Poulsbo Woodfired Pizza House - Poulsbo

My pizza adventure began in Montana when I was in junior high I suppose as I discovered how much I truly loved a fine thin crust pizza prepared in a brick oven.  Anyone who has ever ventured across North Central and parts of Western Montana knows of Howard’s Pizza and how people will travel far and wide just to grab a piece of this unique pizza… incredibly thin and cut in squares not pie shaped because of its thinness.  Since then I have been searching for something similar which has a crispy crust, delectable sauce and just the right amount of cheese as not to be overpowering.  I have found as of late that many pizzerias are using multiple cheeses on their pizzas and most purists will tell you (like myself) that pizza is made with mozzarella and only mozzarella and there is no need to overpower the sauce with cheese unless a customer requests it.

This past Saturday, I decided to take advantage of the wonderful summer weather and venture to downtown Poulsbo which is always bustling on a lovely day, especially on the weekends.  It is always such a pleasure to see so many people out and about enjoying their Saturday walking Main Street and dining al fresco and Saturday was a perfect day for this. 

On this particular day, I opted to try (for the first time) Poulsbo Woodfired Pizza House.  From the outside, this looks like any other shop in downtown Poulsbo , the buildings have a German flair with Scandinavian flags hanging in front but the entrance for this building is in the rear with a nice outdoor deck for spring/summer dining such as was the case on Saturday.  Dining on the inside, it is a treat to be able to see the pizza chef flipping his pizzas right before your very eyes as he demonstrates his skills similar to a sushi master.  I quite enjoyed watching the pieces of dough being tossed in the air with such talent.

Pizza is available by the slice or by the pie with the addition of soup or salad or buffalo wings.  PWPH serves non-alcoholic beverages plus beer and wine.  I ordered my pizza without toppings to get a true taste of the sauce, cheese and crust together without an interruption of the toppings.  I was giving the option of ordering a thin crust although the regular crust appeared fairly thin, I was not taking any chances as I had not had much luck finding the thin crust I had been looking for unsuccessfully.

At last, my pizza arrived!  It looked wonderful.  Crust appeared crispy, not too much cheese (as I watched the preparation, just one cheese as well) but still adequate and right amount of sauce but the true test is always in the taste of course.  Patrons around me were asking the pizza chef where he trained so I was pretty sure I was in for a treat.  Yes, the crust was very thin!  At last I had found the ultra crust I had craved for so very long.  One must realize – I am a pizza lover and will try a million pizzas just to find the perfect one.  Everyone has a preference for what they think is the ‘perfect pizza’.  My daughter and I used to argue this fact constantly when she still lived at home because she liked a thicker crust and I did not – but then again – she did not grow up on that wonderful thin crust pizza I did in Montana – such a shame it is for some to be deprived of such wonderful foods!  But I digress --- back to my pizza at hand.  Everything about Poulsbo’s pizza is incredible in my opinion.  If you are a pizza lover like me, you owe it to yourself to at least try one slice!

As for the service – there is a cashier behind the counter that does everything (or was on Saturday) and she definitely scored with me by never missing a beat!  She helped me order my pizza the way that I wanted it so the crust would be thin and told me how to order it in the future to insure the same but also checking on me at the table while keeping an eye at the front --- definitely not an easy task on a busy Saturday!  In my opinion, good service makes my meal even better and should not go unrecognized – never forget your server!

Der Blokken Brewery - Bremerton (Manette)

Last night I attended my first Grand Opening at Der Blokken in the Manette neighborhood of Bremerton.

Der Blokken is a new brew pub located at the intersection of 11^th and Perry Ave. in Manette and makes one of its own brews which is a ‘light stout’ by their terms. Not being a stout drinker, I didn’t have an opportunity to sample this brew.

The grand opening was the past Friday and Saturday from 4-11 pm and was quite well attended when I visited on Saturday. There is a good size dining area in the bar area and away from the bar as well for over flow. The interior has been given a new look according to one of the owners I spoke to from the stark white interior they were faced with upon arrival. Adding punches of color, a new bar area and the large visible vats of beer give Der Blokken a definite feel of a brew pub. I was reminded of a similar brew pub about the same size from my time on the eastside that is located in Issaquah.

