That said, sometimes folks just need a “fresh start” – a deadline/dateline that prompts one to get off one’s hedonistic hiney and (to quote the Nike motto): “Just do it.”

So here you Hedonista stands – well, actually, as I write this, sits – with her own health improvement: the social betterment of Heed the Hedonist.

How, you ask?

At last! Your Hedonista (and Heed the Hedonist) can now finally "connect and share" with all you fellow hedonists out there! Whoo-hoo!

Why, by finally creating that Heed the Hedonist Facebook (FB) page (http://www.facebook.com/heedthehedonist) that I confess I’ve been meaning to set up – OK, more like dreading to set up – since I began this blog in late 2009. Not that there’s anything fancy about it right now, mind you. In fact, it’s pretty bare (I’m currently working on my Jacqueline Pruner (Hedonista) page: http://www.facebook.com/jacquelineprunerhedonista). (NOTE: I also have a Twitter page – https://twitter.com/heedthehedonist – and handle: @heedthehedonist).

Granted, I realize that, although I am typically striving to be on the cutting edge, only just now I joined the some 800 million active FB users (the FB stats are quite interesting, if you care to have a look-see.) I’m even using bitly now – whoo-hoo!

However, I’m just thrilled I’ve gotten this far (with the help of a friend or two, to whom I am eternally grateful), so please feel free to reach out/”friend”/”like” whatever you crazy FB hedonists out there are doing these days. Also, any words of wisdom would be greatly appreciated also, please just be patient as I evolve with this latest e-medium.

As for me, I promise to keep at it … and, with great satisfaction, cross one of my New Year’s Resolutions off of my 2012 list.

Enjoy the snow days while they last, dear hedonists … and be safe out there.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.

Today I tested three lip balms, provided by Metropolitan Market as a part of their month-long Wellness Fair January 4th through the 31st, 2012.

A lil' lip lovin', from top to bottom: Coffee Berry with Hemp Oil eye and lip balm by Ann Webb's Skin ($12); organic Calendula Lip Balm by bodyceuticals ($5.50); and Cocoa & Shea Butter Lip Balm by Alaffia ($2.99).

The first is both a lip and eye balm: Coffee Berry with Hemp Oil ($12) by naturals Skin by Ann Webb. Ann Webb has a spa in Austin, Texas – with her best friend, Joanna Marceaux, she’s created a product line that focuses on “optimal skin care.” I put this one on first today – it’s a large, thick stick offers immediate relief in the form of a thin, oily coating of sunflower seed oil, jojoba oil, coconut oil, shea butter, hemp seed oil, and cocoa seed butter. This stick provides immediate relief for dry, chapped lips, but needs to be replenished frequently throughout the day. I also tried it around my eyes and found it revitalized the area.

The Calendula Lip Balm ($5.50) is an organic product from bodyceuticals organic bodycare, a company based in Kirkland, Washington. Made with organic calendula oil, vitamin E and organic Pacific Northwest beeswax. Beeswaxy and floral in scent, this product comes in a .25-ounce mini jar. I applied the balm with a finger; not as slick as the previous product, this one is beeswax-forward, so thicker in its application while still feeling thin. Great for those who like to apply their balm with a finger.

Finally, there’s the Cocoa & Shea Butter Lip Balm ($2.99) by Alaffia. Dedicated to gender equality and poverty alleviation through the Fair Trade of handcrafted shea butter, this company is based in Olympia, Washington. Aside from the company’s fab do-gooder priorities, this one was my personal fav, because it comes in a small stick that easily fits in my purse side pocket and doesn’t require finger-application. Also, the blend of (certified fair trade) shea butter, beeswax, cocoa butter, palm kernel oil, and virgin coconut oil makes the application of the balm thick – a fact which I personally love (both because I like to feel well-coated and I like to limit the number of applications in a given day). Oh, and the low price point doesn’t hurt, either.

All of these products can be found both at the online shops of the respective companies, as well as Metropolitan Markets. The Metropolitan Market’s 2012 Wellness Fair has a list of events that include bone density screening, health and wellness-related book signings, and cooking demos. Their Wellness Department offers assistance with and education regarding sleep, nutrition, and immune system, weight, bone, skin, and cholesterol level health.

So if you want to nourish more than your heads, dear hedonists, you may just want to check it out.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.

But there’s another option for those who want to step off of a plane and feel salon-like with a recent facial treatment in tow.

Air Repair Skincare Kit ($34.95). Think of it as a first aid kit for your face when you travel ... serious skin care.

It’s called the Air Repair Skincare Kit ($34.95). The two recyclable bottles (Soothing Facial Cleansing Milk and Complexion Quenching Facial Mist) and three recyclable tubes (Beauty Balm, Rescue Balm, and Super-Hydrating Eye Cream) are all 2 fluid ounces or less, so they’re carry-on friendly, but still large enough to last you weeks, rather than just days. These products come in a recyclable plastic see-through zippered bag (again, TSA-friendly) with a clip for easy access and storage in one’s carry on or purse. The kit even comes with its own “how to” instructions.

