ML Interest Tag: truffle

Behind-The-Scenes: 8 Tours the Whole Family Will Love

by Kristina Moy

If you’ve been searching for ways to entertain the kiddies and possibly out of town guests, look no further. We’ve rounded up eight super cool tours where you can learn fun facts about chocolate, baseball, doughnuts and even airplanes. Click through the gallery to see our favorite local tours where kids are more than welcome to lead the way!

Seattle Chocolates Experience Chocolate Tour -Tukwila

For 25 years, Seattle Chocolates has been making, packaging and shipping more than a million pounds of decadent truffles, chocolate bars and seasonal and special occasion products out of its 60,000-square-foot Tukwila warehouse. And now, for the first time in their 25-year history, they've opened their doors to the public with their Experience Chocolate tour. It took nine months of construction, a team of chocolate-obsessed employees and one skillful architect to carefully design and curate the tour's vision along with the construction of the magenta mezzanine walkway that guides visitors through the factory, giving each a true bird’s-eye view of the candy making process.

Each Experience Chocolate tour begins in the classroom where visitors will start their sweet journey with a cup of melted chocolate along with a video on how cocoa is grown and processed (from farm to working plant) as well as the history of chocolate and how the manufacturing process works. From there, a tour guide will lead you into the factory and along a nine-and-a-half-foot high raised walkway. At your first stop, you will learn about truffles as you sample delicious Frangos (psst... Seattle Chocolates has been making them at their Tukwila factory for 14 years) as well as watch a video on the truffle making process and get a live view on how a truffle flavor is carefully crafted, poured, molded, shaken and then run through a chocolate waterfall before it’s finally cooled and packaged. As you move along the tour, you will learn about the tempering process, how Seattle Chocolates makes their chocolate bars so delicious and the packaging process (which is all done by hand), all while immersing yourself in the busy, choclaty bustle of a working factory. At the end of the tour, everyone will get to experience the Tasting Room where you will explore different chocolate varieties and flavor combinations based on what is being made fresh that day. You will also get the opportunity to suggest new flavor ideas that may become reality for the next Seattle Chocolates collection. It's every Willy Wonka's dream come true!

Don't Miss: Creating your own gift box in the gift shop. Mix your choice of more than 20 different truffle flavors, or try a jcoco chocolate flight exploring different cacao percentages of dark chocolate and origins of chocolate. If you were a fan of purchasing chocolate "rejects" at the factory's former store, you'll be happy to know that you can still purchase them on the second Saturday of the month (while supplies last).

We Suggest: Leaving your personal belongings behind. Glass is not allowed inside the factory which means no cameras or cell phones will be permitted during the factory portion of the tour. Guests who choose to bring items along, will be given a locker to stow them.

Cost: Admission is $10/person. Each tour can accommodate up to 15 people.

Details: Tours last approximately one hour and there is a fair amount of walking involved. Stairs up to the viewing platform and walkway may pose a difficulty to persons with mobility restrictions. Because of the height of the platform and format of the tour, children under the age of 6 are not permitted. The factory typically operates Mon.-Fri. from 6 a.m.-3 p.m., however this may vary during holiday seasons. Tours take place Mon.-Sat. from 10 a.m.-3 p.m. Make your reservation online or call 206-637-2127. If you don't have a reservation, each tour does allow for up to six drop-ins.

1180 Andover Park W.
Seattle, Wa 98188
206-637-2127
Online: seattlechocolates.com/tours

photo: Kristina Moy

What’s your family’s favorite Seattle-area tour? Tell us in the Comments below!

— Kristina Moy & Erin Cranston

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Easy Peas-y Lentil Soup

by writerredri

If you’re looking for a delicious, hearty soup perfect for a chilly evening you’ve come to the right place. Get the kids involved in the cooking process by having them help pulse the lentils in the food processor as they observe the chickpeas transform to a cooked state right before their eyes.