My friend and I sat at the bar on this particular evening and tested a couple of beers to start off our evening. Our first go round was an amber ale – Boont – which I was not too fond of but thought I would be. I’m generally not a beer drinker and neither is my friend but, when in Rome. The patron next to me however, thought the same beer was wonderful; in fact, he had two I believe because he enjoyed it so much. I also tried the Allagash White – which is similar to a Heffeweizen and I quite liked this one, however my friend did not care for it so much and returned to the amber.

As for the menu – typical bar food – some sandwiches, chowder, spinach salad, fish and chips – seem to have a bit of a German flair but not entirely. I tried the chowder in a bread bowl and found it to be quite good. The sourdough is not made on site but was very fresh and made the soup more appealing I think. One of the better chowders, but then again I do believe this is an Ivar’s chowder if I recall the menu correctly and that is hard to beat! My neighbors at the bar were raving about their meals as well and they had 1) Pastrami Reuben with fries 2) spinach salad with feta and strawberries (I was told this was a 10!) and 3) German sausage sandwich with fries.

Not being a beer drinker per se and the fact that this establishment does not serve hard alcohol, I don’t know if I will return – however, for the beer drinker in the crowd I would strongly recommend, we had a fun time and it was a privilege to chat with one of the owners as he tended the bar as well.

Der Blokken is located at 1100 Perry Ave., Bremerton, WA

Blazing Onion Burger - Gig Harbor

The Blazing Onion Burger Company has 3 locations – Mill Creek, Snohomish and Gig Harbor.

This past Saturday, I decided to take advantage of the wonderful weather and take a drive to see what the Blazing Onion was all about as I had heard their burgers were quite good and I have been known to take a drive for an excellent burger.

The Blazing Onion uses ground chuck and all patties are made on premises. For the more ‘adventurous’ appetite, they offer buffalo and wild boar burgers on the boar but you will have to try that yourself, I stop at antelope and have experienced that already. Although most burgers list ground chuck, there is the option to have chicken or veggie instead on the same burger.

The Blazing Onion offers an ‘upgrade’ for the heartier appetite --- upgrade your 1/3 burger to an XL (2/3 lb.) or a Pounder or a Triple XL 2 Pounder (6 patties). I do know someone that tried the Triple XL and survived so if you have the appetite for it, go for it!

The Blazing Onion in Gig Harbor is located off of Pt. Fosdick Drive --- I recommend you know where you are going however, it is not listed in directory (411) and not being too familiar with the area, I had to call another location to get the phone number for directions. They are directly across from Borders if you are familiar.

Once you step into the restaurant you are given the option of ordering at the counter and seating yourself in the restaurant or sitting in the bar and being waited on (this was my choice). When dining alone, I almost always eat in the bar when there are children present… just my preference. I’m a mother, it’s true but my child is grown and I’m finished with that stage of my life. I have found that not everyone handles their children as I do and I’d rather not be frustrated by that fact while I’m eating.

My server was Miranda – who turned out to be an excellent server by the way!! I told her where I was from and she wished me a safe drive home in fact, excellent touch. The restaurant was quite busy on this day (due to the weather in part I’m sure and being Saturday) and she never missed a beat.

I had the All American Burger – the burgers can be served with regular fries, onion rings or sweet potato fries… I chose regular fries. This was an incredible burger, juicy but not greasy. Blazing Onion uses its own burger sauce and will be bottling it soon and it is quite delicious – not quite like thousand island but very good. Fries are endless and my server did make a point to ask me if I wanted more… I opted for dessert instead!

The dessert I chose was Blazing Onion’s Chocolate Cake ---- layers and layers of thick, rich, fudgy chocolate cake topped with a fudge frosting, drizzled with fudge over the top. This was hands down the best chocolate cake I’ve ever had. A very large slice of cake however, plan on taking it home or sharing with a friend.

All in all, although Blazing Onion in Gig Harbor is outside of Kitsap County and a bit of a drive --- 40 minutes for me from Silverdale --- it was definitely worth the drive and I would consider returning!

http://www.blazingonion.com

Recipe #3 - BBQ Spareribs

This is another favorite recipe of mine, this time for BBQ Ribs. When weather does not permit making ribs on the grill or it is just more convenient to prepare them in the oven, this is an excellent option. Please note that there is a recipe for a rub or you can use a commercial rub of which there are many varieties depending on your personal choice. For those that prefer the smoke of the grill in your ribs, simply rub a bit of liquid smoke on your ribs prior to preparation of this recipe to get that smokiness desired. I hope you enjoy as much as I do – all year round!

