I finally did it!  I finally posted a cooking class.  It's real.  I'm really doing it.  I have been nervous because what if no one shows up?  What if I forget to buy some groceries?  What if the wine is corked?  I have 1,000,000 excuses not to do it, but I've REALLY wanted to, so here it goes!  

It's going to be a full dinner class so come hungry.  When you arrive, I'll have small appetizers and a cocktail waiting for you.  We'll start by marinating a steak in a simple (and really fast) marinade, then we'll start making the rest of the dinner.  Once the steak comes out of the oven (yes!  steak in the oven!) we'll slice it up and eat it together in the converted engine bay at a huge oak table.  We can chat about what you liked, what you didn't, what we can cook next time, or just gossip.  Your call.  

Can't wait to see you there!

Happy Summer!  Are you celebrating something?  You should be, there's lots to celebrate.  Celebrate the kids who have graduated from school; celebrate the parents who made it through another school year; celebrate the baseball teams/soccer teams/volleyball teams that had a great season.  

You did it!  

We made it to another summer.  

To celebrate, I leaned into the pineapple trend that everyone is loving and turned it into an edible trend.  If pineapples are cute, then eating them has to be freaking adorable.  Right?  I made a simple little menu with teriyaki chicken burgers that can cook on the grill while everyone sips delicious coconut pineapple cocktails that can be spiked or un-spiked for the younger celebrators.  

TERIYAKI CHICKEN BURGER

serves 4

STEP 1

In a microwave safe bowl, combine soy, pineapple juice, ginger, garlic, and sugar.  Set aside.  If you’re making rice, start it now. 

STEP 2

Pour half of the pineapple mixture over the chicken.  Let rest 5 minutes, but no longer or the pineapple with begin to ‘cook’ the chicken.

STEP 3

Grill chicken about 3 minutes on each side until cooked through.  

STEP 4

Whisk cornstarch in the pineapple mixture and microwave at one-minute increments whisking between each minute.  Continue until slightly thick.  

STEP 5

Whisk together mayonnaise and sriracha.  Spread mixture on one side of the Hawaiian buns.

STEP 6

Layer chicken, pineapple, and lettuce on top of each burger.  Serve with rice.

4 chicken breasts, sliced into cutlets

1 can sliced pineapple rings

¼ cup soy sauce

Pineapple juice from the can

1 teaspoon freshly grated ginger

1 clove garlic

2 tablespoons brown sugar

1 tbs corn starch

8 Hawaiian hamburger buns

¼ cup mayonnaise

1 tbs. sriracha

Iceberg lettuce

PINA COLADA SPARKLERS

In a tall glass scoop two to three scoops of coconut sorbet.  Top with Pineapple Dry Sparkling until the glass is full.  Float 2 oz. of dark rum on top for the adults in the group.

1./ 2. / 3. / 4. / 5. / 6. / 7. / 8. / 9. / 10. / 11. / 12.

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Long weekends are the best.  Three whole days to hang out with the kids, barbecue, and not have to pack lunches.  I've crammed this post full of shopping, cocktails, and recipes for you to use for your own shin-dig this weekend.  Enjoy!

xoxo, ali

1./  2./  3./  4./  5./  6./  7./  8./  9./  10./  11./  12.

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It occurred to me this weekend that I actually have no idea how many years Mr. Hedin and I have been going to the Fred Hutch Premier Chef's Dinner.  This event is my favorite event of the year (no offense to other events, it's just the best).  The evening celebrates local chefs, wineries, and finding a cure for cancer. 

Every year a fabulous chef is brought in as the guest speaker, last year it was Alice Waters (whom I adore) and this year we heard from the D A R L I N G and idol worthy Dominique Crenn.  She's the gal from the Visa commercial who makes the giant soufflé.  She's also the gal who has two Michelin Stars (the first lady to ever receive two stars in the US), best female chef in 2016, and most recently, Best Chef West by the James Beard Foundation just this year.  That's all to say, her culinary chops are legit.  She's also the cutest thing you've ever seen and a motorcycle jacket just jumped up on my wish list.  

image courtesy of Seattle Met

5 FAVORITE THINGS FROM THE CHEF'S DINNER

1. The "whoop" that went out as soon as I finished presenting about Two Mountain Winery.  My friends are the best.

2. Daisley Gordon's Asparagus Tart (below) which I might have eaten that whole sheet of...  the pickled asparagus salad on top was to die for.  