Your Hedonista received a media sample of this kit a few days ago; this morning, I finally gave the kit a try. First, I used the chamomile-scented cleansing milk – it took off the night’s “crusty sleep face” and left it feeling smooth and refreshed. Next, I spritzed on a bit of the facial mist, which furthered the refreshment by adding a tingling sensation (note: it can also be used – and applied – as a toner). I followed this by stippling on the eye cream. (I happened not to sleep very much last night, so when I awoke my eyes were darker and puffier than usual; this product seemed to help reduce the effects of that lack of sleep.) Finally, I applied both the citrus-scented beauty balm facial cream and the rescue balm lip and skin salve to my lips; the former tingled (it contains hyaluronic acid, apparently to aid in moisture retention) and the latter product is yellow in hue, geranium-scented, and feels and smells more like hair product than lip and skin salve (it is recommend using this product to line the inside of your nose when flying, to keep it moist and reduce nosebleeds). That said, its effect on the lips and skin was soothing and smoothing. The entire “treatment” took less than five minutes; I left my bathroom this morning feeling as if I’d just had a spa facial (that or a double espresso shot for my face).

Then, this afternoon, I spoke with San Francisco-based Visage Studio’s owner and Air Repair Skincare’s founder and CEO, Denise M. Spanek. A 30-year-plus veteran of the aesthetics/TV and film celebrity make-up artist biz and a licensed aesthetician, Denise had a history of seeking out niche brands and products throughout Europe, specifically in France and the United Kingdom. Seeking to create her own proprietary brand, in 2007 she began the concept for air repair skin care, which was launched at the end of 2008/beginning of 2009.

Why air repair, which to me looks and feels like a blue and white travel first aid kit?

“I was tired of landing looking like a Shar Pei,” confessed Denise, “like I was ten years older.”

Be it a 2-hour puddle-jump or an all-night-long red eye, the stresses of environment, climate, and flight fatigue take a toll on any traveler, regardless of age or gender.

“It’s considered to be a ‘natural brand’ coupled with high-end ‘active ingredients’ but none of the ‘no-no ingredients’ like paraben, petroleum, and mineral oil,” Denise informed me.

Sounds like a balance of the best of both worlds.

This kit can be found at the air repair skincare online shop, at the two Seattle Tacoma International Airport Massage Bar locations, and at Metropolitan Market.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.

Cheating – specifically cheating on your hair stylist – is something many mane-maestros fixate on (personally, your Hedonista has two fav – and steady – stylists). However, when I was offered a media-comped blow job – er, I mean, “blowout” – being the good hedonist I am, I just couldn’t say no. Besides, going to a blow dry bar isn’t cheating; it merely fills the “in-between times” when you don’t need a cut and/or color from the salons. For a blow dry bar does no cut or color work, just a wash ‘n’ blow. The result: salon-styled hair without the cut and color for about a third of the price.

MANE's interior - accented with chartreuse, the signature color of Kate's grandmother and Judith's mother, the recently-deceased Marie Miller - is all about fostering a social community for women, much like the barbershops of old have done for men. Notice the TV above the jewelry "bar" where clients can enjoy a complimentary hot or cold beverage while getting blown out.

Take one of Seattle’s only blow dry bars as far as I know: MANE Blow Dry Bar. Located at 717 Pine at the Grand Hyatt in downtown Seattle, their slogans include “We’re all about the blowout” and “Wash. Style. Glow. $35.” Their soft opening took  place on December 16th, 2011 and their Grand Opening took place this past Friday on January 6th, 2012.

Offering $35 for a 45-minute (or less) wash, style, and blow, this treatment is geared to make its clientele glow. MANE also offers a series of potential add-ons; for example, add another $10 and also enjoy a 10-minute head and neck massage, dubbed the “MANE Touch” (which I highly recommend). The five styles available for $35 are as follows:

1) Au Naturale – one’s usual ‘do with “extra oomph & shine.”

2) Wave To Your Fans – an extra smooth ‘d0 with loose, sexy curls.

3) Up Down Diva – a glamor-pussed part up, part down ‘do.

4) Straight To The Point - very straight, smooth, and silky soft hair (I know, ’cause this is the ‘do I had done, chosen because my hair is naturally curly).

5) Va Va Voom – high-volume curls.

They also offer a deep conditioning treatment – which includes a hand massage and hot towel wrap – for $20 (the “MANE Tame” – I tried this before they introduced the hot towel, and loved it), an up-do for $60 (the “MANE Sweep”), and a “MANE Makeover” – $35 for a full face make-up makeover or $20 for lips and eyes only). There’s even a $24 “MANE Girl” treatment: royal blowouts for girls 10 years of age and under.

Kate Winquist, business consultant-and-attorney-turned blow dry bar owner, posing with one of the artistic touches to be found throughout MANE.

Although new to the Pacific Northwest, blow dry bars are not new in the United States: they are already established on both the east (think New York) and west (think Los Angeles) coasts. MANE – with a chartreuse logo that has a blow dryer as the “A” in “mAne” – is founded by the mother-daughter team of Seattleite originals (who’ve now returned): Judith and Kate Winquist.

Says Kate of the blow dry bar concept: “… I liked the way it made the women feel more confident, ’cause your hair can be your best accessory or your worst,” Kate confided. “And for me to just look good that one time every three months when I went to the salon, you know, it wasn’t enough. And until you can take your head off and put it on the table and turn it around, you’ll never be able to get the back of your hair looking smooth.”

