A French Affair

It is time! The new issue has arrived and is out and up at HonestQuarterly.com, the lovely new website we now have up just for the magazine! 

This is a really exciting time for us at the mag as wheels are turning, plans are forming and pieces are coming together.We are taking a short break to re-evaluate where we're at, what's working, what you'd like to see more of and how to make it all better. And I'm very excited to say that so many new additions and improvements are on their way, starting with the 2015 Fall Issue (and the launch of my favorite yearly theme yet!). Interviews, Cookbook roundups, restaurants and food industry news will all be making their way in to future issues. With the addition of a new writer, we're so excited to be diversifying the content. That said, we're not changing altogether and will continue the format of recipes and environment through the form of storytelling, as that is the backbone of HONEST.

In the meantime, take a gander at "A French Affair," a subtly sophisticated nod to the art that is French Cuisine and dining in the culinary homeland of fine food. 

Insatiable Madeleines and Baked Camembert- two die-hard French classics. 

Insatiable Madeleines and Baked Camembert- two die-hard French classics. 

This was such a fun issue to make. If not only for the prop shopping! Finally a reason for me to shell out on hundred-year-old china draped in elegantly designed patterns of tiny vines, delicate birds and cool blues and greens. I hit up a LOT of antique stores and, I'll just say "invested" in the props in this issue. The planning and prepping, recipe developing and testing, ingredient shopping, research and exploration is definitely the bulk of every issue and at least half the fun. 

Paris in the year 1500

Paris in the year 1500

Below, a typically light breakfast (Radishes on baguette with Brittany salted butter), followed by a rich and creamy dinner entree (Coq Au Riesling with Wild Chanterelles). 

Cocktails in our favorite French Restaruant- Oddfellows Cafe in the Capitol Hill neighborhood of Seattle. 

Cocktails at Oddfellows Cafe + Bar on Capitol Hill. 

Cocktails at Oddfellows Cafe + Bar on Capitol Hill. 

Fresh spring tulips and oyster bounty at the iconic Pike Place Market in downtown/waterfront Seattle. 

Fresh spring tulips and oyster bounty at the iconic Pike Place Market in downtown/waterfront Seattle. 

Included in the issue is a special feature on iconic Pike Place Market. Pike Place is THE market on the west coast- many would even say the most well known in the states. A true working market, tourists, fish mongers and spice merchants alike stroll through crooked cobblestone streets, snapping photos and carrying crates of fresh food. Although many think of the market as a cute way to spend a day perusing samples, window shopping and grabbing a casual bite, let it not be forgotten this is a well-respected operation, loaded with fresh local flowers, world renowned spices, massive marbled cheeses, tantalizing street food and top-notch seafood. With our "How To Spend A Day At The Market," shop like a true French native, following our guide for the best cheeses, flowers, produce, spices, seafood, French pastries, pantry staples, gifts, cherries, potato soup, Hom Bows, hazelnuts, Gyros, Russian pastries, best place to grab chowder and a fish sandwich and best place to enjoy your meal (hint- it's outside and it's got a stellar view). 

Above, the ancient and adorable POST ALLEY. On the right, Fresh Pea and Pea Shoot Salad with ingredients from the market.

Those lovely tarts above as well as the bounty of pastries and breads below can be found at the infamous "Le Panier- A Very French Bakery," a longtime staple of the Market. Voted our "Best place to grab a café and French pastry" in our "How To Spend A Day At The Market" guide, we also got to get up close and personal with a feature on the cafe and all the delights it has to offer. 

Above, a cozy Lavender Steamer with fresh shaved cinnamon on top alongside a spiced caramel pear tart with light-as-air whipped cream.  

As with anything French, it all ends with dessert (in this case, Macaroons). I hope you enjoy the issue & do write in with any recipe/city guide/ingredient questions! We would love to hear your thoughts. 

Bon Appetit!