Subject:

Eve Tai

  • Blogs

    April 4, 2012

    Seattle's Top 5 Trader Joe's Reader Recommendations

    In honor of the West Seattle Super Store--set to open Friday the 13th--we've been spotlighting some of Trader Joe's extra-special products. What we learned over the past three weeks is that when it comes to TJ's, everyone has an opinion. Given all the feedback, we thought we'd address some of the ... More >>

  • Blogs

    December 12, 2011

    Cafe Flora Lets the Bon Beignet Rule

    Eve M. TaiLaissez les bons temps rouler!​Brunch at Cafe Flora in Madison Park features the kind of menu you might expect at a vegetarian restaurant in Seattle. Dishes team with wild foraged chanterelles, butternut squash and baby greens dripping with vitamins. But behind the homage to all t ... More >>

  • Blogs

    December 5, 2011

    Macrina's Squash Harvest Bread

    Eve M. TaiThe mini squash harvest bread​Butternut squash is one of Nature's genius ingredients, amenable to both savory soups and Macrina Bakery and Cafe's Squash Harvest Bread. A stalwart in Seattle cafes, the bread is a panopoly of fresh roasted butternut squash, nutmeg and cinnamon topped ... More >>

  • Blogs

    November 28, 2011

    Channeling Grandma is Easy as Pecan Pie

    Eve M. TaiDecadence on your own kitchen counter​The days after Thanksgiving may be those of reckoning for some. Having gorged on turkey, cranberries and pies galore, we may call it quits on the feasting for a bit. For others, the holiday merely kick starts our appetite for more, especially hom ... More >>

  • Blogs

    November 14, 2011

    Le Panier's Petite Sweets Satisfy the Girlie in Us

    Eve M. TaiPinkies up!​Pastries don't usually bring gender bias to mind, but there's something about miniature desserts that are distinctly girlie. At Le Panier, the "Very French Bakery" in Pike Place Market, small is beautiful. And very girlie. Here you'll find rows of petite tarts, each one g ... More >>

  • Blogs

    November 7, 2011

    Get Your Phat On at Fresh Flours

    Eve M. TaiCome to mama.​Now that Daylight Savings Time has ended, we've now officially kicked off winter (solstice notwithstanding). Yes, it's time to haul out the lightbox and Vitamin D to ward off months of emotional debilitation. But if you subscribe to baked goods as medicine - and really ... More >>

  • Blogs

    October 31, 2011

    Tarte aux Pommes as Apple Turnover

    Eve M. TaiApple turnover, Frenchie style​Le Fournil Bakery in Eastlake bills itself as a "True French Bakery." And indeed with sympathique offerings such as Paris Brest and items named Paysanne this and gateau that, you'd have no reason to doubt the veracity of this claim. Le Fournil consisten ... More >>

  • Blogs

    October 24, 2011

    Michou's Sweet Little Potato Pie

    Eve M. TaiOne potato, two potato, sweet potato pie.​Sweet potato pie. The words alone charm us, much the way a nursery rhyme might have enchanted us as toddlers. Maybe your mom cooed rhymes to you even as she was spooning pureed sweet potato into your little gaping mouth. (Fortunately, the swe ... More >>

  • Blogs

    October 17, 2011

    Pumpkin Whoopie Pie at PCC

    Eve M. TaiWhoop it up.​Whoopie pies hail from the East Coast - some say from Pennsylvania, some say Maine - but they're loved throughout the land. (It's actually Maine's official state treat.) Made of two cookie-shaped cakes sandwiching a creamy center, whoopie pies are rather like decaden ... More >>

  • Blogs

    October 3, 2011

    Pair Up with Banana Bread Pudding

    Eve M. TaiFancy yes, fussy no.​When Sarah and Felix Penn were living in San Francisco they loved to sample the city's bread puddings. So when the Penns moved to Seattle to open Pair, the small plates bistro in Ravenna, bread pudding on the menu was a given. "We wanted to feature an appealing ... More >>

  • Blogs

    September 26, 2011

    Party in a Bar Cookie at Vios Cafe

    Eve M. TaiRaggedy, jaggedy bar​Life changed two years ago for Jim Goodall when he was working as a social worker in a dialysis center. Goodall, now the general manager of Vios Cafe at Third Place in Ravenna, recalls when a co-worker arrived with bar cookies. "His sister had made them," recalls ... More >>

