Hey, didja know? We run a column in every single issue featuring a local producer! Some months it's a farm, as it is this month: Skagit Sun grows those incredible ruby red Shuksan strawberries you'll be eating by the handful later this month.
There was excitement last fall when the news broke that Greg Atkinson, the former Canlis chef, cookbook author (his sixth book, At the Kitchen Table, is due this fall and he's long been a contributor to Pacific Northwest, the Seattle Times Sunday
(A taxing meeting for Cynthia)Consider purchasing eggs from pastured hens at one of Seattle's farmer's markets. Eggs rasied in fresh air with access to greens, bugs and worms produce specatular eggs that are far superior nutritionally. The flavor is dazzling. In this video Jane demonstrated The Joy of Cooking method of poaching the incredible edible egg. Vortex required.
After putting a call out via social media for votes on where the third Molly Moon’s Ice Cream shop should open (and drumming up an impressive amount of neighborhood enthusiasm in the process), Molly Moon Neitzel has decided to open not one but two new shops, one in each of the top vote-getting ‘hoods.
Even though he's in real estate now, Billy Poll says he feels like he grew up in the restaurant industry. The longtime Schwartz Bros employee is now one of the owners of the soon-to-open Grace Kitchen at the University Village. Poll told me the opening is slated for August; the restaurant is moving into the old Zao's locale.
(heat, fat, smoke, cool)
Gentlemen, turn on your fans. Everything you've been taught about smoking fat needs to go right out the window. Steve powers through the step-by-step on this baby. You'll never wonder how to do this again. Printable instructions? Click here.
Joshua Henderson opened Skillet, his mobile street food truck, in 2007 after figuring out that he didn't like working in restaurants. He just wanted to focus on the food: making it good and bringing it to the masses without all the fuss and ritual of creating an “experience.” Now, four years later, after amassing a rabid following for his brand of rib-sticking comfort fare served out of a shiny Airstream beacon of deliciousness, he has realized his dream of... opening a restaurant.
Indian food is beyond scarce in the south end, but that's about to change. Travelers, the friendly, soothing Indian decor, jewelry, clothing, etc store on Pine Street, is opening a full service restaurant on the north end of Beacon Hill in the can't-miss-it purple house that housed Culinary Communion and the short-lived Tasha's Bistro. I'm told that Travelers will open in about a month (they're shooting for late June).
The Jade Pagoda, the long-lived but eminently cheesy Chinese place that lived on Broadway until it was shuttered a few years ago, was never about the food.
No, it was the kitschy digs, the waiters dressed up in shoddy sailor suits, the bad (but strong!) cocktails that called to us…it was an experience. And the food was about as bad as you’d expect. But like the Twin Teepees (may they rest in peace), the Pagoda was a neighborhood icon.
Traditional Mexican breakfast presents buttered corn tortilla with fried egg on top smothered in tomatoes, chilies and onions. Grated cheese, avocado and black beans added make you want to shout ole. Printable recipe? Click here.
Il Corvo, an artisanal pasta bar that serves lunch and dinner, opens today inside Procopio Gelato on the Pike Place Market hill climb. The chef is Mike Easton, who worked his pasta magic at Bizarro before helping open Lecosho. Yum: Look at today's menu!
The good news of Spinasse's expansion broke earlier this year. Chef Jason Stratton, one of Food & Wine magazine’s Best New Chefs of 2010, would be doubling the seating of the current dining room, but more than that: He promised that the marble counter I so adore dining at would extend into the new space. And that they'll be adding a new pasta production room.
(Is Robert Plant organic?)Strawberry and rhubarb together make a stairway to heaven. Watch and you'll see what we mean. The oat nut topping is quite versatile; it can also be pressed into a crust. Printable recipe here.