In this edition of Food Porn, we feature Matt’s in the Market, founded in 1996 and drawing a loyal crowd with its creative cuisine. Located in the heart of Pike Place Market with breathtaking views of Elliot Bay, Matt’s uses many market ingredients as well as sustainable and seasonal local produce.

Sea Scallops. Photo by Jennifer Dastouri.

Executive Chef Shane Ryan creates a menu based on the best ingredients that are offered at the Market. Beef Carpaccio served with black garlic cream, housemade potato chips, and drizzled with parsley oil. The Smoked Roosevelt Elk Tongue with a soft poached quail egg, caper berries, and grilled spring onions. For a decadent starter, the Seared Foie Gras is served with a fluffy pecan monkey bread, caramelized banana, orange marmalade, and coca nib.

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Photos by Jennifer Dastouri.

Stop in with a friend for a fresh and delicious lunch after perusing the market. Their lunch offerings include a selection of fresh sandwiches, such as the Pan-Fried Cornmeal Crusted Catfish and the Pork Belly Confit “Bánh mì” with pickled daikon radish and carrot, fresno chilies, hoisin sauce, and sambal mayo. Or if you crave BBQ, like I always am, try the BBQ Pulled Pork sandwich with Stumptown coffee BBQ sauce and cabbage slaw on a brioche bun or the Braised Beef Brisket with butter roasted onions, horseradish aioli, arugula.

Matt’s is open for lunch from 11:30 am – 2:30 pm and for dinner from 5:30 pm to 10:00 pm Monday through Saturday.

Matt’s in the Market    |  94 Pike St, Third Floor, Seattle   |   (206) 467 – 7909

Truffle of Love Burger

What’s Cool:

• PBR and Vitamin R tall boys
• Killer tater tots
• Vintage lunchboxes to make you smirk
• Imaginative cocktails that don’t break the bank
• South Lake Union location if you don’t feel like crossing the lake

Lunchbox Laboratory | 989 112th AVE NE, Bellevue | (425) 505-2676

We started out our feast with mojitos. I ordered mango and my friend chose coconut. Both were perfect. Many of Root Table’s cocktails are assembled using vodka and rum infused in-house with flavors including lychee, cucumber, lemongrass, cantaloupe, hibiscus, pineapple and vanilla.

We were dining during regular dinner hours, so our beverages were full price, but the establishment does have a happy hour from 4-6pm and 9pm-close, as well as half-price bottles of wine on Wednesdays.

The tapas dishes range between five and six bucks and make for great appetizers or mix-and-matched as a meal on their own, shared with friends (or a very hungry you).

Curry Corn Fritters ($5) (pictured above) arrived first. We had both enjoyed these during previous trips to Root Table, so they were a necessary repeat. The fritters are deep fried and served up with a sweet chili peanut sauce that compliments the savory batter and sweet curried corn.

Next came Stuffed Mushrooms ($5) – small baked button mushrooms filled with sweet corn, peas and peppers. This dish was nice and light, which is great since we made sure to meet our fried food quota for the month in one evening.

Our last small plate was another repeat offender – Root Fries ($5). Thin russet potato, yam and taro root fries are served with a spicy house-made ketchup that, if made available to me, I’d put on anything, everything and anyone.

For our main entree, we ordered the Broccoli Lover ($10) with tofu as our protein of choice. Shitake mushrooms, carrots, onion and broccoli are stir fried in a slightly spicy, tangy sauce and served beside a generous scoop of jasmine rice.

I’m fairly certain I was full for a complete 24 hour period following this outing, but I think I’m ready to return and conquer another chunk of the menu! I hear Grilled Prawns and Asian Pesto calling my name.

Root Table is open for business Tuesday-Sunday for lunch 11:30-3pm and dinner 4-10:30pm.

Root Table | 2213 NW Market Street, Seattle | 206.420.3214

In the last decade society has gotten serious about its food: the mass production, the use of chemicals for longer shelf life, and the effects of producer to consumer transportation, better known as food miles. Our concerns were deafening, and penetrated the subsidized food industry or fast-food (food-like products) tycoons who determine what edible trimming make it to our plates and grocery stores, and so became the terms “fat-free”, “sugar-free”, and “gmo-free” to quiet us up.

Amy Pennington of Go Go Green Garden. Photo by Della Chen Photography.

We sometime prefer our food fast, as in easily accessible, when juggling agendas that don’t call for spare time to make healthier decisions. So that triple caramel latte and flaky croissant before work seems completely appropriate, in addition to extreme weight loss alternatives since the gym has likened itself to a dreaded place of doom. In spite of all our efforts to ensure our health, we still find ourselves with low energy, moody, and underfed. You see our diet (diet being what one eats on a daily basis) is directly correlated to how we feel, and today’s processed foods aren’t supplying the nutrients needed to sustain a healthy and efficient lifestyle. The idea being that once you change what you eat, you’ll naturally begin to make changes in how you look and feel.

Enter Amy Pennington, the bubbly Long Island farm girl (interesting), locavore, and gardener behind Go Go Green, “a Seattle urban farming business specializing in prolific and organic edible gardens for homes and businesses.” In addition, Pennington is also a food writer – look for her work in Edible Seattle and SIP Northwest – cook, t.v. show host for the PBS foodie favorite, Check, Please! and author behind Apartment Gardening, Urban Pantry, and her most recent Fresh Pantry series, a monthly eBook featuring a seasonal ingredient and innovative ways to cook it. April was the month of the rhubarb, and if you’re scratching your head wondering what that is or how it’s edible, snag this months guide to cool rhubarb recipes for only $2.99 HERE.

Fresh Rhubarb Stalks. Photo by Amy Pennington.

What makes locally grown food so damn exciting, and why is everyone talking about it?

Local food is the freshest food available! What’s not to love? This is exactly why I love teaching people how to grow food in their own backyard, with my edible gardening business.

What is the difference between locally sourced food, green food, sustainable food, and organic food?

Local food is grown close by, so I suppose that makes it both green & sustainable, though sustainability speaks to all facets of a business, including financial. Organic food is certified by a governmental body.

