What influences the influencers of the food world? Nosh has launched a new series called “Foodie Spotlight” to find out! We are excited to announce that Scott Heimendinger is our inaugural spotlight for the series. Scott explores new frontiers of the food world in his blog, Seattle Food Geek. From french toast made with a centrifuge to fried chicken and waffles ice cream, Scott is constantly enlivening the dining world with his creations. Explore his blog to find out how to use a Sous-Vide (and what it is!) and how to integrate modernist cooking techniques into your own kitchen.
Nosh: What are your three favorite restaurants at the moment?
Spur Gastropub, Canlis, and any dive barbeque place I can find. I’m a sucker for barbeque.
Nosh: What is your favorite restaurant to go to before going out? Favorite bar?
For bars, I really like Rob Roy and Tavern Law. They’re both places that take cocktails seriously, and where there is a distinct and important connection between the bartender and the guest. If you want a Jaeger Bomb, go somewhere else. If you appreciate your bartender hand-carving a clear block of ice with a 10-inch chef’s knife for your craft cocktail accented with house-made bitters, these are good choices.
Nosh: What is your all-time favorite dessert?
Pecan pie. Bourbon, specifically. With whipped cream and a killer espresso.
Nosh: What is something that you love to do that is specific to the neighborhood you live in?
I live a few blocks from a dog- and jogger-friendly lake. Though I haven’t jogged (soft “j”?) in years, my wife and I love to take our dog, Doppler, for a stoll around the water.
Nosh: Please tell us about a memorable dining experience you had while on vacation.
The food on our Honeymoon in Mexico wasn’t terrible, but the best part of our meals were the poorly translated menu descriptions. One menu actually read, “The chef has prepared adequately combined flavors…”. We thought that was pretty hilarious… and accurate. Another memorable experience was our dinner at The Inn at Langley, a small B&B and restaurant on an island near Seattle. I wrote up the story here.
Nosh: What dish reminds you of your childhood?
Lamb Osso Bucco with polenta and wild mushrooms. I had a pretty cushy childhood.
Nosh: Could you please share a few tips for throwing an unforgettable dinner party.
The most important thing about throwing a great dinner party is being in a great mood and spending time with your guests. As food people, we put so much emphasis on making complicated, fantastic food. The truth is, your guests will remember the fun time they had much more than they’ll remember the fried saffron garnish you put on the sous vide halibut cheeks. Don’t be a stress case. Relax. Don’t apologize for your food. Make jokes. Be present.
The second most important part of throwing an unforgettable dinner party is alcohol. I don’t have a stick up my ass regarding wine. There’s a $4.00 bottle from Trader Joes called Nero D’Avola that I’ll drink all day long (those aren’t very productive days). I’ve also had $100 reserve, single-vineyard vintages that were fantastic, but I feel like serving expensive wine at a dinner party forces everyone to get very serious and pretend like they appreciate the “forest floor, tannic notes” instead of laughing at my sophomoric jokes. I typically serve prosecco with appetizers, wine or cocktails with dinner, and port or espresso after dinner. In the summer, I set out a bucket of beer and make fruity blended drinks. It gets everyone nice and jovial.
The third tip is nibbles. Have food out before people arrive and let them snack until dinner is ready. My go-to spread includes assorted cheeses or cheese curds, uncured olives, prosciutto and cornichons. I love salty snacks, and none of these require a minute of prep. Honestly, though, your guests will appreciate Ritz crackers and bean dip. They’re hungry, and by letting them nibble, you can also get a head start on drinking.
Nosh: What song would be on the soundtrack of your life at this moment?
Stop This Train by John Mayer. Or, Booty Wurk by T-Pain.
Nosh: What websites/blogs do you visit daily?
Ideas In Food, the Modernist Cuisine Blog, Eater Seattle, and (who am I kidding) Seattle Food Geek J.
THE NOSH NINE
1. Sweet or savory? Carrot Cake
2. Blonde or brunette? “Whatever I can get” (remember that from facebook?!) Redhead. Have you seen my wife?
3. Cat or dog? hermit crab
4. Ski or Apres-Ski? tropical island
5. Start-up or Corporate? Freelance/I’m writing a book
6. Real Housewives or 60 Minutes? Sportscenter, Reading a book NOVA
7. Running or Yoga? Real Housewives : )
8. Paul McCartney or John Lennon? Mick Jagger, Jimi Hendrix, Thom Yorke
9. Wine or beer? Diet Coke, Kombucha
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