3. Dominique Crenn's motorcycle jacket.  #goals

4. Braised Short Ribs as big as your hand served on the creamiest polenta I think I've ever had.  

5. Raising more money than ever before for the study and research of cancer prevention.  

The way the evening works is unique for a charity event - at least in Seattle.  If there's an event like this near you I'd love to hear about it!  

Chef's throughout the city of Seattle are invited to cook for the meal.  Each chef cooks half of the courses so that you and your date are each served something different at each course.  The idea being that you switch halfway though and you each get to eat two plates per course.  Since there are four courses, that's a lot of food.  A lot of amazing food.  

image courtesy of Seattle Met

With each course of food, a wine is paired to compliment it.  Generally the wines are all local, this year we featured three Washington wines and one from Oregon.  I had the privilege of speaking to the meat course wine provided by Two Mountain Winery - one of my favorite wineries in the state.  

Elijah DiStephano's Duck Breast

Samuel West's Braised Short Ribs

Two Mountain paired their 2015 Cabernet Franc with a Duck Breast from chef Elijah DiStephano from Thackeray Kitchen & Bar AND a Braised Short Rib cooked by Samuel West from San Fermo.  The Cab Franc is literally my favorite wine that Two Mountain makes - it's easy to drink, rich, and bold without overpowering anything, and just delightful.  

The wine was grown in the Copeland Vineyard on the Two Mountain property.  It's the first vineyard Matt planted in 2000 when they started the winery.  It's 95% Cabernet Franc and 5% Merlot - a perfect food friendly wine with good acid, tannin and structure.  Hints of oak, rose petals, and vanilla lend it to pair really nicely with red meat or dense mushrooms.  

Unless you're friends with me, you may not have heard of the winery.   It's actually owned and managed by Matt and Pat - brothers who grew up in Seattle and Eastern Washington where they lived on the family orchards and learned the agricultural business.  When they lived in Seattle they lived on the same block as Mr. Hedin and their families have been great friends ever since.  

In 2000 when we all graduated from college, Matt convinced his uncle to let him plant grapes in part of the orchard.  When Uncle Ron died unexpectedly, Matt and Pat took over orchard and - by then - a growing winery business.  Between the two of them, the brothers do everything; the wines are estate grown, they are blended by the brothers on the property, and most of the sales calls are handled by them as well.  It's truly a family operation.  

image courtesy of Seattle Met

image courtesy of Seattle Met

I would love to have you join us next year at this amazing event.  It's a foodie's paradise - when else do you get to eat the food of 10 amazing chefs in one night?  Here is the landing page for the Chef's Dinner and as soon as the event staff has come up for air from this year, they will begin to update with next year's information.  If you really want to be on top of it, send an email to the email address on the page and they will get you on the list so you will be one of the first to know when next year's event happens.  

Did I mention it's a fundraiser too?  The remarkable people in the room raised more than $1.4 million dollars for cancer prevention.  Come be a part of that life changing conversation.  If we can prevent cancer, we don't need to cure it.  

Hope I see you there next year

xoxo, ali

image courtesy of Seattle Met

image courtesy of Seattle Met

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HAPPY SUMMER!  Is it summer where you are?  Seattle is full on starting summer.  The weather has creeped up into the 80's (!!) and the sun is out.  It's glorious.  My tan from Palm Springs hasn't faded so I'm really relishing this weather.  Which means we need a cocktail.

This cocktail is great for a party because you can make it boozy, new-mom-friendly, or in a punch bowl so you don't have to serve anyone.  I highly recommend having these made ahead of time so when your ladies arrive, you can hand them a cocktail immediately and they can get into the mood.  

DOUBLE WATERMELON DAIQUIRI

STEP 1

Blend watermelon, lime juice, and rum (if you're using it) in a blender until fully combined and the watermelon is liquified.

STEP 2

Fill cups half way with watermelon puree or pour all of it in a punch bowl.  Top with Watermelon DRY Sparkling.  

