I was invited to a ceviche making class this month. Being that I’m saying yes to everything I possibly can, learning how to make ceviche was no different. For those of you who are wondering what the heck ceviche is I will tell you. There are different variations but pretty much its a Mexican dish consisting of raw fish marinated in citrus juices with salsaish things mixed in. Is that technical enough for you? I hope so. Don’t worry there will be recipes to follow that are actually technical.
This turned out to be the coolest thing I have done in Seattle to date. My friend Alison and I showed up to a little family owned restaurant called Cantinetta on a corner of a quaint Seattle neighborhood. We could see the entire Seattle skyline from the entrance. Breathtaking.
Immediately, Bryce Lathrop, the founder of White Moustache Urban Adventure Co. (WM), handed us an iced cold Modelo, introduced us to the chefs, and gave us the run down. I learned that I was at a WM event. WM is Seattle’s only eating tour on wheels that caters to your personal tasting desires. This night was different. There were no wheels involved. Instead, Bryce wanted Chef Gabriel Chavez to showcase his talent for an entire evening. I discovered a gourmet 4 course meal, created from Chef Gabriel Chavez’s family recipes, was in my very near future. Being college-loan broke this doesn’t happen too often. I was giddy. On top of a gourmet meal, I had great hopes of eating authentic Mexican food in Seattle. Definitely something I had given up on years ago.
The tables were set with cloth napkins, a single oil candle, and actual silverware. Quite fancy if you ask me. The main dining area was very open and lined with large windows. Wooden benches ran around the entire perimeter sprinkled with throw pillows to add the perfect homy/comfy feeling. Nothing was over stated. The neutral walls framed with dark wood, natural light, and energy from the WM crew were enough to blow any 4 star place out of the water. Everyone seemed happy to be working and each person I came in contact with was sincerely excited to make our experience one to remember.
After Alison and I chose our table, a little two-seater by the front window, and mingling for a bit everyone gathered around Chef Chavez as he demonstrated step-by-step two of his family ceviche recipes. He opened up a bit about where he grew up, what ingredients were prominent, his grandmothers cooking, and his dream of opening up a real Mexican restaurant in the heart of Seattle. A great need if you ask me.
Chef Chavez is humble. He didn’t just teach us how to throw some ingredients into a bowl and call it good. He showed us his heart for bringing good food and people together. I didn’t once see him without an ear-to-ear grin.
1. 1st course- Salt Water Ceviche & Fresh Water Ceviche. You can find the recipes HERE 2. 4th course- Flan 3. 3rd course- Carnitas Tacos 4. Alternate 1st course- Soy Ceviche for all you vegetarians
NOTE- the 2nd course was Salsa Verde. Unfortunately I did not snap a picture in my excitement to gobble it down. Believe me though, it was good.
Interested in booking a food tour with WM? Check them out HERE
Want to take a look at their blog? Check that out HERE
Interested in learning more about the man who made WM a reality? Read my interview with Bryce Lathrop below.
Q- Lindsey of Breakfast Banter: Are you a native Seattleite?
A- Bryce of White Moustache: My mom is from Snohomish; my Dad from Marysville. I was born in Oregon and moved back here in High School. I graduated from Snohomish High School. My wife, Amy, was born here and raised on Lake Roesiger. Both our kids were born in Everett.
Q: Where did the idea for a Seattle food tour on wheels come from?
A: This town is full of unique neighborhoods and packed full of great food. Trying to explore every corner and find them all is a full time job. I figured that would be a good job and could help others save time and get out of their bubble.
Q: It is obvious you love both food and people. Has it always been that way?
A: I like to say I’ve been eating my whole life. However, It wasn’t until I married and met my in-laws did I develop an appreciation for what good food was supposed to taste like. They still refer to those early days as “Bryce’s training days.”
Q: Can you share the craziest experience you’ve had on a WM tour?
A: Each tour is unique and comes with it’s own bit of crazy. The most memorable bits are when folks have very firm ideas of what they will not eat but haven’t shared those opinions with me, and at the end they loved those foods the best. I’ve learned to limit the upcoming menu and keep some element of surprise at each stop. The reactions never cease to surprise me.
Q: Where do you see WM in 5 years? A reality TV show maybe?
A: A reality show would be great! Most likely we’ll keep the model the same but just expand into other cities with their own unique tastes. Portland and San Francisco are on the radar.
Q: If you had to choose your 3 top favorite foods, what would they be?
A: It changes all the time. If I was to be executed tonight, my last meal would be a green tea milkshake from Katsu Burger, a glass of roasted corn tea from Joule, a bowl of risotto from Cantinetta with a soft poached egg on top, and fried chicken from Ma’ Ono.
Q: Can you yourself cook?
A: I can. I am really good at smoking pork butt and I bake a mean five-layer Coconut Cake. Oh, and every Saturday morning, my wife and I make Liege-style waffles for our neighbors. The toppings alternate from sweet to savory from week to week.
Q: Any words of wisdom/caution for those contemplating a WM tour?
A: Be brave, come hungry, and wear stretchy pants.
Q: Where did the name White Moustache come from?
A: It came from the foam that sticks to your lip while sipping a great latte.
Thank you Chef Gabriel Chavez, Emran Chowdhury, Bryce Lathrop, and Pablo Rodriguez-Cordero (pictured below from left to right) for a spectacular evening and the best food I’ve had in months.
Well folks, if you find yourself in Seattle and in the mood for a quirky and delicious food tour hit WM up. I’m convinced you won’t be disappointed. And if you’re feeling really adventurous you can invite me along…if you want ;)
Keep your eyes peeled for WM in Portland, San Fransisco, and maybe Food Network. They’re gonna go far!
Mouth watering salutations…
