Crab Veneto

Wine Varietal: Lemberger, Gamay, Beaujolais

Serves 2 as an appetizer; 1 as an entrée

On Pier 56 on the Seattle Waterfront, Elliott’s Oyster House offers what many consider the definitive Dungeness crab service in town. Elliott’s starts by cooking the live crabs immediately in small batches to preserve the quality of the meat. Once cooked, the crabs are quickly chilled. Each crab is then cleaned and cracked to order for easy eating. Then you can choose to eat your crab in three different ways—steamed, chilled, or marinated. An extra-large crab bib, cocktail fork, shell bowl, a hot towel and plenty of paper towels, a finger bowl brimming with a mixture of hot tea and lemon water, and a crushed cracker hand wash make cleaning up after the messy job of eating Dungeness crab much more enjoyable. If you can’t make it to Elliott’s, try the recipe below, which was given to me years ago by (then) Elliott’s executive chef Andrew Juhl. It is easy, tasty, and would make the perfect appetizer to share with your sweetheart for Valentine’s Day. . .or any time of the year.

1 clove garlic, minced

2 tablespoons freshly squeezed lemon juice

2 drops Worcestershire sauce

1/2 teaspoon minced parsley

1/2 cup, plus 2 tablespoons, pure olive oil

1 precooked, chilled, Dungeness crab, cracked into pieces suitable for picking (see Cook’s Hint, below)

1. In a large, deep bowl mix together the garlic, lemon juice, Worcestershire sauce, parsley, and olive oil.

2. Add the crab pieces and toss gently. Let stand 3 minutes before serving.

Cook’s Hint: To prepare a whole, cooked Dungeness crab for picking, hold the crab with one hand from underneath and, with the other hand, pry off the large top shell. Scoop out and save the cream-colored “crab butter,” if desired. Run your thumb along the sides of the body cavity to scrape away the feathery gills. Rinse under cold water to remove any remaining viscera.

Grasp the crab in both hands and break the body in half lengthwise, forming two sections with the legs attached. Remove the legs by breaking off at the joints closest to the body. Separate the claw portion from the leg at the first joint. Bend back and remove the smaller claw pincer, along with the attached claw cartilage. Crack the claw with an aluminum crab cracker, the back of a heavy kitchen knife, or a mallet, being careful not to crush the meat. Repeat with the second claw.

With kitchen shears, cut along each side of the leg shells, or simply crack carefully to open. With the palm of your hand, press the top of the crab body until you feel the interior shells give slightly. Do not press so hard that you smash the top and bottom shells together. Alternatively, ask your favorite fishmonger to prepare your crab for picking, as described above.

You are now ready to eat your crab. Remove the meat from the legs, claws, and body of the crab using your fingers, a crab pick, a seafood fork, or a crab “toe” (the tip of a crab claw)—anything is legal when eating Dungeness crab.

Photo Courtesy of Elliott’s Oyster House. 

Recipe reprinted from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 and 2012. Published by Ten Speed Press, a division of Random House, Inc.

 

Although I know almost nothing about football, as a 23-year-long resident of Seattle, it has been impossible to resist catching the spirit of the Seattle Seahawks upcoming appearance in Super Bowl XLVIII.

If you are in a similar predicament, not knowing a lot about football or the Seahawks, The Seattle Times has thoughtfully prepared a cover story in today’s paper that will help fill in the blanks.

Downtown has enjoyed a lovely display of brilliant green and blue colors on the Seattle Great Wheel (as seen above on the Puget Sound Cam; The Westin Hotel sports Seahawk colors atop its two columnar buildings; the Space Needle shines proudly in shades of blue and green with a 12th-man flag waving atop; numerous local businesses proudly display Seahawks emblems.

The chance to support, and perhaps even cash in a bit on Seahawks mania, has not been lost on Seattle’s hospitality industry. A press release issued by VisitSeattle.org listed the following Seahawks-themed offers and specials for dining, entertainment, and lodging. Here are some of the more interesting items, plus some other items that came into my inbox from various public-relations companies about town and even farther afield.