STEP 3

Serve with lime wedges

1/2 watermelon, pureed (4 cups watermelon juice)

2 cups light rum

1/2 cup lime juice + wedges

2 cups Watermelon DRY Sparkling

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This time of year is like a ladies party extravaganza.  If they aren't getting married, they are having babies.  And those are both really good reasons to celebrate.  You know I'm a big fan of the simple celebration so I've put together a really good spring luncheon that gives you a reason to celebrate with your ladies even if no one is having a baby (reason to celebrate!) or getting married (again?).

I'll be totally honest.  I had a salad at a restaurant recently that was and amazing cobb salad and I had this fabulous brainstorm to make a cobb salad using all of the fresh spring ingredients that are popping up in the farmer's markets right now  Think asparagus and radishes and tiny potatoes and peas all arranged beautifully on a platter.  Then right before I had my photo shoot, another local blogger created E X A C T L Y what I was thinking.  Clearly, we eat at the same restaurants.  

I was so bummed.  Mine was different because it does have eggs and doesn't have beans (which you could add when you do the asparagus!) so it's not the same.  But I like to be unique.  Do something different.  It's a personal goal that often gets busted by the bazillion recipe developers that are out there, but I try.  

So I decided I could use the same ingredients (which are A M A Z I N G right now!) and toss them like a chop chop salad.  Not only do you get the same delicious flavors but, you also can't screw this up.  I know if I made a cute arranged salad I would hear "mine won't look like yours" or "pinterest-fail" and I don't want you to ever feel like a fail.  Also, when you toss this thing together the egg yolk "melts" down a little bit with the dressing and creates a really good creamy texture without any actual cream.  You could almost call it healthy then.  

SPRING CHOP CHOP SALAD

serves 4

STEP 1

Preheat oven to 450 degrees. 

Place raw eggs in a pot of cold water.  Bring to a boil, reduce heat and simmer 10 minutes.  Remove from heat, drain off hot water and fill pot with ice and cold water to immediately cool the eggs.

STEP 2

Toss potatoes with olive oil and salt.  Place on a baking sheet and roast 10 minutes until fork tender.

STEP 3

Bring a pot of water to a boil.  Fill a bowl with ice and water and set aside.  Quickly lower asparagus into hot water.  Cook until just bright green – about 2 minutes.  Remove from water and pop into ice bath.  

Repeat with the peas.

STEP 4

Mix together 2 tbs bacon drippings, red wine vinegar, dried basil, honey, and Dijon mustard.

STEP 5

Chop all ingredients and toss together with salad dressing. 

1 bunch Asparagus

1 cup Fresh peas

6 Radishes

2 cups Artichoke hearts, cooked and sliced

6 Hard boiled eggs

¼ lb Tiny red potatoes – sliced in quarters

2 tbs olive oil

8 strips Bacon

2 tbs Chives

1 head romaine lettuce

DRESSING

2 tbs reserved bacon drippings

2 tbs red wine vinegar

1 tsp Dijon mustard 

½ tsp Dried Basil

1 tsp Honey

Photo by Kim Hildebrand

Why is it that on Mother's Day you always end up at brunch?  Clearly, brunch is the best meal of the day, but brunch on Mother's Day is a buffet of over cooked scrambled eggs and watered down Bloody Mary's.  I'm looking for a weekend somewhere sunny instead.  The children can come - after all, I'm not a mother with out them - but maybe they can be on the other side of the beach?

Hat / Sunglasses / Cocktail Kit / Book / Blanket / Tote

Yellow and I have a special sort of love/hate relationship.  We're both bright, fun, and energetic. But you know that friend?  That one who is super fun to be around for a few hours, even a few days, but then after spending too much time with her you start to turn into a crazy person?  She starts asking you to take her kids for hours at a time?  She starts inviting herself over for dinner?  You just can't shake her.  And pretty soon her problems, the people she "hates" and her family in general are your problem?  You know the one.  It's too much.  You have to take a step back.  In small doses she's the best thing ever.  But too much and you start to feel sick.  That's the relationship I have with the color yellow.  She's a high maintenance friend.  She's the best and the worst.  She makes everything bright and sunny, but also makes me nauseous if there's too much.   And like a high maintenance friend, I just can't shake her.  

I've figured out the secret to yellow - small doses around the house.  And possibly in jewelry.  But never in massive amounts.  So still, a lot like a high maintenance friend.  