Go Go Green is all about seasonal eating and local gardening. What does seasonal eating entail and why is it preferred?

Seasonal eating is eating what’s in season. Is seasonal eating preferred? I suppose that’s debatable. There are times I’d really like some asparagus in December and it is available from the global market, so it’s really all about what you prefer. I prefer to eat seasonally, because the food is fresh and full of nutrients – that’s why I recently launched my monthly eBook series, Fresh Pantry – to help home cooks exploit seasonal ingredients when they’re available. If you gorge on strawberries for every meal, you’ll be ready to move on to something new, like peaches.

What makes locally sourced food and home meals better than veggies from a national grocery store, and hot n ready meals at your local diner or dive?

National grocery stores carry locally sourced food – sometimes the selection is small, so you just have to make sure to read the labels. Homemade meals will always be better for you because you, as the cook, are in control of what goes in to your meals. We tend to use less salt, butter and oils then processed foods or prepared foods do. All of my recipes are written with this in mind – health and deliciousness followed by ease and economy. I believe if people are given tools to cook awesome meals with a little amount of effort and time, for cheap – they’re sold.

Time management and money are 2 big factors when making food purchases. How can buying locally sourced foods save you time and money?

Sometimes getting to the farmers markets is a challenge, but you need only commit. If you’re growing your own food at home, over the years it pencils out to be less expensive for you, but getting started requires a bit of an investment of both time and money.

Your fresh pantry ingredient for the month is rhubarb. Is it a fruit or a vegetable?

A vegetable.

How is rhubarb commonly eaten?

Mmmm, I would say ‘commonly’ it’s eaten in pie or jam. Lots of rhubarb pie recipes out there! But it can be used for a LOT more. In Fresh Pantry, I have some salads with raw rhubarb, some roasted rhubarb dishes and even a breakfast sausage with rhubarb and tarragon.

What are some of the health and or nutrition benefits rhubarb provides – what makes her a hot commodity?

All fruits and vegetables are healthy, as far as I’m concerned. Rhubarb, like others, is a great source of fiber and I’m betting it’s full of anti-oxidants, too. I love it in my Rhubarb Fizz drink, the best.

Falling in love with local food and fresh rhubarb? Show off your culinary skills this summer by dishing up Amy’s signature Rhubarb BBQ Sauce with Coriander Ribs recipe. A feature in her recent Fresh Pantry: Rhubarb edition that we’ve so kindly gifted to you below. Prepare and serve with caution at your next bbq. Your friends, in between savage like finger licking, will share approving nods. 

Rhubarb BBQ Sauce with Coriander Ribs. Photo by Amy Pennington.

Serves 4

For theribs 

• 3 to 4 pounds pork ribs, racked or precut
• 1 tablespoon ground cumin
• 1 tablespoon coriander seeds, crushed
• 1/4 teaspoon ground cinnamon
• 1 tablespoon ground fennel
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the sauce

• 1/2 cup sugar
• 1 cup warm water
• 1 pound rhubarb (about 3 to 4 stalks), trimmed and cut into 2-inch pieces

Place the ribs in a large baking pan. Sprinkle the cumin, coriander seeds, cinnamon, fennel, salt, and pepper over the ribs. Using your hands, toss to coat, working the spices evenly across each rib until most of the spices are absorbed. Set aside at room temperature for 30 minutes.

Preheat the oven to 300 degrees F. Place the ribs in the oven and roast for 2 to 2 1/2 hours, until meat is tender and comes away easily from the bone.

While the ribs are roasting, make the sauce. In a small saucepan, pour in the sugar and shake gently, so it forms an even layer along the bottom of the pan. Set this over medium-high heat, the sugar will start melting after a few minutes. Do not stir the sugar, but monitor it closely. It will begin to brown at the edges. Swirl the pan slightly to distribute the heat and hot caramel, making sure to keep the sugar level so it does not coat the sides of the saucepan. The caramel will turn dark brown and amber at the edges. Continue swirling gently until all of the sugar is dark amber, about 5 to 7 minutes, and smells of burned sugar. Pour in the warm water and stir. Be careful: the caramelized sugar will sputter and pop. Cook until the caramelized sugar has dissolved.

Add the rhubarb and bring to a boil. Once boiling, reduce the heat to low and allow the rhubarb to simmer 10 minutes. Remove from the heat and let the mixture cool slightly, about 20 minutes. Once cooled, add the rhubarb sauce to a blender and pur{eacute}e until perfectly smooth. Pour the rhubarb sauce into a small bowl and set aside.

When the ribs are cooked through, remove them from the oven and set aside. Increase the oven temperature to 425 degrees F. Brush the ribs with half of the rhubarb sauce. Return to the oven and let the sauce caramelize and bubble, about 10 to 12 minutes. Remove the ribs from the oven and let cool slightly. Serve the ribs alongside a small bowl of the remaining rhubarb sauce.

PANTRY NOTE: Any leftover sauce or ribs (although I doubt you’ll have any) can be covered and held in the fridge, up to 3 days. The rhubarb sauce recipe can be doubled and the ribs basted twice for extra-rich flavor, if you like.

Go Go Green Garden | Seattle | Fresh Pantry: Rhubarb

Chaco canyon is all about sustainability - they use as many seasonal, local ingredients as possible, compost or recycle 90% of their waste and offer zero plastic utensils, even if you’re ordering to-go food. But don’t fret, earth-haters; they make it up to you by bravely sorting the food scraps, recyclables and garbage for you. That means no standing aimlessly in front of multiple trash receptacles while everyone watches you recycle a soiled napkin! GASP!

Chaco Canyon Lentil Burger

Lentil burger $12.95

Special sauce, Vegenaise, marinated onions, cucumber, sprouts, bread and butter pickles, potato bun

Now I’m not one to fall for the old “we’ve got the best veggie burger in town” bit, but this savory sensation had me at special sauce. An interesting combination of bread and butter pickles, paprika and vegenaise create a flavor that could turn the staunchest of meat eaters into belie-vegan-ers. That mixed with a lentil burger for the ages and you have yourself, dare I say, the best veggie burger in town? Definitely top three. Hats off to Chaco Canyon and their magical burger beans… legumes? Peas? Whatever, lentils are good for you just eat them.

