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Can you believe it’s really December?
The holiday lights, trees, and faux snow adorning the Pike
Place Market lend a hint as to what’s in store for us in a
few short weeks.
This holiday season,
relish in the excitement that comes from the giving and receiving
of gifts, without the stress! Why not give
a gift that your loved ones will truly savor? Present your
family and “foodie” friends with the gift of a
ticket to our Pike
Place Market and Gourmet
Downtown Seattle culinary tours. Your
loved ones will cherish the warm memories (and the food in
their tummies!) of noshing on Seattle’s tastiest foods, while
learning about the quirky and fun history of Seattle.
Thank you all for a wonderful year. Stay tuned for more exciting
culinary adventures coming in 2009!
Bon Appétit,
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Savor
Seattle Gift Tickets
 Give
your “foodie” friends a gift they will never forget! Not
only great eats, but the opportunity to go behind the scenes
and the meet the chefs and owners that make it all happen.
Tickets are valid for one year from date of purchase for
any tour date the recipient desires. Get yours today! |
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Cooks & Books: Chef
Eric Ripert at Union
Enjoy a meal prepared by Seattle’s own celebrity chef,
Ethan Stowell, while listening to Eric Ripert, chef of
New York’s Le Bernardin and Top Chef guest judge,
read from his new book, On the Line: Inside the World
of Le Bernardin.
December 14th, 6 p.m. $125 per person.
Union,
1400 1st Ave. (206) 838.8000
Theo
Chocolate Tasting & Holiday Sale
In order to add some sweetness to the stress of the holiday
shopping season, Theo Chocolate is hosting an evening social
featuring complimentary samples of their drinking chocolate
paired with equally delicious special sale prices.
December 15th, 6 - 9 p.m.
3400 Phinney Ave. N. (206) 632.5100 |
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Fresh Tortellini with Mushrooms
and Pancetta
Makes 4 servings
Total time: 40 minutes
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1 |
9oz.
package fresh cheese tortellini |
3 |
ounces pancetta,
diced |
1 |
cup pre-chopped
onions (can be frozen) |
1 |
teaspoon
minced garlic |
1 |
8oz. package
pre-sliced cremini or white mushrooms |
2 |
cups bagged
baby spinach |
¾ |
cup chicken
broth |
1 |
8 oz. ounce
can of diced tomatoes (preferably Italian style), drained |
¼ |
teaspoon
black pepper |
¼ |
cup (1oz.) shredded Parmesan
cheese |
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This pasta will be a bit
soupy, perfect for serving with crusty French bread. |
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Cook pasta according to package directions;
drain and keep warm.
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Heat a large nonstick skillet over medium-high
heat; add pancetta. Cook 5 minutes or until almost
crisp, stirring occasionally. Remove pancetta and set aside.
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Add
onions, garlic, and mushrooms to the skillet; cook 4 minutes
or until onions are tender, stirring frequently. Add
spinach, broth, tomato, and pepper. Cook 2 minutes
or until spinach wilts, stirring constantly. Toss with pasta.
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Sprinkle
cheese over each serving.
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