  • Blogs

    September 19, 2011

    The Columbia City Bakery Treasure Trove

    Eve M. TaiCardamom coffee cake with plum.​Step into the Columbia City Bakery and you'll wish you had a decision matrix to help you sort through the stunning array of baked goods. Just as that bear claw draws you in, your mouth will water over the pistachio snail, which then leads you to the mo ... More >>

  • Blogs

    September 12, 2011

    Sugar and Spice and Everything Nice at Travelers

    Eve M. TaiCardamom almond cookie​Indian food could rightly be considered the Mack Daddy of the culinary world. Certainly other cuisines rival it, but none surpasses it thanks to the region's bounty of spices. The Indian subcontinent sags with them--turmeric, cardamom, cumin, peppercorn, cinnam ... More >>

  • Blogs

    September 6, 2011

    Trade Up With Croissants From Trader Joe's

    Eve M. TaiYour own private French bakery.​Few Trader Joe items don't incite intense loyalty among the devoted (except maybe the "fresh" produce). But even I was a little skeptical when my friend Karen told me about their croissants. As I pictured perfectly uniform and robotic crescents squish ... More >>

  • Blogs

    August 15, 2011

    Bodacious Brioches at Le Pichet

    Eve M. TaiLe Pichet's generously endowed brioche.​Brioches typically lean more on the dainty side, with flourishes such as scalloped edges and a little bead of dough at the top. But visit Le Pichet, the closer-to-Dieu French cafe in Belltown, and you'll discover a bruiser of a brioche. Some mi ... More >>

  • Blogs

    August 8, 2011

    Get Stung by the Bienenstich at Kaffeeklatsch

    Eve M. TaiI got stung!​Call it snobbism or just plain provincialism: In my eyes few cultures can outdo the French when it comes to baked goods. So it was no small thing when I stepped out of my Frenchiephile world to taste German pastries at Kaffeeklatsch (12513 Lake City Way N.E., Suite H) in ... More >>

  • Blogs

    August 1, 2011

    Mini Pies to Go: A La Mode's Lollipies

    Eve M. TaiParty in a mini-pie.​Now that pie has reclaimed its rightful place as America's baked good of choice, it was only a matter of time before spinoffs appeared. Around a year ago, a Seattle bride-to-be tapped Chris Porter of A La Mode Pies to create an all-pie dessert table for her weddi ... More >>

  • Blogs

    July 25, 2011

    Carboholic Heaven, Beijing Style

    Eve M. TaiCarb-fix, Chinese style.​Rice, of course, claims the spotlight as China's primary grain. But the Chinese have a serious love affair with wheat too, especially when it comes to baked goods. Whether you translate the words as "bread," "roll," "pancake," or "bun," bao and bing seem to ... More >>

  • Blogs

    July 18, 2011

    Fumie's Gold(en) Pastries

    Eve M. TaiOishii!​Fumie Kumagai is power-preaching about French pastries à la Fumie. "My cream puff is custard and whipped cream," says the elfin dynamo behind Fumie's Gold (10045 N.E. First St., Bellevue). "But my choux is softer than the French version. French version is dry. Mine is dry to ... More >>

  • Blogs

    July 11, 2011

    Egg Custard Tarts Are a Piece of Cake

    Eve M. TaiSwoon.​A Piece of Cake Bakery & Cafe (514 S. King St.) is the Larsen's of the International District. Like its Danish cousin in Loyal Heights, A Piece of Cake dazzles with cases brimming with baked goods. Making a selection might require an app that inputs personal criteria--mousse? ... More >>

  • Blogs

    July 5, 2011

    Madeleine Tea Cake the Ideal Literary Companion

    Eve M. Tai"Invade the senses with exquisite pleasure."​Summer is the season for reading, a swell time to indulge in page-turners that you might otherwise dismiss. But for others, summer is the best season to buoy our ambition to read a work of Serious Literary Weight. In honor of you brave sou ... More >>

  • Blogs

    June 27, 2011

    Pain au Chocolat From Boulangerie Nantaise

    Eve M. Tai​Call me old-school, but pain au chocolat should be just as its name implies, bread--not pastry--with warm melted chocolate stuffed inside. But many, if not most, versions of what we call pain au chocolat are made instead with croissant dough. Though the chausson au chocolat--as thi ... More >>

  • Blogs

    June 20, 2011

    Hot Cakes in a Jar Selling Like . . .

