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Veggie Jam at Rosebud

Last night’s blogger dinner at Rosebud was just awesome. The 6 of us came in expecting a simple 5 course vegetarian tasting menu that turned into a 3 hour 10 course veggie explosion with flowing booze and riotous laughter.

The bloggies…

Group Rosebud pic

From left to right: Laura and myself in front; Lee, Stacy, Corinne, and Heather in back. (Thanks to Lee for this pic!)

Laura approached chef Ron Eyester to prepare a vegetarian tasting dinner for us in his very meat-centric restaurant Rosebud. We were delighted to hear that he was actually really excited by the challenge!

He started us off with something none of us were expecting, a veggie cocktail!

Heirloom tomato cocktail

It was tomato vodka, pickled cucumber, and soda with the springiest little baby heirloom tomatoes. I was really expecting this to be savory like a bloody mary, but it was sweet! So interesting to have the flavor of tomato in a sweet drink, it really made the tomato taste like the fruit it really is.

First up was a play on pate, pink-eyed pea pate with pickled radishes on crispy toast. As as someone who loves to eat split pea soup on toast, this was fantastic.

Pink-eyed pea pate

Then just as we were talking about how refreshing a good caprese salad is in the summertime, this gorgeous bowl of spicy tomato broth with a thick piece of buttery mozzarella topped with apricots came out! Perfect timing.

Mozzarella in spicy tomato broth

And since tomatoes are really hitting their peak, the next course was a sliced heirloom crimson tomato with sriracha pineapple and fresh parsley. Very refreshing.

Tomatos and pineapple

And then the only flop of the night, a potato soup with a broccoli puree pool and soft boiled farm egg, sprinkled with dehydrated cheddar. I was so excited for this but it was crazy levels of salty. Chef Ron knew it too and apologized with a free bottle of off-the-menu wine! Can’t argue with that.

Potato and broccoli soup with egg

I’m not a wine person though so I ordered a Sazerac instead. Rye whiskey, bitters, and a citrus twist. Very boozy and very good.

Sazerac at Rosebud

At this point, we were all thinking it was about to wrap up and dessert would be out soon, so when this enormous plate of curried brussels sprouts with shaved carrots and crispy won tons came out smelling like an aromatic asian street-food cart, we were stunned.

Curried brussels sprouts

This was the favorite dish of the night for most, and while I loved it, I was completely enamored with what came next.

Mac. And. Cheese.

Goat mac and cheese with veggies

I was painfully full and yet still managed to finish every bite of this lusciously creamy goat’s milk mac and cheese with young cauliflower, dinosaur kale, and crispy Ritz. This is the kind of food that makes you gain 10 pounds just looking at it, but it was so worth it!

At this point, we all had that kind of glazed over-fed look on our faces, and then out comes this little beauty. Tempura eggplant over red curry tomato sauce and topped with file beans, feta, and olives.

Filet beans over tempura eggplant

Apparently these file beans are only in season for a few short weeks before they’re gone again. They were wonderful, somewhere in between a green bean and a wax bean, sweet and snappy. The eggplant was loved by even the eggplant-haters in the room.

Dessert yet? Nope.

What looks like a risotto is actually leek and oyster mushroom rice grits in a tomato vegetable broth and topped with a charred baby leek.

Oyster mushroom and leek rice grits

This was incredible, and if it had come earlier in the meal I would have downed it in three bites, but with how painfully full I was I could only manage to graze on it. Chef Ron told us that he used nearly 20 pounds of leeks to make just our 6 portions! They had been cooking down all day.  I felt so bad to not be able to finish this little labor-of-love.

Then finally came the first of 2 dessert courses, bleu cheese and blueberries with a port-balsamic reduction. So good together and the reduction was nice and sweet.

Bleu cheese and blues with port balsamic

And the finale, spiced bruleed peaches over salted caramel ice cream.

Bruleed peaches

I don’t know how I found room for this but somehow I managed.

Chef Ron offered us all some small-batch bourbon to go with our dessert. Being a serious whiskey girl, this thrilled me. The sweet caramel notes in the bourbon were brought out by the sweeter caramel ice cream. Fantastic pairing and I’m so impressed that Chef Ron didn’t hesitate to serve straight bourbon to a group of 6 veggie-eating girls. 😉

Ron pouring out the bourbon

The whole experience was phenomenal. We all felt really special being doted on in our little private back-room sanctuary for this epic veggie feast, or “veggie jam” as Chef Ron called it.

Thanks Laura for organizing and thanks girls for the fun company!


Garlic and ginger short ribs

I’ve started lifting weights again now that Jeff and I finally bought a small set of adjustable weights for the house. I’ve noticed that now that my body is constantly breaking down and rebuilding muscle that I am craving protein much more, which makes sense, but has led to some really unusual dinners lately.