ART RESTAURANT & LOUNGE

For the Thirsty and Hungry 12s

Start hydrating for the big game at the Art Restaurant and Lounge. Beginning January 10, Art Restaurant will show their Blue Pride with two unique cocktails. First up is the brightly blue colored “Super Bowl Sling,” which offers warship rum infused with blue skittles, Benedictine, orange bitters, and more. Next we have the “12th Man,” a bright-action green-colored cocktail that features celestial reposado infused with green skittles, Cointreau, house sour mix and a mini 12th man flag garnish to top it off. Both cocktails will be served through Super Bowl Sunday.

For 12s looking to grab some grub, Art Restaurant and Lounge will provide a special game day menu on Super Bowl Sunday. This Seahawks inspired spread sports the likes of “Seagal’s” crudité, “1984” warm pretzels, “Legion of Boom” wings, “Clink” cheese sauce nachos, “Touchback” Seattle dogs, “Feed the Beast” pizza, and “137.6 decibel” fried chicken and fries. The menu is offered from 11 a.m. to 10 p.m.

BOKA RESTAURANT + BAR

Get Your Beast Brunch On

BOKA restaurant + bar at Hotel 1000 is doing a special “Beast Brunch” in its Studio 1000 space on Super Bowl Sunday from 12-2:30 p.m. The $25 buffet includes the Beast Brunch and game day bites, plus one Bloody Mary, Mimosa, or juice. Additional Bloody Marys are priced at $6 and additional Mimosas are $5. The Beast Brunch wouldn’t be complete without the room being outfitted with a 70’ flat screen TV. For those wanting to take advantage of BOKA’s usual “Seahawk Brunch” located in its regular restaurant space, prices are $25 per person. Reservations can be made at 206-357-9000.

HOTEL MONACO SEATTLE

A Super Bowl Super Stay

Hotel Monaco is offering the ultimate Super Bowl party with its “Super Bowl Super Stay” package. The package includes an overnight stay in Hotel Monaco’s Ambassador Suite, the entire top floor of the hotel rented out for your guests, multiple TVs in the suite to catch all the action, a custom tailgate menu tailored to your tastes from Chef Jason McClure of Sazerac Restaurant, and a staffed bar. Even more, if the Seahawks win the Super Bowl, the individual who booked this package wins a free night in the Ambassador Suite once a year for LIFE. The Super Bowl Super Stay package is priced at $25,000. To book, call VIP reservations at 206-516-5097.

OLIVER’S (MAYFLOWER PARK HOTEL)

Raise your Glass in the name of the Seahawks

For Super Bowl XLVIII, Oliver’s gives fellow 12s a chance to toast to the Seahawks. For their “Boom Town” special, Oliver’s will be offering select Washington wines priced at $7.50 a glass. For 12s wanting something different, Oliver’s will be offering a Glacier Blue cocktail with Bols Blue Curacao liqueur, gin, vodka and a garnish of lime. The Glacier Blue is priced at $8.

For hungry 12s, Oliver’s will also offer “Golden Tate r’ Tots” with garlic, white cheddar and bacon priced at $6. For something a bit meatier, 12s can take refuge with the “Roast Beast Mode” sandwich. This New York deli-style sandwich comes complete with salad, soup, or fries and is priced at $12 a sandwich. All specials will be served Feb. 1-2 from 11:30 a.m. to 10:00 p.m.

BRAVE HORSE TAVERN

Stellar 12th Man Specials

For the big game February 2, Brave Horse Tavern will be offering game day nachos, blue and green jello shots, and happy hour all day. Doors open at 10 a.m. Go Hawks!

THE GERALD

One Hauschka Sour, Please

A drink that personifies the Seahawks star kicker, Steven Hauschka, the “Hauschka Sour” is made of gin, lime, sage, apple liqueurs, and an egg white for a foamy texture.

This gem is crafted in the sophisticated bar called The Gerald, located in downtown Ballard, and will be served through Super Bowl Sunday.

GORDON BIERSCH AT PACIFIC PLACE

Happy Hour for Happy 12s

Gordon Biersch at Pacific Place will be sounding off in the 12th man spirit by providing all-day happy hour specials during Super Bowl Sunday.

HENRY’S TAVERN

Quench your Thirst

For Super Bowl XLVIII, Henry’s Tavern will help quench the mighty 12th man thirst. Doors will open at 9 a.m., a second satellite bar will be available, and of course Beast Mode jello shots and touchdown shots will be offered.

