Seattle Foodies

Marbled, succulent Wagyu beef tops a silky oxtail broth

To spend five minutes with Eric Bahn of Monsoon (Seattle and Bellevue) and Baguette Box (Fremont and Capitol Hill, target of a past First Friday Lunch) is to be infused with his passion for food, foodies, food sources, food preparation, and did I mention food? To spend an hour with him is like a college crash course on what makes flavors pop, textures, senses, contrasts, and his mission to imbue a sense of that in everyone. Not just his staff and diners at his restaurant, but everyone.

But what I love even more is his absolutely uncompromising approach to everything he does. Take his bowl of pho. A simple beef broth? No, the base is made from oxtail, simmered carefully for 24 hours to draw out every last bit of flavor and more importantly, the amazing gelatin that gives his soup its rich and silky feel. So thick, I speculated that it would be solid at room temperature. (He just smiled.) And for the garnish, any beef? No way. Only Wagyu beef, intensely marbled, absolutely delicious (and very expensive) melt-in-your-mouth slices of tender braised brisket and succulent, rare slices. Then there are his Kurobuta (specially fed and raised Berkshire black pigs) pork spring rolls cooked using a pomme frites technique that makes the crust shatter as it releases a flavor explosion. I could go on.

Imperial rolls shatter with deeply flavorful Kurobuta pork

But why listen to me when you can experience Eric’s energy directly at the Seattle Foodies September 17th (not exactly First) Friday Lunch? He is very excited to host us and is planning a special menu, with an optional wine pairing. As always, we’ll start at 11:30am. We’ve set the lunch price at $30 (plus tax, tip, and drinks), and we’re simply handing the reigns to Eric.

Date: Friday, September 17th
Time: 11:30am
Address: 615 19th Avenue East

Please R.S.V.P. before noon on Wednesday, September 15th if you can join us!