Ballet is my first love, but I have recently become just as passionate about cooking and food. I know, ironic, considering most people think ballet dancers do not eat! Not True. In fact, I find that after a 10 hour-long day of dancing, cooking relaxes me. I have been a dancer with the Pacific Northwest ballet, since 2002, and I have found there is as much artistry in cooking as dancing. Food is not dissimilar to ballet. Both have technical and artistic aspects. Researching food and writing recipes is like learning choreography. Experimenting and making refinements is like being in rehearsal. Presenting and plating food, like dancing in a performance, is the most rewarding--because it’s always about the audience. My passion for food may have started even earlier than my ballet training, but taken longer to blossom. When I could only crawl, I found my way to my mother’s huge vegetable and herb garden. She tells me I would actually eat fresh tomatoes as if they were apples. Because my mother recognized my astute palette, she soon took me to “grown-up” restaurants, planting the seeds for my love of food today. In 2004, my now husband Erik and I were constantly going out in Seattle to eat really nice restaurants like Zoe and Wild Ginger. I quickly became motivated to recreate those same flavors at home. With the help of the Food Network (who knew there was a whole channel dedicated to food!?), cooking now seemed simple and attainable. From there, I experimented with chili, egg scrambles, and soups. Nothing amazing I assure you, but a good start nonetheless. Now, it’s a savory butternut squash ravioli, or tender braised short ribs. Looking back, I can dismiss my rough start by blaming my unfortunate cooking utensils: Dull, bent knives and unsightly pots and pans. Today, you can’t keep me away from a Williams & Sonoma! I continue to seek out the best food from top chefs in Seattle’s burgeoning restaurant scene. I am inspired by Ethan Stowell (Union, Tavolata, How to Cook a Wolf), John Sundstrom (Lark and Licorous), and Maria Hines (Tilth) . Anticiplate is about this exciting world of food. My life in dance is in full swing. The world of cooking for me is just beginning. I invite you to be an audience of both. As you read this blog, I hope you find something to Anticiplate. Kari Please email me if you are unable to use the comment application or with suggestions, or reviews at: Anticiplate@gmail.comhttp://www.anticiplate.com/Page/Recipes/Entries/2007/11/17_Butternut_Squash_Ravioli_with_Brown_Butter_.htmlhttp://www.anticiplate.com/Page/Recipes/Entries/2007/12/26_Cabernet-Braised_Short_Ribs_with_Gremolata.htmlhttp://www.tavolata.com/http://www.tavolata.com/http://www.larkseattle.com/http://tilthblog.wordpress.com/mailto:Anticiplate@gmail.com?subject=Inquiriesshapeimage_3_link_0shapeimage_3_link_1shapeimage_3_link_2shapeimage_3_link_3shapeimage_3_link_4shapeimage_3_link_5shapeimage_3_link_6

Kari

ROLE  Aspiring Chef

ANTICIPLATES  Blueberry Prosciutto Pizza

CHOICE WINE  Petit Verdot

FAVORITE DINING  Lark, Tilth

Erik

ROLE  Taste Tester

ANTICIPLATES  Butternut Squash Ravioli

CHOICE WINE  Austrian Gruner Veltliner

FAVORITE DINING Tilth

Cashew

ROLE  Patient Puggle

ANTICIPLATES  Prosciutto

CHOICE DRINK  Water

FAVORITE DINING  Gourmet Leftovers