Chaco Canyon Ginger Sesame Bowl

Raw ginger sesame bowl $12.50

Shredded carrot and cucumber, spinach, kelp noodles, tamari pumpkin seeds, ginger-sesame sauce

Hey guys, remember Dave Matthews? Well if you need a refresher just stop by Chaco Canyon and stay there all day every day until he shows up. It’ll happen… I’m told. This bowl has made Mr. Matthews a regular and I have no question as to why. It’s damn good. And ridiculously healthy! If you are a kelp noodle virgin as I was, don’t be scared. The clear, crunchy sea noodles simply add a little salt to their sweet and savory ginger-sesame sauce. Flavor finders and calorie counters unite. Chaco Canyon has solved all your problems and created a meal you can both eat – together forever in kelp noodle heaven.

Chaco Canyon White Chocolate Cherry Cheesecake

Dessert special: white chocolate cherry cheesecake $6.95

Cashew cheese, Tonnemaker cherries, macadamia-coconut crust

If I had to describe this vegan cheesecake in few words, I would laugh and give two of them back to you. Because I only need one – buttery. Apparently, when you mix cocoa butter, coconut oil, cashews and maple syrup, you get the best thing since sliced, dairy-free bread. This creamy-but-not-heavy, melt-in-your-mouth delight was a sight for vegan eyes. And mouths. And happy places. And I don’t even like cherry desserts! You win Chaco Canyon. You totally win.

Chaco Canyon Dining Room

Chaco canyon is doing something right in that kitchen, and in the dining room, and on the walls, and all around everywhere. What started as a raw juice bar nearly 10 years ago has grown into a Seattle staple for veggie lovers. Their heads and hearts are in the right place, and it shines right through everything they do. I give them 50 million organic flavor points and an extra 50 million greater good points for sorting through our filthy trash.

My Chaco Canyon tip: Try the Pure Bliss juice for a sweet, minty surprise on the side.

Chaco Canyon| 4757 12th Ave NE, Seattle | 206.522.6966

Photography by Jessica Aceti

Shopping for a good cause? If you ask us, that seems like a fabulous excuse to pop out the credit card (and the bubbly). Next Thursday, May 16 (from 5 to 8 p.m.), Kimpton‘s Seattle hotels host the sixth annual “Girls Gone Glam” shopping extravaganza. The event benefits Dress for Success, a nonprofit that helps disadvantaged women thrive in the workplace by providing business attire and career development and retention skills.

At Girls Gone Glam, guests enjoy champagne and appetizers from the Library Bistro’s new chef Chris Lobkovich while browsing booths set up by some of the city’s trendiest boutiques, from Gidgette Bardot and GlamSpoon to Orange Box Jewelry and Pandemonium Hats. They’ll also find lip readings from Sheila the psychic, blowouts from Swink Style Bar, brow sugaring by Sugarplum and massages from Chroma Salon and Spa.

Tickets for the event, held at Alexis Hotel 1007 First Ave. (at Madison), cost $25 in advance or $30 at the door and include cocktails, small bites, a raffle ticket (to wins trips to New York and San Francisco or stays at nationwide Kimpton hotels) and free valet (upon availability). Shop on!

This spring is about making a statement. And this season the popular colors that will make you shout included navy, emerald green and anything neon. Take a chance to be different and to stand out even if you tend to be simple when it comes to the fashion department. It’s about following the trends but personalizing them and not blending in with the crowd.

photo by Vivian Hsu

Before the spring collections were released, special guests got a special preview got at the Bellevue Collection’s Spring 2013 Runway Show over the weekend. “According to Sephora, ‘Infrared’ lipstick is popular for spring,” said Jennifer Leavitt, the Vice President of Marketing for The Bellevue Collection as she opened the fashion show.

Warm colors including shades of red, orange and yellow were the obvious recurring trends on the runway, indicating that these colors aren’t just reserved for the fall season.

But it wasn’t all about being bright and bold, the classic combination of black and white is still relevant and easy for anyone to incorporate into their Spring look.“Black and White is definitely my favorite trend. We all love black in the Northwest so it’s easy for anyone to pull [it] off by adding a few basics to their wardrobe this spring,” said Sarah Butler, the fashion events and editorial coordinator of The Bellevue Collection. Butler selects the trends for the Spring Look Book. “My purchase was a pair of white pumps! Report Footwear has a killer pair right now.”

If you want to experiment with color blocking but don’t want to go for the bold colors, try doing it with black and white. Butler suggests black and white pieces from Aritzia (which had its clothing featured in the Bellevue Square runway show), including the Wilfred for Aritzia Capucine T-Shirt, Wilfred for Aritzia Colonne Dress or T.Babaton for Aritzia Robinson Jacket; each of which are simple with a chic flair.

If you’re looking to incorporate the black and white trend in an everyday look, Butler recommends the Cropped Slim Cigarette in Black and White Gloss from 7 For All Mankind. These pant kills two birds with one stone by covering both stripes and black & white trends.

Another runway highlight was the mixing and matching graphic prints. A young and fresh take on this spring trend that appeared at the Spring 2013 Runway Show was the Bar III Designed Bra Top, embellished tank and plum skirt, which were all from Macy’s.

“Because of the trends simplicity, it’s ultra-sophisticated and definitely day-to-night appropriate,” says Butler.

The new spring fashions can all be viewed at The Bellevue Collection website and available at the Bellevue Square Mall.

Oculus Eyecare specializes in designer frames made from sustainable materials.

When Dr. Jeff Woerner and his wife moved to Seattle’s South Lake Union neighborhood in 2006, they instantly fell in love with the trendy neighborhood. Though he ran a successful optometry practice in Renton, he ultimately dreamed of working a little closer to home. That dream became a reality in April, when Oculus Eyecare opened its doors just a few blocks from Dr. Woerner’s SLU home. Visitors may receive eye check-ups and other optometry services, as well as browse a wide selection of independent designer frames, many of which are rendered from sustainable materials.