Adapted from Bon Appetit
Yield: 4 servings

Ingredients:
4 tbsp olive oil, divided
1 medium onion, chopped
1 medium carrot, chopped
2 large garlic cloves, minced & divided
2 tbsp. curry powder
1 cup French green lentils
4 1/4 cups water, divided
1 15-oz can garbanzo beans, rinsed & drained
1 tbsp. lemon juice
2 scallions, chopped (for garnish)
1 lemon, cut into wedges (for garnish)

Method:
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.  Add onion, carrot, salt & pepper and cook until soft, about 4 minutes.

2. Add half of the chopped garlic and cook for another 4 minutes. Don’t let the garlic burn. Mix in the curry powder and let toast for a minute.

3. Add the lentils and 4 cups of water. Sprinkle with salt and pepper and stir well.  Increase the heat and allow the soup to come to a boil.  Once the soup boils, lower the heat and let simmer on medium for 30 minutes, or until lentils are soft and tender.

4. In the mean time, puree the chickpeas, the rest of the garlic, 2 tablespoons of olive oil, 1/4 cup water and lemon juice in a food processor.

5. When lentils are tender, add chickpea mixture and 1 tablespoon of olive oil to the soup and combine, letting it heat through. Season with salt, pepper and extra curry powder, if needed. If the soup is too thick, add water in 1/4 cup increments until the soup reaches the desired consistency.

3. Before serving, add lemon juice and chopped scallions to the top of each bowl.

Nicole Leone is the author of Truffle Honey, where she aims to share accessible recipes with novice cooks like her who are navigating their way into and around their kitchens. Nicole lives in New York City and when sheisn’t cooking or trolling the local green market, she can be found singing opera and working in Finance.

photo: Stacey Spencley via flickr

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A New Burger Joint That’s Kid Paradise

by Kelly Aiglon

In Chicago, a good burger joint isn’t hard to find. The challenge is deciding which you’re in the mood for. Wonder no more: Shake Shack has just opened in River North. The cult fave will have you flipping for its famed burgers, “flat-top” dogs and crinkle-cut fries. But those are just the teaser to the real draws for kids — custard cups, cones, shakes and “concretes.”

photo: Sean P. Murphy on Instagram

What It’s All About
Shake Shack started as a hot dog cart in Manhattan’s Madison Square Park in 2001. People loved it, lines formed and the word spread — fast. It expanded into a permanent location and set up shop across the U.S. and even abroad in Moscow, London and beyond. Finally it’s making a home in our fair city and won’t disappoint families looking for a relaxed, fast place to grab a bite. (We’ve been eagerly waiting, Shake Shack!)

photo: Shake Shack on Instagram

This spot doesn’t try to be anything but an honest burger shop, with friendly service and dang good burgers made from 100% natural Angus beef. Its rustic feel means anyone will feel at home, including squirmy toddlers, big kids and adults alike. The interior walls are outfitted with reclaimed local brown barn board, with tabletops made from repurposed bowling alley lanes. Also, there’s an outdoor patio with seating for 16, open on warm days.

photo: Shake Shack on Instagram

The Grub
There’s no separate kids’ menu, but littles can share with parents or tackle their own. The menu is focused on burgers, hot dogs, frozen custard and shakes. For a little local flavor, try the Shack-cago Dog, a Shake Shack spin on a Chicago classic; it’s all-natural Vienna beef topped with Rick’s Picks Shack relish, onion, cucumber, pickle, tomato, sport peppers, celery salt and mustard, served on a Martin’s Potato Roll hot dog bun. And don’t forget the off-menu delight: grilled cheese sandwiches. Just ask, and they’ll melt one for you or your small fry.

As for those desserts — try a concrete with “mix-ins” like chocolate truffle cookie dough and marshmallow sauce. Local bakers and chocolatiers have a stake in things, too:  The Shack Attack is chocolate custard, fudge sauce, chocolate truffle cookie dough and Vosges black salt caramel chocolate, topped with chocolate sprinkles; while Da S’mores is vanilla and chocolate custard with a slice of Bang Bang Pie s’mores pie.

photo: Evan Sung

Cool Extras
Shake Shack frequently surprises kids with birthday custard and fun giveaways. And, in the spirit of Chicago’s vibrant public art collection, it displays two life-size sliding puzzles illustrated by artist Noah MacMillan, creator of the Chicago Loop District’s “Float” mural. One of them depicts Millennium Park’s “Bean” sculpture, while the other features a design of the Chicago Theatre. It gives you a bit of alluring eye candy, while you have a burger binge.

