Off the cruise ship and onto the streets of Seattle. Not traditionally a food capital, but definitely rising in the ranks.
The food adventure begins at Pike Place Market because the first thing I want is something that isn't processed, mashed, or made into compote in a corporate, cruise-ship kitchen.
I would kill for a Fresh Rhubarb pie, and I can smell the dough baking from 20 feet away. No bloodshed required, but the line will try your patience at the ever-popular Piroshky Piroshky. The golden, baked-this-morning, hand-pie crusts are a sight for sore cruise-eyes, and this square of fresh rhubarb is to-die-for, with a filling of sweet cream accented by a pulpy tang.
Steam is still rising from the Potato and Cheese as I claw it open. The potato is soft and salty, a baked potato in a half-moon pastry; firm cheddar topped with a fresh breath of dill.
The best-selling Beef and Cheese is a baked bowl of salt n' pepper ground beef sprinkled with more yellow-melt. It's basically a beefaroni-cheeseburger, Russian style.
The Smoked Salmon Pate is oblong with a mid-line suture and a whimsical fishtail that barely holds back the ample belly of finely-chopped salmon flakes. The blend of woodsy smoked salmon with a modest cream cheese paste enriches the smoldering flavor and turns the flaky texture luxurious.
Piroshky Piroshky, small pies small pies, with crusts that leave a lingering impression and fillings that are hard to forget. So what if I didn't see Russia from anyone's Alaskan house; at least I got to taste Russia from Pike Place.
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