When did you decide to pursue an optometry career, and what was your inspiration for doing so?

I decided to pursue optometry when I was a high school student in Ohio. I was searching for a profession where I could help people, be my own boss, live anywhere, and have a good work-life balance. Optometry checked all of those boxes, and after graduating from The Ohio State University College of Optometry in 1998, I packed my car and headed to Seattle.

Why did you decide to settle in the South Lake Union neighborhood?

My wife and I loved the idea of living above a Whole Foods and reducing our car dependence. We instantly became a one car family and now both of us can walk to work.

Seven years later, what are your favorite aspects of this area?

Having Whole Foods as our ‘refrigerator’ and being able to walk everywhere including downtown, the waterfront, and local parks with our young daughter.

What sets Oculus Eyecare apart from the other optometry shops in the area?

Truly being a locally owned and operated practice — I live, work, and raise a family all in the same neighborhood and support our local community. We also have an eclectic inventory. Our glasses are created by passionate independent designers who make unique, hand-crafted eye wear not found online or in every optical shop. You’ll notice the fit and quality when you try on a pair. We prescribe lenses that cater to a patient’s lifestyle including specific designs for heavy cell phone users, computer users, golfers, cyclist, runners, and many other activities. And our hours are flexible; we have early, late and Saturday appointments available.

The frames available at Oculus are created by independent designers, and many of them were also rendered from sustainable materials. Tell us about some of the models in your inventory.

Drift Eyewear’s Delta Blues collection is handcrafted in Chicago and made from reclaimed cypress from the bottom of the Mississippi River. Drift also has a limited edition Barnwood collection, only 100 pairs of glasses were created and each one is individually labeled. Bellinger Blac made the world’s first adjustable carbon fiber frame; it’s unique, lightweight, and has a striking design. FriezeFrame’s retro-chic glasses are designed and handcrafted in the U.S.

What are some of the biggest misconceptions people have about eye care?

The biggest misconception is not needing an eye exam if you see well. Everyone should get an annual eye exam since eye disease can present without symptoms or noticeable vision loss. Also, it’s important to have the most up to date prescription to insure you are seeing your
best.

Are there any upcoming events or promotions at Oculus that Seattleites should know about?

May is Bike to Work Month, so we are offering 10 percent off all Rudy Project nonprescription sunglasses for anyone who rides a bike to our office, and hosting a stop for Bike to Work Day on Friday, May 17. We will also have trunk shows throughout the summer showcasing sunglasses.

Oculus Eyecare is open Tuesday, Wednesday, and Thursday from 11 a.m. to 7 p.m.; Friday from 7 a.m. to 3 p.m.; and Saturday from 8 a.m. to 2 p.m. Please visit the shop’s official website to schedule an appointment, submit a ‘New Patient’ form, order contact lenses, or browse the current selection of frames.

SPECIAL TIP: If you love absinthe, or if you have an adventurous spirit and have always wanted to try it, this is by far the best selection on the east side.

The service was quick and friendly and the interior is adorned with festive lanterns and tapestries. Their menu is clear and simple to navigate. I ordered my usual – a vegetarian pho with tofu – as well as some fresh rolls. I ordered both to-go and couldn’t believe how much food I was presented. Not only do they serve up large portions, but most entrees are less than ten dollars.  When watching my spending, I certainly keep my eye out for next-day-leftovers-for-lunch opportunities, and I will be covered here for a couple of days!

The pho broth was flavorful, with a touch of what I think must have been cinnamon, and packaged with a tower of rice vermicelli, broccoli, snap peas, carrots, onions and fried tofu. In-house, a small bowl is $7.50. One size is offered for to-go orders for $9.50.

Fresh rolls are generally a non-negotiable for me if available, so I added two to my order for $2.25 each. Rice vermicelli, greens, basil, crispy rolls and prawns were wrapped in fresh rice paper and served with a creamy peanut dipping sauce. I wasn’t expecting the ‘crispy rolls’, which resembled a rolled batter, but they were a welcome added crunch.

Parking is a little tricky in this area due to the one-way street magic that Seattle has going on, but it’s worth it!

Pho Viet Anh | 372 Roy Street, Seattle | 206-352-1881

Well now the masterminds behind Von Trapp’s (and Bastille Cafe & Bar … and Poquitos … and Macleod’s Scottish Pub), James Weimann and Deming Maclise, are opening another restaurant, this time on the street level of also-soon-to-be-open Hotel Ballard in — you guessed it — Ballard.

The restaurant, aptly named “Stoneburner” after Jason Stoneburner, longtime chef at Bastille and soon-to-be-Chef at Stoneburner, is “stone hearth cooking”-inspired. We’re still waiting to get our sample on but the restaurant promises handmade pastas, a farm fresh focus and artisan food in a rustic cooking style showcasing the best of the Northwest.

The 3,500 square-foot restaurant will seat approximately 125 guests and includes a private dining room that seats 16 guests for intimate events plus a rooftop event space named Olympic Rooftop Pavilion. The front of the restaurant will be made up of NanaWalls that can slide open to the action on bustling Ballard Avenue on those elusive sun-filled days.

Stoneburner will be open for lunch, weekend, brunch and dinner and if our experience at Von Trapp’s and the bevy of other restaurants from the dynamic restaurateur duo and celebrated chef are any indication of what we can expect to eat here, well, we’ll be there.

No official opening date has been set but we’re promised it will be sometime in spring 2013.

Stoneburner | 5214 Ballard Avenue NW, Seattle | (206) 789-5012

Sneak photo with my phone and Instagrammed, of course.

It’s true, indoor cycling (or spinning) has been around since 1986. It only recently made its way to Seattle as a legit fitness fad after it morphed into a citywide phenomenon in New York in 2007 with the opening of SoulCycle. I know this because it was this same year I tried spinning for my first time while on business there at SoulCycle’s Tribeca location. I dragged my Vogue-editor friend with me whose only foray into exercise was dancing after a few cocktails. She was less than enthused. But after an hour inside SoulCycle’s Jonathan Adler-candlelit studio spinning-while-meditating, we were hooked. A week later I flew back home to Seattle, yearning to get back on the bike.

