This weekend, we had the great pleasure of attending the Gipsy Kings' 25th Anniversary tour concert at the Chateau St. Michelle Winery, in Woodinville, WA. The Kings released their most recent album, Savor Flamenco, last September, which I must say, is a phenomenal piece of work, and amazing that these chaps have such longevity in the business.
This being our (Madre, Padre, (K), and myself) first concert at the winery, we came prepared like troopers with snacks, drinks, seats, and smiles. Madre put on a killer spread of cured meats and fruits, while I brought along the crackers, hummus, and a homemade Spanish Tortilla. If you are unfamiliar with the Spanish Tortilla, check out the post about "Pinxto". Basically it is a brick of delicious onion, potato, and egg, traditionally served in pintxo bars (tapas bars as well) in northern Spain. Needless to say, there were some very envious onlookers as we munched away before the show. The afternoon was fairly warm, but by show time, when the "Sons of the Gipsy Kings" kicked things off, the temperature had evened out to be perfectly comfortable.
While "the best laid plans are of mice and men" the spot I choose to hunker down proved to be more trouble than I thought, being so close to walk ways, and the apparent inability of attendees to SIT DOWN and enjoy the show. Not to mention the inebriated dancing which ensued with such songs as "Bamboleo", "Samba Samba", and of course "Volare!". Regardless, I wouldn't have traded it for anything. To see these fellas doing what they are best at was nothing short of amazing. Growing up listening to their music in the car with my mom, Latin beats, smoky vocals, the ring of nylon stringed classical guitars...... shear nostalgic bliss.
While Madre and Padre were down from the north, we decided to have ourselves a bit of a Ballard tour since the weather was all aces. We threw a quick munch at Hattie's Hat Restaurant in Ballard (Hattie's Hat) (The chile verde eggs and pork were most excellent), followed by a trip over to the Ballard boat locks. It really blows the mind what man can accomplish when you see such ingenious engineering. The raising and lowering of water levels between Puget Sound and Union Lake water ways (No pumps used, only gravity), the amount of boat traffic that passes, and the size of the ships is incredible. I can't even imagine the Panama Canal. That is something I simply must see to fully understand.
After the locks, we moseyed on down to Carkeek Park for some beach strolling. It never ceases to amaze me how (K) finds such spectacular locations, and that sandy beaches even exist in the Seattle area. My impression of the local beach scene before (K) and I started trekking to these great little spots was rocky, barnacle strewn coastline not really meant for lounging on. Again, I find the Pac Northwest a wonderland of unexplored and amazing places.
Saturday night, (K) and I decided to volunteer for a quick shift at the Seattle International Beerfest taking place near Seattle Center. Here's the scam: You volunteer for 1, 2, or 3 three hour long shifts either opening bottles of beer, or pouring from the tap stations. Basically you are hanging out, pouring beer, chatting with folks, and having a good time. When you've completed your stint, you already have your free beerfest t-shirt, they give you your commemorative tasting glass to get your tastings, free admission all weekend long, and ten tasting tickets. Not a bad deal at all, and an evening of free festivities for a fraction of time.
I must say, hanging out in the downtown Seattle area is always interesting. During the fest, I had people trying to feel my beard (it is pretty stellar), my faux-hawked hair (no clue why), and of course, the all to common comparison of my good looks to a certain actor, who shall remain unnamed at this time.
Here's a comprehensive list of what I gave a try:
-Worthy Brewing's "Bourbon Barrel Aged Dark Muse Impy" Stout
-Sounds Brewing's "Barrel Aged Mayan Cave Bear" strong Belgium amber
-Anderson Valley's "Wild Turkey Barrel Aged" stout (By far my 1st or 2nd favorite brew of all time, in contention with Iron Horse Brewery's "Quilter's Irish Death")
-Worthy Brewing's "Farm Out" saison
-Hilliard's "Sherry Barrel Extra Special Belgium"
-Stone Brewing's "Matt's Burning Rosid's"
-Kasteel Cuvee de Chateau by Global Beer Network (Very sweet and like maraschino cherries)
-Midnight Sun Brewing's Bore Tide Rye Barrel Wheat Wine
The big hitter of the day turned out to be Worthy Brewing's "Dark Muse". This fella is chalk full of big bourbon flavor. I've had barrel aged ales several times before, but nothing compares to the whiskey nodes present in this ale. You are also looking at a 10% ABV, nearly a glass of wine, and if you don't give it the respect it commands, heaven help you. One, perhaps two of these during a night out would be sufficient before having to switch it up just a bit.
Another ale of note, depending on the appeal for sweeter beers, would be the Kasteel Cuvee de Chateau. Maraschino cherries, simple syrup, sticky sweetness are the best ways to describe this beer. Brewed in Belgium by Brouwerij Van Honsebrouck N.V., this is a Belgian Strong Dark Ale, sitting at 11% ABV. This one is another leg breaker. I would say this is like having a glass of port at the conclusion of a very rich meal. If you can get your hands on it, give it a try.
While we were unable to partake in the festivities because we ended up doing the closing shift (and did not receive our dividends until nights end), we sauntered back Sunday to get our fill of delicious ales, ciders, and food truck goodies.
One pork tamale and five ale samples later, we parked ourselves at a table with a very interesting chap who kept us in good spirits and conversation all afternoon long.
Allow me to introduce Phil Bakke, the Jerky guy. (Phil on the right with his brother)
Phil was up from Oregon doing the festival and fair circuit with his beef jerky business. This chap was salt of the earth. Real good people. Phil brought us over a sample bag of his teriyaki beef jerky. This stuff was the best teriyaki jerky I have ever tasted! It was not sticky, or dry, or even greasy feeling. He really hit it out of the park on this one.
Next up were samples of the "Ghost Pepper" jerky. Let's just say I broke a crazy sweat on that taster. If you are unfamiliar, the ghost pepper, or Bhut Jolokia, is grown in India. It rates at over a million Scoville Units (heat measurement), which translates to: will burn the hell out of your mouth, leave you doubled over in abdominal agony, fiery bathroom trips, and possible unconsciousness... Proceed with caution, and small bites.
If you get the chance, look these fellas up. Not only are their meat products free of preservatives, artificial anything, high fructose corn syrup, and all that other crap they tend to shovel into food products these days, but they (at least Phil that I know of) is a hell of a nice guy. Bakke Brothers Brand, you have my salute! Bake Brothers Brand Jerky
Cheers to you, friendly readers!
Eat Well, Live Well.
-Chris
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