Shake Shack
Open daily, 11 a.m.-11 p.m.
66 E. Ohio St.
River North
312-667-1707
Online: shakeshack.com

What’s your favorite burger joint in Chicago? Let us know in the Comments!

— Kelly Aiglon

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Yum Alert! A New Vegan Sweet Shoppe Your Kids Will Love

by Chelsea Lin

‘Tis officially candy season—our favorite time of year—which starts with pilfered Almond Joys from our little goblins’ Halloween stash and ends with the last of the candy canes nibbled just before New Year’s resolutions. And it’s no coincidence that Michael Chinn and Crystal Rice chose now to open their new Phinney Ridge candy shop, Violet Sweet Shoppe. Specializing in a small, well-curated selection of vegan sweets, the duo clearly know their audience.

photo: Chelsea Lin

Twice as Nice
Chinn and Rice aren’t new to Seattle’s sweet scene—the couple own a Laurelhurst bakery, also called Violet Sweet Shoppe, that puts out some seriously stunning and delicious egg- and dairy-free treats. Think beautiful fruit tarts, expertly decorated cakes, giant cookies, and even milkshakes. You’ll spot some of these baked goods at the new Violet as well, though they’re limited to what can be easily packaged and transported across town. Keep in mind that Chinn says even though Violet is entirely vegan, most of their customers are not!

Bar Class
Not that there’s anything wrong with a Hershey’s kiss, but the bean-to-bar chocolates here are the star of the show, and of a caliber you won’t find going through that trick-or-treat bag. Chinn says he’s chosen bars produced by small companies from all over the country that make their own chocolate in-house. Mind you, some of these sell for $10 a bar but, as we’ve learned with wine, you generally get what you pay for.

photo: Chelsea Lin

A in Aesthetics
Rice has an eye for design that shows in the newest Violet. An assortment of vintage plates and glass jars are used to display the wares, some of the prettiest bird wallpaper we’ve seen lines the front counter, and there are bouquets of fresh flowers. Bonus: Seasonal displays like the assortment of black-and-orange Halloween goodies you’ll currently find, make this space extra sweet.

Milk It
There are gelatin-free gummy worms and fruit juice lollipops and all manner of naturally sweet treats, but the youngest chocoholics will adore the bars from Chocolate Hollow, a Vermont-based confectionery that specializes in vegan “milk” chocolate that uses dried soymilk rather than traditional milk powder. If you like Nutella—is there anyone who doesn’t like Nutella?—you’ll want to try the hazelnut truffle log.

Special Order
Got a party coming up? Violet does much of its business in custom cake orders out of its Laurelhurst bakery, which customers on the west side can now place and pick up from the Phinney Ridge location. Order 48 hours in advance—just look at these Frankencakes below! Check out the full menu on Violet Sweet Shoppe’s website.

photo: Violet Sweet Shoppe’s Facebook page

Violet Sweet Shoppe
6410 Phinney Ave. N.
Seattle, WA 98103
206-297-4441
Online: violetsweetshoppe.com or on Facebook

Hours: Wed.-Mon 11 a.m.-7 p.m.; Closed Tues.

What’s your favorite candy to indulge in this time of year? Be sweet and leave us a note in the comments below.

—Chelsea Lin

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Date Night: 7 Stand-By Restaurants Doing Very Good Things

by Erin Lem

They may triple your kids in age, but that has only made these San Francisco restaurants more desirable! Here’s to the oldies, but goodies – those delicious, staple restaurants that have saved you and your family from fighting over where to go eat.