MANE’s premise, in Kate’s words: that “A great hair day and confidence should be within everyone’s reach.”

With aspirations to be the “best blowout in town,” MANE is a “chemical-free” bar that exclusively carries the Neuma product line – an organic beauty line conceived by Jeffery Orrell, who is the creator of Pureology, which he subsequently sold to L’Oréal. Neuma products are sold MANE’s “boutique bar” along with fab accessories from both here and abroad).

Open seven days a week (10 a.m. to 7:00 p.m. Monday to Saturday and noon to 5:00 p.m. on Sundays), MANE covers everything from drop-ins (although appointments are a good idea) to planned parties.

But be forewarned, dear hedonists: the folks at MANE promise “head-turning, envy-enducing, habit-forming blowouts” … as one who’s recently experienced this, they may just be on to something.

Stay tuned for parts 2 and 3 of my Give Your Head a Little Love series, dear hedonists….

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.

Given that this time of year is definitely the time for – well, giving – it’s a good idea to think of ways to combine hedonism with helping out those around us. Call it hedonosity, if you will. Or perhaps palatethropism is a better name. Or fullanthropism.

FareStart's "Fullanthropy" ad you may have seen in a local publicagiton or two. Image provided by FareStart and used with permission.

For “fullanthropy” is the tagline for a fab local 501(c)3 non-profit called FareStart (Twitter @farestart and Facebook facebook.com/farestart). I’m sure you’ve heard of it before. It’s been around for nearly 20 years, having started in 1992 in the kitchen of the Josephinum Hotel on 2nd Avenue, next door to the Moore Theatre. (Prior to that, for 4 years its origins were found in a for-profit business by the name of Common Meals, founded in 1988 by chef and entrepreneur David Lee, who recognized the need to serve nutritious and culturally appropriate food to Seattle’s homeless and disadvantaged populations.) For the past 19 years, FareStart has prepped over 4.5 million million meals to help feed disadvantaged men, women, and children and have trained close to 5,000 individuals, taking them from “knife skills to life skills.” Literally.

Its mission is all about contribution, nutrition, and community:

FareStart provides a community that transforms lives by empowering homeless and disadvantaged men, women, and families to achieve self-sufficiency through life skills, job training and employment in the food service industry.

As mentioned above, the year 1992 was the year that this organization began as a non-profit to train the population of individuals that they were serving, rather than simply provide them with hot meals. Then, on February 1, 2007, FareStart moved to its current culinary location in the Denny Triangle neighborhood at 700 Virginia Street.

Last year alone, FareStart informed me that they have provided referral services to some 690 homeless and/or disadvantaged individuals and trained 195 individuals. Their free, 16-week-long Adult Culinary Job Training and Placement Program boasted 102 graduates that same year. All FareStart students earn their keep from day one, by in turn giving back to their community by preparing meals for homeless shelters and low-income daycare shelters 365 days out of the year: in 2010, over 500,000 such meals were prepared, delivered, and gratefully consumed.

As of 2003, FareStart also has Café @ 2100, located in the Mount Baker neighborhood at 2100 24th Ave South. Their Youth Barista Training and Education Program, which takes place at Café @ 2100, works in partnership with YouthCare, a Seattle non-profit dedicated to the end of youth homelessness. This program involves youth ages 16 to 23 years of age. As of 2009, FareStart also offers Graduate Support Services to ensure homelessness is a thing of the past: ongoing access to the FareStart community as well as assistance with housing, job search, health care and counseling.

This year, FareStart launched Catalyst Kitchens, a nation-wide collaborative network geared to spread the spirit and structure of FareStart nation-wide. Also this year, FareStart was named “Humanitarian of the Year” by the James Beard Foundation, one of the nation’s most prestigious food and beverage industry recognition programs.

Poverty is the worst we’ve seen in 5 decades: for example, according to an interpretation of a report by the U.S. Census Bureau, entitled The Research SUPPLEMENTAL POVERTY MEASURE: 2010 by the University of Washington’s West Coast Poverty Center, in 2010, approximately 15-16% of people in the United States suffered from poverty – that’s 1 in 6 Americans living in the United States, according to the U.S. Census Bureau’s report entitled Income, Poverty, and Health Insurance Coverage in the United States: 2010.

How to help FareStart:

• Patronize. In 2010, FareStart generated an impressive 1/3 of its annual operating revenue through its business operations, which include: FareStart Contract Meals (over 2,000 per day), FareStart Catering, FareStart Café @ 2100 (which, in addition to espresso drinks, also serves pastries, soups, sammies, and salads), lunches at the FareStart Restaurant (weekdays from 11:00 a.m. to 2:00 p.m., with currently everything on the menu under $12), and Guest Chef Night at the FareStart Restaurant, held on Thursdays. (They offer gift cards, too.) FareStart also encourages you to support the FareStart Restaurants Partners.
• Donate.
• Volunteer.
• Hire an Adult Graduate.
• Hire a Barista Graduate.

Recently your Hedonista attended a Guest Chef Night as media (a rare honor, indeed). Chef Brian Scheehser of The Heathman Hotel’s Trellis Restaurant put together a tasty trio of courses: Char-Roasted Tomato Soup to start, Pan Seared Free Range Chicken as the main (great polenta), and Lemon Sage Flan, Cookies &  Truffles (all gorgeous and tasty) as the dessert finish.

