We stopped by Cafe Campagne in the Pike Place Market this afternoon, where chef Daisley Gordon was roasting up chestnuts. He’ll be serving them every day this week in Post Alley, between noon and 1 pm. It’s pleasing eating something hot and salty out of a paper bag on a chilly day. (And, be sure to check out the beautiful new Marche wine bar and bistro, upstairs from the cafe.) Can’t make it to the cafe? Roast your own chestnuts!
Preheat the oven to 425. Score each chestnut with a paring knife, in a little X shape, so you can easily open them later. Roast them, cut side up, on a cookie sheet, until the chestnuts are a little brown and the shell starts to peel away from the nut. Toss with salt and serve.