For Tacoma Aroma: Savor the Flavor, I wanted to capture beautiful images of the recipes and the recipe contributors—so I was fortunate to connect with Genevieve Denise. It would have been enough for Genevieve to be a talented photographer and creative partner, which she is. But Genevieve is also an enthusiastic supporter of the project, and a terrific friend to share a cocktail with after the photo shoot!
Below are a few of the photos that Genevieve has captured for the book. Get ready to salivate. 🙂
Cheers,
Kris
Pimienta Bistro & Bar
De La Terre
Marzano Italian Restaurant
Primo Grill
Tacoma Arts Month Exhibit at Court House Square
Tacoma Arts Month Exhibit at Court House Square
Autumn in the 253 arrives with a fresh set of sensory inputs…scents of wild mushrooms in the forest and pumpkin spice in the cafes, flavors of new seasonal menu items in farm-to-table eateries/imbiberies, calls of fog horns and geese, plus the sights and sounds of Tacoma Arts Month.
In 2019, in addition to being an audience member, I’m excited to offer up some art—Tacoma Aroma Flavor’s own Visual Feast. Here is a selection of Genevieve Denise’s photos that you can see in person at Court House Square.
Which images appeal most to your eye? Which ones make you the hungriest/thristiest? Vote for your favorites at tacomaaromaflavor.com/tacomaartsmonth to enter the prize-drawing for a $50 gift certificate!
Porcini-crusted Halibut and Asparagus by Chef Charlie McManus | Primo Grill Turtle Pie by Chef Deanna Bender-Hicks + Love Notes | Over the Moon CafĂ© Seafood Palabok by Chef Jan Parker + Dragons Head Cider | Jan Parker Cookery French Toast With Pears and Chantilly Cream by Chef Will Rieck | NetShed No. 9 Blueberry Mojito with Foraged Mint by Chris Keil | en Rama Gnocchi with Braised Duck Ragu by Chef Elisa Marzano | Marzano Summer Thai Cucumber Salad by Chef Thad Lyman | Brix 25° 3 Craft Cocktails by Jackie Casella (Fender) | JackieFender.com Asian-inspired Scallops by Chef Kris Blondin + Andrew Will RosĂ© | Amitie Wine Company Porcini Mushroom Soup by Chef Shawn Tibbitts | Tibbitts@Fern Hill Grilled Octopus with Eggplant Chutney by Chef Blake Lord-Wittig | De la Terre Sweet Potato Corn Chowder by Chef Jennifer Johnson | Happy Belly Planter’s Punch Cocktail by Jason Alexander | Devil’s Reef Mesquite Scallops & Prawns by Chef de Cocina Dennis Espinoza & Chef Blanca Rodriguez | Pimienta Bistro Kris with exhibit, hoping you’ll drop by during Third Thursday Art Walk—Oct. 17 between 5 & 8 p.m.—to say hello in person!
All food and beverage photos taken by Genevieve Denise. Image of Kris with the exhibit taken by buddy, installation assistant/supervisor, and macrame advisor, Kim McDowell.
Pimienta Bistro & Bar
Our first session was at Pimienta Bistro, located where the boundaries between NE Tacoma and Federal Way blur. Known for its fusion of European cuisine with Latin American flare, for monthly tapas nights, and for being tucked in behind a Brown Bear Car Wash, Pimienta lends truth to TNT Food Journalist Sue Kidd’s assertion that “…strip malls hold the region’s dining gems.”
Owner/Chef Blanca Rodriguez and Chef de Cocina Dennis Espinoza invited us into the kitchen while Chef Dennis prepared Mesquite Scallops & Prawns. Rounding out the meal were a vibrant Beet Salad and Basil Martini.
After the photo shoot, Genevieve and I eagerly sampled the food, which was stone cold but still delicious!
Pearl Couscous Saucing the couscous Seasoning the seafood …scallops go in first Golden brown goodness Chef Blanca watches as Chef Dennis plates the meal Delicious! Kris, Blanca, & Dennis
de la terre
The restaurants in Tacoma Aroma: Savor the Flavor are some of my personal favorites, but I’m not the only one who’s noticed these talented chefs and mixologists.
