, and fresh lemon. I have to say, it was quite good. Not overpowering, but had a lovely, refreshing taste to it.

I had only one irritation with Percy’s. And, unfortunately, it’s a problem found in many bars and restaurants nowadays. It apparently seems to be a common theme that they all insist on playing music loudly.  Granted, we were initially sitting near a speaker, but we ended up moving because we couldn’t even hear each other talk. Even when we moved, I had to scoot closer to her to be able to hear her clearly. It was quite distracting and made it difficult to even carry on a conversation. We had asked them to turn it down a little, but after initially turning it down some, someone else decided to turn it back up. It was so distracting, we ended up going ahead and getting the check; when, if it had not been so distracting, we would have stayed and enjoyed another cocktail or two. It’s a shame, because the place is quite nice, has tasty cocktails, and has a great overall feel to it. I know I sound like a crotchety old lady, but I just felt I needed to share so you’re aware.

Note to bars and restaurants: if it’s happy hour and not later in the evening when things get a little more loud and crazy, please keep the music down. It’s supposed to be setting mood as background. Let people enjoy each other’s company and your delicious food and spirits.

Onward and upward to H2A #2!

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New Year. New Adventures.

Happy New Year everyone!

Wow- I just realized (by looking at the date of my last post) just how out if pocket I have been, in terms of Sugar Sand blog posts. Sorry about that!

As with the start of every new year, I look back on the past year, and think about what’s to come in the next. This year with be full of great things. Exciting new travel, a published cookbook, and more photography opportunities. I am so excited and look forward to sharing the year with you!

In the past, I have posted about a restaurant or bar I’ve been to, but this year, I wanted to distinguish those blog posts from others by giving them a clever, catchy title. The result? H2A! H2A stands for “Happy Hour Adventure” and combines the food/cocktail aspect with my nerdy science background. There are two H’s in “Happy Hour Adventure”; much like the two Hydrogen atoms in water (H2O). And, as a bonus, it’s kind of fun to say! Pretty sweet don’t you think?! Keep your eyes peeled for the 1st installment of H2A: coming soon!

I am looking forward to a great 2014; with love, optimism, excitement and success. I leave you with this wonderful quote I saw at the beginning of the year, from the country singer, Brad Paisley. In regards to the New Year, he said: “Tomorrow, is the first blank page of a 365 page book. Write a good one.”

I intend to!

much love-
C

Recent Horse Show Weekend at Little Bit

I was back at my favorite place last month: Little Bit Therapeutic Riding Center! They were having their annual horse and dressage shows, and I was honored to be a part of these special events. The riders were adorable (as always), the staff was wonderful, and the horses and facilities just sparkled in their first shows at the new Dunmire Stables.

My most favorite moment of this years’ shows happened after one riding group received their ribbons. As they were exiting the arena, one rider came up to me and, without saying anything, grabbed my forearm and held up their ribbon for me to see. It was such a pure, sweet, and very special moment for me. Saying nothing at all said so much to me.  I even get a little choked up typing this now. It’s moments like these that I wouldn’t trade for anything in the world and why I feel so lucky to be a part of Little Bit. Can’t wait till next year!

http://www.littlebit.org

4th of July fun

Yesterday, A and I went to watch the 4th of July parade in downtown Edmonds (a suburb north of Seattle). Edmonds is great. It’s such an  “Anytown USA” kind of town with its great community and patriotic feel! It was great fun as always, and it seemed like a ton of people there this year! The weather turned out nice after the morning clouds burned off, and good times were had by all:

Mistral Kitchen 9-Course Dinner

In late May, Karen, Jeri, Jen, and I were able to get our schedules coordinated and enjoy a special deal we had gotten to enjoy a 9-course meal at Mistral Kitchen in downtown Seattle. We have all been there before, and they have wonderful food and fantastic cocktails. So we were very excited to have a whole evening there!

We had the most amazing servers and were having such a great time, that we ended up having the manager and pastry chef sit down and chat with us! We were there 5 hours and it just went by like that! Apparently, since they loved us so much, we ended up with more of like a 12-course meal! By the last of the 3 desserts, we were so stuffed, we had it home with us. We were just maxed out!

I ended up taking some notes (I know I know- nerd alert!) on what each course was, just to remember all the details and how amazing everything was (I tried to include the wine pairings when I’m remembering them, but that didn’t really go so well. Particularly after the “cocktail course”!

Intro/”Welcome” Snack: Champagne with chili oil
and lime popcorn:

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Amuse-bouche: Grav lox with creme fresh:

Big eye tuna with shaved asparagus and radish,
grapefruit segments, and radish sprout basil oil:

Maine diver scallop, corn, basil oil, and hon
shemiji mushrooms:

Alaskan halibut, Egyptian farro mustard greens, baby
turnips, heirloom carrots, radish sprouts, and pea foam:

Lamb, black beans, ramp oyster mushrooms, in
a port reduction:

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Pierre Robert cheese with apricot
marmalade and radish sprouts:

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Dessert:
Coconut pudding with rum foam, shaved coconut,
compressed pineapple, and cilantro syrup:

Chocolate bombe (peanut butter filling) with port
soaked cherries:

Some of the other items we had (that I was too wrapped up in to get a picture of):

Foie Gras with thinly sliced apple and candied orange peel (who would have thought I would like Foie Gras?! But I do!)
The “Cocktail Course”: “Point of No Return” was the name. It involved fire. Very cool.

What a great, fun experience. Sometimes I don’t mind paying extra for a special experience. And that’s what this was. Not just good food and wine. But a whole experience, and one I won’t forget anytime soon.  Can’t wait for our next culinary adventure…