Tasty vittles from Chef Brian Scheehser left to right: tomato soup, chicken, and flan, cookies 'n' truffles. An excellent meal overall.

All courses were fab and delicious, although I confess that the soup was less “roasted” than I had anticipated it would be. The meal was served up by volunteers from Boeing Enterprise Services. Volunteer servers may mean more informal, casual service that may have a few kinks in the system, but hey, given the worthiness of the cause (and the fact that all revenue and gratuities go to FareStart’s culinary job training and placement programs), it just adds to the uniqueness of the evening. All this for just $24.95 (soon to be bumped up to $29.95 effective January 19th, 2012), excluding beverages (wine, beer, soda, iced tea, coffee, and hot tea are available).

Chef Philippe Thomelin of Olivar here works with FareStart student by the name of Jackson at a Guest Chef Night. Photo by Frank Huster, provided by FareStart, and used with permission.

And the Guest Chef Night – a program which has thus far raised about $3.5 million – involves such chefs as Chef-Partner Franz E. Junga of Il Fornaio, Chef Phillippe Thomelin of Olivar, and Chef Chris Hartfield of Paragon Restaurant and Bar. (The FareStart website posts a list of Past Guest Chefs.)

Upcoming Guest Chef Nights include the following:

- December 1, 2011 ~ Chef Jerry Traunfeld of Poppy;

- December 8, 2011 ~ Chefs Max Messmer & Lucas Sautter of Alderbrook Resort & Spa; and

- December 15, 2011 ~ Chef Matt Costello of the Inn at Langley.

It is during these nights when are when the graduates are honored and provided with such tools as their own set of professional chef knives, a copy of the Food Lover’s Companion Guide, a Food Handlers Card, a one year subscription to Rouxbe (an online cooking school), and a graduation certificate. They are then ready to join the work force in a dishwasher, prep, or line cook position.

What’s more, this past fall, Consolidated Restaurants, Inc. (CRI) has teamed up with FareStart in a new joint Externship Program. CRI’s Metropolitan Grill and Elliott’s Oyster House in downtown Seattle (the latter of which has had guest chefs involved with FareStart in the past, including Elliott’s current Executive Chef Robert Spaulding and Chef Eric Hellner, who is now the Executive Chef at the Metropolitan Grill) offer a 10-week rotation at both restaurants for FareStart graduates, during which time they continue training with FareStart through a structured curriculum. Those individuals who complete the externship receive a Certificate of Completion and be eligible to apply for existing job openings within CRI.

Sometimes, all it takes for tough times to turn around is a little support, guidance, and a chance.

And if all that can be accomplished with the enjoyment of good food, that’s hedonosity.

Or Palatethropism.

Fullanthropy, even.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.

Around this time last year (late October 2010) I attended a Parties That Cook and EFESTE Winery Sizzle and Swirl cooking/pairing class. Once again, this time in early October of this year, I attended another of their seemingly always-innovating classes: this time, it took place on-site under white tents at Willie Green’s Organic Farm (WGOF) in Monroe, Washington. Wine was poured from Queen Anne’s very own Ward Johnson Winery. And the menu was – of course – a “Cooking Farm-to-Table” menu:

October 2nd, 2011 Cooking Farm-to-Table Menu

Hors d’oeuvres: Summer Lamb Skewers with Mint Chimichurri & Crostini of Homemade Ricotta and Roasted Red Bell Pepper Jam

First Course: Willie Green’s Baby “Wedge” Salad with Raspberries, Lardons and Tarragon Crème Fraîche Dressing

Main Course: Balsamic Marinated Skirt Steak with Herbed Breadcrumbs & Vegetable Sauté with Romano Beans and Crispy Pancetta

Dessert: Pear, Apple and Cranberry Crisp

The first course with a tasty twist: wedge salad kicked up a notch with lardons, raspberries, and a creamy lemon-pepper-garlic-tarragon dressing.

Your Hedonista – who’d been invited as media to experience and then share it with you, dear hedonists – was admittedly feeling a little lazy that night and opted to assist with the Willie Green’s Baby “Wedge” Salad that was prepped with raspberries, bacon (lardons), and tender, organic baby lettuce that was drizzled with a creamy, crème fraîche ‘n’  Greek yoghurt lemon-pepper-garlic-tarragon dressing. Normally I find most wedge salads tiresomely bland, but definitely not this one. It had lots of rich, complex flavors aboard this leafy boat of lettuce love.

The event took place in a big, white tent (a good thing, since a downpour ensued as we sat down to dinner, to enjoy the fruits of our labor) under the instruction of Pam Samper, the Seattle Manager and Chef Instructor at Parties That Cook. The focus was on farm-to-table: how local means fresh, seasonal (so you eat what’s available given the time of year), and (hopefully) organic. A few techniques were discussed, like how to shave parsley bunches with a knife in order to avoid dealing with the stems (which I don’t mind, especially in soups, stews, and sauces, for they have the same flavor).

Participants donned aprons, filled up their wine glasses, went on a tour of the farm, got a lesson from Pam, rolled up their sleeves, then headed off to cook at their respective table. The teams were created based on the individual participant desire as to which dish to prepare, with each course already prepped on tables lined up throughout the tent.

