Cecile and I flew to Seattle with Nelson and Susan Bye, our dear friends, neighbors and traveling companions. The purpose of the trip is to board a seven-day cruise of Puget Sound and the San Juan Islands. Due to the magic of serendipity we discovered that our niece Annabel and her childhood friend Devin—whom we met before—were vacationing nearby. We invited them to be our guests for an early dinner at the Purple Cafe and Wine Bar that was a few blocks from the Crowne Plaza Hotel where we are staying.
Cecile found this gem of a restaurant on the internet. It boasts floor-to-ceiling windows and is anchored with a massive and elaborate Central tower that is lined with Purple’s favorite stock-in-trade-wines. At the tower’s base is a well stocked bar that is wrapped with a majestic circular staircase. Nelson, a wine connoisseur ordered a bottle of Amavi Cabernet Sauvignon for the table. The name Amavi translated from Latin means love, life, and wine. The grapes for this wine are grown in the high-desert climate of Walla Walla Valley, where Nelson will be wine tasting with two of his brothers after our cruise.
For starters we shared Crispy panko-breaded Artichokes with scallions, garlic salt and lemon arbor aioli. We also shared Gorgonzola Dates, chives, pine nuts with aged balsamic. For our entrees we collectively feasted on handmade Black fresh fall Truffle Pappardelle pasta; a Braised Lamb Sandwich with melted provolone cheese, white bean spread, moroccan aioli, handmade pickled cucumber and Fresno chili, red onion, fresh mint and cilantro, on grilled ciabatta; Fusilli pasta with Vodka Sauce, sautéed asparagus, garlic, shallot, chili flakes, and, parmigiano-reggiano cheeses; Pesto Linguine with creamy white wine sauce, English peas, melted shallot, olive oil, shaved radish, mint, pecorino Romano, and chili flakes; Beets and Goat Cheese Salad with arugula, pickled red onions, toasted pecans, fresh mint and basil, champagne vinaigrette, and aged balsamic, and Pan Seared King Salmon with prosciutto, grilled zucchini, heirloom fingerling potatoes, roasted peppers and corn soubise.
For dessert, Susan ordered Stone Fruit Trifle, Nelson ordered Banana Bread Pudding with vanilla gelato; Annabel and Devin shared a Flourless Chocolate Cake and Cecile and I shared an assortment of Mini Desserts that included creme boulle, banana bread pudding, and flourless chocolate cake.
