When you turn 50, you get two posts

The day of Mike on August 21st began with a homemade pancake breakfast with two toppings and bacon.  Topping 1 was a pureed blackberry syrup I made from some of the remaining seasonal berries available from the farmer's market.  Topping 2 was a caramelized bourbon syrup recipe that we had on our list to try.  Who would not enjoy, butter, brown sugar and bourbon melted down to a rich amber glaze.  It was not 5 o'clock anywhere, but we ate it atop our hotcakes.  I did not have a candle to light for his birthday wish, but the breakfast was enjoyed fully without it.

Bob's Red Mill pancake mix made fluffy, substantial pancakes.

For those of you worried about our caloric intake and my obsession with food blogs, after such a large breakfast we skipped lunch in preparation for a special birthday dinner.

We did however walk downtown at lunch time to listen to some live music.  Big Sandy and His Fly-Rite Boys played a rockin; set of roots and country swing.  Not the type of music we would normally go listen to but these guys had the audience dancing and every foot tapping.

Outdoor concert in the courtyard on a sunny Seattle afternoon.

Staples and Fancy is a simple italian-inspired restaurant, one of several establishments owned by local chef Ethan Stowell.  One of the unique options at this restaurant is a chef's choice "Fancy" menu which provides a multi-course feast of seasonal dishes just for your table on that night. It was a reasonably priced option so we agreed to put ourselves in the hands of the chef.  The restaurant, located in Ballard is in a funky old building with an exposed brick interior and an open kitchen where you can see the food being prepared.  

After the server opened our "special" bottle of Amarone we brought with us, the family-style meal began with several tasty appetizers.

Arriving right on time after the final ceasar salad leaf had been delightfully consumed came a bowl of homemade pasta with a salty pork red sauce...they had me at salty pork. It was delicious.

The main course was a beautifully prepared and presented plate of seared sea scallops.  They were large, perfectly crusted on both sides and sweet as lobster or crab. I know they are known for their pork and beef entrees which were not part of the chef's tasting menu on this night, but neither of us felt like we were missing out because the scallops were just that damn good.  Of course there was a birthday dessert for the birthday boy.  A fig tart topped with gelato with candle arrived to top off the meal.

Thanks to all of you who called (some who sang), e-mailed and sent birthday cards and wishes.