Pomegranate

First report from Seattle, WA! It’s so beautiful here and the food scene has also been tremendous so far.

My first day here we enjoyed an indulgent brunch at Pomegranate Bistro in Redmond.

We shared – or destroyed, really – a plate of hot puffs with creme anglaise.

Then I had a breakfast flatbread with arugula, proscuitto, parmesan and truffle oil – topped with two perfectly poached eggs.

And Lyn had the flakiest pastry in her mushroom tart. The cuisine melds seasonal and southern flavors seamlessly and we left very happy customers.

Lisa Dupar, who runs the bistro and neighboring bakery and catering company, has also published a cookbook called Fried Chicken and Champagne so she sounds like my kind of girl. I am going to try to track down the book while I am here.

Below is the recipe for the firebread flatbread from the Pomegranate website:

Arugula, Proscuitto, Spring Reggiano Parmesan, Truffle Oil & French Sea Salt

Directions:
On 5 oz. pulled dough, brush with house caramelized garlic olive oil, rub 5 cloves of caramelized garlic across the dough, lay 2-3 slices of prosciutto evenly across the dough, cover with house cheese blend.

Bake in firebread oven, rotate 1-2 times. Pull, cut in 7 strips and serve hot. Sprinkle a handful of arugula that has been LIGHTLY tossed with truffle oil and a TOUCH of salt across the top. Sprinkle shaved pecorino on top before serving.