IVAR’S

A Seahawk Super Bowl

For Super Bowl XLVIII, Ivar’s is planning to meet all your chowder needs. Priced at $24, Ivar’s is offering a gallon of your favorite red or white clam chowder that serves over 20 six-ounce servings. Pick up your chowder package at any local Ivar’s Seafood Bar for the big game on February 2 and ensure your Super Bowl party truly represents the Pacific Northwest.

KICKIN’ BOOT WHISKEY KITCHEN

For the Finger Lickin’ 12s

For Super Bowl Sunday, Kickin’ Boot Whiskey Kitchen in Ballard will be running beer, whiskey and cocktail specials, along with their lip-smacking barbeque all day long on February 2.

LUNCHBOX LABORATORY

Lab Specials for 12s

Lunchbox Laboratory will give 12s a chance to watch the big game. All three Lunchbox Laboratory locations will screen the Super Bowl on multiple TVs and will offer game-day food and drink specials in bar seating areas.

SUITE 410 BAR

Get in the Sprit with a Beastronessey

What do you get when you mix Marshawn Lynch’s two favorite spirits with his on-field presence? Beastronessey. To create this unique cocktail, Suite 410 combines Lynch’s two favorite spirits, Hennessey and Patron, with yellow chartreuse, apple juice, maple syrup and a Granny Smith apple garnish. The “Beastronessey” will be served through Super Bowl Sunday.

SUN LIQUOR BAR

The Maple Caper shows off a “Showtime Tate”

The Sun Liquor bar embodies Golden Tate with its “Maple Caper.” This cocktail is fashioned together with Sun Liquor barrel aged rum, bourbon, Grade-A maple syrup, heavy cream, and a whole egg. Enjoy this cocktail all the way up to a Seahawk Super Bowl.

VOLUNTEER PARK CAFÉ

Grub 12s can take Home

Volunteer Park Café wants to make sure 12s can sit back, relax, and cheer their heads off without worrying about what to cook. For Super Bowl Sunday, the cafe will be offering Moroccan-spiced organic chicken wings priced at $24 for 12 wings or $48 for 24 wings. The cafe will also offer a three-layer dip for $40 (serves 8-10) and 12th Man cupcakes for $3.50 each or $36 per dozen. Make sure you pre-order by 3 p.m. Thursday, January 30.

VON TRAPP’S

Tailgate party menu for the 12th man

Von Trapp’s bier hall will run special Super Bowl menu items from 12 p.m. throughout the end of the game on Sunday, February 2. Chef Pete Fjosne will serve football pretzels, chili cheese dogs and a variety of hot wings. A selection of happy hour menu items will be available and half liters of Bayern VT Lager will be $4. Fourteen TV screens will be showing the game and bocce ball courts are open for playing.

WORLD SPORTS GRILLE

Specials for the 12th Man

World Sports Grille will be opening its doors for Super Bowl Sunday, February 2, at 11 a.m. to welcome hungry and thirsty 12s. World Sports Grille will be offering beer and drinks specials that include $20 beer buckets, a $15 “12th Man” PBR bucket, and $4 draft beer. World Sports Grille will also be offering a game-day food menu with appetizer specials.

WINE OPPORTUNITIES

Of course, some of us are more into wine than beer or cocktails, and the good people of Northwest Cellars have something special to suit our tastes: 12th Man Wine. The special-label wine is available at Northwest Cellars’ Kirkland tasting room, Nectar in Spokane, and a long list of stores and restaurants in western Washington. Wines include Adagio, Viognier, Merlot, Madrigal, Intrigue, Petite Sirah, and Malbec. You can also order online (with a minimum order of four bottles) and they will ship to you. Stock up for the big game !!

POPCORN

SAY IT LOUD WITH BEAST CORN

KuKuRuZa Gourmet Popcorn has created a special flavor just for the big day – Beast Corn popcorn, a colored Kettle Corn! It’s snacking delicious and will be available in-store and online now until game day, Sunday, February 2. Beast Corn popcorn is available in 1 Gallon Bags for $13 each.

SPECIALTY COCKTAILS

Sullivan’s best-seller and signature cocktail, “The Knockout,” has been reworked to show its Seahawks support. Renamed “The HAWKout,” the drink boasts a festive blue hue with the addition of a splash of Curaçoa. Still strong as ever, The HAWKout’s base is a simple combination of Svedka Clementine Vodka and Hawaiian Gold Pineapple. Sullivan’s will be shaking and serving it up for $11 over the next two weeks, through Super Bowl Sunday.

