Seattle Dining: Brunch at Scout

Scout at Thompson Hotel

​

If Grizzly Bears in the wild were a patchwork of different plaids I think they would be less terrifying. Don't get me wrong they would probably still maul you and rip you apart Revenant-style, but their warm tones would relax you before your untimely demise. When you enter Scout at the beautiful Thompson Hotel the first thing you see is just such a whimsical Grizzly Bear. It's a first impression that stays with you as you're guided to your table past immense 10 seater booths and gorgeous tables entrapped in elegant, twisted wood bird cages. A lovely space!

Scout Brunch Menu

Kale, spinach, celery, cucumber, parsley, lime and apple juice doesn't sound like a flavour experiment in which my participation would be deemed voluntary. Healeo, a local Seattle company, makes a very nice cold pressed juice it dubs the "Green Drink" which I found refreshing and invigorating. I also ordered a mimosa which is also invigorating, but for more traditional reasons.

Healeo Organic Green Cold Pressed Juice

I can always tell immediately whether you've made your Hollandaise sauce from scratch or prepackaged. Don't get me wrong I don't mind either, but you can really tell the difference when fresh ingredients are used and care is taken. At Scout they care about their Dungeness Benedict. Like a lot. Forgoing the usual English muffin for a crab cake base with a poached egg on top they nailed this dish. Hints of cilantro, subtle onion and lime zest round out this plate which also boasts some very lovely fried potatoes.

Dungeness Benedict

$2 beers are always a good idea! I'm not sure how profitable it is, but at $2 it wouldn't break the bank to have 10. Maybe 20? At Scout you can enjoy an ice cold, frothy Miller High Life for a twoonie. That's a $2 coin for my American readers. It's a brunch special with real potential to make an indelible impression!

I ordered a fried chicken sandwich with kettle cooked potato chips. "You can taste that it was made inside... (long pause) the kitchen". Yes, Jenn, you sure can! What I think she was meaning, folks, was that the chips were made in-house. She asked nicely I not include this in the blog, but I felt to get the true sense of our meal it was essential. And funny. Honey dominates this chicken burger, in a very good way, and the bun, also made in-house, was very fresh and tasty. The slaw added a nice crunch to the burger and it disappeared quickly. Jenn ordered an avocado toast, as she is prone to do whenever she see it's on a menu, and it was buttery and rich and the togarashi gave it a nice kick and, with the crunch of the pine nuts, rounded out a lovely experience. Avocados contain good cholesterol, give it a Google, and is a very healthy addition to any diet.

Fried Chicken

Avocado Toast

The Scout cinnamon bun is more like a cinnamon dog bed. A chihuahua or a Shih tzu would have a comfortable sleep atop this behemoth! It is worth a trip all by itself. Cinnabon has got nothing on Scout! My only experience at Scout is their delicious brunch, admittedly, but I perused the dinner menu and, knowing their propensity to make everything fresh, in-house and with top notch ingredients, I can say without reservation that it would be a good culinary experience regardless of the time of day. Speaking of reservations you might want to make one as the word is out and Scout is in!

Cinnamon Sticky Bun

Words: Scott Allan
Photos: Jenn Chan

Afternoon Tea Series: The Georgian at Fairmont Olympic Hotel

What a room! Grand in a prohibition era kind of way. 50 foot high ceilings, ornate columns and intricate mouldings. A very Downton Abbey feel in the middle of metropolitan Seattle. Adding to our experience was our extremely affable Fairmont host, Valerie, who was a wealth of knowledge on the room and the whole property really. We made a new friend!

Afternoon tea is a luxurious affair. Big Kentucky derby-inspired floppy hats, pinkies raised way up in the air and crisp dresses and suits. Judy Dench wouldn't look out of place here nor would Miley Cyrus if she were sipping her tea mere tables away. It's a space for everyone and there's something on the menu to satisfy their tastes! The first stop on our culinary adventure was mimosa town. On a groggy Saturday afternoon it is the perfect destination for a vacationer; I'll let you guess why! Jenn, Valerie and I raised our glasses to the Fairmont, without a drop of insincerity, and toasted them!