Barbecued Spareribs – James Beard

1 slab of spareribs or baby back ribs

Salt and freshly ground pepper

Barbecue Sauce – James Beard

1 stick butter (1/2 cup or ¼ pound)

1 cup chopped onion

3 garlic cloves, finely chopped

½ cup catsup

¼ cup brown sugar

1 teaspoon salt

1-1/2 teaspoons freshly ground pepper

¼ teaspoon Tabasco

1 tablespoon lemon juice

1 teaspoon basil or 2 tablespoons fresh basil

1 tablespoon chili powder

Sauté the onions and garlic in butter till they are just tender. Add the remaining ingredients for the sauce. Bring to a boil and simmer for 5 minutes. Preheat oven to 350 degrees. For spareribs, bake uncovered at 325 for 3 hours.

Salt and pepper the ribs:

Rub for ribs

¼ cup paprika

¼ cup paprika

1 tablespoon salt

1 tablespoon chili powder

1 tablespoon garlic salt

1 teaspoon cayenne pepper (Adjust the cayenne for a hotter rub)

1 tablespoon black pepper

Mix the rub ingredients together and sprinkle on ribs or use a commercial rub of your choosing.

It’s best to stand ribs on a rack with small ends of the ribs standing up. Bake for 90 minutes for baby backs and 3 hrs for spareribs. Meat will shrink 3/8” away from the bone about when ready. During the last 30 minutes or so start basting the ribs with the prepared sauce from above. Start basting on the meat side (lay the ribs flat for this process) and then baste in 10 minutes on the bone side, in 10 min. on the meat side, etc.

Asparagus Delight

This is my favorite recipe for asparagus. I have discovered a newfound love for roasted asparagus and the thinner the stalk, the better it is in my opinion. The herbs you choose can be varied, but no matter the blend, I just can’t get enough of this side item! If you ever have had trouble getting your kids to eat their veggies, try this one – I know my daughter fell in love with asparagus the first time I made it for her. Enjoy! Bon Appetit!

Asparagus Delight

1 Bunch Asparagus (thin stalks)

1 tablespoon lemon juice

3-4 tablespoons extra virgin olive oil

Herbs (personal choice) or lemon pepper

Parmesan cheese

Wash and trim one bunch of asparagus (smaller stalks are best). Place asparagus on foil lined baking pan. Sprinkle with lemon juice (personal taste or about 1 Tbsp). Pour approximately 3-4 Tbsp of extra virgin olive oil over the asparagus (making sure to cover all of the stalks). Sprinkle a blend of your favorite herbs or use lemon pepper. An all purpose herb and spice blend works well. Sprinkle parmesan cheese liberally over the asparagus and roast in the oven for approximately 10-12 minutes at 350 degrees. You can also broil the asparagus, adjusting the time to approximately 6 minutes. Serves 2 asparagus lovers or 4 ‘less enthusiastic’ asparagus eaters.

Wine Tasting - Olympic Wine Shop - Poulsbo

This is my first wine tasting I have reviewed (and attended). Olympic Wine Shop is located in Poulsbo, adjacent to Tap Rock Grill. I was not quite sure what to expect having never been to a wine tasting but I thought this would be a good place to start being that it was all Northwest Wines and they were featuring a winery with my family (maiden) name and my father makes a similar wine. Being a foodie, naturally I was curious to see the appetizer pairings as well.

For the wine enthusiast in the crowd, Olympic featured six wines and a port.

Merry Cellars – Sauvignon Blanc Wahluke Slope 2008 – my favorite white featured. I lean towards chardonnays and this was a lighter white.

Thurston Wolfe Winery – Pinot Gris Viognier 2008 – my guest’s favorite white.

Waving Tree – Sangiovese Columbia Valley 2007 – my favorite red featured. I have a difficult time with the tannins and this wine is much lighter and goes well with heavier meals (i.e. pastas).

Clubhouse Cellars - 86% Cabernet with Merlot and Syrah – my companion’s favorite red. Recommended to be paired with a ‘kitchen sink’ pizza.

Giant Wine Company – “The Ghost of 413” Red 2007 – mix of Cab/Merlot.

McKinley Springs – Syrah McKinley Springs Vineyard Horse Heaven Hills 2005 – my family namesake and has aromas of blackberry, licorice and black cherry – another favorite of mine.