It’s Fall. And with Fall, restaurant openings go haywire. Charles Phan‘s Wo Hing General Store, three new BBQ/Southern-inspired restaurants (in the Mission and the Marina) and the first of three Bay Area Umami Burgers should be opening in the next few months. And that’s just off the top of my head. With soft-opening this, and grand opening that, firing off left and right, sometimes it’s nice—necessary, even—to step back and relish the gems that’ve been sitting here, right underneath our noses, for years: the Chez Papas, Canteens, and Outerlands of our city. This post is dedicated to the San Francisco fixtures that haven’t just survived for three, five, maybe even 20 years, in our cutthroat restaurant-scape; they’ve flourished. And you better believe they’ve got something good in the works for the next few months.

Uva Enoteca: Lower Haight, 569 Haight Street
Year opened: 2008
Why now: When Uva opened, its inspiring cheese and charcuterie plates and dangerously drinkable lambrusco carafes were enough to keep things exciting. Those elements continue to define the restaurant in the relatively deprived Lower Haight, but about a year ago, owner Boris Nemchenok started up an enticing happy hour deal involving half price pizza, pasta and such. More recently, he added an entirely new secondi section to the menu, starring hanger steak with potato parmigiano-reggiano sformato and sausage cooked in red wine and fennel broth.

Zazie: Cole Valley, 941 Cole Street
Year Opened: 1992
Why now:  Zazie keeps dishing out crowd favorites, like the sugar pie pumpkin pancakes coming back this month. Owner Jennifer Piallat also knows what matters to the neighborhood. That’s why corkage is always waived on Tuesdays, and Monday means “dog night.” Bring your pooch to dinner, you get $10 off any bottle of wine. This year, Piallat also added a few new heaters to the back patio, so dining outside under the stars on a crisp evening is even more sublime.

Absinthe: Hayes Valley, 398 Hayes Street
Year Opened: 1998
Why now: With new chef Adam Keough in place for about a year now, the restaurant has been added to the Chronicle‘s Top 100 Restaurants List for the first time ever, as new pastry chef Bill Corbett is drawing crowds in his own right. New on the menu this fall are slow-roasted pork rib eye with jalapeno-cheddar grits, a mushroom-artichoke tart, crowned with a poached egg and Liberty Farms duck breast, smoked in-house and dabbled with huckleberry jus. Carlos Yturria is still shaking up a mean, seasonal drink at the bar.

Firefly: Noe Valley, 4288 24th Street
Year Opened: 1993
Why now: Historically, Firefly’s fried chicken would come and go unpredictably, like the San Francisco fog. No longer, now that owner Brad Levy recently decided to make Fried Chicken Tuesdays a regular thing. Also chef de cuisine Luc Prellwitz is back in the kitchen after a year-long stint at The French Laundry and Ubuntu. Just imagine what that’s done for the menu.

Range: The Mission, 842 Valencia Street
Year Opened: 2005
Why now: The bar here—where people like Brooke Arthur and Dominic Venegas started making names for themselves—continues to innovate. Freshly muddled Sungold tomato cocktail, anyone? Michelle Polzine continues to kick butt in the pastry kitchen. Can we say elephant heart plum upsidedown cake? And the kitchen is currently bringing in the apples, pears, braises and such for the change of season.

Perbacco: Financial District, 230 California Street
Year Opened: 2006
Why now: Truffle season in Italy begins on October 15 and Perbacco will begin to plan its delicious truffle menu, something that will be available at the restaurant come November. The restaurant’s five year anniversary is coming up on October 26, and I’m told something special is in the works.

A16: The Marina, 2355 Chestnut Street
Year Opened: 2004
Why now: Menu staples like the simply elegant burrata with toast and salted chocolate budino continue to be best sellers, as new chef David Taylor adds new inspiration from Capagna, Italy to the kitchen. Meanwhile Candace Rowan is doing wicked things with peaches fresh in from Healdsburg. The peach crostata with honey gelato continues to sell like crazy.  And that’s all without mentioning sommelier-owner Shelley Lindgren‘s wine program, inarguably one of the most unique Italocentric lists in the city.

by Carolyn Alburger

This is our weekly guest post from our friends at 7×7, a site that keeps you up on the best of SF. We’ve teamed up for an exciting partnership to bring you a fantastic Date Night idea each week. Be sure to check out their blog for hourly doses of the best of SF.


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