1907 Blend Tea

Mixed Berries

Soon the delicious teatime towers were brought out and placed in front of us. Jenn and I wisely chose the 1907 Blend Tea to accompany them; absolutely delicious and it immediately went into my top five tea list! Blueberry Scones Apricot Jam & Devonshire Cream were the first tier of our three tiered tea-stravaganza. I don't know where Devonshire is, but if you told me it was a magical land where hobbits go on mythical adventures I would believe you. If you told me they stole the recipe for this cream from a dragon I would believe it. The scones, made in-house, are so fresh and soft that they fall apart at the touch. Add the heavenly cream and the incredible apricot jam and it's a very, very satisfying carbohydrate delivery device.

Georgian Tea Set

Blueberry Scones

My mom is a saint. I wanted for nothing growing up and love filled our home, but I'm not sure if it's a Manitoba thing or something completely Jean Allan; pronouncing sandwiches 'sammerches'. I think about her whenever I'm served a 'sammerch' and the tradition continued when I made my way to the second tier. Hereafter referred to as the 'sammerch tier'. Waldorf Sourdough Bread, Turkey, Apple, Raisins, Celery, Pecans and Herbs made up the first I tried. If I see a turkey sandwich with apple on a menu I order it. Every time. When I see a salad with pecans I do likewise. When I see a sandwich with both I shriek like a 12 year old girl seeing Justin Bieber. This sandwich is delicious!

Up next was one consisting of Curry Salmon Egg Salad Rye Bread Roll, Smoked Salmon, Curry Egg Salad and Micro Greens. Curry is not just for my beloved butter chicken or tandoori, it makes everything better! This sandwich will make you want 10 more. Which I do. Right now. Come on Chef Paul make it happen! This sandwich alone is worth the trip. The Herb Marinated Grilled Prawn, Tomato Jam, Mango Salsa, Cured Tomato, Parmesan Crisp and Mango salsa. Mango salsa should be on every menu! It would make a boiled rat delectable. It would make a toupee taste like heaven. And when you add it to one of the most delicious ocean dwellers the results are as you would expect. You want this! The Cucumber Watercress Sourdough Bread compliments the Watercress Crème Fraiche, Cucumber, Salmon Roe and Preserved Lemon extremely well. Yum! Sourdough makes everything better! I was not expecting much from a sandwich which lacks a huge protein component as I am a carnivore at heart, but the lemon tang mixed well with the very thinly sliced cucumber, which helped beat back the overpowering nature of the cucumber, and the sourdough rounded everything out.

Tea Sandwiches: Turkey Waldorf, Curry Salmon Egg Salad, Grilled Prawn & Cucumber Watercress

Feeling satisfied from our first two tiers we set our sights on the dessert tier hidden masterfully at the bottom. I started with the milk chocolate brownie. I have had a bad brownie only once. It was a little old and the crunch really detracted from the fudge-y goodness. The Georgian's brownie tasted like it came right out of the oven as we entered the room. Add in the milk chocolate icing and this will satisfy even the pickiest chocolate addict. Macaron shops are the donut shops of the new millennium. As junk food places disappear macaron shops, with their luxury price tag, keep popping up. The sole reason is because they are delicious, like very delicious. The Georgian's rose water raspberry macaron ranks amongst the prestige priced Fauberge and Thierry's of the world. Jenn's favourite was the No bake Matcha Mango Cheesecake. If you've never heard of matcha you will before too long. It is everywhere. From its humble Asian beginnings it is finding its way into foods across the cultural spectrum. This cheesecake would have been good with lawn clippings on the top, but the matcha, with its myriad of health benefits, compliments it perfectly. My favourite was the Pistachio Eclair. In the hierarchy of nut deliciousness pistachio ranks high. This eclair, my first in forever, harnesses the deliciousness that is pistachio and combines it with the slight sweetness of the icing and the freshness of the pastry. It is excellent!

Sweets: Milk Chocolate Brownie, No Bake Matcha Mango Cheesecake, Rose Water Raspberry Macaron & Pistachio Eclair

If you're lucky enough in life to do what you love for a living you have a better life than 99% of people. Real estate is my passion and I'm blessed to exist in that milieu. Photography is Jenn's passion and we are moulding her passion into an ancillary career which we hope will one day become her primary. Valerie is a people person and the hospitality industry is tailor made for her. Three strangers becoming friends over tea. A cliché from, presumably, every British movie where I imagine tea drinking is prevalent. I would also imagine that this isn't the first time friendship has been sparked in this regal restaurant. Take someone for tea at the Fairmont Olympic Seattle today and I guarantee you leave closer than when you arrived! 

