South Sound Magazine/ Spring has Sprung!

If you are like us, you are ready for some sun, fun and a splash of color. Now is the time to start planning your flower baskets. Area nurseries are gearing up and order forms are circulating now. In fact, we just got the newsletter "The Vine" from our friends at the Edgewood Flower Farm so we can orderour fuschia. Ivy geranium and other baskets. Make sure to check with your favorite garden center to see what is available and start making plans now, for a more colorful spring soon! For more information about the Edgewood Flower Farm, go to edgewoodflowerfarm.com. Photo courtesy of the Edgewood Flower Farm.

Rawr!

The 600 pound lion that will guard the front of the 505 Broadway, a new condo building going up in downtown Tacoma, was recently completed. The work was done by artists at Tacoma's Bronzeworks. You can read all about the foundry and how the magic is made in the spring issue of South Sound magazine, on store shelves next week. In subscriber mailboxes this week! Check out the amazing art by Jeff Hobson, who illustrated that article and many more in the issue that is sure to bring a smile to your face, and make you crave sugar.

Galaxy Uptown

If you haven't checked out the Galaxy Uptown Theatres in Gig Harbor, you are missing out! This new state-of-the-art movie theater even features a separate VIP section where people can privately gather to watch movies, sip wine and beer, all while lounging in plush chairs. Projectors will 3-D capabilities and specialty movies that aren't usually found in mainstream theaters are being shown refularly. The theater sits 2,100 people and all of the chairs rock. The theatre is located in the new Uptown Shopping Center. When you go make sure to check out the new shops and grab a bite to eat at Panera Bread.

Assistant Editor Ethan Chung Seeks Burritos

Last Thursday, I had the opportunity to check out a new store opening of Chipotle Mexican Grill at Seattle's Northgate Mall. Before you get pouty because you're reading a post about a restaurant in Seattle, you'll be happy to know you can find Chipotle in a couple of South Sound locations--one in Kent at 512 Ramsay Way, and one in Federal Way at 31827 Pacific Highway South.

Chipotle's thing is gourmet burritos, but they do serve tacos, salads, fajitas , and bowls as well, plus chips and guacamole on the side. Their menu is pretty simple. Just choose your menu item (burrito, tacos, bowl or salad). Then your meat -- chicken, steak, carnitas (naturally raised pork, seasoned with thyme, bay leaves, juniper berries and freshly cracked black pepper - seared, then braised for hours), barbacoa (shredded beef, braised with chipotle adobo, cumin, cloves, garlic and oregano), or vegetarian (includes beans and guacamole). Chipotle boasts naturally raised meats that are free of antibiotics and added growth hormones. Their animals are fed a vegetarian diet and humanely raised. They also add cilantro-lime rice, pinto or vegetarian black beans, your choice of salsa, lettuce, cheese, sour cream and guacamole. You can also add fajita veggies for a small charge. The great thing about Chipotle is all the menu items are customizable for your taste. A little extra of this, or less of that…whatever floats your boat (within reason, of course).

I had the carnitas burrito. Their carnitas was fantastic, and it had just the right amount of seasoning. I am usually a big steak eater, but if there's carnitas on the menu at any south-of-the-border type restaurant, I'll order it. Carnitas reminds me of kalua pork (if you've ever been to a luau, that's a shout-out to a Hawaiian dish...the pork is cooked for hours in an imu, or underground oven). I washed down my tasty burrito with a margarita. Yes, Chipotle does have some tasty beverages to choose from -- margs, domestic and specialty beers, and soft drinks.

All of Chipotle's menu items are under 6 bucks. And I was completely full, a rare feat indeed. So next time you're shopping at the Commons at Federal Way or at Kent Station, check Chipotle out. Read more about Chipotle.

Tell me about your favorite burrito. Where can we find it? Post here and send me an e-mail at ethan@southsoundmag.com. Next week I'll randomly draw a commenter's name and award him or her with a free menu item from Chipotle. Remember though, you need to e-mail me AND post to win the prize. Get to it!

Catwalk, Anyone?

Have you ever dreamt of strutting your stuff on the catwalk? Well, this coiuld be your chance. We're looking for a South Sound magazine model to participate in The Zoo Society Fashion Tea at the Emerald Queen Casino I-5 Showroom on April 26. The show will benefit the Point Defiance Zoo & Aquarium in Tacoma!