Farm-to-tablin' it, from left to right: the big, white classroom tent on the grounds of WGOF, where instruction, cooking, and eating took place; Parties that Cook Seattle Manager and Chef Instructor Pam Samper instructing the class with a focus on what's seasonal and thus fresh at local farms like WGOF; some of WGOF's own lettuce starters, which eventually grow up to be prepared like the wedge salad, above.

The event was thoroughly enjoyable. A cooking class à la terroir is a warm-weather must for any foraging foodie. (This particular event ran from 4:00 p.m. until 7:30 p.m., with a cost of $125 per participant.) Early October was their last scheduled farm-to-table event  for 2011; we likely won’t see another until May or June of 2012. That said, they plan ongoing cooking classes throughout the year, with the next one likely to take place in January, so stay tuned.

In the meantime, they are offering a foodie stocking stuffer for the holidays, at 25% off if ordered before November 29th: their More Sumptuous Small Plates Recipe Deck. I have seen them, although I don’t have one nor have I tested the recipes. However, a recipe of one of the hors d’oeuvres from the farm-to-table class is featured in it: the Crostini of Homemade Ricotta and Roasted Red Bell Pepper Jam recipe. So I’m sharing it with you with the permission of the Parties That Cook people:

Crostini of Homemade Ricotta and Roasted Red Bell Pepper Jam, by Parties That Cook

ROASTED RED BELL PEPPER JAM:

INGREDIENTS:

4 large red bell peppers, about 2 pounds

1 1/2 teaspoons kosher salt

2/3 cup cider vinegar

3/4 cups sugar

DIRECTIONS:

Make Jam: Slice each pepper into 4 panels and place skin-side up on a sheet pan. Broil the peppers until skin is blackened and blistered. Transfer to a bowl and cover with plastic wrap. Let stand about 10 minutes. Peel and discard skins, stems and seeds. Process in a food processor until finely pureed. Combine the peppers in a sauté pan with the salt, vinegar and sugar. Bring to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the jam becomes bright red and has reduced and thickened. Cool in freezer.

RICOTTA:

INGREDIENTS:

6 cups whole milk

1 cup heavy cream

1/3 cup white vinegar

1 Tablespoon kosher salt

2 teaspoons thyme leaves, chopped

Cheesecloth

DIRECTIONS:

A crostino of homemade ricotta and roasted red bell pepper jam makes a perfect appetizing bite (or two) for the holidays.

STEP 1: Heat Milk- Set up a double boiler. Fill a stock pot halfway with water and pour the milk and heavy cream into a bowl and place over the pot. Be sure the bottom of the bowl is not touching the water below it. Bring water to a boil and cook the milk for 15 minutes once the water has boiled. The temperature of the milk/cream should reach 180° F. Remove milk bowl from water. Immediately stir in white vinegar and salt with large spoon. Stir until curds begin to break, then cover pot and let stand for 5 minutes. Curds will rise to the top. It will look very thin but once it’s strained it will look more like ricotta.

STEP 2: Strain Ricotta-Place a cheesecloth-lined strainer over a bowl and pour curds into the strainer. Let curds drain for 5 minutes. Squeeze out the excess moisture. Transfer to a bowl and add chopped thyme leaves.

CROSTINI:

INGREDIENTS:

1 baguette, sliced diagonally into slices

1/4-inch thick

1/4 cup olive oil

2 teaspoons salt

2 garlic cloves, peeled

Thyme leaves for garnish

DIRECTIONS:

Preheat oven to 375°F.

STEP 1: Make Crostini- Brush the bread slices on one side with olive oil. Sprinkle with salt. Arrange the slices on a baking sheet and cook until the slices are golden around the edges and crisp, about 10-15 minutes. Set aside to cool. Rub one side of each crostini with a clove of garlic.

STEP 2: Assemble Crostini- Spread 1 Tablespoon of the ricotta evenly over the toasts. Top with a dollop of pepper jam. Garnish with a sprig of thyme. Serve immediately.

Serves 24

(Recipe created by Parties That Cook® www.PartiesThatCook.com.)

Enjoy – and may this year’s Hallowthankmas season be the most hedonistic ever!

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.

Take Michael & Barbara Malone’s Sorrento Hotel, for instance. (Note: MTM Luxury Lodging was acquired by Benchmark Hospitality International this past summer, which included properties such as Hotel 1000, Willows Lodge (review forthcoming), and the Sorrento Hotel. This operations management company now brands these hotels within a total of 13 independent properties under the their Personal Luxury Collection^SM.) The longest-standing boutique hotel in Seattle, the 7-storey Sorrento Hotel was designed in the Italian renaissance style by architect Harlan Thomas, who was also the first dean of the University of Washington’s School of Architecture. Named after this architect’s muse in Sorrento, Italy – the Vittorria Hotel – it is laden with Italian architecture, signature lemon drops, and limoncello. It has 76 guestrooms and suites, including Deluxe Rooms, Junior Suites, Sorrento Suites, Corner Suites, Luxury Suites, and a Penthouse Suite, available for $1,800 a night and complete with 1,850 square-feet of space, a baby grand piano, and a private rooftop terrace. (The original hotel had many more rooms, 154 in fact, but many of the tiny rooms of old were combined to create more spacious rooms with funky configurations.)  It offers several event spaces – including the Top of the Town, which was a popular steak house from the 1930s to the 1950s – as well as valet parking and complimentary town car service to downtown Seattle during business hours. A business center, 24-hour Fitness Center, and even on-site spa offerings, such as Shiatsu massages, are also provided. (And yes, the wireless Internet is complimentary.)

