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Spicing Up Celebrating 20 Summerawarma, Kataifi, Shakshuka. Say what? During our briefing with Chef Delicious Years Sarah for this issue of Andaluca news, we were constantly checking our On June 19, 1996, twenty memorable foodie dictionaries in hopes of understanding the exotic items on the new summers ago, Andaluca opened its K doors to rave reviews by critics and spring menu. She simply likes to give a nod to the origins of the dish; you’ll give her guests alike. Signature dishes such as a nod for the delicious flavors she has brought together this spring. Here’s Chef the Mini Crab Tower, Andaluca Paella and Liquid Chocolate Cake earned us a Sarah’s take on spring: reputation for innovative cuisine that Za'atar Rubbed Pork Chop endures to this day. We are so happy Always eager to explore new flavors, the and proud to have been a part of the Andaluca team has embraced their Seattle dining community all these enthusiasm for Za'atar, a Middle Eastern years. spice mixture. Cherry mostarda (a jammy Join us this summer for a delicious condiment that gains a piquant kick from evening dining on classic fare such as Dijon and mustard seeds) lends its chorizo stuffed dates, succulent grilled amazingly sweet & sour flavor to this salmon, our famous grilled chicken and grilled bone-in pork chop. the ever popular warm Liquid Chocolate Cake. Kawarma Picture this: thick, creamy hummus made of vibrant green garbanzo beans (actually blonde garbanzos harvested in their fresh, green state), and nuts, topped with bite-size chunks of tender fried lamb (kawarma). Served with grilled with which to scoop up all its goodness. Watermelon Gazpacho This is not your usual chilled soup. In addition to the ususal cucumbers and tomatoes, Andaluca's features watermelon at its peak of ripeness, grilled for a smoky flavor. Chef Sarah's version also features some rather unique ingredients including biber, a dried Turkish chili with a raisin like flavor, and smoky chipotle chilies. Never heard of them? One taste of this cool, sweet & spicy soup and you'll wonder why.

Coconut Kataifi Cheesecake Is this dessert, or is this art? Both, “Andaluca is known for actually. Sweet, threadlike kataifi its paella and deservedly so; forms a crust for melt-in-your- It was delicious!” mouth coconut cheesecake topped with golden pineapple chunks. Linda W, Portland, OR, TripAdvisor Better than Store Bought

Homemade

hese days, store-bought hummus comes in every

flavor imaginable – chipotle, jalapeño, basil pesto, ¼ cup tahini paste 3 tablespoons warm water sun-dried to name a few. But nothing beats T 1 teaspoon ground the classic version developed in the Middle East eons ago, ¾ teaspoon kosher salt Hummus½ teaspoon freshly ground further perfected by Chef Sarah. Chances are good your pantry already contains all the ingredients you need, so let’s get started. 2 teaspoons fresh , minced ¼ cup Greek 2 tablespoons + 2 teaspoons lemon juice Preparation 2 tablespoons olive oil Place all ingredients in a food processor. Puree until very 16 ounce can garbanzo beans, smooth, scraping the sides of the bowl as needed. Serve this drained, rinsed zippy dip with pita bread, crackers, veggies – even spread it on sandwiches. There’s nothing ho-hummus about it.

Power Breakfast Local Sources Have a busy day ahead? Power up for a morning of non-stop meetings with From–the-garden produce. Grass-fed beef. a breakfast rich in protein and flavor. We suggest Shakshuka, a Tunisian Eggs from cage-free hens. Chef Sarah insists stew of tomatoes, bell peppers and spicy merguez sausage, topped with two on only the best … local, fresh, organic. eggs sunny side up. Thankfully, talent and ingredients of the finest quality are found in abundance right Or try our protein packed Italian Eggs Benedict with prosciutto or the here in the Northwest. house-made granola with yogurt. Macrina Bakery, just down the street Power up Mon-Fri 6:30am-11am or Sat-Sun 7am-12noon. from us in Belltown, has long supplied us with the irresistible rustic potato bread that magically appears the moment you are seated – along with the homemade hummus featured in this newsletter. We look to the Duyn family in Carlton, Oregon for the leanest, plumpest premium pork chops. The yellow Opal apples featured in our Quinoa Tabbouleh are still so new they’re grown exclusively at Broetje Orchards in Prescott, Washington. The green garbanzo beans in our Hummus Kawarma? Palouse-grown and sourced from a family-owned Spokane farm.