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