Apothecary Jars & Really Fresh Juice: AN INVITATION

Our 3rd Bread & Bubbly Supper Club event on Friday was an apothecary-inspired homage to the artisan cocktail. I have to be honest, these events are as much, if not more fun, to plan than to actually host. Therefore, I'm going to explain a bit of the back story and will later post pictures of the event itself.

The Club is hosted by 4 women, and we always start our planning process with a breakfast date at Le Pichet. I don't think any plan could go wrong when it is conceived in this espresso and baguette-laden environment.

Our goal is always to do something that is both educational and a damn good time. The point is to gather a variety of people around a simple idea to get to know each other, to learn something from an expert, and to celebrate.

We knew we wanted to fashion a cocktail party where guests could be exposed to more of the thought and care behind crafted cocktails. Clearly, in the last few years our country has been re-awakened to the pre-prohibition era cocktail in all it's infused glory, and we're loving it! We crafted our evening towards this intentional imbibing.

In terms of the aesthetic, we stepped a bit back in time.

We were inspired by botanical illustrations:herbal infusions, and glass apothecary jars of all sizes.

Every event has provided an opportunity to play with designing print pieces for the evening, and I keep learning the importance of the perfect font.

I was inspired by this gorgeous invitation from Chez Panisse...

So, using a spring of fresh herb instead of a candle, I created our invitations:

The ladies/hosts of the Bread & Bubbly Supper Club spent an afternoon in Snohomish (which of course included another bread and espresso experience (Who knew that Snohomish was home to an award-winning bakery on the main street: Snohomish Bakery?).

rummaging through antique stores for apothecary jars and 100-yr old smaller vials for favors (Pictures to come). Our thought was to fill the whole place with glass jars full of fresh herbs and make the place smell of alcohol and mint!

More to come...


The Sun in Seattle?

Do you remember that scene in Will Smith's "Independence Day" where the UFO's first enter our atmosphere. He comes out onto his lawn and sees all his neighbor's looking up, mouths open, aghast.

I walked out of my house this morning and felt like I was in that scene.

People on capitol hill were standing in the middle of the street, not moving. blinking.

A woman dropped her FEED grocery bag on the ground, shattering bottles of Kumbacha inside.
And then, music began to play:

Men and women began dancing and laughing and frolicking! THE SUN!
THE SUN! It's still alive!



I've been frequently craving a stiff drink I can count on: the Alaska from Zig Zag. Maybe too frequently. Say 4 times in 3 weeks?

However, I was wanting to try something new, so I met up with some friends at Quoin, the bar of Revel. Knowing the teeny space sat about 15 I had little hope for a spot for 6 at 8:00pm on a Saturday. However, God was on our side.

First of all, who marries someone they met while cooking at the Essex House in New York? People with taste, I'd wager. People that can cook and fall in love at the same time.

It's no surprise, then, that beautiful culinary children have been birthed to husband and wife owner/chef team Rachel Yang & Seif Chirchi. Their first baby, Joule, born in Wallingford a few years back, and this second creation, Revel, was famous by association before it opened. We'll soon find out if she is a classic middle child.

(These photos can be found here)

We were pleasantly surprised to arrive in time to snag enough space around a long counter to pull (somewhat unsteady) stools and stay..for more than 3 hours. It wasn't the coziest spot, perhaps due to the swizzling stool) and we didn't have the most attentive care (perhaps due to the...hmm, not sure), but the drinks were delicious and we were glad to be somewhere with thoughtful beverages and fabulous grey walls.

In honor of this season of Lent, and in honor of Yellow Chartreuse, I ordered the Fremont Abbey.
A concoction of gin, hymn-like Lillet,
with vespers of Yellow Chartreuse and a repentant dash of orange bitters,

it called my name and led me to the Lord.