In the years following my first experience, spin went to the sideline after disappointing lackluster versions of the class at my local gym. And then 2012 came and Seattle was introduced to FlyWheel. Another New York import, FlyWheel was founded by ex-original SoulCycle master instructor, Ruth Zukerman, who had some sort of hush-hush falling out with its founders Julie Rice and Elizabeth Cutler.

No matter; I was anxious to get back into any sort of spin and signed up right away for my first class at FlyWheel. To my delight, the first class was free — but otherwise usually $25 for such drop-ins. This may be a bit of a high-flying price but you know, towels and clip-in shoes come as part of it so there’s that.

Free pre- and post-race snack!

My class day came and as I pulled open the glass doors I walked into a studio that was slick and white with high ceilings and modern flair. There was a lounge area complete with a flat screen TV, bowls of apples and baskets of PopChips — all for free.  There was branded merchandise on the shelves and against the walls … and of which I just had to have. There was a FlyBarre studio upstairs (what’s barre, you ask — read more here). There were water stations and lockers. There were changing rooms, bathrooms and showers stocked with Bliss products and extra hair ties and clips. I thought for a second I was in a W hotel but the daydream all came crashing back down when I saw the door. The submarine-like door with its faux window. You see, all of this stuff … it was just a distraction for what was about to come. The calm before the hellish spinning storm, if you will, right behind that door.

There was a class in session but within minutes that submarine door opened and people drenched in sweat came pouring out. A FlyWheel employee at the ready with a mop and bucket went in after. It was at this moment I realized FlyWheel probably wasn’t going to be anything like the spinning-meditation I had experienced at SoulCycle. I should’ve known since, when I signed up, I was asked to register a screen name for the Torqboard. In non-spin language, the leaderboard. That could only mean one thing: competition.

FlyWheel’s spin room is set up like a stadium with the instructor on a raised stage in the front and center. The room is completely dark with the exception of the glow from the two Torqboards which are really just TV screens attached to the ceiling that will sometimes flash the class stats. It was all making sense. It’s not just riding, it’s racing. Speed on resistance. Resistance on speed. Rating yourself against the other names on the Torqboards. I realized at that moment what their “Never Coast” slogan meant.

A FlyWheel employee adjusted my bike and not  five minutes later and into class I, struberry, was far off from Khaleesi who was currently ranked number one on that damn Torqboard. Who was this Khaleesi? Besides the powerful dragon mother on “Game of Thrones”?  But who was she exactly in this class? And why was her power rating more than 50 points ahead of mine? The Torqboard said she was on bike 32. Where was bike 32? Was she the toned blond in the back corner? Or maybe the lean brunette a few bikes to my left? I tried to pedal faster but my thighs were burning and it came down to a choice between breathing or trying to gain some power on Khaleesi. I chose breathing.

More breathing. 2 minutes of climbing. 30 seconds of sprinting. Wait, more climbing? And more sprinting? This is supposed to be a 45-minute class and I swear at least 55 minutes have already passed! Just then the instructor lowered the music. I thought my time in Hell had finally come to an end but she sent that thought packing as she yelled at everyone to pick up our weights. Sure, they were only two- and four-pound weights, but combined it was six pounds of pure torture. After that I had my last chance at trying to break a 200 power rating (my goal) and with the last bit of sweat in me, in position one and now over 100 points behind Khaleesi, I pedaled to 203.

At last! I staggered out of the spin room and … signed up for more classes right away — with Tommy and Ray and their music-focused themed rides, natch, races. Hooked again it seemed.

Soon, Khaleesi, I will catch up to you and your 300 power rating. And in the meantime, I’m just glad spinning has made its way to Seattle.

A Seattleite goes for a spin …

THE WHOS

Who can participate: Anyone!

THE WHATS

What is it: A 45- or 60-minute ride … err … race that is cardio-focused and music-oriented done on a spinner in a darkened stadium-style studio and involving climbs and descents, while working arms with weighted bars.

What it will cost you: Your first class is free! After that, $25 for a single class with discounted packages available.

What to wear: Skintight or spandex-style shorts or pants and probably a tank or bra top (if you’re a woman) since you’ll be sweating with a capital ‘S’. And socks! Clip-in shoes are provided.

What to bring: A WATER BOTTLE. Towels are provided and most people use two during their class. The employees at FlyWheel are all super helpful and will get you set up on your bike if it’s your first time — don’t be afraid to ask!

THE WHERES

Where is it: FlyWheel currently has two locations — in South Lake Union and in Bellevue.

Where you’ll feel the burn the next day: Your legs. Maybe your core and your arms. And, well, your privates. Sometimes that spinning seat isn’t the most gentle.

THE WHENS

When can you go: Class times vary by studio but usually start at 6:00 a.m. with the last class at 6:30  p.m. or 7:30 p.m.

THE WHYS

Why you should try it: Where else can you burn 500+ calories in 45 minutes just sitting? “Just sitting.”

Why it’s worth it: See above. Plus the atmosphere is something that you just can’t find anywhere else.

FlyWheel Seattle| 224 Westlake Avenue N, Suite 100, Seattle/(206) 402-4819 |1032 106th Avenue
NE, Suite 124, Bellevue/(425) 605-5253

In real life, the event is the Fight Hunger, Build Hope Food Truck Round-Up and it takes place May 19, 2013 from 3 p.m. – 7 p.m. at the Phinney Neighborhood Center. The event is also the public launch of the University District Food Bank’s campaign to raise funds towards a new facility that will include a grocery store-style food bank, low income housing, job training, a rooftop garden and more.

With your ticket you’ll not only be supporting an important organization that serves 1,000 families each week, but also getting eight food bites and four beverage tastings from participating trucks including Barking Frog Mobile Kitchen, Skillet Street Food, Street Treats, Veraci Pizza, Chopstix, Contigo, Hallava Falafel, Crisp Creperie and Seattle Biscuit Company, Oola and Golden Distilleries, Sozo Wines and Fremont Brewing Company. How’s that for a food truck rodeo line-up, right?