I'm planning a few yellow 'pops' for the Party House (let's agree to never say 'pops' again too) because it is such a great way to add life to a space.  How do you use yellow?  Do you use yellow?  Is it restricted to your lemons for a cocktail?

1./2./3./4./5./6./7./8./9./10./11./12.

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All plans by David Coleman Architect

Holy floor plan! I know - it's a lot of lines so I'll break it down.  We have gotten so close to permit and the official 'start' of our project and the floor plans have gotten really serious.  The trick with being married to the contractor is that little parts of the project have been able to start - like salvaging the lights in the dining room or the knobs in the front bed room.  Around the house it's looking very exciting!  

Want to review the project with me?  

First, when you walk in, you walk into the living room.  There's a short 'entry' space that will have the new upstairs stairway in it as well.  Currently the living room has gotten a few updates since these original photos but since literally nothing is staying, we can start with these photos.  

We've worked with our architect David Coleman to create a mid-century feel to the new space that's isn't "old fashioned."  Functionally, the current space is challenging for two main reasons:

1. You cannot get to the backyard easily.  There's one tiny door that's tucked around a corner and it creates a bottle neck when people want to go in and out at the same time - which does happen.

2. You cannot arrange furniture around a fireplace that's on a corner.  Literally C A N N O T.  I have chosen to ignore the fireplace and not arrange anything around it.  It makes it a little awkward.  Plus since we can't even use the fireplace because it's so old and has inside issues it's totally pointless.  

We are removing the fireplace completely.  I hate it and can't wait for it to be gone.  It was actually one of the things I loved about the house when we first bought it because it gave the house such a sense of the era.  But after living with it for seven years I'm done.  

Once that is gone - and it's huge - there will be space for a built in bar and a walk way to the back room which will become an office/library space.  Next to that walkway we're creating a cool slat wall that replicates some of the awesome slat walls of the 1960's and 70's.  

The windows that are so huge and yet such a tease because you can't go out them are leaving.  We found these G I A N T sliding doors that are like four feet wide panels and are so fabulous to replace them.

This blank wall becomes the 'slat wall' and possibly holds the television?

The best part of this new living room?  A FREE STANDING FIREPLACE!  You guys!  Like at the Parker Palm Springs or on White Christmas.  I am so beyond excited.  Beyond.  The plan is to have a hood made from brass (Mr. Hedin has a guy) and build our own base.  In Washington State you can't have a gas flame without it being surrounded by glass (party poopers) so we are using BioFuel which is not only legal but doesn't need anything extra piped in.  Win.

Model by David Coleman

The dining room doesn't feel like it's getting very updated.  But it's going to be great because we can actually host people in here without it feeling like a cavern.  Right now it feels like a cavern.  It will help that the giant windows are becoming more giant sliding doors to match the living room. The current solid wall will become another slat wall to match what's happening in the living room.  Not only will it look really cool, but having the wall be open and not closed off which will let in more light and make the space feel more open.  

The floors in the dining room are going to be hardwood.  The living room and the kitchen will be a terrazzo style tile but this space will have it's own unique hardwood floor.  The way these rooms all run together visually, it was the architect's idea to create delineation in the flooring.  From the mock ups I've seen, it's going to look awesome.  

Furniture wise we are attempting to repurpose our existing dining room set, but with updated chairs to keep the space feeling modern without loosing the cool family heirloom that has lived in our house.  

Arguably the most dramatic of all is the kitchen.  The existing space is being divided into kitchen and pantry to create two separate spaces for working, storing, and cleaning.  As I am sure you can tell from the photos, this kitchen is the pits.  Literally it's awful.  Not only is it dark and full of awkward cabinets, but there is virtually no workable counter space.  

The new space looks really simple.  And if you are worried about how I am going to cook in the space, have no fear.  I was worried too so Mr. Hedin and I cleared out our existing dining room and literally taped out the floor plan.  Here's why it works:

1. Lots of prep space on either side of the stove + around the sink.  Plenty of room for cutting boards to be out and functioning or ingredients to be stacked up.  I like to get everything out when I start cooking and see what I have to work with.  Currently I put a cutting board over the sink to stack things on.  Not ideal.

