Seattle's first sushi chef, Shiro, whose new memoir we excerpted in our December issue, offers several helpful tips in the book for consuming sushi like a pro.
Over the years, the sushi bar has developed its own special jargon, including its very own way of counting, which allows the chef to bark out the total for a meal to the cashier without appearing rude. Here are a few of the words used by those in the know:
Long before James Beard Award-winning chefs began taking it to the streets, food trucks were feeding L.A. on the fast and cheap for decades, with immigrants serving primarily Mexican staples like tacos, tinga and offal, or the classics of Asia: steamed buns, fried noodles and boiled peanuts.
The beloved, long lived Marco's Supperclub, where I first tasted fried sage leaves (remember when those babies were all the rage?), has now been reborn as The Innkeeper. The chef Chris Linker gets credit for the name, which is inspired by his favorite book, Don Quixote:
"If, sir cabellero, you’re looking for somewhere to stay the night, you’ll find plenty of everything you need here - all except a bed that is, we haven’t got any of those."
Got questions about the massive deep-bore tunnel project? Do you like your tranpo info delivered in the form of cool animation, touch-screen simulations, and adorable soundbites with children? WSDOT's ambitious new "project info center" opened today in Pioneer Square with all that and more, clearly the labor of love of a handful of dedicated WSDOT employees.
Be sure to put this one on your must-do list of kid-friendly holiday events. Beloved by natives and newbies alike, the Christmas Ship Festival is a tried and true Northwest family tradition dating back to 1949. Running through December 23, the ship parade route covers over 45 different waterfront communities around Lake Washington and Puget Sound.
Lord knows we like to talk about our food here—and the well-educated and literate city we are, we sure can talk about it well. I think the gentle folks at KCTS might find themselves with their hands awfully full starting, oh—today. That’s when they begin accepting applications to appear on the PBS series Check, Please!, which will begin airing here in March.
For thirty years, Brian Skerry has explored the planet’s oceans, publishing his findings frequently in National Geographic. He's captured some of the most fascinating creatures under water, including whales the size of metro buses, Leatherback sea turtles and Tiger sharks. But his work has also led him to witness devastating problems like overfishing and marine degradation from pollution. In January, Skerry arrives in Seattle to present Ocean Soul, the first in the five-part lecture series National Geographic Live.
Visiting the Space Needle was not on the top of my “must list” when I moved to Seattle six years ago.
To be honest, it seemed like one of the city's miscalculated impulses—like getting a lower back tattoo or a car phone.
Maybe that's because my vision of future worlds is more fired up by the likes of Back to the Future or Bill and Ted’s Excellent Adventure than that of the Jetsons.
Our offices are right next to Phase 1 of the Alaskan Way Viaduct demolition, so we've had a front row seat to all the machines pick-pick-picking away at the doomed highway. In a surge of nostalgia for the concrete disaster-waiting-to-happen, I wrote a little song about the Viaduct. My husband Daniel Spils, a music producer, added a bunch of layers to fill it out. Then our friend (and musician and animator) David Nixon added video. And "O, Viaduct" was born. Hold hands and sing along, everybody!
Remember that the turkey can sit, cooked, under foil on the counter for 45 minutes and be perfectly fine (actually better!) than if you're rushing it to the table and cutting into it right away.
Meat that is allowed to rest is juicier, so err on the side of having the turkey done early: just tent with foil and use the oven to rewarm or keep warm the green bean casserole and mashed potatoes.
This also means you have plenty of time to get the gravy just right.