Brouwer's Cafe

Do you like beer and fries? How about mussels? Or single malt Scotch? If any of the above catch your eye, Brouwer’s is the place you’ve been dreaming of.

Brouwer's Cafe

Located in an unlikely building that looks like a cross between a castle and a warehouse (and feels that way on the inside, too), Brouwer’s is a Belgian-inspired bar and restaurant in the Center of the Universe (otherwise known as Fremont to you non-Seattleites). We’ve gone many times (as have my parents) and are constantly blown away by the length of the beer list, the quality of the fries, and the astonishing tastiness of the merguez lamb burger.

Brouwer's Cafe

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grill me an oyster

grilling an oyster
wine & oysters

Finally, a beautiful day! We celebrated by going on food safari, as Jen from Last Night’s Dinner puts it (I’m adopting that phrase, it’s perfect). We had visited the farmer’s market the day before and gotten a bunch of goodies, but on Sunday we drove out Chuckanut for further supplies. We got mussels and Kumamoto oysters at Taylor Shellfish, a loaf of farmer bread from the Breadfarm (plus what may have been the world’s best macaroon), and a completely gratuitous chorizo sausage from Slough Food (hey, as long as we were in there…) We took our haul home, fired up the grill, opened up some wine and settled in to eat shellfish.

hot oyster shell
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cooking class: shellfish and wine

Knut's mise en place

Last Thursday at Gretchens we volunteered for a class focusing on shellfish paired with wine. The food was prepared by Knut Christiansen, the wine was provided by Randy Finley, owner of Mount Baker Vineyards. We were there for five hours and I think I’ve eaten enough butter sauce to last me for a week or two, but it was a fun class.

Mount Baker wines

Randy brought a good assortment of wines. We had the choice to begin with a sip of viognier or reserve merlot Рboth were excellent. Then he poured a ros̩ which was interestingly substantial, with almost an oaky quality. It went with the first shellfish course, which was:

mussels with olives and tangerine Continue reading