As for the appetizers, they did not disappoint either. Various white cheeses with crackers to compliment. The only appetizer I did not sample but was getting rave reviews from the crowd was a mix of cream cheese, dried tomatoes and olives. My personal favorite was the ‘kitchen sink pizza’ on foccacia bread. This pizza was layered with feta cheese, onions, green, yellow, orange and red peppers and was truly delicious. I am generally not a fan of veggies but this appetizer was just too attractive not to try and it was as delicious as it looked. Quite a compliment to the wine indeed!

This is a smaller wine shop but it was crowded with wine tasters for the entire event and all that arrived and stayed socialized amongst each other quite pleasantly making it quite similar to a cocktail party one was invited to.

The owners of Olympic Wine Shop mingled with the patrons as well and made us feel as if we had stepped into their home for a couple hours to try their wines, a very comfortable experience as every business owner should make his/her patrons feel… at home and wanting to return as I and my guest did.

Olympic Wine Shop has recurring wine tastings and I would encourage anyone to attend one. They range in price from $10-15/person including appetizers and a tasting of 6 wines (last evening’s also including an additional taste of port for $10).

http://olympicwineshop.food.officelive.com/default.aspx

Cosmos Ristorante and Deli - Port Orchard

I lunched at Cosmo’s Bistro and Delicatessen in Port Orchard this past Saturday with a group of friends.

The main parking lot is in the back of the restaurant, so if you are unfamiliar with Cosmo’s as I was one takes the first entrance they see which takes them through the deli or store. The deli resembles a small Italian deli but with the added delight of hard ice cream by the scoop. Directional signs take you further ahead into the restaurant portion of Cosmo’s.

Cosmo’s is just as described in the title – an Italian Bistro. Esconced in brick and quite intimate no matter where you dine, you get the feel that you are in an Italian eatery from the moment you step through the deli.

The menu is entirely Italian food items as well with an extensive wine list. I was with a group of 8 and we all dined on Panini sandwiches with the exception of one who had a pasta dish. The menu does boast of some nice salads as well rounding out a very excellent lunch spot.

I tried the Sweet and smoky Black Forest ham and mildly sharp Gruyère cheese with an olive tapenade spread. I was not sure how the tapenade would be for me as I am not an olive fan but I have to say that it was probably my favorite part of the sandwich. The sandwiches come with a choice of veggies or chips. I opted for the chips but my lunch companions who chose veggies seemed to enjoy their veggies. All of us enjoyed our lunch very much.

As this was a Saturday and there were quite a few patrons in the restaurant and we were a table of 8, the service was excellent. Kudos to our server!

This is a lunch spot I would definitely return to and quite possibly for dinner as well. The intimacy is excellent for a date night as each table seems to give the privacy dining parties look for when dining and quite often smaller restaurants (i.e. bistros) do not offer this luxury.

The prices are moderate for the quality of the food and the service provided.

http://www.cosmosdeli.com

New Adventure!

Hello to everyone who has been following me here.

I wanted to let you know that I have a new restaurant/recipe blog on the Kitsap Sun and you can catch my reviews there! Any reviews I have for other services will show here but you can follow me at the Kitsap Sun at the following address:

http://pugetsoundblogs.com/kitsap-dining/

Happy Dining Adventures!!!

Recipe #1 - Italian Spaghetti - Anne Preston

I will be adding recipes to my blog periodically for those like me who eat at home a lot. Although I do eat dinner at home most every evening, I am rarely the cook. I am very blessed to have a partner who is a wonderful cook and prepares the very best of meals for me - however - I prefer my homemade spaghetti sauce to his.

This recipe is one that was passed to me from my mother and I have made some alterations in spices to make it my own. For those preferring a sauce that is more bland and have a low tolerance for spicy foods, this is not for you as this is a sauce full of caliente! The longer the sauce is simmered, the spicier it gets - my preference is for VERY spicy!

On we venture with my favorite recipe:

Italian Spaghetti

Brown:

1 lb. Ground Beef

1 Clove Garlic or 1 Tsp minced garlic (I prefer heaping - you can never have too much garlic)

1/4 cup minced onion or 1 Tsp onion powder

and drain and set aside

Mix together:

1 15 Oz. Can Tomato Sauce

1 Can Tomato Soup

1 Tbsp Hot Chili Powder

1/2 Tsp Salt

1/4 Tsp Pepper

1/4 Tsp Basil

1/4 Tsp Oregano

1/4 Tsp Sugar

1/4 Tsp Cayenne Pepper

1/4 Tabasco Sauce

2 Tbsps Parmesan Cheese

Add Ground Beef Mixture

Bring to a boil and reduce heat to lowest tempurature - simmer for 30 min or more - whatever desired. The longer the simmer time, the spicier the sauce. Important to stir sauce occasionally to avoid burning.

