Northwest Military Blogs: Served blog

Posts made in: 'Best of Tacoma' (3) Currently Viewing: 1 - 3 of 3

August 4, 2014 at 12:49pm

Eat This Now: Seared duck breast

Chef Slater's seared duck breast at Maxwell's Restaurant + Lounge / photo courtesy of @chefhudsonslater

I often visit Maxwell's Restaurant + Lounge to partake in their fabulous happy hour. It's high-class ambiance and fine dining fare for a very reasonable price. Other times, I visit Maxwell's to indulge in date night, craft cocktails and divine dishes crafted by Chef Hudson Slater. Recently I highlighted Chef Slater's @chefhudsonslater Instagram as the most visually appealing of all foodie themed pics in Tacoma in our 2014 Best of Tacoma issue, but these dishes don't just look good, they taste good too!

Upon my most recently visit I nibbled on the seared duck breast ($28). Two words: le sigh. Creamy risotto sets the foundation whispering of fennel flavor throughout with fresh and braised figs scattered on top. The sweet figs, but not too sweet, created a tasty union with the fennel. Perfectly seared, lightly seasoned, tender duck breast takes this dish over the top.

The seared duck breast is fulfilling and light at once - and a glorious sight to boot. I insist you eat this NOW.

As if the seared duck breast isn't reason enough to visit, Maxwell's Restaurant server extraordinaire Kent Bolden was voted top server in our Best of issue; so service standards are sure to shine as well.

MAXWELL'S RESTAURANT + LOUNGE, 4-10 p.m. Monday-Thursday, 4 p.m. to midnight Friday, 5 p.m. to midnight Saturday, 454 Saint Helens Ave., Tacoma, 253.683.4115

July 29, 2014 at 6:20pm

Best Hot Dog That's Not On The Menu at The Red Hot ...

The Red Hot’s Test Kitchen recently, er, tested, The Texas Chile Dog with barbecue sauce, creamy Texas green chile corn and French fried onions. Photo courtesy of Facebook

We're all smiles at the Weekly Volcano World Headquarters as our 2014 Best of Tacoma issue is flying off the shelves and out of the boxes. It hit the streets July 24, and, pretty much, it's like the coolest reading material ever. We will throw some additional issues on the street Thursday along with this week's issue of the Weekly Volcano.

In our zeal to unearth and shine a spotlight on all that kicks ass in Pierce County, we accidently left a "Staff Pick" out of the issue.

"Hey, Pappi, where the hell is the blurb I wrote on The Red Hot?" asks Weekly Volcano scribe Kristin Kendle.

Um, a, hmmmm. Crap.

I'll add to the online version, which I hope to have posted sometime Thursday.

Until then, here is the Best Hot Dog That's Not On The Menu at The Red Hot ...

Little-known secret at Tacoma's favorite hot dog joint extraordinaire - you can go off menu! While the menu dogs offer awesome flavor combos designed to please, sometimes one's flavor palate must expand beyond the confines of the menu, and The Red Hot folks are cool with it so long as they actually have the stuff to create your dog of choice. Best option that might not sound great, but is amazing? The hot dog or brat of your choice with cream cheese and jalapenos. Fight the feeling that cream cheese doesn't belong on a dog ‘cause it so does. 2914 Sixth Ave., Tacoma - KK

SEE ALSO

We're sure you know The Red Hot moved, right?

July 25, 2014 at 3:06pm

Beer:45 - Time for Kim Archer and Elysian's Night Owl Pumpkin Ale

Kim Archer's "My Friend" is blasting out of our publisher's office.

Every Friday after 2:45 p.m., when workday decorum is thrown out, Weekly Volcano publisher Pappi Swarner pops open a regional brew, tilts back in his rickety office chair and cranks his Frazier Model Seven speakers. And as interns inappropriately learn from Pappi during their orientation, nothing tastes better than pairing local music with local beer. Pappi picks one song and repeats it until he can see the bottom of his glass. When the music stops, we know he has left the building.

Today, Pappi looks exhausted. The 2014 Best of Tacoma issue got the best of him. Plus, his whole "I'm not going to get a haircut until the Best of Tacoma is on the street" probably wasn't his best move. Right now, he's kicked back in his chair, half asleep as this year's "Best Band" winner Kim Archer's "My Friend" song is cranked, with a Elysian Brewing Night Owl Pumpkin Ale half-cocked in his hand.

"Kim Archer's music is a mixture of blues, soul and classic rock licks," writes Rev. Adam McKinney, describing Archer in this week's 2014 Best of Tacoma issue, which is on the street. "A typical live performance of hers will feature plenty of lively covers and heartfelt originals. She's not breaking the mold, exactly, but her presence and delivery has garnered her a passionate fan base. The community of singer-songwriters and their fans has always been a tight-knit one in Tacoma, with more than their share of supportive open mics and bars that tend toward the blues and the folk.

"I'm honored to be voted best band," says Archer in the article. "I think, when it comes down to a decision being made by the readers and the voters, it's extra special. It feels really awesome."

In regards to the Kim Archer song Pappi is listening to today, "My Friend," it's the title song on her 2011 CD.

"It's about the connection you have with people over time ... no matter how far away you are, or how long it's been since you've seen them," Archer says. "I wrote it for my mother, who is my best friend."

Nice.

Elysian Brewing Co. in Seattle sent Pappi an early release of their Night Owl Pumpkin Ale, scheduled to hit the shelves and taps Aug. 1. Elysian brewed over seven pounds of Oregon pumpkin per barrel, and includes seven different malt varieties, green and roasted pumpkin seeds, Magnum hops and pumpkin in the mash, boil and fermenter. It's definitely pumpkin forward, but the conditioning of allspice, cinnamon, clove, nutmeg and ginger shines. This pumpkin brew is easy drinking at 5.9 percent ABV.

Pappi has a smile on his face.

About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

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