As you can probably see from the line-up, the round-up involves beer and wine so it’s a 21 and over event. Sorry, kids.

Live music will come from The Blackberry Bushes, Washover Fans and Ali Marcus.

Food, beer, wine, live music, a charitable cause? You know I’ll be there. I had me at rodeo.

DETAILS

When: Sunday, May 19, 2013, 3:00 p.m. – 7 p.m.

Where: Phinney Neighborhood Center | 6615 Dayton Avenue N, Seattle

How Much? 

Individual ticket: $25

Individual ticket + campaign donation: $125

Those of you who choose this option and donate to the campaign will also receive the food bank’s new “Community Cookbook” with recipes from Tilth, Tavolata, Agrodolce, Crush, LloydMartin, Cafe Flora and many other local favorite restaurants.

For more on the Fight Hunger, Build Hope Food Truck Round-Up or to purchase tickets visit their website here.

FareStart is a downtown hot spot for lunch breakers looking to give back and eat well. By the look and taste of the food, you would never know that behind the kitchen doors are men and women training to be chefs. FareStart offers a sixteen-week training course to disadvantaged individuals looking for a second chance. Most have had zero professional experience in the kitchen, and all of them are either homeless or at risk of becoming homeless. This hands-on program is a brilliant way to give people the skills they need to start a career and move forward with their lives.

FareStart Grilled Asparagus Salad

Specials menu: grilled asparagus salad (ordered w/o egg) $12.95

Farro, asparagus, tomato, smoked onion, spring pea toast, preserved lemon vinaigrette

Though this dish had some similarities to a salad, they were few and far between. I’d call it more of a chilled veggie farro-sotto. A healthy serving of the ancient grain gives a thick padding to the plate leaving just enough room for headliners. Chilled, grilled asparagus and large chunks of tomato add freshness while the alder wood smoked onions give an unexpected earthy crunch. The four ingredients mingle together naturally like old friends with one important thread tying them all together – preserved lemon vinaigrette. The sweet, citrusy dressing brings this dish to life, so don’t even think about ordering it dry.

FareStart Roasted Beet Salad

Roasted beet salad (ordered w/o cheese) $9.50

Roasted beets, organic greens, candied walnuts, apple cider vinaigrette

Let me start off by saying, whoever decided to add fried, salted beet shavings to the salad, you my friend, are a genius. I am a lover of beet salads, so admittedly I’m pretty easy to please, but with the addition of those crunchy little numbers, this one is on my top 5 for sure. It’s simple and humble with a splash of beet naughtiness, or naughty beetness – whatever you’re into. Juicy, roasted beets mixed with candied walnuts lay atop crisp arugula and bitter radicchio. The lot is covered with an apple cider vinaigrette adding just enough acid to balance the sweetness of the beet-walnut duo. And to avoid sounding too redundant, I won’t bring up the thin, crunchy little strips of fried beet bliss that cover the salad yet again… I mean, yet again, again. Starting now. 

FareStart Field Roast Sandwich

Founder’s “Field Roast” sandwich $10.95

Hazelnut Field Roast patty, arugula, tomato, vegan fig mayonnaise, Dijon mustard, vegan potato bread

Here’s a fun little fact for you meat substitute enthusiasts, FareStart founder Chef David Lee is also the founder of the beloved vegan grain meat product, Field Roast. And one of my personal favorite variations, the hazelnut-encrusted lentil and sage patty, is a permanent resident on the FareStart menu. Though sandwiched between some very bold flavors like Dijon mustard, fig spread and arugula, this patty holds its own. Lightly fried, it stays crisp and firm the whole way though. The fig-Dijon combo is a little unnatural at first, but after a few bites I was sold. The sweet/spicy thing works really well, especially when you throw in a few beer-battered fries in between each bite to give it a little grease. Come to think of it, I suggest throwing in a few beer-battered fries in between all bites taken all the time. Who’s the genius now, huh?

FareStart is training some pretty phenomenal chefs back there, and it’s no surprise that of the 6,500 people who have participated in the program, 88% of them secured a job within 90 days of graduation. The food was well thought out, well executed and very well eaten. I give FareStart 90 million points for turning a good deed into something enjoyed by all. And for beer battering their french fries.

My Fare tip: Check out FareStart’s Guest Chef Night with two particularly exciting events coming up: May 23rd at the Showbox SoDo is their first annual Guest Chef Spectacular with tastes from 40 Seattle Restaurants and Wineries. Get your tickets here. Then Show up for Guest Chef Night at FareStart on Thursday, June 13th to try the entirely vegan menu created by Chef Makini Howell of Plum Bistro.

FareStart| 7th & Virginia, Seattle | 206.267.7601

Photography by Torin Daniels

Who: When a friend of mine told me her brother was in a band coming to town and suggested I check them out, I’ll admit I had my doubts. But after listening to these guys and knowing that the Sunset Tavern booked them with high regard, my ears perked up and my interest peeked – and yours should too! CHAPPO can only be described as a collaboration between four men determined to provide funky rock music to the ever expanding pool of psych-rock listeners. “We’re really looking forward to getting to Seattle for the first time as a full band,” said Chris Olson of CHAPPO. “Both Dave and I grew up across the Puget Sound from Seattle, in Port Orchard.”

CHAPPO began producing songs together in NY, and hit the ground running in the  local indie realm, when a song from their self released EP Plastique Universe titled Come Home aired in an iPod commercial, and was dubbed “an excellently overstuffed garage-psych sound” by Pitchfork. After another independent EP release, and a blur of sets and stages, the boys signed a record deal with Majordomo Records and released their debut album Moonwater in 2012. They’ve toured with indie gem Of Montreal, and have played on stage at festivals like Osheaga in Montreal, Canada and Bonnaroo. They’re headlining a coast to coast tour from Brooklyn to Seattle, and their show at the Sunset might just make you wish these guys would Come Home more often. I recommend checking out their latest track Nothin to Sell You, interestingly weird covers of favs from Jefferson Airplane, Beck and – get this – Kenny Rogers?!