I left the farmer’s market the other day with 4 huge short ribs, something I haven’t bought in over a year. I got home and suddenly thought to myself, “How did I talk myself into buying all this meat?! What am I gonna do with all of it?!” As you may know, Jeff and I are not vegetarians, but meat is never a requirement and is rarely the focus of the meals I make. So to come home with several pounds of beef ribs as an impulse buy kinda made me chuckle at myself a little.

Short rib close up

Well, I had them, might as well make them awesome right?

I started making a flavorful marinade by heating up some garlic, ginger, scallions, and red pepper flake in sesame oil to release their flavors.

Heating aromatics for marinade

Then I added soy sauce, rice vinegar, mirin, and lemon juice. That got poured over the short ribs and left to marinate for about an hour.

Marinating short ribsMarinated short ribs

I got a grill pan searing hot and sizzled the ribs on it, about 5 minutes on each side.

Sizzling short ribsGrill marked short ribs

When those came off, I added some cubed pineapple to the grill pan and drizzled the leftover marinade over them. When the pineapple was nice and hot, it was time to eat!

Short ribs with pineapple and quick pickles

I served it with jasmine rice and some of the spicy cucumber quick pickles that I made the other day.

This cut of meat has a lot of fat on it and several bones to work around, so there are really only a few good bites of meat on it. That’s why I bought 4 for just the 2 of us and it really was just the right amount. We ended up having about one and a half each and then Jeff took the last one to lunch the next day.

Garlic and ginger short ribs

Short ribs coated in a flavorful asian marinade.

Prep Time: 1 hour, 10 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 20 minutes

Yield: 2 to 4 servings


  • 4 medium-sized flanken-cut short ribs
  • 3 large cloves of garlic (sliced)
  • a 1 inch piece of ginger (grated)
  • 2 scallions (sliced)
  • a pinch of red pepper flake
  • 2 tbsp. mirin
  • 1 tbsp. rice vinegar
  • 1/4 cup soy sauce
  • the juice of 1 lemon
  • sesame oil

Cooking Directions

  1. In a small pot heat garlic, ginger, scallions, and red pepper flake with sesame oil until fragrant.
  2. Add liquid ingredients and allow to heat up but not boil.
  3. Pour over short ribs in a sealable container, shake to coat and leave to marinate for 1 hour.
  4. Grill short ribs on a very hot grill pan coated in sesame oil for about 5 minutes on each side.

This was a delicious combination of flavors. The ribs were so garlicky and flavorful, and the pineapple was bursting with sweetness.

Do you like fruit in savory dishes?


Pork with Thai basil and fried egg

While we were in Seattle, Jeff had a Thai dish that had him “mmming” and “yumming” the whole time. It was this dish of pork, flavored with Thai basil, garlic, and ginger, and served with a fried egg.

Thaiku basil pork with egg

It looked like something that I could recreate at home, so I logged it in my memory to try out sometime.

I got together a pound of ground pork, Thai basil, scallions, ginger, garlic, soy sauce, fish sauce, chili-garlic sauce, and 2 eggs for my attempt at recreating that memorable flavor.

ingredients for pork with thai basil

I chopped up the scallions, garlic, and grated some ginger and set it aside.

Scallions, ginger, and garlic

I browned the pork in a pan without oil, there’s enough fat in the pork to keep it from sticking. When the fat had rendered out and the pork was browned, I drained it in a metal sieve then returned it to the pan to add the aromatic ingredients…

Adding aromatics to pork

As soon as those were smelling fragrant, I added the sauces and made sure to mix the spicy stuff in well…

Adding sauces to pork

Then I added the chopped basil and let it wilt completely.

Adding thai basil to pork

And here’s my finished version!

Pork with thai basil and a fried egg

Complete with a fried egg just like the original.

This was awesome. Certainly a more meat-heavy dish than we typically have for dinner, but it was a nice indulgence. I think the pork would taste amazing in crisp lettuce cups, maybe I’ll try it that way next time.

Pork with Thai basil and fried egg

Pork with the aromatic flavors of Thai basil, garlic, ginger, and scallion. Served with a fried egg over rice.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 servings


  • 1 pound ground pork
  • 1 bunch Thai basil
  • 2 large cloves of garlic (minced)
  • a 1 inch piece of ginger (grated)
  • 2 scallions (sliced)
  • 2 eggs
  • 2 tbsp. fish sauce
  • 2 tbsp. soy sauce
  • 1/2 tsp. chili garlic sauce

Cooking Directions

  1. Brown pork in a pan without oil.
  2. When pork is cooked through, drain off fat and return to pan.
  3. Add scallions, ginger, and garlic.
  4. Add sauces and mix in.
  5. Add chopped Thai basil and allow to wilt.
  6. Fry eggs sunny-side-up in a separate pan.
  7. Serve pork over rice with a fried egg and garnish with toasted sesame seeds if desired.

Have you ever made something at home that you’ve tried in a restaurant?