Your Daily Dose of Food News, Events and Must-Read Miscellany

The world of cider is evolving rapidly and new flavors seem to be coming out daily. And while there’s no one yet making ‘blue’ flavor which is my favorite slushy; I’m sure it’s on the horizon. While we wait, the Seattle Cider Company has released its latest concoction – the Basil Mint cider made with a whopping 118 pounds of basil and mint per batch. The apple based cider is replacing the Gin Botanical cider as the company’s spring seasonal and is available throughout the northwest.

Now that we’ve more or less survived St. Paddy’s Day, it’s time to move on to the next holiday. So we celebrate the resurrection of same guy named Jesus and end of lent by indulging in all sorts of good food and drink. If braving brunch crowds is your thing then you can head down to Cedarbrook Lodge for the Grand Easter Brunch Buffet. There you’ll find items such as snow crab, and king crab legs; chef carved meats with all natural prime rib of beef au jus and herb roasted leg of lamb and a Snoqualmie ice cream buffet with toppings including nuts, M&M’s, cookies, and marshmallows. Reservations are required and can be made by calling (206) 214-4282.

For those of you that remember the Swedish Chef made famous by the Muppet Show in the early 80’s – well, you’re dating yourself. But fear not, because Scandi food is coming with the arrival of the Tumble Swede pop up invented as a collaboration between Chef Jason Harris and the Old Ballard Liquor Co. The menu will focus on Pacific Northwest ingredients and Modern Scandinavian cuisine. The four-course meal will run diners $50 and the first rendition will be held between April 17th through the 19th at Bloom Ballard. Tickets can be purchased online.