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Mark Whitmer
Business Enthusiast, Marketing Expert, Helping People Everywhere...
Business Enthusiast, Marketing Expert, Helping People Everywhere...
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I tried +Boxed Wholesale for the first time and it saved me a trip to Costco. What was remarkable is that BOXED did something clever. It was a great lesson in marketing... They made my order more personal. A few hours after my order was completed, I got an email thanking me for my order, then later, got another saying my order was getting ready to ship. Included in that email was proof by way of a photo of my items along with a personal note. Clever! What ways can you elevate your product or service so that it is remarkable? +Seth Godin

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Making Steak Frites at Home Whether you've visited Le Halles or Balthazar in NY, Thomas Keller's Bouchon or other French restaurants, you'll find Steak Frites on the menu. It's a classic French bistro combination of steak and fries. It can be simply a 9 oz flat-iron that is pan-seared and basted with butter and its juices, topped with shallots that have been caramelized in the same pan, and finished with a thick slice of maitre d’hotel butter (herb butter) that melts into the whole package. The entire steak becomes as soft and succulent as the butter on top of it. And of course, it’s nestled up against a pile of crispy fries.

I made it at home with a 9-ounce prime sirloin, some Yukon gold fries, and sauteed spinach. It took no time at all.

Warm some plates in the oven at 200. Using a cast iron skillet, cook the steak medium rare, lay some rosemary in the pan to use to baste with, then remove the steak and let it rest with a medallion of maitre d'hotel butter and the sprigs of Rosemary. Next, plunge the fries in the fryer. While that is going after a minute or a so, throw the shallots into the pan for a minute and then spinach into the pan where you cooked the steak. Turn off the heat to the pan when the spinach is done. Pull the fries, throw them onto a paper-lined sheet pan to absorb the excess oil, then into the steel bowl and toss with kosher salt. Plate the steaks, spinach, and fries, garnish and serve. Done. Eat. #hiletseat #steakfrites #steak #fries #frenchfries

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Cacio e Pepe - A simple dish worth mastering With such simple ingredients in this remarkable Roman dish, it is more about the technique. Cacio e Pepe means "cheese and pepper" so there isn't much in the way of ingredients, but to master this dish, you need the best ingredients and the skills to put it together.

In many cases, bucatini pasta is used or a slightly thicker spaghetti. When making the pasta, use salted water (like sea water) and a little less than directed so that you can reserve the starchy water. You'll need about 1/2 to 1 cup to perfect the texture. Pecorino Romano cheese, coarse grind black (some call for green) peppercorns, olive oil, and butter. What's makes this dish awesome is the al dente pasta with a little chew, and a slightly creamy, but light sauce. The pasta is undercooked slightly, then transferred into the pan where toasted pepper and olive oil have sat for a minute or so to blossom. When you infuse the pasta into the pan, adding a little starchy pasta water, butter, and cheese, you then stir the pasta to create an emulsion that blends all the ingredients together, while the pasta slowly finishes cooking to perfect al dente. Then the timing is essential as you have evaporated all the water, and plate the most wonderful taste of pasta, pepper, butter and cheese. Discipline, patience, and reward. Below is my tested recipe for about 3 servings. #cacioepepe #bucatini #eataly #hiletseat

BUCATINI CACIO E PEPE (for 3)
1/4 cup coarsely ground green & black peppercorns
1/3 cup extra virgin olive oil
6 tablespoons unsalted butter
1 1/2 lbs bucatini
2 cups cup freshly grated fine w/Micro plane Parmigiano-Reggiano plus extra for serving
2 cup grated pecorino romano
kosher salt

Bring water to a boil in a large pot just enough to cook pasta, (2 quarts or so, half of what you'd normally use to keep the water starchy) and add 3 tablespoons kosher salt. It should taste almost like seawater.

Meanwhile, set another large pot over medium heat, add the pepper, and toast, stirring, until fragrant, about 20 seconds.

Add the oil and butter and stir occasionally until the butter has melted. Remove from the heat. Avoid frying the pepper too long.

Drop the pasta into the boiling water and cook until just al dente. (Fresh pasta about 2 minutes, slightly undercooked. For dry, cook less than directions and taste for al dente)

Pull pasta from pot with tongs, reserving the pasta water.

