Hanging with Harris

As Starbucks readies to celebrate its 40th anniversary, the company is embarking on a journey into new territory. The recently launched Starbucks Reserve™ line of coffees are rare and exotic single-origin coffees which are "curated to captivate the palates of coffee aficionados with taste notes that enchant and amaze." Billy had the chance to taste these unique coffees at the Starbucks concept store on East Olive Way and Summit Avenue in the Capitol Hill neighborhood of Seattle with Green Coffee Quality Manager Anthony Carroll. Needless to say, this ain't your Dad's old Starbucks.

After finishing second in Top Chef Season Two, Marcel Vigneron has gone on to become one of the most recognized names in the culinary world. With a new series, Marcel's Quantum Kitchen debuting on SyFy in March, he is poised to throw down more amazing creations. He met Billy at an undisclosed location in the Hollywood Hills to give a taste of what's to come.

The Too Hot Tamales, Susan Feniger and Mary Sue Milliken, started it all. Business partners for over 25 years, they have built a restaurant empire around Border Grill, first opened on Melrose in Los Angeles, and expanded far beyond. Not only that, they are two wonderful people who really love hanging with Harris. So much so, they filled Billy with tacos, quesadillas and delicious Dolce de Leche Churro Balls straight from the Border Grill Truck.

Meat is delicious! Especially when cut and ground up and cured by Salumi Artisan Cured Meats in Seattle. Gina Batali (you might have heard of her brother Mario Batali) and her husband helped to transform her father Armandino's little sandwich shop from a little sandwich shop into, well, a little sandwich shop that ships artisan cured meats to the best stores and restaurants across the country. They are open four days a week and are packed every one of them. If you are in Seattle, you should pick up a sandwich. If you are are somewhere else, get online and order up some meat!

As a passion for fine spirits grows across the country and laws become more lenient, there is a small and growing group of micro-distilleries taking amazingly diverse, high quality products to market. Bainbridge Organic Distillers, run by spirits marketer Keith Barnes and son Patrick, is no exception. Their approach to distilling centers on the organic grains grown in Washington State and the other organic ingredients that create deep flavor in the spirits they distill. This being Billy's first tour of a distillery, Keith was more than happy to tour the facilities and hang with Harris.

VeeV, the first açai spirit on the market is the brainchild of brothers Courtney and Carter Reum. Inspired by the Brazilian culture and environment, as well as the women, the brothers set out to create a product that reflected their idea of what Brazil is and what being "green" could be. One dollar from the sale of each bottle goes to their sustainable açai project back in Brazil. VeeV is less Birkenstock and more stiletto!

Nate 'N' Als is an institution of Beverly Hills and greater Los Angeles. Celebrities from Jessica Alba and the Kardashians to Larry King (he gets oatmeal there seven days a week!) get their deli fix there. Open for over 65 years, Nate 'N' Als is THE quintessential Jewish deli on the west coast. David Mendelson, third generation owner of the famed establishment, sat down with Billy and special guest Simon Majumdar to sample, well, everything on the menu.

Nothing could be finer than eating a three course lunch at the chef's table at Commander's Palace in New Orleans. Billy got the special privilege which usually takes a reservation a year in advance. First, he joined Chef Tory McPhail at the range to watch him make a truly creole inspired dish.

Doughnuts have become commoditized. They are pumped out of machines and distributed to chains, who will remain nameless, without ever touching the hands of a baker. Simple chunks of dough with little personality, these rings of processed ingredients do very little to enhance a customers morning ritual. They are simply filler. Enter Top Pot Doughnuts. Top Pot Hand Forged Doughnuts are the opposite of a commodity; they are an investment in pleasure and artisan baking. From their famously addictive Maple Bars and classic Sourdough Old Fashioneds to the ostentatious Feather Boa, each doughnut should be savored and shared, right along with a cup of Top Pot's in-store roasted coffee. To find out more, Billy hung out with Co-Founder Mark Klebeck.

Eric Alperin and Chris Bostick of The Varnish in Los Angeles show Billy and special guest Simon Majumdar what it takes to create a perfect Ramos Gin Fizz.

Cole's makes a delicious french dip sandwich. They should; they invented it! Whether you have teeth or not (watch the video) you will find something delicious to eat and drink at Cole's. When your done, walk through the door in the back and grab a cocktail at The Varnish.

Having recently been named one of America's best classic cocktail lounges by David Wondrich in USA Today and a must visit bar in Seattle by Seattle Met Magazine, Rob Roy is on its way up. According to Anu Apte, owner and bartender, it has been on the rise ever since she seized the opportunity to buy the business and take it up "a couple notches." Billy had the chance to chat with Anu about Rob Roy and to mix up one of its eponymous cocktails using their hand cracked ice.

reakfast cocktails anyone? Why Not! Especially in bed with Debbi Peek and Bridget Albert. Add some feather boas and homemade jam and you have a party!

The Seattle food scene is in the middle of a renaissance. In the last decade, chefs and restaurateurs have staked a claim and made names for themselves and their city by developing unique and varying menus that reflect their experience and their environment. But there is one restaurant that stands alone as the preeminent dining experience in the city and beyond: Canlis. Overseen by brothers Mark and Brian Canlis, the restaurant has garnered a James Beard nomination for Outstanding Restaurant and another for Outstanding Wine Service this year. Heading up the kitchen is Jason Franey who was recently named a Best New Chef by Food and Wine Magazine. He invited Billy into the kitchen to taste one of his signature dishes. Stay tuned next week for more from Canlis!

The Modern Mixologist, Tony Abu-Ganim, was Hanging with Harris at the famous Sazerac Bar in the Roosevelt Hotel in New Orleans. The Ramos Gin Fizzes were creamy and delicious.

The phrase "go the whole hog" is taken very literally at Incanto in San Francisco. Led by chef Chris Cosentino, Incanto's menu is based in the belief that sourcing ingredients locally is best for the animal, farmer, chef and patron and that the use of offal, "honors the whole animal and helps preserve an important, yet increasingly overlooked, part of our culinary heritage." It also makes for delicious eating! Can't get to Incanto? Order some of Boccalone's delicious cured meats!

Beecher's Handmade Cheese has become a fixture in Seattle and in the artisanal cheese making community. Oprah even named their "World's Best" Mac & Cheese one of her favorite things. Billy had the chance to taste some of their award winning products with founder Kurt Beecher Dammeier.

Enrique Sanchez has been making Pisco Sours since the age of 14. Doing quick math, that means he rivals McDonald's in number of product served. Behind the bar at La Mar Cebicheria in San Francisco, Enrique and his staff churn out thousands of Pisco Sours every night. Followed by some delicious ceviche, there could be not better way to experience the essence of Peruvian gastronomy without having to leave the United States. Enrique was Hanging with Harris.