Intro

It’s Friday, which in most cases means I post some recent images I’ve taken on film.

Here are a few other Film Fridays to peruse at your leisure.

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All images were shot using Kodak Portra 400 using a Canon A1 50mm 1.4. Digital images at the bottom of this post were taken with a 5d Mark II using a 50mm macro.

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I have a favorite spot in Seattle that is quickly becoming favorite spot for many thanks to the attention of The New York Times and Bon Appetit. Of course the food and drinks have a lot to do with it as well.

The Walrus and the Carpenter is marked with a little blue cloud that hangs over the door that leads down a dark hall surrounded by reclaimed wood, exposed brick and eerie yet intriguing portraits. The ominous hall opens up to a bright scene flooded with people, cocktails and oysters. Buckets and buckets of oysters.

The interior is clean, modern with enough farmhouse rustic touches that allows you in sit comfortably. The space is tight, particularly in the kitchen. Yet they manage to produce plate after plate with such ease and grace it’s hard not to watch in awe.

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Chef Renee Erickson’s (also of Boat Street Kitchen) food causes me to ignite with passion and inspiration with each visit. Although the menu is heavy on seafood and I have yet to embrace the beauty of eating things found in the sea I am still overwhelmed by the options. Her food is simple and inventive. The kind of food that causes one to stop talking, close your eyes and simply enjoy the bite.

The menu is arranged in categories of oysters, vegetables, seafood, meat, cheese and sweets. The plates are small and created for sharing. Allowing everyone to enjoy several tastes of many dishes with each visit.

On this particular night I was forced to rush out to my car and retrieve my camera to snap a few shots of tomatoes. Not JUST tomatoes but Billy’s tomatoes bathed in olive oil and vanilla bean. Tomatoes and vanilla, did you know they were friends? They really are.

Vanilla beans are suspended in a fruity olive oil and cause the sweetness of the tomatoes to play the starring role it so deserves. Behind the scenes the vanilla adds a floral perfume that gently reminds you that tomatoes are indeed a fruit (or are they a vegetable?). The soft acidic bite puts them back in their savory place. Crusty bread provides the perfect sponge to soak up the remaining soup of tomato juices, olive oil and vanilla bean.

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If you do find yourself at the Walrus be sure to order a cocktail. I haven’t met one there that I don’t like. Also, it is a rare visit when I don’t order the chicken liver mousse.

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One more thing. If you do go, call me. I’ll meet you there in a instant.

Happy Weekend.

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Tomatoes with Vanilla and Mint

 

inspired by The Walrus and the Carpenter

 

3 perfect tomatoes

1/4 cup extra-virgin olive oil

1/2 vanilla bean

2 tablespoons fresh mint, chopped

sea salt

 

Slice the tomatoes in 1/4″ rounds.

Combine the olive oil and vanilla bean.

Arrange the tomatoes on a platter. Cover the tomatoes with the oil. Let sit for at least an hour before serving allowing time for the tomatoes to marinate. Just before serving sprinkle with salt and fresh mint.

Serve with bread.

Also, I imagine a cool, tangy chevre would suit this nicely.

31 Responses to “(mostly) Film Friday”

  1. Camille

    You have to explain the “chicken liver mousse.” I’m imagining a sweet mousse, but that can’t be true unless it’s just a cute name. Speaking of names “The Walrus and the Carpenter” is pretty great.

    Reply
  2. NicoleD

    I have a serious weakness for vanilla bean flecks and goodness, those tomatoes are beautiful. Sounds like a wonderful place.

    Reply
  3. Maia

    I am SO making that the second my heretofore unproductive tomatoes finally give me something to work with. Sounds heavenly!

    Reply
  4. Brenda

    I was looking forward to film friday =). I’ve been checking in to your blog nearly everyday in anticipation of another post. Almost feels motherly of me…propping the door open to check on a sleeping child. Enjoy your weekend as well. Tim and I are celebrating 7 years of marriage on Sunday. Heading to Vashon Island for the day.

    Reply
  5. Stephanie

    So, the walrus and the carpenter has been our list of “restaurants to visit” before we even moved here 2 months ago! My hubby is not an oyster fan, so it is always mentioned yet never chosen as our dinner destination. After this post, however, it is being moved to the top. Thanks, Ashley!

    Reply
  6. Simone

    Beautiful photos and I can see that tomatoes and vanilla would work together although I’ve never tried it. Looks amazing!

    Reply
  7. MG Atwood

    Lovely photos. Yes, I know about vanilla beans and tomatoes. I make my sauce with these, and well, it’s simply the best! Can’t beat a good boat meal.

    Reply
  8. Mike

    Now this is my type of place. Love the intimacy and the food, and any place with great libations is okay with me. And those tomatoes with vanilla oil look amazing!

    Reply
  9. joey

    Oh lucky you to be near such a place! It sounds amazing, as do those tomatoes. I remember adding some vanilla to a salad dressing and it was such an aha moment…I can imagine how delicious these tomatoes are!

    Reply
  10. Claire

    I am in Seattle right now visiting my parents. I was looking up restaurants to try and this was the top of many lists! Your pictures are beautiful. I want to go here even more now!

    Reply
  11. Lucia

    This summer tomatoes have fed me. They have been my dearest and ripest companions. I’ll now pair them with vanilla, for a change. A delicious one, I suppose.

    Reply
  12. Elspeth

    Love your blog, love your pics, loved a recent visit to the walrus, and the tomatoes were life changing! And what about the bread they serve with the tartar, amazing! I was going to write a blog post about this spot, but now I am just going to post a link to your post on my fb page, EC Consulting.
    Elspeth

    Reply

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