When Tom Gives You Truffles, Part Quattro/ By Martha Francis, Pasta Maker Extraordinaire
To continue my adventures with Mom…. to our busy meal schedule which didn’t allow me enough time for cooking dinner with my precious truffle butter, add the need to do dinner at Palace since I’d begged Brian Walczyk to make scrapple for New Year’s…. great, but Grandma never put jalapeños on hers. We also had the Fried Beecher’s Curd with Bacon Sriracha Aioli- talk about a delectable heart attack on a plate. We offset that with a buffet of seafood- swooning over the Scallops, Cauliflower Confit, Meyer Lemon Romesco, and Clams- and perfectly cooked Albacore with Garbanzo Cakes and Escarole. Plus my having to work. As easy as I may make it look, pasta does not make itself and this was during the holiday rush…suddenly there we were with one day left to visit and too much left to do.
So we did lunch at Serious Pie, sharing a spicy sweet Arugula Salad with Figs and Blue Cheese and grazing on the Tomato/Mozzarella, and Egg with Iowa Coppa and Dandelion Pies. Seriously great, as ever. So, for Mom’s very last meal in Seattle, she got Hand Cut Duck Egg Tagliarini with White Truffle Butter and leftover Serious Pie. With Coconut Cream Pie Bites for dessert. Then it was off to the airport for the red-eye to Florida. Sniff.
And now it’s back to work. How long until the new restaurant opens and the pasta load quadruples? Details soon to come, I’m sure. Loved the handmade duck egg tagliarini the new chef for the new joint shared with Mom and I for our final meal, can’t wait to see more from him.
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