About Jesse Smith

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  What should I do with heaps of nettles?

  0 0 I make nettle gnocchi every spring! I usually make a sage and brown butter sauce to go with it. You can easily find a recipe online. Jesse Smith answered in Other-Food & Drink about 1 year ago Answer, comment & read 10 more answers »

• Comment on Julia Wayne's answer…

  1 0 Dear Julia...please stop taking all of my answers before I have a second to post them. But you missed one very under appreciated sandwich...Ann's teriyaki pork bahn mi far outweighs monkey bridge...and you know that son! Jesse Smith commented about 1 year ago

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  What's the sexiest food you ever ate?

  2 0 Im going to have say thick cut, handmade pasta. Sauced in nothing but melted butter. The way that the butter coats the glistening ribbons and creamy texture that takes just the perfect amount of pressure to bite through. Nestled in a warm bowl and gently feathered with little bits of grana padano. It will always remind me of a beautiful woman glistening in the bedside candle light after a sensual massage with scented oil. Jesse Smith answered in Best of 2010: Cooking and Cocktails about 1 year ago Answer, comment & read 9 more answers »

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  What was your favorite plate of food in 2010?

  2 0 The best thing that I ate this year was actually cooked by me. No joke! Well I didn't really do much. I roasted a pork shoulder from one of the pigs I raised last year...in my fireplace! The pork was finished on apples from my orchard and we had a nice amount of widfall wood from those trees so I tossed that in there with a bunch of cedar. I literally had to rest back in my chair and try to think if I had ever had a better peice of meat in my life (72 hr short rib at Crush? Whole roast chicken at Le Pichet? Smoked double-cut pork chop at Dinette?) ...Nope. Applewood roasted pork shoulder from my fireplace! Jesse Smith answered in Best of 2010: Cooking and Cocktails about 1 year ago Answer, comment & read 3 more answers »

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  What dining/food trend would you like to see go away?

  1 0 I'd love to see an end to "cute descriptions" on menus. I used to work at red robin and part of our training was creating a "flavor transport" for the guest. That means using buzz words to jazz up the description of the food. Like "farm fresh", "nestled in a bed of", and "drenched in flavor"! What the eff does flavor taste like? Tell me whats in it, where it came from, and thats it! I'll decide if it's farm fresh for myself. Jesse Smith answered in Best of 2010: Cooking and Cocktails about 1 year ago Answer, comment & read 10 more answers »

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  Tell the truth: what were you glad went away this year?

  1 0 I wish that i could answer this question with "what I hope will go away" because that list is long and most of what I would say will most likely come to pass. Jesse Smith answered in Best of 2010: Cooking and Cocktails about 1 year ago Answer, comment & read 6 more answers »

• Comment on Julia Wayne's answer…

  0 0 That makes me so sad to hear, I literally had one of the best meals in seattle at Avila. I wish you could have experienced what i did...I almost cried when I drove by and saw that it had closed. Jesse Smith commented about 1 year ago

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  What was the best plate of pasta you had this year?

  0 0 The tagliatelle at Cantinetta in wallingford pretty much blew my mind. It was served with bolognaise sauce that rivaled Bizzarro (which I was very partial to being as I used to be the chef). Also the gnocchi with rabbit cacciatore at Branzino was truly spectacular. The rabbit braised for hours tossed with carmelized onions and a buttery white wine sauce with tomatoes and chanterells....yum! Jesse Smith answered in Best of 2010: Cooking and Cocktails about 1 year ago Answer, comment & read 6 more answers »

• Follow Following 1 Best burger? Jesse Smith asked in Best of 2010: Cooking and Cocktails about 1 year ago 9 Answers by CorkDorkForkDork, Julia Wayne , Jill Lightner…

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  What was your favorite new restaurant this year?

  1 0 Im going to pay homage to shoreline ( little Korea ) and pay respect to Hoosoonyi! This little place on Aroura isnt new but this year did switch owners (and the entire kitchen staff). The service is so friendly and so much attention to detail. The food is traditional Korean executed flawlessly! I love the ban chan here, the hae mool pah jun (seafood pancake) is amazing, beef dolsot is so vibrant with fresh and dark flavors comingling in one bowl! They have a room to sit on the floor and enjoy your meal the traditional way or you can sit at a table. There are a lot of other good korean joints in shoreline, along with veitnamese. It's where I always go if im looking for outstanding asian food! Jesse Smith answered in Best of 2010: Cooking and Cocktails about 1 year ago Answer, comment & read 12 more answers »

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