A typical Sorrento Suite, from left to right: double queen beds, living/working space, and a luxurious lil' bathroom, all decked out in Venetian marble.

But this 102-year-old luxe locale on First Hill – it originally opened in 1909 for the Alaska Yukon Exposition – is so much more than comfy beds with 400-thread-count Egyptian cotton linens and tiny-yet-deluxed bathrooms decked out with lemony-scented Citress and Vitality products from Judith Jackson Spa (as well as their Tenderly hand & body lotion), all decked out in Venetian marble. Its afternoon tea – which I reviewed almost two years ago and is available on Saturdays and Sundays from 11:00 a.m. until 2:00 p.m. – is a special treat during the autumn and winter holidays. The Sorrento Hotel is also a chic learner’s delight – be it foodie, enophile, artist, or scholar – with its two-year-old (and counting) culture-rific Night School programs.

Some of their starters and a salad (left to right): Crispy Pork Rillettes ($9), Fresh Steamed Clams ($14), and Chilled Prawn Salad ($10).

Executive Chef Ivan Szilak showing off his tasty Mishmishya braised lamb shank, served up on a plantain chip, at last weekend's Seattle Lamb Jam. I call them the "miss-ya" braised lamb bites.

And its tender vittles and tasty libations – a blend of Old World Italian meeting New World Pacific Northwest – in the Hunt Club (which opened in 1981) and Fireside Room rock in general. Recently, your Hedonista attended a couple of media tastings and a stay at the hotel. First of all, let me say that Executive Chef Ivan Szilak (whom I most recently saw at last weekend’s Seattle Lamb Jam) and Sous Chef Twain Hinderman are da bomb. We’re talking brilliant creativity without pretentiousness – just like the brand they are promoting over there. And their menus change with the seasons – the garden’s season, that is – which I always love.

Double R Ranch Signature NY Steak ($28): a perfect dish for the current season.

In the last couple of months, I’ve enjoyed fab starters such as: their Crispy Pork Rillettes ($9), complete with soft-boiled egg, cornichons, pickled shallots, and whole grain mustard; their Fresh Steamed Clams ($14) – currently my fav item on their menu – with smoked tomato broth, chorizo, white wine, and herbs; and their Chilled Prawn Salad ($10) consisting of chopped up prawns, baby tomatoes, red onion, peaches, cucumber, and watercress with an avocado vinaigrette. In terms of a main, their Double R Ranch Signature NY Steak ($28), served up with grilled asparagus, caramelized onions, smoky blue cheese polenta, and port wine jus definitely hits the spot on a cold autumn or winter night. The polenta is made “low and slow” and takes 2 and 1/2 hours to simmer Chef Ivan shared his recipe with me, below:

“Low ‘n’ Slow” Smoky Blue Cheese Polenta, by Executive Chef Ivan Szilak, Sorrento Hotel/Hunt Club:

INGREDIENTS:

1 cup milk

2 1/2 cups water

1 pint (2 cups) polenta

Blue Cheese (type and amount to individual taste)

Salt to taste

DIRECTIONS:

1. In a pot, bring water and milk to a boil.

2. Whisk in polenta.

3. Reduce heat and simmer on stove top under plastic wrap in a pot for 2.5 hours, stirring occasionally to prevent lumps.

4. Add Blue Cheese and salt, stirring to incorporate.

4. Serve and enjoy!

Holiday (& Ongoing) Happenings: To find out what’s when and where, simply check out the online Sorrento Social Calendar. Some of the offerings are outlined below.

Haunted Suite, October 28th to 31st, 2011: In celebration of Hallowe’en, the Sorrento Hotel has re-vamped their Madison Room into one hair-raising haunted hike, which it’s very own love-lost ghost! This room is open to the public for free from 4:00 p.m. to 10:00 p.m., with a suggested donation of $5 to benefit the Puget Sound Blood Center.

Music in the Fireside Room: Open – and free – to the public and featuring everything from standard jazz and Brazilian jazz to Seattle indie music, these performances take place Fridays and Saturdays from 7:30 p.m. until 10:30 p.m.

1/2 Price Wine Nights: Tuesdays from 5:00 p.m. until 10 p.m.

Happy Hour: Every day from 4:00 p.m. to 6:00 p.m. and 10:00 p.m. until close.

Night School: Established back in 2009 to celebrate the Sorrento Hotel’s 100th birthday, this hotel is rekindling its roots as the historic hot spot for salon-style discussions on leading current topics. The result has been a series of programs led by intellectuals, artists, writers, musicians, mixologists, chefs, and Pacific Northwest cultural institutions and organizations. Think of this as old-school adult ed à la panache.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.

Knowing that, this axiom also applies to the garden. (That’s right, the garden.) Autumn is a time to give back to the soil. Soil that, all summer long, did nothing but give of itself, be it gorgeous greenery, breathtaking blooms, or exceptional edibles.

