I know of Andaluca, drive by it every day, see Chef Wayne at events, but it took me ten years to walk through the doors of the restaurant. Okay, so I’ve only lived in this city for five and a half years, but still, Chef Wayne’s 10-year anniversary was the first time my husband and I experienced Andaluca.

We got the invite from Frantic Foodie, Seattle-food-blogger-networker extraordinaire, and she was the first person I spotted at the event. I peeked around the room in search of familiar faces and landed in a conversation with Culinary Kyle (Mise en Place Seattle) and Katrin Rippel of Menu International. We ranted on blogging sometimes feeling like a chore which somehow turned into a discussion on making liqueurs, beer, and wine including a how-to from my husband on starting a winery (he is in the throws!).

We sampled Chef Wayne’s fare starting with a hard-boiled egg cooked inside a “shell” of ground lamb (lamb burger meatball, on the menu). This was by far my favorite dish of the evening with earthy flavors and an interesting progression of textures. (Click here to learn how it’s made.)

The potato croquette was a guilty pleasure; the crisp duck cake a delight; and the halibut skewer light and flavorful. We finished with a cucumber gazpacho served with crab and paired our meal with Andaluca’s sangria. It featured the spices of a mulled wine, but was chilled.

On our way out the door, we stopped and stared at Chef Wayne’s cookbook. It chronicles a salmon fishing trip he made, then shares tips for filleting and preparing. When I was younger, I watched my brothers filet fish, but as I eat more sustainably and buy whole fish, I need to learn to break it down myself. Chef Wayne’s book could assist in easing the fear.

I will definitely be back to Andaluca and will keep my eye out for Chef Wayne around town. (Did you try his crab and avocado crostini at Sunset Supper? Yum!) Andaluca has been woven into my restaurant rotation.