12 DAYS OF SUPER SEAHAWKS

In honor of the Seattle Seahawks’ 12th Man, The Edgewater Hotel — Seattle’s only waterfront hotel — is celebrating the Seahawks return to the Super Bowl for the first time since 2005 with “12 Days of Super Seahawks.” Each day, for the ’12 Days of Super Seahawks,’ Six Seven and The Edgewater will have special offers to get fans in the Seattle Seahawks spirit. The campaign launched on Wednesday, January 22, and here are the remaining specials:

Golden Tini — Six Seven signature pineapple martini – offered on Jan. 30

Hawk-fries — crispy French fries with garlic, parmesan and chive — offered on Jan. 31

Hilliard’s “The 12th Can” a hometown favorite — $3 in celebration to #3 — offered on Feb. 1

Seahawk salumi plate — assorted cured meats, cheeses and grilled bread – offered on Feb. 2

*All items are $12 unless noted.

TACO TIME NORTHWEST

“Champion Chips” & Salsa: Blue and green tortilla chips to support our home team! Available Friday, January 31, to Sunday, February 2, at participating Taco Time NW restaurants. On Friday and Saturday, $1.12 buys a regular order of “Champion Chips” & Salsa and $4.12 will net you a jumbo order of “Champion Chips” & Salsa (includes 100 chips and 2 large cups of fresh salsa). Guests can choose from Taco Time’s Pico de Gallo, Black Bean & Corn Salsa, Medium Salsa, or Mild Salsa. Made with local tortillas from La Mexicana, the chips are handmade daily in the restaurants and are seasoned with a special spice mixture to give them an extra hit of flavor.

And, on Sunday, dine-in guests will receive a FREE order of “Champion Chips” & Salsa.

WAFFLES

And Barking Frog restaurant in Woodinville has devised a Sunday brunch item–the Beast Mode Waffle–to celebrate the big game. The Beast includes Skittles in the waffle and blue and green whipped butter and sells for $12.

GO HAWKS!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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A few weeks ago, a friend and consultant of mine told me he was going out on a first date and asked me to recommend a few restaurants with the following parameters:

I am seeking a a restaurant in downtown Seattle. . .perhaps somewhere in or around the Market. Here is what I am kinda of shooting for in terms of requirements:

• good place to meet for drinks

• good wine selection

• maybe dinner or good Happy Hour menu

• not too $$$

• good first-date place

• view of Waterfront

• small/intimate. . . .yes, perhaps even romantic

• not noisy and crowded

And, after a bit of thinking, I answered:

Man, you don’t have too many parameters here. Ha! Hard to find one bar/resto that meets everything you desire, but here are some suggestions:

Il Bistro in the Market (dark, romantic, nice bar area, inexpensive and good-value Happy Hour [HH]). However, no water view.

Steelhead Diner in the Market (more casual than Il Bistro and probably more noisy, but wouldn’t seem like such a commitment. Also less price-y.) Peek-a-boo water views depending on where you sit. Not sure about HH menu or pricing. . .

The Pink Door in the Market is fun and funky but you’d need a reservation for dinner for sure. . .bar is fun but crowded and possibly noisy. Good price points, wine list, food, etc. Water views in summer on the deck but not in winter (but there is a trapeze artist on certain nights!).

Andaluca in the Mayflower Park Hotel has no water view but think romantic, tapas, and good wine list. . .perhaps better for a second or third date.

If you want a real “bar” bar, then Oliver’s in the Mayflower is a really well-established bar, noted for its martinis. They have a HH and also free appetizers.

If you want a real water view, there is also 67 at the Edgewater. . .we haven’t been there lately and never for HH but you might consider it.

So cheers to everyone near and dear in our lives as we approach Valentine’s Day 2014. . .

Last summer, we got wind that Thoa’s Restaurant & Lounge would be pulling up stakes. One of several restaurants owned and operated by my friend and fellow Seattle Dame Thoa Nguyen, the restaurant was located in the base of our condominium building at First and Union for an impressive period–10 years.