When: Monday April 29th 9:00PM at the Sunset Tavern, $6 tickets

CHAPPO | Monday April 29th | Sunset Tavern

They announced the lineup for the 2013 Festival this month and it’s looking good. If you’ve been waiting to check out some of the buzzing up-and-coming artists coming out of Seattle, this is your chance to do it locally, and see them perform in more intimate venues, at a bargain price.

Horse Feathers Headlines TractorTavern Show June 22nd

Tickets sales started on Friday. NFTN takes place June 20th – 23rd and artists will play in Seattle’s best known Ballard venues: Tractor Tavern, Sunset, and Conor Byrnes, just to name a few favorites.

There’s also a new Ballard Party Lot located behind Hattie’s. During the festival the outdoor venue will host food, a full bar, and hold up to over 500 people. Proceeds from the bar will benefit this year’s charity, Ballard Food Bank. On Sunday an all-ages family show will take place there, so they’ve got something for everyone.

The lineup of music artists include: Said The Whale, Battleme, River Giant, Smokey Brights, Polyrhythmics, “The Rolling Stones”, “JD and The Schmitty Boys”, The Blakes, Sassparilla, Ole Tinder, Julia Massey and The Five Finger Discount, The Great UM, The Jesus Rehab, Kris Orlowski, Hot Bodies In Motion, Cody Beebe and The Crooks, and Tango Alpha Tango. More artists will be announced in the following weeks.

NFTN is a Seattle-based nonprofit organization that raises money for charitable causes through the production of live music shows.

Noise for the Needy  | Thursday, June 20-23 | Various Ballard Venues | Tickets $8-$15

Who: It seems the UK is always one step ahead of us in the music realm; they have the Beatles, blessed the world with Phil Colins and Ben Howard, and were following the Local Natives long before we’d ever heard of them! These Los Angeles boys got their big break after the release of their  Gorilla Manor album, with captivating hits like world news and airplanes stealing the hearts of the indie generations to come. It’s been a few years, stages, and festivals, since I first saw them perform at the Aladdin Theater in Portland, but the band still continues to utilize those moments when life unexpectedly happens and heartaches fuel the music. With the release of their second album Hummingbird in January, they’ve incorporated new instruments and arrangements, and bring their heavy boots to the stage, after life brought them broken relationships, and an unexpected death in the family. Ceilings is a fun track true to their style, but the one to seek out on this album is Colombia, a song swollen with emotion, a son’s true love for his mother unearthed.

Where: Friday April 26th, and Monday April 29th doors at 8:00PM show at 9:00PM at the Neptune Theater

Local Natives | April 26th & 29th | Neptune Theater

The spaghettis of the world would have you think that yellow noodles are the only way to go, but the good people at Shanghai Garden have opened my eyes to a whole new palette/palate of colorful delicious. I’d like to see Chef Boyardee whip up some green raviolis with as much flare and panache as the noodle wizards at this International District staple. Barleygreen noodles, the vibrant, flagship dish of Shanghai Garden has earned its place in my restaurant journal, but there’s room for more than one color at this unassuming eatery. And the other color is pink. Pink table cloths, pink walls, pink chairs, pink flowers, menus, aprons and carpet. Some may think it’s overboard, but I think it shows commitment. Or that the owner has a very demanding 5-year-old daughter.

Shanghai Garden is Chinese comfort food at its finest with an unexpected, but not unwelcome, splash of new-age health. My gut tells me it’s authentic, but my gut has never been to Shanghai, so who really knows.

Shanghai Garden Vegetable BarleyGreen Chow Mein

Vegetables with BarleyGreen Hand Shaven Chow Mein (ordered without egg) $11.50

Shiitake and crimini mushrooms, water chestnuts, cabbage, snow peas, carrots

When I think of piles of salty noodle dishes, the words “highly nutritious” don’t exactly spring to mind. But at Shanghai Gardens, you’ll forget everything you thought you knew about what’s good for you. Wheatgrass? Psh, so 2005. There’s a new grass in town and it’s name is Barley. You’ll notice it packed inside the very same noodle that glistens with greasy goodness just waiting to stain your shirt. The noodle-to-vegetable ratio in this dish was perfectly balanced. Surrounded by sweet treats like shiitake mushrooms, carrots and snow peas, the soft-but-nowhere-near-soggy, hand shaven noodles were just the right amount of savory to bring a big smile to its eater’s mouth.  

Shanghai Garden Vegetable Brown Fried Rice

Vegetable Brown Fried Rice (ordered without egg) $9.95

Green onion, cabbage, crimini mushrooms, carrots, corn

Though I cannot, in good conscience call this dish fried, it got the job done. It was salty, lightly oiled, and had one major thing going for it. Mushrooms. The cooks at Shanghai Garden know what they’re doing when it comes to the meat of vegetables. The perfectly cooked, perfectly seasoned, and perfectly fresh criminis were so distracting it almost made me forget how nearly impossible it was to eat any of this food with the plastic chopsticks provided. As for the non-mushroom bites, what lacked in starchy stickiness was made up for in crunch. Cabbage, green onions, and plump kernels of corn mingled with the brown rice, creating a lighter, heartier and fresher version of the Americanized gut bomb I grew up with.

Shanghai Garden Pan-fried Vegetable Dumplings

Vegetable Dumplings (Pan-Fried) $6.95

Bok choy, carrot extract

Even though the appetizer came out three bites into the noodles, those little hand-made pillows of love wasted no time weaseling their way into my stomach heart. I bit into the dumpling to find it filled with nothing but shredded bok choy and a healthy portion of my drool. Just kidding that’s gross, and I’m sorry. But really, they were so good. I have been told that the steamed version of the dumplings are not worth your time, and I can see why. The crunchiness from the pan-fried noodle pocket mixed with the soft, fluffy dumpling interior made for a perfect eating experience. And that was all before I even tried the sauce. Like everything, Shanghai had their own spin on this traditional dumpling companion – they mixed in pickled okra. It added a little goo and a lot of tang – when used in moderation it spiced up the dish quite nicely. I wasn’t able to taste, see or smell the carrot extract they listed on the menu, but if someone tells me dumplings are healthy, I’m not going to argue.

