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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

April 17, 2009 at 4:37 PM

Spur us on: with a good-humored ice cream contest

Brian McCracken (left) and Dana Tough want to egg you on:

These gents are the owners of the Belltown gastropub Spur. They’re also the masterminds behind such dishes as beef carpaccio with fried bearnaise (you’ve got to eat it to believe it). And now they’re inviting creative ice cream lovers to come up with an inventive flavor or theme for their dessert menu. They’re looking for something adventurous and inspiring — in keeping with their own clever concoctions.

Submit ideas by May 22, and if you make the cut, well (Don Pardo! Tell them what they’ve won!), you and five friends will be invited to Spur for an ice cream social (drinking-age pals only). There you’ll get to taste your cold creation as interpreted by Star Chefs Brian and Dana, and they’ll sport you and your posse a well-crafted cocktail, prepared by star barman David Nelson:

photo courtesy Star Chefs

Cool? Exactly: You get your 15 minutes and your ice cream makes an appearance on one of the city’s hottest menus throughout the month of June. Submit ideas for flavors or themes via email, with the subject-line “Spur Ice Cream Idea” to spellmans@spurseattle.com. Include your name, phone number and e-mail address. They’ll announce a winner May 29.

Hey, I’ve got an idea! Cheese Whiz: made with blue cheese (like the amazing ice cream I sample recently at Joule) and fine rice noodles (like the Persians use to make their own sweet dessert, faloodeh). They can garnish it with a little pair of reading glasses made from spun sugar.

Seriously? Call me old-fashioned, but my entry would have to be Cinnamon-Basil Badley, named after a lawyer I used to wait on at Saleh al Lago. That basil-scented sensation is nothing but goodly, but there’s a downside: the Spur chefs would be ripping off Jerry Traunfeld — as I was when I made that luscious recipe and posted it on my blog last summer:

Comments | More in Awards and Contests, Recipes

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