On Sunday, Jacob and I embarked on a culinary and vinous adventure at one of Queen Anne’s neighborhood wine bars, Bricco. Accompanied by two of our dearest friends, Hannah and Will, we were feasted with appetizers and five courses of sinfully delicious food, all paired with wines from Washington winery, Efeste.
Appetizers included a selection of salami and prosciutto from Salumi, pride and joy of Seattle’s artisan cured meats community. I give them the high praise of making the best prosciutto I’ve had outside of Italy. We washed the cured meats and soft, fragrant cheese down with a bit of champagne. You know, to start things right.
The menu was certainly meant for carnivores, but was well moderated by in season, local produce.
The first course consisted of buttery-soft albacore. Seared with a grainy crust of exotic salt. Served on a billowy bed of cucumber, crème fraiche … Continue reading