Rooftop Bee Hives

Click here for more info:  http://www.fairmont.com/seattle/dining/thegeorgiantea/

Seattle Dining: Loulay Kitchen + Bar with Chef in the Hat

There's something about high ceilings that really opens up your mind. The dining room at Loulay boasts 30 some odd feet of mind expanding beauty. A tasteful, modern colour palette contrasts with the red neon of the auspicious Loulay sign and disco ball chandeliers. The seasoned wait staff flash warm smiles and turn out to be a wealth of knowledge on the Loulay experience!

Our dining experience starts, as all good experiences do, with cocktails. The first 'and the beet goes on' is not just a delicious dad joke and solid pun, but is also quite a delicious use of the cantankerous beet. My family recently inherited an 320 acre farm from my maternal grandfather. What are we growing you ask? Why on Earth would I bring it up you ask? Beets; good old fashioned, Dugald, Manitoba beets. This cocktail made me think of my grandfather and the trials and tribulations he faced as a POW in Stalag Luft III, made famous by the movie 'The Great Escape' before being rescued on the Nazi Death March in 1945 and returning to Canada after WWII. Beet infused Skyy Vodka forms the base of this refreshing, citrusy concoction and it is very good. The 'Fallen Angel' is a man's drink. An good bourbon makes for an incredible drink and this cocktail gelled very well, extremely, and the light Ramazzotti touch complimented it perfectly. The 'Eldarossa' is the best of the theee and the difference you sense between a well highball and top shelf depends on your palate. As a teenager, well into my 20's really, I could drink hair spray or Grey Goose and my taste buds (and liver) didn't whimper a single complaint. As we age and as we get used to the finer things hair spray no longer doubles as a libation and the difference between Smirnoff, top shelf in many establishments, and Ketel One means a lot. As soon as you sip the Eldarossa, without even looking, I knew the ingredients were top shelf. Upon studying the menu I realized everything at Loulay is. The Ketel One base provides the perfect building blocks for the St Germain and fresh lime juice to make a very good cocktail!

"And the Beets Goes On.." + "Fallen Angel"

The Dungeness Crab Salad consists of pickled celery root, grapefruit, tarragon crème, micro arugula and is served with crostini. I have never had bad Dungeness Crab. I've had King Crab that tasted like a sweat sock, I've had soft shell crab that I wouldn't feed my dog, and I don't even like her very much, and I've had Snow Crab that I would have rather toss into a snowbank, but Dungeness has never let me down. It maintains its perfect record under the watchful eye of Chef Thierry. Chunks of grapefruit offer a tart juxtaposition to the sweetness of the tarragon crème and the crab itself and I could have eaten four orders of this!

The Scallops with Fiddlehead Ferns also featured spinach and mustard seeds. Our gracious server, Ryan, was bold enough to recommend the Pinot Noir from the Patricia Green Cellars, in Oregon's Williamette Valley, to go with the scallops. "Red wine only with red meat is a myth" was his assertion as we washed down a bite of the tender scallops with the lovely red wine. A very good pairing, a very good seafood plate and a very, very good suggestion!

Loulay Dinner Menu

Dungeness Crab Salad - pickled celery root, grapefruit, tarragon crème, micro arugula, crostini

Organic Scrambled Egg + Eldarossa

Organic Scrambled Egg - lime créme fraiche, white sturgeon caviar

The Butter Poached Halibut comes with roasted cauliflower, spinach, barley, kumquat preserve, green garlic and cultivated mushroom. In 2016 the price of cauliflower skyrocketed because, well, I don't know. But it did. A quick Google showed that it was scarcity that was the first reason for the price increase and the something strange yet eerily predictable happened. People couldn't have it so they wanted it even more.m and demand skyrocketed. The fish was very fresh, no doubt procured fresh from Seattle's port, and could not have been softer. The cauliflower compliments the deliciously fresh halibut very well and the butter poaching really elevates the dish!

Butter Poached Halibut - roasted cauliflower, spinach, barley, kumquat preserve, green garlic, cultivated mushroom

The Carlton Farms Pork Chop dish is served with red cabbage, black garlic, carrot and Beecher's cheddar yukon potato in peppercorn sauce. Meat makes all the difference. That's why Wagyu beef, with their sake massages and pampering, tastes better than a Big Mac with its mysterious composition and origin. I imagine Carlton Farms is a wonderland where the pigs are treated as pets and sleep in the bed with their owners. Tender and fresh and paired perfectly with the peppercorn sauce and heavenly mashed potatoes. My favourites the dish of the night!