We wondered who might take over the large space with a bar at the front, kitchen behind glass, and peekaboo views of Elliott Bay.

Soon, word leaked out that über-successful Seattle chef Jason Stratton, the genius behind northern Italian-leaning Cascina Spinasse and Artusi in Capitol Hill, was interested.

We saw the architect’s rendering (above) and learned the concept of the new space, named “Aragona,” would be regional Spanish food. Having studied in Madrid for four months while I was in college, and falling in love with both the people of that Iberian country and its cuisine, I was psyched!

We watched the construction, heard the whine of the saws and banging of the hammers, and even sniffed the glue and shellac when the workers laid the floors, so felt very invested in the latest iteration at First and Union.

A few weeks before opening, we enjoyed a hard-hat tour, with Chef Stratton pointing out artistic details and the many new facets to the restaurant. . .

And chatting up Aragona’s Chef de Cuisine, Carrie Mashaney, who previously served as chef de cuisine at Spinasse and gained wide acclaim last fall after appearing on Bravo’s “Top Chef.”

Behind the wine table (pouring a dry Fino Sherry and Spanish wines from small producers), we recognized a former buddy from RN74–Master Sommelier Chris Tanghe.

Stratton took us behind the scenes in the gorgeous new kitchen, completely outfitted with new equipment including a plancha (a flat-top grill widely used in Spain and Latin America to cook fish and shellfish).

This stunning column really spoke to me. . .a modern update of the many beautiful columns and pillars one sees everywhere in southern Spain. In a press release, it’s described as “the visual showpiece of the dining room. . .created by internationally recognized Seattle mosaic artist Kate Jessup.”

The column is surrounded by a central service table that will be used for decanting wine, carving ham, and dishing out paella-like rice dishes.

We enjoyed a variety of nibbles that afternoon including savory cookies and olives. . .

flatbread and nut-covered cheese balls.

Here’s an overview of the main dining room taken from the private dining room at the back and looking toward the bar (with the kitchen on the left).

And here is the lovely logo that evokes the proud traditions of España.

Just a few weeks later, after many hours of overtime work by the construction workers and staff, the restaurant opened for business on December 9.

We were lucky enough to be included in the Family and Friends dinner the evening before, and were blown away by the glamorous transformation of the interior, which manages to be contemporary, warm, and elegant while still nodding to restaurants in Spain. Here (above) is the main dining room.

The bar offers a separate, more small-plate menu and multiple wine-by-the glass options, which will be perfect for theater-goers and music lovers for pre-Benaroya-hall events.

Here are Jason and Carrie looking relieved that their latest “baby” is finally open for business.

We fought over the Grilled Octopus and Cauliflower Purée with its lovely charry notes and buttery richness.

Although we didn’t have room for dessert, here’s a photo of one of several tempting options.

Rave reviews are already starting to stream in for Aragona. Please have a look at our friend and colleague Bethany Jean Clement’s complete, and very positive review from The Stranger’s January 15 issue.

Nicole Sprinkle, in The Seattle Weekly, also weighed in with a review in the January 21 issue, while Zach Geballe praised the impressive and inventive wine and Sherry offerings.

Architectural rendering and logo courtesy of Aragona.

Top eight photos by Braiden Rex-Johnson. Remaining photos courtesy of Aragona. 

Would you pay $55 for a cocktail that boasted five different flavors of infused ice cubes?

According to JWT, the world’s best-known marketing communications brand, infused ice cubes will become one of 2014’s top trends.

The company has just released its ninth annual forecast of key category trends that will drive or significantly impact consumer mindset and behavior in 2014.

Some topics of interest include:

Beer in Church: With church membership declining across the U.S., some churches are using beer as a focal point for gatherings, making the leap from communion wine to kegs. Some brew their own, while others hold services in pubs to attract curious bargoers. In addition to attracting newcomers, bringing beer to the church or the church to the bar can also build stronger relationships between congregants, improving retention. Examples include Beer & Hymns in Portland, Ore., The Pub Church in Boston, and Church-in-a-Pub in Fort Worth, Texas.

Cocktails on Tap: We’ve seen wine moving into taps, and now cocktails are being mixed and stored in kegs. It saves bartenders time and can lower the price tag for imbibers, who get the added bonus of being able to ask for sample tastes. With many cocktails, premixing doesn’t compromise quality—and may enhance it by enabling ingredients to mesh over time—though it only works well for some concoctions.