Your Hedonista is talking compost here, dear hedonists. Compost is what results when organic matter and biodegradable materials are piled high, mixed together, and then break down through aerobic and anaerobic methods and organisms as a result. This decomposition process simplifies complex compounds by breaking them down into more basic elements that are much easier for floral and floral-friendly organisms to consume and thus thrive.

Depending on the method and materials composted, the composting process can take as little as  a few weeks to a couple of years. There are basically two methods of composting: cold “”slow” pile or hot “active” pile. The former method is a nitrogen-rich, “leave it be” method that can take six months or more to be ready. (This is the method I use in my own backyard, which for me results in ready-to-spread compost every spring and autumn.) The latter method reaches high temperatures of anywhere between 110° Fahrenheit and 160° Fahrenheit, which is the environment aerobic organisms love, and thus results in compost that’s ready in as little as four to six weeks. (FYI: A great source on compost is the Composter Connection website.)

In sum, think of compost as the ultimate hedonistic foodie fest for your garden.

Or, Fecal Fest, even. Literally. For that’s what Seattle’s Woodland Park Zoo calls it. Twice a year, in spring and autumn, the zoo makes bulk amounts of their organic compost available to the public.

But not just any organic compost. Extraordinarily exotic organic compost.

For, in the spirit of supporting all things unique, original, and artisan craft, this compost is poop-rich. And not just any poop, but poop from exotic animals. Approximately two dozen animals, in fact: herbavores from both near and far. (NOTE: Fecal matter from omnivores and carnivores – including humans – carry harmful pathogens and disease organisms, so they should never be used in compost, especially by amateur/novice composters.) Familiar animals like the pig, goat, sheep, rabbit, chicken, elk, and deer. And more exotic creatures like the elephant, giraffe, and zebra. Also the mini cow and gazelle. And the tapir and serow. Oh, and the oryx and pudu. And also the red panda and hippopotamus. (This list goes on.)

How zoo animal bedding and waste becomes a valuable commodity in high demand, from left to right: bedding and dung (I suspect elephant dung) piled high to transform into nutrient-rich compost; a compost pile breaking down in the "hot pile" method, with the temperature here reading at just over 150 degrees Fahrenheit; the finished products: Zoo Doo (foreground/left) and Bedspread mulch (background/right).

Dubbed Zoo Doo, this compost is in high demand. In total, the zoo produces around 1 million pounds of compost a year. They also offer Bedspread mulch. When it all started back in 1984, the zoo originally gave this … er, crap … away. But it soon became apparent that  its demand value was high, so they started charging as a way to raise money for the Woodland Park Zoo. Soon after that, it was on a first-come, first-served basis until they ran out.

Still the demand grew – so now the zoo holds a biannual lottery for bulk quantities of Zoo Doo and Bedspread. Each year in early September and early March, members of the public are invited to send in postcards to the zoo. Winners are then selected in a creative array of ways – with the selection process ranging from children picking out their fav postcard images to the laying out of the postcards on the zoo grounds and hucking elephant poop the shape and size of shot put balls (the winners are the lucky senders of the postcards the poop hits).

Dan Corum, a.k.a. Dr. Doo, is the Compost/Recycling Coordinator at the Woodland Park Zoo. He's photographed here standing in front of a steaming pile of ... well, you know.

In a recent interview with Woodland Park Zoo’s Compost/Recycling Coordinator, Dan Corum – who is also known as “Dr. Doo” and has been in this position for some six years now – he informed me that the odds are still pretty good: depending on the year, anywhere from a 1 in 2, 1 in 4, or 1 in 6 chance of winning the “Fecal Fest Zoo Doo Lottery.”

“This is a great way to share with the community and for the community to support the animals at the zoo,” – says Dr. Doo. “It demonstrates where we want to be in terms of sustainability: to take something that’s considered waste and turn it into a value-added commodity for the community.”

Its uses are plentiful. Dr. Doo recommends spreading the Zoo Doo on edible and annual gardens (tomato plants love it, for example). A one-inch layer on established beds should “doo” ya. For new beds, blend in 1/4 to 1/3 of total volume with Zoo Doo with soil. Zoo Doo can also be used as a topdressing for established lawns: apply 1/4-inch  of Zoo Doo to the lawn, post aeration.

Use the Bedspread as mulch around trees, under shrubs and rose bushes, and on perennial beds. (They use this stuff on the zoo’s own Woodland Park Rose Garden, for example. Raspberry bushes also apparently love it.) Layer this bedding as a mulch: 1 to 2 inches (be certain to avoid adding more than an inch to shrubs with shallow roots like azaleas and rhododendrons as well as avoid mounding the Bedspread around the woody stems of plants).

Opines Dr. Doo: “I kind of think of Zoo Doo as artisan craft compost.”

I couldn’t agree more, Dr. Doo. I couldn’t agree more. My neighbor won the lottery and so I accompanied her to assist with the loading of these goodies. She in turn shared some of her Zoo Doo and Bedspread with me – a most generous gesture for which I am oh-so grateful.

The Fecal Fest Zoo Doo Lottery bulk prices range from $4 for a small bag full to $60 for a truck full. This year, the lottery ran from September 1st to the 23rd, 2011, where mail-in postcards to the zoo were accepted. Winners claimed their bags of exotic compost by appointment only from October 1st to the 17th, 2011.