2. Because the island can be used on all sides, there is plenty of prep room for all members of the family to help cook.  One struggle we faced in the old house was that everyone wanted to help cook (literally for breakfast, lunch and dinner) but there was virtually no where to do that.  Bringing in an island gives us loads more workable space.

3. The pantry.  99% of why this space works is because the pantry is a work horse.  The pantry will end up with a sink, dishwasher, oven, microwave, appliance cabinet and storage for all of the food.  The main kitchen space will look sparse and lovely thanks to the pantry.

The last "public" room in the house is - what I am calling - the library.  Currently this is the master bedroom.  Since that is moving upstairs with the new house, we had this space to use for homework, actual work, and just getting away.  Plus, since the current master is huge, this gives us the option to add storage.  Mr. Hedin is hoping to keep the garage tidy which means storage of camping gear, ski boots, etc. needs a home.  

This room left me feeling really confused for a while and then... I stumbled onto Mandy Moore's renovation (which is epic) and she has an office space that we can use as inspiration to create a cozy and inviting room for studying, reading, and possibly piano playing.  The room will end up with a built in desk and a built in sofa seat with a squishy velvet cushion on it.  I keep picturing it as a perfect spot to cozy up with a book, and then I hit reality and realize it will be the place my children end up with an iPad.  Le sigh.

Since we are now starting demolition and the project will officially kick off on Monday, you will be seeing a lot more of this on social media!  Follow me on Instagram to get the latest updates (and check the stories!) and check back here as I start to flush out more rooms throughout the house.  We're having some parent/child power struggles on room color.  Stay tuned as I battle that one.

model by David Coleman

This was one of the first recipes I wrote for Weeknight Society and I don't think it's hard to see why!  I love a good Bloody Mary.  I don't just love them because it's a great cocktail that is delicious but there is always something festive going on when Bloody Mary's are being poured.  They are always being poured at Husky tailgates, on vacation in Palm Springs, and when I invite the other PTA moms over to plan something very important.  

This is the best way to combine all of those delicious, crunchy, pickle-y, spicy flavors in a way that doesn't get frowned upon because of the whole booze situation.  It also doesn't take very long to cook since it's just a flank steak + a pasta salad.  Even better, if the weather has finally warmed up in your area then you can pop this on the barbecue.  

Enjoy!

BLOODY MARY STEAK

serves 4

STEP 1

In a heavy mixing bowl with a large wooden spoon, crush celery seed with garlic, horseradish, salt and pepper.  When combined into a paste, add lime juice, Worcestershire sauce and tomatoes.  Stir until combined.  Spread generously on the steak.  Let rest at least 10 minutes.  

STEP 2

Cook orzo according to package directions.  When cooked, drain noodles then toss with capers, celery, chives, tomatoes, beans, and olives.  In a small bowl or mason jar combine Worcestershire sauce, olive oil, and reserved olive or caper juice. Pour dressing over salad and toss to combine everything.  

STEP 3

Heat the barbecue grill to hot.  Sear the steak on each side 5-7 minutes.  Check the temperature for doneness.  Cooking time will vary depending on how thick your cut of meat is.  When a meat thermometer reads 140 degrees, remove the meat from the grill.  Let it sit on a cutting board covered with aluminum foil or a large bowl for at least 5 minutes.  Slice against the grain in long thin slices.

2 pounds flank steak

1 tablespoon celery seed

½ teaspoon horseradish

½ teaspoon pepper

2 teaspoons salt

2 cloves garlic, grated

½ lime, juiced

1teaspoon Worcestershire sauce

2 tablespoons crushed tomatoes

1 cup uncooked orzo

2 tablespoons capers

½ cup chopped celery, about 3 large stalks

1 teaspoon chives

2 large tomatoes, about ½ cup chopped

½ cup chopped pickled beans, about 10-12

½ cup chopped green olives + 1 tbs reserved olive juice

2 tablespoons olive oil

How to pull it off

1.     Prepare the marinade for the steak and slather it on the steak.  Set aside

2.     Cook the orzo & let it cool

3.     Start cooking the steak – pop it on the barbecue or in the oven

4.     Chop the vegetables for the salad

5.     Check steak – pull it off the heat if it’s done.

6.     Toss the salad with dressing

7.     Slice the steak

* If you want to get a head start, marinade the steak up to 24 hours in advance