Orange Wine:  The result of using red-wine techniques with white-wine grapes, an ancient technique from the Caucasus region, orange wine offers the best of both worlds, according to its proponents. (The color isn’t exactly orange; it’s more in the range of light gold to amber.) While this wine will likely remain a niche product, we’ll be seeing it more often thanks to the efforts of vintners in Italy, France, California, and beyond.

Infused Ice Cubes: Taking cocktail culture to yet the next level, mixologists are starting to push the flavors of their concoctions with infused ice: cubes of different shapes and sizes that are made with juices, fruits, syrups, and herbs. They enhance the look of the beverage, and as they melt, rather than dilute the cocktail, the cubes add complementary flavors. They also up the cost. At Chicago’s Trump Hotel, for instance, the signature Opulence 5 includes five differently flavored ice cubes and can be had for $55; reportedly the taste changes completely by the last drop.

 

Great news, United States wine lovers!

The wines of British Columbia (BC) are now more accessible than ever to customers in the United States thanks to a partnership between the British Columbia Wine Institute (BCWI) and Good Company Wines.

The United States has always been one of BC’s top tourism drivers, and guests who visit the province’s wine regions continually question where they can find their favorite wines when they return home.

The US is the most important market for wine today and will continue to have enormous influence on the global wine industry in years to come.

After passing the French and Italians for largest total wine consumption in 2011 (according to Impact Databank), Americans consumed 324 million cases of wine in 2012, which is a 7.7 percent increase over five years ago. Those numbers are only expected to grow in the next five years.

“With the expansion of BC grape acreage and getting our harvest back on track from previous years, we now have supply to allocate to consumers long denied BC VQA wine,” said Miles Prodan, President of the BC Wine Institute. “US consumers will now have access to premium BC VQA wines–as will influential US wine and travel writers who, until now, have been reluctant to showcase wines unavailable to their readers.”

“What better postcard from BC Wine Country than a bottle of BC VQA wine?” asks Prodan. Currently, four of BC’s premium producers are listed on BCWI’s website: Black Hills Estate Winery, Laughing Stock Vineyards, Meyer Family Vineyards and Painted Rock Estate Winery.

“We are very excited to work with the Wines of British Columbia as they are in line with all of the things our company does in terms of bringing exciting wines to consumers,” said Tony Westfall, CEO of Good Company Wines. “BC VQA wines are fantastic and I was truly impressed by the quality across the board.”

Want to start the New Year off with a unique dinner treat?

Then how about signing up for Tavolàta’s first Sunday Feast of 2014?

Chef Brian Clevenger has planned a robust meal of Wagyu beef for the first Sunday Feast of 2014 on January 5.

The meal begins with Beef Tartare and moves through three more preparations of the sumptuous beef.

Dinner is $90 per person and, as the Sunday Feasts often sell out, reservations are highly recommended.

So here’s the beef. . .it’s what’s for dinner!

First:

Beef  Tartare with white anchovy, radish, and champagne vinegar

Veal Consommé with baby turnips, carrots, and celeriac

Mixed Greens with chioggia beets, hazelnuts, and ricotta salata

Second:

Strozzapreti with beef cheeks, red wine, and oregano

Third:

Roasted Kobe Coullote Steak with wild mushroom, Brussels sprouts, and croutons

Fourth:

Bay Leaf Panna Cotta with winter fruit compote and orange tuile

I’ve written about Sunday Suppers for The Seattle Times Pacific Northwest magazine in an article entitled, “Family-Style Supper’s on at Seattle Restaurants.”

At Tavolàta’s Sunday Supper in January, dinner will be served family style at the communal table (tavolàta) where seating is limited to just 26 guests.

Dinner begins at 6:00 p.m., and the cost is $90 per person.

Reservations are required. Please call 206.838.8008 to reserve your spot.

And if (like me) beef isn’t our thing, here are other options for Sunday Feasts in 2014.

2014 Sunday Feasts – SAVE THE DATE!!!

February 9 – Roasted Duck

March 9 –Strictly Seafood

April 6 – Cuisine of the Mediterranean

May 4 – Suckling Pig

June 1 – Wild Mushrooms & Garden Vegetables (Vegetarian)