Cookies and Cream Collaboration: June 21
Lauren Wilson and Vanessa Gaumer, of Sweet Lo's and Vanessa's Small Batch Ice Cream respectively, are doing a Cookies and Cream Collaboration pop-up at Pike Place Atrium Kitchen this Sunday. On the menu are custom ice creams, two sorbets, and four cookies to make ice cream sandwiches. For a mere $6 you'll get to customize your own sandwich combo with two scoops and the cookie of your dreams. It runs from 1-3 p.m. and tickets are available in advance from Dyne.
Ice cream flavors: Brown Sugar & Bourbon, Caramelized Banana & Cinnamon, Cardamom, and Peanut Butter Chocolate Pretzel.
Sorbets: Crème Fraîche and Summer Peach
edibleHUE Culinary Nostalgia: June 28
In what could very well be Bellevue's first pop-up (anybody?), a pair of cooks come together at Bar Code for a five-course menu of global cuisine with a beverage pairing for $65.
The collaboration features classically trained chef Andy Nhan and home cook Myrissa Yamashiro. The menu will "highlight past culinary moments that influence how we cook today," organizers explain, with each course recalling "the discovery of techniques, ingredients or revelations worthy of the sentiment."
The chefs are most excited to share their "Spreading Pho" amuse bouche, featuring traditional ingredients from Pho noodle soup infused into pâte to evoke the fragrant broth. The menu goes on to offer preserved mackerel served with melon soup, beef cheek and heart with beet sauce, and more.
Nhan previously worked as head chef at Imagine Food, the "culinary think tank and art space" Maxime Bilet (Modernist Cuisine) runs, and has also done stints at The Herbfarm, The Modernist Cuisine Lab, and most recently with Michelin-starred chef Virgilio Martinez in Lima, Peru.
Yamashiro is a Seattle food blogger who won first place at Thierry Rautureau's Food Circus for a dessert she created in 2012. Since then, she's worked as a personal chef for clients on the Eastside.
View the full menu purchase tickets on Dyne for the pop-up which takes place on Sunday, June 28 at 6 p.m.