Carlton Farms Pork Chop - red cabbage, black garlic, carrot, beecher's cheddar yukon potato, peppercorn sauce

The Northwest Bouillbbaisse has fish, clams, mussels, tomato saffron broth, preserved lemon and grilled bread with Harissa. If they made tomato/ saffron shampoo I would buy it. Diddo on toothpaste. It's very good; extremely good. The seafood is very fresh and flavourful, but you could put this broth on a spare tire and I would eat it, excellent dish! As a Pacific coaster myself, from Vancouver, BC, I think I am equally spoiled by the freshness and quality of the seafood pulled from our shared waters. I believe firmly that someone from Idaho's head would explode at first bite!

Northwest Bouillabaisse - fish, clams, mussels, tomato saffron broth, preserved lemon, grilled bread

The Duck Confit Sliders is topped with an amazing, aged sherry dressing and profiterole. Duck is a delicious bird. It goes: turkey > duck > chicken > game hen. When duck is done right, and is a healthy, lean cut, it nudges very close to the heaven that is turkey. Turkey cannot be surpassed. Because science. But these sliders were amongst the best I've ever had and the cute, little buns, made in-house of course, pâté à choux to be exact, were amazing! You need these in your life.

Duck Confit Sliders - aged sherry dressing, profiterole

The Seared Polenta is plated with assorted mushrooms, vegetable demi-glace, and a cheese crisp. A very Earthy flavour with an excellent variety of mushrooms. A hearty version of Jenn's beloved cream of mushroom soup and she quickly devoured it before I had a chance to taste it for this blog s we will all have to take her word for it.

Seared Polenta - assorted mushrooms, vegetable demi-glace, cheese crisp

Chef Thierry showed up to our table next with their Seared Foie Gras in a tart cherry reduction. I can recall being forced to sit at the dinner table for hours as a young boy. Eat everything on your plate or don't leave the table until you do. Liver and onions, a staple of my dad's Scottish upbringing, was a tough night. Foie Gras is not that kind of liver and Chef Thierry's Foie Gras is a cut above that even. Soft enough to cut with a stern look it very near broke apart in my fork as I raised it to my mouth where it liquified into a cacophony of rich, buttery flavours. I have had Foie Gras at 3 and 4 diamond restaurants, mom and pop cafés and family diners and Chef Thierry's, at the renowned Loulay, is the best of them all! Worth a trip on its own, trust me.
Acting as if we were still very hungry, and not at all like he was trying to kill us through vicarious gluttony, Chef Thierry arranged for two exquisite desserts to be served as he scampered out the door to attend to his other highly regarded restaurant; Luc. Presumably to mingle with guests, answer questions and put his personal touch on Luc's diners' experiences as he had ours. First to arrive was the Lemon tart with huckleberry compote and lime crème fraiche, baked vanilla meringue and pink peppercorns. Think lemon meringue pie moving to and learning the culture of a mythical, unicorn capital city. This is the capital of lemon pie deliciousness. I've waxed poetically many a time on this blog about my dear Granny, Frances Allan, who would make the most incredible lemon pies, everything from scratch, and like a heroine junky I have been searching all my life for the same feeling that first hit gave me. This is as close as it has come, but out of deference for my dearly departed paternal grandmother I have to say it's not quite at her level. Hers was at a 13/10and this is a solid, very solid, 9/10!

Seared Foie Gras - rhubarb and spring onion bread pudding, tart cherry reduction

Scallops

Valrhona Caramélia Torte - white chocolate hazelnut malt candy, espresso sauceValrhona Caramélia Torte - white chocolate hazelnut malt candy, espresso sauce

The Valrhone Caramélia Torte is a white chocolate hazelnut malt candy with espresso sauce. The hierarchy of nuts is hard to pin down. For me it goes something like: pecan, walnut, almond, hazelnut then the rest but for some, many maybe, hazelnut is at or near the top. Nutella and this dessert are two of the reasons why. Rich, but not too sweet. Soft yet perfectly baked this is a must try. If cocktails are the perfect way to start a meal then port is the perfect way to end it! I rate my overall experience at Loulay as a solid 9/10. I always like to leave room for improvement for the venerable Chef in the Hat to ever chase the dream!

Thierry Rautureau, Chef in the Hat