I may not be able to help you perfect that shuttlecock serve, but I am pretty proficient at picking the right drink for the right occasion. Here's five recipes to help make watching the Olympic games even greater.
Thursday is ice cream sammie day at Theo Chocolate Factory in Fremont (3400 Phinney Ave N; 206.632.5100), with the chill staff serving up cookies stuffed with dreamy Bluebird Ice Cream between 1 and 6 p.m.
It’s getting so close, we can almost taste the etouffee.
Matthew Lewis – the spicy guy behind the Creole-riffic truck Where Ya At Matt – is on the verge of opening his new brick-and-mortar place in Fre-lingford.
Roux has been a work in progress since March, when a major renovation began of the old Buckaroo Tavern, just down the block from the ever-swamped Paseo.
This sorta summerlike weather calls for a toast and this time of year, my glass is full of something pink. I love rosé, and Washington wineries make a bunch of really good ones.
When I was sipping around at the Wine Rocks event a few weeks ago, I was so impressed with so many fresh, ever-so-slighty fruity rosé. Here’s my favorite five from that fun evening:
Though there are still those divisive folks who only want to drink a cocktail or a glass of wine, more people are experimenting with wine in mixed drinks. This is a tastily awesome thing, because wine cocktails tend to be very refreshing numbers that are layered in flavor—an ideal kind of combo for the end of July and August, especially as we're celebrating Washington Wine Month and Seattle magazine's 2012 Best Washington Wine Awards.
Judging by the incredible feeding frenzy about Top Chef filming around the city, it's seems safe to say cooking reality shows have huge followings. There might even be a few viewers who long to be on the other side of the camera, and here's some encouraging news: Food Network's smash hit Chopped is casting here, looking for home cooks. Here's the skinny on how to apply.
Death to Kegs!
Something about drinking wine from a keg makes people want to do other off-kilter, Bacchanalian things, like glug it from mason jars, paper cups or directly from the spout, or, say, try to drink an entire keg of it in one sitting.
Guess who I ran into at Pike Place Market?
ART chef Jelle Vandenbroucke, who makes a trip there every Wednesday during the summer with anybody who wants to tag along. And it doesn’t cost a thing. How cool is that?
Chef Jelle has been chef de cuisine at ART for about a year, working with executive chef Kerry Sear at the gorgeous restaurant at the Four Seasons, where I would totally live if I ever hit that dang Mega Millions.
I like to have a well-made cocktail now and then (you may have seen evidence of this in my previous blog posts). But I like to eat, too. In fact, I dig a dandy dessert. Especially one that combines my cocktail and sweet cravings.
It’s the 30th anniversary of Bite of Seattle (July 20-22, times vary. Free admission. Seattle Center) and for 30 years, food snobs have been pooh-poohing this egalitarian feast fest. Well, fine! Stay home with your truffle fries and sous vide steak. But you’re gonna miss out on some big fun.
Ah, don't you just love salad days?
It’s summer and we cannot get enough nicely dressed greens, pickled veggies and the unexpected appearance of wild cards like fruit, not to mention exceptional salads served in unexpected places. (Yes, maybe they should rename Safeco Field...of greens.) Here are five salads that get us hot: