Ask Gadling: You develop a serious illness while traveling

by Laurel Miller on

The very thought of acquiring a serious illness or injury while traveling strikes fear into the hearts of even the most stalwart adventurers. Speaking from personal experience, it’s terrifying to find yourself alone (or not) in dodgy accomodations, in a remote area of a developing country, with a raging fever and/or an uncontrollable case of the runs or other unsavory symptoms. Which isn’t to say the same ailments suffered in the comfort of a five-star hotel in Paris are a picnic, either. Any way you slice it, getting sick in a foreign country sucks.

And sometimes, despite taking precautions, you fall ill anyway, as I can attest. It can be a matter of circumstance (That water my guide “boiled” in a bamboo culm on a Thai Hilltribe trek? Yeah, I pretty much saw the resulting case of dysentery coming), or just bad luck. I’ve been on my own during most of my unfortunate on-the-road maladies. Between my experiences and those of fellow travelers, I’ve accumulated some wisdom over the years for dealing with sudden-onset illness in less-than-ideal circumstances.

For the purposes of this article, I’m not going to include injuries, pre-existing conditions, or focus on food poisoning, which was well-covered in a previous Ask Gadling post by Melanie. I also want to stress that we’re not medical professionals here at Gadling, myself included. For the technical stuff, I turned to Dr. John Szumowski, Clinical Fellow of University of Washington Medical Center’s Division of Allergy and Infectious Disease.

After the jump, tips on prevention, what to do when illness strikes, and how to get yourself home in the event of a full-blown medical emergency.

[Photo credit: Flickr user MoHotta18]

Before you leave home

Hit the internet
Do a bit of research on emergency medical options for a worst-case scenario. The U.S. Department of State produces a list of American doctors and hospitals in foreign countries.

If you have specific questions (about, say, where to find the best dentists in Europe), Lonely Planet’s Thorn Tree travel forum can be a useful place to get ideas (please do additional research before following any advice). Take the diagnostic-related questions directed to forum members with a heaping grain of salt, and save them for your doctor.

Get vaccinated
Check the CDC’s (Centers for Disease Control and Prevention) website to see what, if any, vaccinations you need before your trip. You can also get updates on things like outbreaks of cholera or bird flu. Be sure you allow ample time before your trip for the protective effects of vaccines to establish themselves. Dr. Szumowski also recommends the CDC’s “Survival Guide to Safe and Healthy Travel” webpage.

View more Ask Gadling: Travel Advice from an Expert or send your question to ask [at] gadling [dot] com.

Keep an immunization card on you (some countries require proof of certain vaccinations) as well as an online record, like Google Health.

All travelers should get flu and tetanus shots. If you’re a frequent world traveler, get vaccinated for hepatitis A, typhoid, and polio. Depending upon where you’re traveling, you may require a Yellow Fever or Japanese Encephalitis vaccine, or malaria prophylaxis.

I used to think a rabies vaccination was overkill until I saw a fellow traveler get seriously nipped by a puppy we were playing with in a remote village near the Myanmar border. The deathly silence that followed was sufficient motivation. Adds Dr. Szumowski, “It’s still important to remember that excellent wound-care and post-bite medical evaluation are necessary, even if a person has had prior rabies pre-exposure vaccination.” The International Society of Travel Medicine has a list of global travel medicine clinics.

I also carry an EpiPen, because you never know what could trigger anaphylaxis while you’re abroad. It also bears mentioning that you can develop a life-threatening allergy to something previously benign. A chef I know went into anaphylactic shock after tasting one of his dishes containing taro root, even though he’d been cooking with it for over 20 years.

If you get sick

Stay calm, and assess your symtoms
It’s easy to get carried away and assume the worst, but odds are your sudden fever isn’t malaria.

Try to identify the source of infection or illness

Know when to seek professional medical assistance
In general, says Dr. Szumowski, some symptoms or exposures that should prompt “expeditious” medical evaluation include:

  • high fevers (over 101ºF, especially if sustained or accompanied by shaking or drenching sweats)
  • bloody diarrhea
  • inability to keep food or liquids down in situation of significant vomiting or diarrhea
  • confusion or severe headache
  • severe cough, especially if accompanied by shortness of breath
  • animal bite or other animal-related attack

Tips for self-care

Stay hydrated
If you’re vomiting or have diarrhea, stay hydrated with (purified/bottled water), and Gatorade or other electrolyte beverages. If you absolutely have to travel, take Imodium as an anti-diarrheal.

Eat bland foods
Remember the BRAT diet for gastrointestinal upset: rice, bananas, applesauce, and toast.

Control your fever
To lower a high fever, take the recommended dosages of acetaminophen (Tylenol) or ibuprofen (Advil).

Wear ID
Wear a medical alert bracelet for serious conditions, allergies, etc., Write down your condition in your destination country’s language in both your phrasebook, and place a card in your passport.

Emergency Measures

Know when to self-diagnose
Sometimes, you find yourself in a position where you have no other option. That said, this is something you want to avoid for obvious reasons. Says Dr. Szumowski, “Self-diagnosis and treatment can be appropriate for less serious conditions such as traveler’s diarrhea, but it is important not to delay evaluation by a medical professional for more serious illness [see warning signs above]. If someone chooses to self-treat, it’s important to be aware of potential for counterfeit medications locally.”

What if the only available hospital/clinic/doctor’s office is seriously sketchy?
If you’re in a situation where the medical facility is primitive/lacking in sanitation, you’ve got a tough call on your hands.

I posed this question to Dr. Szumowski. He says, “It depends on the acuity and seriousness of the condition. In general, evaluation and treatment in a facility with adequately-trained staff and more comprehensive resources is preferable whenever possible–this may mean seeking evaluation in the capital, at a private hospital, or even returning home. Aside from limited diagnostics and medications, smaller/less-resourced facilities may have inadequate sanitary practices (e.g. reuse of equipment) and screening of blood products, raising the risk of contracting pathogens such as hepatitis C or HIV. Therefore, having evacuation insurance is advisable, especially for extended travels in the developing world.”

In other words, you may be shit out of luck. But this is why you’re reading this article–so you can be prepared for all kinds of situations! Read on.

OTC antibiotics
In many countries, you can buy OTC antibiotics, and indeed, this may be your only option, but heed Dr. Szumowski’s warning, above. Caveat emptor.

If you need to be evacuated, the U.S. government offers financial assistance and/or repatriation loans. The American Citizens Service and Crisis Management (ACS) is linked to U.S. embassies and consulates all over the globe. It’s a good idea to enroll in the U.S. Department of State’s “Smart Traveler Enrollment Program (formerly known as “Traveler Registration)” if you’re traveling for a long period of time, to a high-risk region, or doing any extreme adventure activities.

Travel prepared

Get antibiotic prescriptions (and carry copies with you) from your primary care doctor or internist, or visit a travel medicine clinic, and pack them in you travel first-aid kit (You don’t have one? REI has some great options). Some people also carry sterile latex gloves and hypodermic needles with them. If you’re diabetic or have another condition that requires injections, this makes sense, provided you have a note from your medical provider. For everyone else, this is a personal choice that comes down to, “How comfortable are you with the knowledge that you’re carrying drug paraphernalia?” If you backpack, travel in places with notoriously corrupt law enforcement, or countries like, say, Malaysia, you may want to hedge your bets.

Email yourself and family or a trusted friend copies of medical insurance, itinerary, and a list of medications, and doctors.

Consider traveler’s insurance.

If the worst happens

In the highly unlikely event you do come home with a mystery disease that isn’t responding to medical treatment, get to a specialist, asap. Depending upon where you’ve been, this may be an infectious disease or tropical medicine doctor, a dermatologist or rheumatologist who specializes in tropical medicine, etc.. You may need to travel–out of state–to find the right specialist. Find someone who has first-hand experience traveling/training or practicing in developing countries, and in diagnosing diseases not found in the U.S.. It may even be best to try and seek medical treatment in the country where you became ill (even if that means a return trip).

Unfortunately, I can speak with authority this subject, because I’m in my 22nd month of diagnostics following a trip to South America. If you do find yourself harboring a travel-related (or not) disease that defies diagnosis, you must be your own advocate. No one is more invested in your health than you are, and doctors are human. They may make mistakes, despite their best intentions. Seek not just a second, but a third opinion, from at least two different medical facilities.

And finally, don’t let anything in this article scare you and put you off travel. Odds are, you’ll come home with nothing more than great memories, and the eagerness to plan your next trip. I know I can’t wait.

[Photo credits: vaccination, Flickr user alvi2047; mosquito, Flickr user tonrulkens; toast, Flickr user snowriderguy; farmacia, Flickr user ibirque; drugs, Flickr user cavale]

South Australian cattle station debuts tasting room

by Laurel Miller on

There was a time when Wagyu beef was eaten by only the most sophisticated of travelers. True Kobe beef is from Wagyu cattle that are raised in a very specific manner in the Hyogo Prefecture of Japan. Technically, Wagyu is the Japanese term for all cattle, and Kobe beef comes from a strain known as Tajima.

Kobe Wagyu receive massages to reduce stress and muscle stiffness, a summer diet supplemented with beer as an appetite stimulant, and regular brush-downs with sake (which is reputed to soften their coats, not act as some bizarre form of on-the-hoof marinade). At anywhere from $200 to $300 a pound, Kobe beef is the most expensive in the world.

Wagyu have been raised in the U.S. since the mid-seventies, but the market really took off in the nineties. Today, it’s not unusual to find “Kobe” steaks and burgers on menus, but it’s a bit of marketing hyperbole. It’s actually “American Wagyu,” or “American Style Kobe,” or “Kobe American Style.” It’s still great meat, but it’s not Kobe beef, and most American Wagyu are crossbred with Angus cattle.

What has all this to do with a South Australian cattle station, you ask? Australia has its own burgeoning Wagyu industry, and in May I visited Mayura Station, a full-blood Wagyu operation just outside the Coonawara wine region. I’m a longtime advocate of the farm-to-fork concept, and Mayura produces some of Australia’s best Wagyu beef, supplying an impressive roster of restaurants in Melbourne and Sydney, Penfold’s Magill Estate in Adelaide, and the Ritz-Carlton Singapore. As it happened, I’d tried Wagyu for the first time the week prior at Penfold’s, and it was delicious. But it was also obscured in sauce, and I didn’t have a real sense of what the big deal was. I was a bit skeptical, to be honest, so I made the trek out to Mayura to find out more.

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Mayura is owned and operated by the entrepreneurial de Bruin family, who first brought over live, full-blood Wagyu from Japan in 1998. Today, they have a sustainable operation that produces award-winning beef from one of the largest (1,700 head of breeders) full-blood herds outside of Japan. Most of the meat is exported to Southeast Asia and the UAE, but their newest business concept is likely to create a larger domestic fan base.

In May, Mayura debuted its tasting room, a professional demonstration kitchen equipped with a long counter in front of the flattop range. Visitors from all over the world can now let their tastebuds discover why Wagyu is such a big deal.

Explains manager Scott de Bruin, “We felt there was a strong need for visitors and valued clients to experience various cooking styles from a simple tasting ($80AUD/pp), through to a full degustation paired with local wines ($120AUD/pp). The tasting room is a serious take on the “paddock-to-plate” concept, designed to mirror a state-of-the-art Teppanyaki bar.”

I visited Mayura as part of a Limestone Coast excursion for Tasting Australia. The country’s largest food and wine festival, it’s held in Adelaide every other year. While there’s an emphasis on South Australia, which produces most of the country’s wine in its 16 growing regions (including designations within), it’s generally a celebration of all things edible and Australian. For one hedonistic week, there are tastings, pairings, classes, tours, dinners, seminars, demos, and a riverside “Feast for the Senses” with dozens of food stalls.

En route to visit some wineries, a group of us had arranged to visit Mayura and do a vertical (head-to-tail) tasting. The tasting room accommodates 14 to 40 guests by appointment (self-drive required if you’re not with an organized group, so call well in advance to see if you can fit into an existing booking). All visits include a tour to visit the cattle, so guests can learn more about the breed, industry, and Mayura’s animal husbandry practices. You can even buy packaged beef on-site, for domestic travel.

We were greeted by de Bruin and on-site chef Kirby Shearing. Our group of 14 lined up in front of the place settings running down the length of the demo area. A huge overhead mirror provided a bird’s eye view of Shearing, as he showed us the various cuts of beef we would be tasting, in order: tongue, flank steak, filet, bresaola (thin slices of air-dried beef), and strip loin. Then de Bruin talked about Mayura’s history and the Australian Wagyu industry.

The reason Wagyu is so tender (not accounting for feeding practices, which includes extra finishing time on a blend of specific grains) is because the cattle have a higher percentage of marbling, due to selective breeding practices over thousands of years. Most of the fat is monounsaturated, the meat high in conjugated linoleic acid, and Omega-3 and -6 fatty acids. Wagyu beef actually has myriad health benefits similar to those found in grass-finished beef. It isn’t aged the way some American beef is, because the fat will break down. The fat also dissipates throughout the meat as it cooks, making it more forgiving to work with.

Japanese beef is graded on a scale of one to five (highest), based on marbling, yield, meat color, firmness and texture, and fat quality. Wagyu should be at least 25% marbled fat (by comparison, USDA Prime meat must have six- to eight-percent, and our grading system doesn’t include a classification for Wagyu). Thus, Japanese A-5 Wagyu is considered primo, top-of-the-line. It should be tender, with lustrous fat and a sweet, fine flavor, even when eaten raw, as with a carpaccio.

Shearing started us off with a tasting plate of tongue that had been brined and poached. It was silky and mild, practically melting in my mouth. Next came flash-seared cubes of flank, a lean cut that is usually marinated, and cut across the grain to make it more tender. Not this steak. It was unctuously fatty, in the best possible way. Buttery. Juicy. Addictive.

Filet is already a rich cut, so I was especially curious to see how Wagyu compared to Prime.
The meat fell away at the touch of Shearing’s knife, it was so tender. Absolutely delicious, but as with regular beef, I prefer a ribeye or New York steak, because they have more flavor and a bit of chew to them. The flank steak had a little more complexity to it.

The bresaola was made from eye of round, and my least favorite, only because I’m not a big fan of the preparation. But the strip loin that concluded our tasting was a unanimous hit. While Wagyu is undeniably more subtle in flavor than standard grain- or grass-finished beef, it was deeply flavorful, and just slightly toothsome. Yet it still retained that glorious, fat-infused richness. Paired with a side of Shearing’s crisp, airy onion rings (his secret weapon: adding gin to his beer batter).

Our visit concluded with a tour of the open barns where some of the cattle were being finished on grain. They’re pretty things: Stocky and chocolate brown, with short horns that slant upwards. I was duly impressed with the property we saw on the tour. As a food and agriculture writer, it’s easy to tell when you’re dealing with a facility not on top of its sanitation or animal husbandry practices.

So here’s the thing about Wagyu…or Kobe beef. It’s pricey as hell, but get the good stuff, and it’s so rich, you can’t eat more than a few ounces. I now understand why true Kobe beef, and the cattle it comes from, have such a reputation. A little Wagyu goes a long way.

Getting There

The Limestone Coast is located in the southeastern part of the state. It’s a diverse mix of remote beaches and sand dunes, pine forest, ancient caves (including Naracoorte World Heritage Fossil Site, worth a visit, especially if you go caving), and farmland and vineyards. The adorable seaside town of Robe, in particular, is a great place to spend a weekend and feast upon the crayfish (actually spiny lobster) the town is famous for.

Of the Limestone Coast’s six wine regions, Coonawara is the most famous (primarily for its Cabernet Sauvignon). It’s a one-hour flight from Adelaide to the pleasant town of Mt. Gambier, famed for its stunning Blue Lake, which is actually a volcanic crater. Mayura, which is located just outside the town of Millicent, is a thirty-minute drive away (you can rent a car at the airport). The Barn in Mt. Gambier makes a good overnight base for Wagyu- and wine-tasting excursions. Just in case you return still hankering for a ribeye and a glass of red, The Barn Steakhouse wine list has over 400 selections from the region. .

Qantas and the South Australia Tourism Commission are giving away unlimited flights for two from Los Angeles to Adelaide for one year, in a contest running through December 31st, 2010. To enter, visit unlimitedflightstoaustralia.com.

Tasting Australia 2012 will be held April 26-May 3.

European cheeses: holiday entertaining with the taste of travel

by Laurel Miller on

I work part-time in a cheese shop, and I’m also a contributing editor at culture, a consumer cheese magazine. I can’t help noticing that, despite a still-sluggish economy, people don’t want to do without their cheese. Especially if they’ve fallen for a specific type during their (usually European) travels.

Not everyone who bellies up to the counter is a globetrotter or a cheese geek, but they’re all eager to try new things and learn about the animals and cheesemakers responsible, and what, if any, cultural role certain cheeses play in their country of origin. It got me thinking: why not show Gadling readers how to do a bit of armchair travel to Europe via their local cheese shop?

Cheese has long been associated with revelry, in part because of its cozy compatibility with beer, wine, Champagne, and certain spirits. With the holiday season upon us, I put together a list of some delicious, versatile, affordable European imports that will make any small party more festive. The best part? You don’t need to be any kind of cheese wunderkind to put together a banging cheese plate (suggestions coming up).

[Photo credit: Flickr user cwbuecheler]

I usually allow about an ounce of each cheese per person, assuming there’s more food. If you’re throwing a big party, it may not be financially feasible to purchase certain products (and there’s nothing wrong with serving a mass-produced Gruyere or Gouda). Note that some styles of cheese are less dense than others, so depending upon price, you can get more dairy for your dollar.

If you can’t find these cheeses at your nearest grocery, Whole Foods (which have generally excellent cheese departments), or specialty shop, try online sources Murray’s Cheese, Cowgirl Creamery, Formaggio Kitchen, and Artisanal Premium Cheese. Click here for a national cheese retailer directory by zipcode.

In addition to picking some of my own favorites, I turned to one of culture’s co-founders, cheesemonger Thalassa Skinner of Napa’s Oxbow Cheese Merchant, for advice:

The Cheeses

France
Langres (cow): Traditionally served with Champagne poured over it (those decadent French!), this well-priced washed-rind is a little bit stinky, with a dense, creamy interior and tangy lactic finish. From the Langres plateau in the Champagne-Ardenne region.

Holland
Ewephoria (sheep): Nutty, rich, with a hint of crystallization, this butterscotchy Gouda will convert even the ambivalent into cheese aficionados.

Switzerland
Appenberger (cow): This buttery Alpine-style cheese from the Schweitzer Mittelland region has a faintly grassy tang. A surefire crowd-pleaser.

Italy
Robiola due latte (a blend of cow and sheep or goat’s milk): A rich, mold-ripened number with a slightly sour, mushroomy finish, from the dairy-rich Piedmont and Lombardy regions. Top imports include those by Perolari due Latti, Robiola Bosina, and Robiola delle Langhe.

Spain
Leonora (goat): A loaf-shaped, mold-ripened cheese from the northwestern village of León. Creamy, tangy, and delightful, with a blindingly white, dense, chewy interior.

Portugal
Azeitao (cow): Yeasty, full-flavored, with a slightly bitter finish; a beer-lover’s cheese. From the village of the same name, in the Arrabida Mountains, near Lisbon.

England
Stilton (cow): Colston-Bassett makes perhaps the finest version of this historic, earthy blue cheese. It’s a classic British holiday treat, produced in Derbyshire, Leicestershire, and Nottinghamshire. Stichelton is the equally delicious, raw milk version; it’s a bit more fruity and crumbly. But for another British tradition, go for a robust Cheddar. Keen’s (cow) is buttery, with a horseradishy bite.

Ireland
Coolea (cow): This dense, buttery, Gouda-style from County Cork has a sharp, grassy finish. Unusual and delicious.

Belgium
Wavreumont (cow): A smooth, full-flavored, monastic-style washed rind. Trappist beer, anyone?

Cheese Plate 101

K.I.S.S.: This is a fun little acronym I learned in culinary school. It stands for, “Keep it Simple, Stupid.” A foofy, cluttered cheese plate with too many accompaniments just detracts from the headliner. You can keep sides as simple as some plain crackers or a baguette, or add toasted almonds, walnuts, or hazelnuts, and some preserves, or honeycomb or dried fruit or grapes or slices of pear or apple (in summer, use stonefruit such as peaches or cherries, or berries).

You can also go the savory route with dry-cured or green olives (Picholine are my favorite) and some salumi (add grainy mustard, cornichons, and a hearty rye bread for a winter supper). Forget the sundried tomatoes, pickled onions, pepperoncini, artichoke hearts, tapenade, stuffed peppers, or whatever else the local deli has in its antipasti bar. It’s overkill.

Stick to three to four cheeses that increase in intensity of flavor. You can do whatever you want: all blues, or all goat cheeses. For a diverse, well-rounded plate, try: One creamy/mild; one semi-soft or semi-firm with some kick, or a washed-rind/ surface-ripened; one hard-aged; one blue or something really punchy (taste this last, because the stronger flavors will obscure your palate). Your cheesemonger can help you pick things out and explain these terms to you, or click here for a glossary.

When pairing cheese with beer or wine, a rule of thumb is to match the intensity of flavor of the cheese to that of the beverage. The following are some suggestions for some of the more tricky, assertive cheeses.

Goat cheese: A good rosé will almost always work, as will a light German beer like Hoegaarden.

Big, stinky washed-rinds: Pair with sweet bubbly; the effervescence will help cleanse the palate and won’t compete with the flavor of the cheese. If you’re drinking beer, go with a light pilsner or lambic.

Blue cheeses: Go for a sweet dessert wine (not Port) or Lambic beer with fruit, such as framboise.

For additional cheese plate ideas, click here.

[Photo credits: Neal’s Yard, Flickr user foodmuse; Gouda, Flickr user manuel/MC; cow, Laurel Miller; grapes, Flickr user lakewentworth; goat, Laurel Miller]

Daily Pampering: new San Francisco restaurant debuts $390 truffle dinner

by Laurel Miller on

It’s truffle season again. In the Perigord, grizzled Frenchmen scour the forests using specially-trained female pigs or dogs to sniff out the rare black fungi growing from the roots of various tree species. In Piedmont, Italy, a similar hunt is under way for the even more esteemed white truffle. According to The Daily Beast, these little buggers can fetch an average of $3,500 a pound in a good economy (in ’09, the price for white truffles dropped to $1,800 to $2,500 a pound), making them one of the most expensive ingredients on earth.

In celebration of all this fungal goodness, Alexander’s Steakhouse in San Francisco is offering a nine-course truffle dinner for $390, through early 2011. Inside Scoop SF also tells us that for another $110, the restaurant will pair the wines for you. The Japanese-inflected meat temple opened last month in the buzzing SoMa neighborhood, but the sister location in the Silicon Valley is offering the same special.

Why are people willing to spend so much cash on a glorified foraged mushroom that smells like male pig pheromones? Gourmands will tell you the essence of the homely truffle elevates everything from scrambled eggs to pasta to euphoric levels. And truffles are supposedly an aphrodisiac (the scent of swine sex hormones, and all). Fortunately, a little of the pungent fungi goes a long way, and Alexander’s uses a total of 15 grams (roughly half-an-ounce) of black and white truffles on its special menu.

Dishes include elegant offerings like bonito sashimi with salsify, garlic chips, celery, curry foam, and black truffle; binchotan-roasted bone marrow, black garlic panko, citrus jam, and white truffle, and Japanese a5 Kagoshima ribeye cap [in plain English: expensive cut of top-grade imported Wagyu beef] with parsnip puree, butternut squash, chestnuts, and white truffle. Are you feeling randy yet, baby?

Want more? Get your daily dose pampering right here.

[Photo credit: Flickr user cyclingshepherd]

Seattle’s Sunday suppers: top restaurants host family-style meals

by Laurel Miller on

Remember the good old days, when families used to sit down for dinner together? No? Well, no worries, because a handful of Seattle’s most beloved restaurants are resurrecting the tradition of Sunday supper with a series of monthly or weekly dinners. In a city known for its commitment to green living and locavorism, it just makes sense

Each meal is served at a communal table, and dishes are family-style, passed from one diner to the next. Communal dining is exploding in popularity nationally, for a variety of reasons. The poor economy makes family-style meals a smart choice–for chefs and restaurateurs, as well as diners–and comfort food, even if it’s gussied up, is popular in trying times. These dinners also foster a sense of community, and provide a respite from the shackles of ringing cell phones and pinging in-boxes. Bonus: they’re a great way to make new friends (it’s amazing what wine can do).

The public’s growing interest and concern over our food supply is also a likely factor for the popularity of family dinners, since they usually have a strong emphasis on regional product. Diners get a chance to learn about family farms and seasonal eating, sometimes with the growers in attendance. Some chefs choose a theme for each meal, and plan their menus ahead, while others prefer to wing it, looking to the farmers market for inspiration. Either way, a Sunday supper is a way to engage with the local scene…even if you’re just visiting. Don’t forget to make a reservation.

Palace Kitchen
Sunday dinners debut November 7th at pioneering PacNW chef Tom Douglas’ iconic, downtown restaurant. Chef de cuisine Brian Walcyzk will prepare three courses for $30, including Prosser Farms acorn squash salad with maple-pancetta vinaigrette, Beacon Hill arugula, and ricotta salata, and applewood spit-roasted turkey breast. Dinners will run weekly throughout the month, and into December.

Tavolata
The new, monthly “Sunday Feast” theme dinners featuring chef Brandon Kirksey’s rustic Italian fare start November 7th, with “Lamb.” Future dinners served at the 30-foot-long farm table will feature “Suckling Pig,” and Whole Roasted Goat” at this elegantly casual Belltown favorite. $45-$60.

Volunteer Park Cafe
A cozy spot located in a leafy residential part of Capitol Hill, VPC’s monthly “Sunday Supper” menus are at the whim of chef/co-owner Ericka Burke. Think Moroccan chicken legs with couscous, corona bean panzanella, or wild boar Bolognese. Even if you can’t make dinner, hit up breakfast for co-owner/pastry chef Heather Earnhardt’s sweet or savory baked goods (crack has nothing on her Brown Butter Bars). The brand-new, adorable back patio, with its garden beds and chicken coop, put a little bit of urban farm into this local institution. $30.

The Corson Building
2007 Food & Wine Best New Chef Matt Dillon hosts two Sunday Suppers a month ($60, including wine) at this restored, former stonemason’s home in the artsy-industrial Georgetown ‘hood. Despite the locale against the train tracks and under the Boeing Field flight path, there’s a chicken coop, beehives, and abundant gardens where guests can stroll, wine in hand. Expect to see Corson’s own, and other local, impeccably fresh ingredients prepared simply (hearth-roasting is big), allowing flavors to shine.

Spring Hill
Okay, it’s not technically a communal meal, or a Sunday, but the a la carte, generously-portioned, “Monday Night Suppers” at this sleek West Seattle mom-and-pop spot are upscale comfort food at its best, for $11 to $20 a pop. New: fried chicken dinners for four (by reservation only, $98), with sides that include herb spaetzle, caramelized Brussels sprouts, and jalapeno corn bread with honey. 2009 Food & Wine Best New Chef and co-owner Mark Fuller does down-home right.