Serve with pasta desired. Best with garlic bread as well.

Enjoy!! This is my favorite recipe to prepare and the sauce keeps well for leftovers and freezes well also.

Hakata - Silverdale

Someone recommended Hakata as an excellent place for sushi in Silverdale and today I lunched there for the first time.

Located adjacent to FedEx and behind the U.S. Post Office, Hakata is a good lunch spot close to Kitsap Mall - a nice break after a day of shopping with friends. I've dined on sushi alone and with friends and find that it is much more enjoyable with others -- it is a social meal unlike others.

Stepping into Hakata, one is transported into a Japanese environment immediately complete with Japanese hosts. The menu, although translated into English is entirely Japanese with no diversion to other Asian cultures as many sushi restaurants can do. From teriyaki to bento boxes to Miso soup to tempura --- all Japanese dishes are available at Hakata.

For comparison sake, I decided to order the same items I had at another sushi restaurant just a few days prior and see if there was much difference.

The Miso soups were quite comparable. However, I must say, Hakata has probably some of THE best sushi I've ever had the pleasure of eating. As I've said before, sushi is about the fish - the fresher the better and I could tell when the platter arrived that it was of the finest quality.

The service at Hakata was outstanding. We were never left waiting for anything and the staff was extremely friendly.

I look forward to returning at a time when I can sit at the sushi bar and chat with other patrons and view the expertise of the sushi chef - this is the most fun of eating sushi - watching the preparation for it is an art form in itself.

I highly recommend and will definitely be returning.

Hakata Japanese Restaurant

10876 NW Myhre Pl Ste 108

Silverdale, WA 98383

(360) 698-0929

Hare and Hounds - Poulsbo

I became a huge fan of downtown Poulsbo from the first time I drove the main street and realized it was in essence a 'little norway'. Being of Norwegian descent (that and Native American), I thought I'd died and gone to heaven... or at the very least slipped into Northern Minnesota where all of my family remains.

I love all of the little scandinavian shops that make me feel at home in Poulsbo and will slowly meander into each one as 'parking permits' and if anyone has been into downtown Poulsbo during the day mid-week you know of what I speak.

Sunday evening, a friend and I decided to try out a new English pub in Poulsbo - not so Norwegian but a new adventure worth trying out. Not a bad walk from good parking outside the market near Sluy's bakery on a nice 'almost spring' evening, we ventured forth. It was getting to be about that time on Sunday evening when all stores were closing for the evening and even many restaurants were closed. Sunday was uneventful in Poulsbo as we approched the Hare and Hounds.

As we walked in, I notice outside is a lovely outside terrace which (waterfall included) I will love to try al fresco in the warm summer months. We were told later on that there is also a rooftop deck for warmer weather dining.

The decor is definitely pub fare - enter through a dining area into a smallish pub area to the bar where we sat for the evening. We were lucky enough to sit and chat with the bartender, head chef, wait staff, 2nd chef and other members of the management and learned a bit about the direction of the Hare and Hounds... will leave that for them to tell however.

My companion dined on two appetizers of lamb lollipops with a curry sauce and clams with sausage. His review of these items was that the lamb was a bit overcooked and would be better served with a mint sauce as was traditional in England. The clams, although good didn't appear to have any sausage in them. There may have been sausage in the broth, but to not get them in your dish, is a bit concerting when you are a sausage fan and in a pub to boot.

The menu item I ordered was a traditional hamburger with hand cut fries - burger prepared as you like it with A-1 mayo. I must say, one of the best, juiciest burgers I've had and the fries were wonderful.

All items on the menu are reasonably priced in my opinion - not an extensive menu but enough to make a good selection. The chocolate cake I had for dessert was quite decadent as well.

The bartender, Jeff - wait staff and bartender on this a slower night - deserves kudos for marvelous service - friendliness, speed and accuracy.

Hare and Hounds -- a pub I will want to return and see what develops.

http://www.facebook.com/pages/Poulsbo-WA/HareHounds-Public-House-Poulsbo-Wa/235505358923