Add about a cup and a half or so of the reserved pasta water to the oil and butter mixture, pull pasta from pot with tongs into pan and stir while shaking the pan over medium heat until the pasta is well coated. Create an emulsion stirring constantly, tossing pasta to coat completely.

Stir in the cheeses, add a splash or two more of the reserved pasta water if necessary to loosen the sauce) and serve immediately, with additional grated Parmigiano on the table.
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Almond Croissant at Storyville Coffee Roasting Studio, Bainbridge Island, WA. Renowned pastry Chef Anna worked months to perfect this amazing croissant. You'll appreciate her hard work. Always made fresh in-house daily with European butter (European butter has less moisture for a more flaky texture). They have been known to run out by mid-day. It is worth the drive from just about anywhere. #Storyville #Storyvillecoffee +Storyville Coffee #AlmondCroissant #HiLetsEat
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11/19/16
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A unique twist on a Bee's Knees Cocktail called Hornet's Elbow Bow Edison Fine Food & Drink created a fine cocktail with a foundation on the Bee's Knees. They call it the Hornet's Elbow. The difference is infused honey with jalapeno.

We tried a method of making the honey with habanero also with good results. The below recipe is taken from PBS.org adapted to be similar to BowEdison's cocktail.

Ingredients
Honey Simple Syrup
½ cup honey
½ cup water
jalapeno slices

Bee's Knees Cocktail
1 oz (2 tbsp) jalapeno honey simple syrup – method below
¾ ounce (1 ½ tbsp) gin
½ oz (1 tbsp) freshly squeezed lemon juice
½ oz (1 tbsp) freshly squeezed orange juice

Directions
To Make Honey Simple Syrup: Combine water, sliced jalapenos to taste (start with a few seeded slices) and honey in a small saucepan. Heat over medium, whisking often, till the mixture reaches a slow simmer and the honey is liquid and smooth. Remove from heat, strain and cool to room temperature.

To Make Cocktail: Combine 2 tbsp of the jalapeno honey simple syrup, gin, lemon juice and orange juice in a cocktail shaker filled with ice and shake vigorously. Strain into a small chilled cocktail glass and serve. Garnish with very thin slice of jalepeno.

Reserve remaining honey simple syrup for more cocktails. If left to stand longer than a few hours, the syrup will need to be re-simmered and recombined, then cooled again.

Gluten-Free Option
Replace Gin with Tito's Vodka

#gin #cocktails +BowEdison Fine Food & Drink
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Creative tacos at Josh Henderson's Bar Noroeste, at the Amazon Doppler building, Seattle, WA. Tacos with a Pacific Northwest flair are the specialty at this bar from Josh Henderson, featuring house-made tortillas and locally-sourced ingredients on a simple menu. Also offering unique cocktails. Right next door to Great State Burger. #tacos +Huxley Wallace Collective
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Seafood Chowder at Salt & Iron, Edmonds, WA. This seafood chowder, I'm told, won awards. It truly was beyond amazing. (http://www.saltniron.com/) #Chowder #Edmonds 
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Charcuterie, Via Rosa 11, Bainbridge Island, WA. A nice happy place! I often to get two orders of meatballs with sauce to take home. The meatballs are incredibly good and the sauce is kind of like Scott Conant's fresh tomato and basil. Have fun and eat already! +Bainbridge Island, WA #BainbridgeIsland #Charcuterie
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Sliced Prime Skirt Steak at The Butcher's Table, Seattle, WA. Among the best skirt steak meals I've have ever had. On the menu, it is a sandwich, but what you are seeing is the deconstructed version. According to Kurt Dammeier, the steak they use for this is Mishima reserve wagyu beef inside skirt steak.

What impressed me most was the deep char and perfect medium rare. Not to mention the awesome flavor. Sides were tomato soup and a some accompaniments. (http://www.thebutcherstable.com/) #thebutcherstable #seattle #steak
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Double Double at Etta's, Seattle. House ground beef burger stacked with slaw, smoked Beecher's jack cheese, special sauce, with fries. +tomdouglasco 
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