Food & Drink
Cooking in Quarantine: Divine Chocolate Sorbet from L’Oursin
Chef JJ Proville shares a simple dessert for the end of a long day
By Tricia Romano April 14, 2020
It’s going on who-knows-how-many-days of quarantine and we figure that, like us, you are tired of your own cooking. We asked local chefs to share some of their favorite safe-at-home foods to cook during the isolation period. Interested in submitting a recipe? Email chelsea.lin@tigeroak.com.
“We’ve opened a little market which is taking up a lot of time and energy! It’s nice to have a project. At home, it has been fish and meats on the electric grill; pasta, wine and cheese. We hope to expand the market as much as possible—on top of it being a new concept for us, it is kind of interesting to try and adapt it to social distancing rules.”
—JJ Proville is a writer-turned-chef who studied under executive chef Michael Anthony of Gramercy Tavern before coming to Seattle and working at Il Corvo. L’Oursin is brought to you by JJ Proville and Zac Overman, a-chef and-bartender-team with experience working in New York and Seattle. L’Oursin has turned itself into a boutique everyday market. In addition to prepared foods, ready-to-grill cuts of meat and fish we’re offering a highly curated selection of cheese, charcuterie, fresh farm produce, dry goods, fresh bread, natural wine and non-alcoholic beverages. Need new radishes, some braised brisket, chicken stock, farm yogurt or a bottle of Gamay or Topo Chico? Look no further.
The L’Oursin market is open Monday through Saturday from 11am to 4pm. Gift cards are available at the L’Oursin’s website. Additionally, the market is offering special to-go wine packages, from The Recession Special ($40, 3 bottles) to the Smoke-It-If-You-Got-It bag ($425, 6 extremely fancy bottles.)
CHOCOLATE SORBET, L’OURSIN
- 1 pint water (milk optional)
- 1 cup sugar
- 1t vanilla extract
- 3/4 cocoa powder
- 1t kosher salt
- 1 cup dark chocolate, chopped
Transfer the chocolate to a temperature resistant bowl. In a pot, combine water, sugar, cocoa powder and salt. Bring to a boil and pour liquid over the chocolate. Transfer to blender and mix thoroughly. Transfer to ice cream machine and whizz up. Sea salt flakes are an optional garnish.
Follow Us
Restaurant Roundup: Beer, Spanish Cuisine, and Farm to Table Trails
Here’s what was served up recently in the Emerald City
Have you heard about the Seattle pizza chain taking its crust across the country? Following a deal with Kroger, Tutta Bella’s SODO facility has turned up the heat, producing more than 10,000 Neapolitan-style pies, pastas, and fresh salads a day to ship to 1,200 stores in 40 states. Go ahead, take another slice of Seattle…
Seattle Pizza Chain Goes National
Tutta Bella ramps up production after deal with Kroger
Seattle’s Tutta Bella pizza has signed a deal with Kroger and will now serve its Neopolitan-style pies in 1,200 stores in 40 states. Kroger’s first order of 85,000 pizzas generated more than $1 million in sales. “We didn’t set out to become a national food manufacturer — it happened organically, one pizza at a time,”…
Where To Find ‘Authentic’ Mexican Food in Seattle
A primer ahead of Cinco de Mayo
With Cinco de Mayo upon us May 5, thoughts turn to Mexican cuisine. What is “authentic” Mexican cuisine, anyways? Gino Garcia, who grew up California’s Central Valley and traces his family roots to Mexico going back more than a century, says it’s a futile exercise to search for “real” Mexican cuisine in Seattle. “I don’t bother much with authenticity,” says Garcia, who is…
Seattle Restaurant Roundup: Tourists, Canadians, Hot Honey, and Cider
Remember when hot honey burst onto the dining scene last year? You’d find it drizzled on pizza, slathered on fried chicken, even as a dipping option for cornbread. But if the temperature has turned down a bit for you on this trendy condiment, let Queen Bee’s Hot Honey — made and served up with Caribbean…