Got questions? Simply call the poop line at 206-625-POOP for mote information.

Missed out on this season’s lottery? Fear not, for pint sized tubs and 2-gallon buckets are available year-round at the West and South Zoo Gift Shop/Store locations for $4.95 and $12.95 respectively and 4-gallon “Holidoo” buckets are available during the holidays at $20 a pop (just in case handing out lumps of coal as gifts is getting old).

Do Zoo Doo.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable overage, of the given venue/meal/performance/product/service.

This year's bounty thus far (left to right): Watermelon Cherry Jam, Mango Raspberry Jam, and Sweet 'n' Sour Rainier Cherry Chutney.

Although historically a way of making sure the bounties of both nature and farmer alike did not spoil and ensuring that folks had food throughout the winter, today canning is more about slow food, community, and regaining control of our food supply. (Your Hedonista has already begun blending, boiling, and sealing into jars some sweet fruits at their peak of perfection – specifically, local cherries and raspberries. I like to dole out these jars as holiday gifts throughout the fall and winter seasons.)

Ever thought of getting into food preservation, specifically canning? If so, August 13th, 2011 is officially National Can-It-Forward Day. In honor of this day, Canning Across America (CAA) – a national organization made up of cooks, gardeners, and frugal foodies who use safe and healthy food preservation as both community building and health promotion tools – is putting on a weekend-long event at Seattle’s Pike Place Market that’s free and open to the general public. In partnership with Jarden Home Brands, the makers of the Ball® brand of home preserving products, the CAA has lined up a cacophony of creative canning: the two-day Can-It-Forward Day Demo Schedule of events promises to attract the “who’s-who” of canning in the greater Seattle area (I plan to be there, myself), share tasty treats, and offer cooking and canning demos galore.

Not able to attend, whether due to geography or scheduling conflicts? Fear not, dear hedonists, for demos will be streaming live from 8:00 AM – 4:00 PM PST on www.freshpreserving.com.

Preserving allows for a wide range of textures, presentations, and flavor combinations. Here I've displayed the Mango Raspberry Jam that I made earlier on this month three different ways. I left the mango in chunks and didn't strain out any of the raspberry seeds.

Additional Seattle Canning-Related Resources:

Seattle Can Can – blogger, educator, and canning enthusiast Vic Phelps shares recipes, provides tips, and instructs classes on various food preservation techniques.

Fresh-Picked Seattle – Leslie Seaton’s blog has a page on Canning, Pickling & Preserving that’s loaded with resources and upcoming events and classes.

Seattle Farmers Market – this website shares recipes and approved preserving resources for Canning and Preserving at Home.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.

Keren Brown at last night's book launch and signing, holding the flowers I gave her, as well as the book she gave me (that she of course autographed last night).

Last night, I attended the launch party for the Food Lovers’ Guide To Seattle – penned by Keren Brown of Seattle’s Frantic Foodie and founder of Foodportunity networking and educational events and Seattle Food Blogger Events (and with whom I participated in a charity food bloggers’ bake sale this past spring). The book was released in early July. The book launch – held at the premier event venue of Apulent Events and Catering, the Shilshole Bay Beach Club – was a fundraiser for FareStart, which helps homeless and otherwise disadvantaged men and women get a new start in the culinary industry. This jam-packed event offered foodie samplings of both the solid and liquid kind. From Fonté coffee in Georgetown and Downtown to Theo Chocolate in Fremont, Seattle’s neighborhoods were well-represented – just like in Keren’s book.

In this book – her first – Karen covers the Seattle food scene neighborhood-by-neighborhood and blurb-by-blurb. This guide is for everyone from seasoned to aspiring foodies, and from first-time-to-Seattle to old-time-Seattleite food lovers. It’s a great gift for an out-of-towner touring Seattle’s finest foods and makes a great coffee table book for any proud Emerald City resident who’s into the food scene.

Last night's launch party (left to right): books, peeps, and eats (Theo chocolate samples).

Today I had lunch with Keren and also shot her over some questions via email for her to reply to. Her answers are below:

Hedonista (Jacqueline): Why a “Food Lovers’ Guide To Seattle“? How did you come up with this book topic?

Keren: My publisher came up with the name, it is part of a series…

Hedonista (Jacqueline): What is your greatest takeaway while working on this book’s compilation?

Keren: I realized how easy it is to find just everything you need in this city.  Sometimes driving over a bridge can take you to a whole world of new places. And there is something in every price point for everyone. On days when you are craving a getaway, you can just hop a ferry.

Hedonista (Jacqueline): What is your fav foodie neighborhood in Seattle, and why?

Keren: My favorite neighborhood is Capitol Hill.  I just love that you everything  is so close and within walking distance. You can satisfy all your cravings in a few blocks. And I love the style on the street, I think it really reflects the food in the restaurant,  casual and collected but with lots of funk.

Hedonista (Jacqueline): What’s next (aside from the pending birth of twins)?

Keren: Next I will continue to explore and connect with the food scene, I have plans for more events and more community building activities.

Selling for $14.95 USD or $16.95 CDN, the Food Lovers’ Guide to Seattle can be found in major bookstores and on Amazon.

For my part, I can honestly say that it’s a permanent fixture of my coffee table, dear hedonists….

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.