In addition to modeling an outfit, the winner will be treated to a pedi at Savi Day Spa indowntown Tacoma (if you've never been, book an appointment today! It's heaven, and sandal season is here... almost). The winner will also be featured in the summer issue of South Sound magazine.

To be considered, please send a headshot and an essay of 50 words or less telling us why you think you should be chosen. We will publish the photos on our Web site, southsoundmag.com. Send your submission to letters@southsoundmag.com. Entrants must be 21 to enter and live in the greater Puget Sound area to qualify. Deadline is April 10.

Cult of the Crab event at Sea Grill is AMAZING!

We (Editor in Chief Lisa Patterson and Creative Director Heather Stajgr) were invited to the Sea Grill in downtown Tacoma to experience the new Cult of the Crab menu that will be offered at the restaurant and its sister restaurant, Waterfront Seafood Grill in Seattle, during March.

The featured item on the menu is the Tasmanian Giant crab! Flown in fresh from the island of Tasmania, located between Australia and New Zealand.

We met one of the big guys up close and personal before our dinner on Thursday, Feb. 28. Heather snapped the pic above. Check it out. We couldn't help but notice his face and wonder what his last words were. :)

When we arrived, we were treated to a "smoking martini" We both chose the raspberry lemon drops with a sugar rim. The "smoke" is the result of a small piece of dry ice dropped in the bottom of the glass. You can drink it while it's bubbling without worries, as the dry ice automatically sticks to the bottom of the glass. The result is a drink fun to look at and swallow, since it makes the liquor super chilled. There are a few different flavors, and most run about $10.

"We get calls from around the country from bartenders wondering what this smoking martini is all about," said Mike Neumann, the general manager at the Sea Grill. Apparently once people try it at the Sea Grill, they ask for it at their local watering holes.

After our fabulous martini (Heather is incredibly picky about her lemon drops and deemed it one of her all time faves... no small feat) we sat down to our five-course crab inspired feast, lovingly paired with some top Washington white wines. We began our meal with the spicy crab bisque. It was served in a cappuccino cup with froth on top. The newly recruited executive chef, Matthew Brandsey, jokingly called it his "crabuccinno." We decided at that moment we would be happy if we just had the bisque and bread and nothing else. It was smooth like velvet and had a big chunk of crab in it. It went well with our Alexandria Nicole wine.

Next up was the Tasmanian Crab salad, with avocado mousse, fennel, cucumber and tomatoes. It was so fresh. The Tasmanian Crab has a bolder crab taste -- serious crab lovers will love it. We did. It has a mild, sweet after-taste.

For our third course we had Dungeness Crab Risotto, with truffle oil, Cognac cream and fried leeks. This meal was rich and cooked just right. The fried leeks gave it a little crunch and a big dose of flavor. Heather and I highly recommend it and it is on the menu for $14!

By this part of the meal, we were stuffed. But out came the main course, a crispy lightly coated soft shell crab on top of a red pepper polenta cake and tomato relish. And a side of grilled corn, with the signature chipotle honey-butter. To-die-for!

We finished the meal with a mango sabayon -- it was a baked mango drizzled with a caramel/creme brulee sauce. It was paired with a 1990 Riesling -- the age actually darkens white wines. It was sweet and delicate -- a perfect ending to our dessert and the entire meal.

We had the pleasure of sitting next to Ken Sharp, the corporate executive chef of all the Mackay Restaurants which include El Gaucho, Waterfront, Sea Grill, Troiani and Inn at El Gaucho. Sharp was a lot of fun and he's serious about securing the best ingredients for all of his restaurants. He's traveled all over the world in search of finding the best and was recently in Alaska meeting the natives there who catch Yukon salmon, which he says it even better than the much praised Copper River guys. You can try that salmon all year-round at the restaurants. We plan too.

Everyone at our table had a great time. There were lots of "mmmmmmms" as we were all amazed by each dish. Everyone had their own favorite, so whatever you decide to order will be a good choice. And make sure you save room for dessert.

And It's Off!

The spring issue of South Sound magazine officially went off to the printer on time! So you'd think we'd be relieved. And be ready to rest. Wrong! We are hard at work on our next zillion projects. And looking forward to meeting the Tasmanian Crab Thursday. Mmmmm.... hope he brings his good friend, butter.