    Eve M. TaiMolten chocolate meltdown.​Autumn Martin was slated to donate the dessert course for a farm-to-table fund-raising dinner when a Mason jar came to mind. "I wanted to create something cute, hip, and fitting with the [farming] theme," she says. So into little canning jars she poured the ... More >>

  • Blogs

    June 14, 2011

    The Buzz on Future Pastry Chefs and Bakers

    Eve M. TaiThe Buzz at SCCC.​Few people are more stoked about their future métier than students training to become pastry chefs. After all, who doesn't love someone obsessed with cakes, cookies, and croissants? Even if you end up as a CPA in a cubicle one day, you'll always have bragging right ... More >>

  • Blogs

    June 8, 2011

    Top 5 Chais in Seattle

    Eve M. TaiCuddly as the Three Bears: Chai at Miro Tea.​Chai, the Indian brewed black tea blended with spices and milk, both invigorates and soothes. During a trip to India last year, I relished the sound of the chai wallah calling out as he rode his bicycle around town. I'd run out and tail hi ... More >>

  • Blogs

    June 7, 2011

    Bitchin' Good Buttermilk Biscuits

    Eve M. Tai"There's my good bitch," says Kim Allen.​Buttermilk biscuits. I've been missing them ever since the venerable Globe Café on Capitol Hill closed years ago. Although chef Kim Allen missed out on the Globe's heyday when she moved to Seattle last year, she was jonesing for biscuits too. ... More >>

  • Blogs

    May 31, 2011

    Generation Next for the Scone at Café Javasti

    Eve M. TaiAre those whole blueberries in there?​Back in the early 90's, scones were emerging as the pastry world's diva. While the plebes were gobbling up oversized muffins, the post-Yuppie generation was crushing on scones and clotted cream. The word "scone" alone smacked of snooty British so ... More >>

  • Blogs

    May 25, 2011

    Seattle's Top 5 Baked Goods With Green Tea

    Eve M. TaiCafe de Lion's Zen Cake.​There's nothing we'd love more than to have our cake and eat it too. We crave scrumptious sweets but denounce their sinful nature in the same breath; Reverend Dimmesdale's torment over Hester Prynne had nothing on our guilt/pleasure complex over desserts. So ... More >>

  • Blogs

    May 24, 2011

    Cafe Besalu's Daily Miracle--the Ginger Biscuit

    Eve M. TaiBesalu's faithful​There's always a buzz in the air at Café Besalu, the little French Bakery that Could in Ballard. Maybe it's from the coffee, but more likely it's the aroma of fresh pastries waiting to be snapped up by the faithful. No matter the hour, a line of devotees stretches ... More >>

  • Blogs

    May 18, 2011

    The Rapture Is Coming! Voracious Contributors Share Their Judgment Day Dining Picks

    ​The Rapture's coming this weekend, and there's nothing heathens can do about it - at least according to Family Radio president Harold Camping, who issued the prediction that seven billion non-believers worldwide will perish. But those who aren't destined to survive Judgment Day can choose w ... More >>

  • Blogs

    May 17, 2011

    Madeleine Bread & Desserts: A Sleeper in the U District

    Eve M. TaiNot much to look at. But...​You might hustle right past Madeleine on the Ave on your way somewhere else. Despite its corner location, it takes work to notice it. The sign's airy script feels ready to float away, strange metal sheets above the entrance curl askew, and the pint-sized ... More >>

  • Blogs

    May 10, 2011

    Persian Paradise Found

    Back before Iran brought to mind ayatollahs, chadors, and heavy eyeliner, it sparkled as a global beau monde. I knew this even as a kid growing up in Detroit because Persian pastries rocked my world. By my way of thinking, any culture that fashioned desserts both refined and hearty had to be world-c ... More >>

  • Blogs

    May 3, 2011

    Cake Pops Now Popping Up in Seattle

    It's a cupcake. It's a lollipop. It's both - a little ball of cake dipped in a sweet coating and attached to a stick. A novelty, yes; gimmicky, perhaps; but they are addictively fun. Though still new to Seattle, cake pops are likely to catch on the way French macarons have in the last few years at ... More >>

  • Blogs

    April 19, 2011

    Kringle, Take Me Away!

    Eve M. TaiComfort in a pastry​The next time your boss or a Japanese nuclear power plant threatens to melt down, don't get into the fetal pose--get into a kringle. Heavy on the fat and light on pretense, kringle is the Danish grandma who believes there's nothing like the healing balm of butter ... More >>

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