Shanghai Garden found a way to make a greasy staple healthy, and I love it. But what I love more is that they don’t go overboard. Even though you are getting a week’s worth of antioxidants, phytonutrients, enzymes, amino acids and live-forever vitamins, you can still totally eat this food hungover. I give the pink-aproned ladies one Shanghai five plus 1.62 million bonus points.

My Shanghai tip: Save some for later – the noodles and rice are especially good as cold leftovers.

Shanghai Garden| 524 6th Avenue South, Seattle | 206.625.1688

Photography by Josie James Keeney

“The Vegan Athlete,” 2 time Ironman competitor (Ironman being the grueling triple threat triathlon featuring a 2.4 mile swim, a 112 mile bicycle ride, and a 26.2 mile run), author, and personal trainer was born prematurely with cerebral palsy. Weighing in at a whopping 1 pound 5 ounces, doctors said he’d never walk, they were partly right seeing that Greene spends most of his time running.

Despite the doctors impartial observations, favor goes to Greene’s presumptuous friends who, after assuming him incapable of competing in intensive sports, dared the green machine to enter a triathlon in 2005. Greene conquered the competition, signed up for his first Ironman shortly after, and became a certified personal trainer in 2011. I guess it’s safe to say Greene proved, or has continued to prove his friends wrong.

Ben Greene of Greene Multisport. Photo by Nia Martin.

This year Greene published his first book, “The Vegan Athlete.” An insider’s guide to going green and maintaining your health and fitness. If you’re a vegetarian looking to go vegan, a vegan looking for new recipes, or a meat eater looking to incorporate more sustainable foods into your diet, this would be a good book to have on hand. In addition, he’s also training for his 3^rd Ironman competition. Who can keep up with this guy?

I caught up with the Greene Multisport Founder Monday, March 25 to talk smoothie cleanses, vegan culture, and test my endurance by participating in one of Greene’s coveted power training sessions. Needless to say, I was in for a treat.

Before you discount your fitness capabilities you should know that Greene doesn’t cater to athletes alone, his clients range from teens to the elderly and so do his workouts. Looking for a summer workout series to whip your body into shape? Not a problem with Greene’s Custom Workout Program for $100 a month. A tad bit more then the $24.99 you might spend at the local 24 Hour Fitness, but you’re getting 1 on 1 coaching, nutrition knowledge, and personal fitness assessments (the scales not cutting it). Want to sweat with friends and use the extra eyes as motivation? Try the Outdoor Bootcamp Class at $15 a head for a group of 4. What about a cleanse? Might I suggest Greene’s 3 Day Smoothie Cleanse: 5 smoothies a day with light fruit and vegetables to detoxify the body of the high concentrations of salt, sugar, and processed chemicals in most modern day foods, and get this, he’ll even deliver it right to your doorstep. I didn’t preview the cleanse, but it looks neat and the flavors sound delicious.

Boxing It Up! Abiola Akanni and Ben Greene. Photo by Nia Martin.

I arrived at the Central District’s Miller Park Field Monday afternoon with water and will power in hand. After a speedy warm up (Greene kindly condensed his usual 45 minute session to 35 to ensure my survival) consisting of high knees, lunge type leap frogs, and light jogging, we got down to business. Greene started me off with boxing essentials, throwing light left and right jabs and slowly picking up speed, followed by round house kicks.

With my adrenaline fairly high at this point, we moved on to mid air pushups using a harness like contraption with handles attached to the dugout fence, wherein you use your upper body strength and core to lift yourself up and down. Be prepared to feel the burn with this one – can you say abs – the plus being that because you’re using your core and upper body, you’re isolating and essentially toning 2 core muscles at once. Next up were a few rounds with the ever popular kettle ball, bring it on! Made from steel and or cast iron, these balls rev up any workout. We closed the first half of the 17 minute session with sprint type drills up stairs, down stairs and back, rested, then hit round 2 with a similar layout.

Leap Frog Lunges! Abiola Akanni and Ben Greene. Photo by Nia Martin.

The session was intensive, but exhilarating. Expect to sweat, laugh, and feel the burn while being totally motivated with Greene’s 1 on 1 coaching and customized drills. There’s something about his die hard perseverance that pulls out your inner athlete and gets you excited about health and fitness. Ask the 2 elderly women speed walking around the field that couldn’t help but approach Greene after observing our session.

Looking to eat greener? Here are Greene’s top 3 tips.

1. “When you are shopping stick to foods that are in there natural organic form. That means unprocessed or modified. If it comes out of the ground, in nature then eat it. Also read the nutrition labels on the food that you buy, food shouldn’t be complicated. Keep it simple!”

2. “Be careful of buzz words on food packages like ‘natural’ and ‘fat free.’ These labels do not mean that the food is good for you.”

3. “The last thing is a no brainer, drink tons of water. It is a simple thing that most people do not do.”

Greene Multisport  | Miller Park | greenemultisport@yahoo.com

Who: I purchased my first Mac this year, and finally feel like I’m part of the tech Savvy Seattleites. Well sort of. I haven’t mastered all of the sweet short-cuts and symbols, but when I found out I would be covering the British indie-rock foursome Alt-J, I smiled at the notion of testing out a new mac trick! Named after the ∆ that appears when pressing “Alt J” on a Mac, Alt-J formed in 2008 after meeting at Leeds University. They spent the better half of two years mastering their infectious dub-pop folky style, and finally signed with  UK’s Infectious Records. Their debut album An Awesome Wave  was released in May 2012 in Europe, winning the 2012 British Mercury Prize, and when the album surfaced that September in the US, well we just couldn’t help falling for Gwil, Gus, Joe and Thom. Their performance at the Neptune tomorrow will certainly be a fitzpleasure for all.

Where: Saturday April 6th, 8:00PM at the Neptune Theater  find tickets here

Alt-J | Saturday April 6th| Neptune Theater