For example, Pimienta’s Chef Blanca Rodriguez was recently tapped to appear as a guest on a Food Network program. Over the Moon and Primo Grill regularly top the charts in Open Table’s Diner’s Choice Awards. Sue Kidd has praised most of these restaurants and chefs during her 15 years as a reviewer—including in her final Best New Restaurants article, where she selected Devil’s Reef and Moshi Moshi. And on the annual lists of South Sound Magazine’s Best of the Sound you’ll find Asado, En Rama, Marzanos, and Tibbitts@Fernhill. …Just to name a few of the accolades represented by this talented group.
For 2019, De la Terre joined South Sound’s honor roll in the category of Best Chef + Bartender. Blake Lord-Wittig and Alex Russo shared the news with us on the day of the photo shoot—swearing us to secrecy since it wasn’t yet public knowledge—which added an extra level of excitement to the photography session.
Between Blake’s Grilled Octopus with Eggplant Chutney and his Baked Lilliwaup Oysters, we were in seafood heaven. Then Alex’s 1, 2, 3, 4, 5 cocktail creations had us all in a party mood!
Octopus is on the menu… Mise en place, ready to go! Grilled octopus plated up Mixing cocktails …and more cocktails Prepping oysters “Baking” chef style Adding some fresh greens Blake and Alex offer Kris tips Chef Blake and the De la Terre team
Marzano Italian restaurant
Beyond running establishments that are considered to be neighborhood gems, Tacoma Aroma: Savor the Flavor contributors share other commonalities. Most are hard-working owner/operators of small local businesses who juggle myriad responsibilities. They all embrace aspects of farm-to-table (Fresh Local Organic Seasonal Sustainable) to create their signature food and beverages. And they all share a strong commitment to customer service and hospitality.
The mother/son team of Elisa and Brian Marzano epitomizes that description. They welcomed us warmly into their second home (Marzano Italian Restaurant) with gifts of eggs from Elisa’s hens, offers of freshly-brewed coffee and snacks, and concern for our comfort.
This generous spirit remained evident as Elisa took us through the process of making gnocchi—not just demonstrating, but getting us involved—sharing stories about how her mother made gnocchi in Italy, and how she wants to pass the tradition along to her grandchildren.
Genevieve and I left Marzano feeling like honored guests—not only with full bellies, but with full hearts.
Adding the baked potatoes Rolling out the dough Cutting bite-sized pieces Creating the signature gnocchi shape Kris gets a hands-on demo Cooking the gnocchi Sauce-covered gnocchi Brian & Elisa plate the meals Fresh gnocchi with duck ragu—delicious! Marzano Italian Restaurant
primo grill
“Farm-to-Table” describes all of the restaurants contributing recipes to Tacoma Aroma: Savor the Flavor. Many of these eateries are also implementing “Ocean-Friendly” practices like eliminating their use of plastic straws, disposable utensils, or styrofoam to-go containers…doing their part to become “plastic-free to save our sea.”
In both categories, Primo Grill’s Chef Charlie McManus and Jacqueline Plattner are leaders in our community. They’ve been incorporating fresh, local, seasonal food into their menus since before most of us had even heard of “farm-to-table.” And Primo was one the first local restaurants to partner with Point Defiance Zoo & Aquarium to receive certification from the Surfrider Foundation as an ocean-friendly restaurant.
So it was an honor to step into the kitchen at Primo. Charlie shared tips and tricks with us as he prepared Crostini with Melted Brie & Ramps, Burrata with Pan-Roasted Sweet Peppers and Tapenade, and Porcini-crusted Halibut and Asparagus with Citrus Beurre Blanc.
Sliced baguette with brie Ramps are oniony-garlicy Sauteed ramps pair perfectly with the rich creamy brie Olive tapenade Roasting the peppers Plating the buratta Prepping the asparagus Coating the halibut Roasting tomatoes Chef Charlie McManus Delicious!