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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

April 15, 2014 at 7:39 PM

Video: Food author Ruhlman has a crack at the egg


They’re incredible, they’re edible. We already knew that. But even the most devoted fan of the humble egg can gain a new perspective on the ingredient in Michael Ruhlman’s new book, “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient” ($40, Little, Brown and Co.).

To Ruhlman, the egg is “a lens through which to view the entire craft of cooking,” a continuum stretching from baking to frying to clarifying a consommé to shaking up a gin fizz.

When it comes to the kitchen, “If you understand everything there is to know about the egg, you increase your skills tenfold,” he explained on a recent pre-Easter visit to Seattle, when we asked him to cook with us.

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0 Comments | Topics: eggs, Michael Ruhlman, Video

April 15, 2014 at 4:22 PM

Lime shortage puts the squeeze on local bars and restaurants

A lime garnish? You won't see that anymore on your cocktail with this lime shortage. Photo by Genevieve Alvarez / The Seattle Times

A lime garnish? You won’t see that anymore on your cocktail with this lime shortage. Photo by Genevieve Alvarez / The Seattle Times

You may not be familiar with “limepocalypse” but if you eat out, and especially if you drink out, you felt it – through your wallet or through your taste buds. Something doesn’t taste right.

There is a  lime crisis, with bad weather and a disease killing citrus trees, which has  caused a shortage in Mexico, the world’s largest lime producer and exporter.

A case (175 limes) goes for around $110-$130, three times higher than what it cost in February.  And to make matters worse, bartenders complain that  due to the poor crop, the lime produces only a half-ounce of juice. (It’s an ounce per lime in a good year.)

In recent months, the price of limes has skyrocketed. In a story that’s stranger than fiction, the Mexican drug cartels now are hijacking lime trucks and selling limes on the black market.

If you don’t think this affects you, check your favorite watering hole or your local Mexican and Vietnamese restaurants. Some taco trucks now serve a wedge of lemon with carnitas tacos.

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0 Comments | Topics: Ba Bar, Brass Tacks, limepocalypse

April 11, 2014 at 6:00 AM

Where should you eat at Disneyland?

Until recently, I hadn’t been to Disneyland since I was a kid. From the looks of things when I got there, I was about the only Seattleite who had stayed away. The hordes of visitors from around the world included enough residents from our hometown that we ran into them at random despite the enormous…

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April 8, 2014 at 6:28 PM

Biting Back: The Sloppy Cicero at Miller’s Guild

The Sloppy Cicero at Miller's Guild

The Sloppy Cicero at Miller’s Guild

Last May, a couple of La Mancha goats born at Mountain Lodge Farm in Eatonville were named “Providence” and “Cicero.” Not sure how the little fellows (or their mother, Cinnamon) felt about those exotic monikers–bestowed by the farm’s effervescent owner, Sherwin Ferguson — but I was tickled by the tribute.

To my list of namesakes, I can now add the “Sloppy Cicero,” a sandwich that recently appeared on the lunch menu at Jason Wilson’s restaurant Miller’s Guild in the wake of my 2.5-star review.

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0 Comments | Topics: Miller's Guild, Providence Cicero, Sloppy Cicero

April 7, 2014 at 9:56 AM

Elysian hires Murray Stenson for its new cocktail bar

Murray Stenson returns to the cocktail scene to the Elysian bar in downtown, set to open in May

Murray Stenson returns to the cocktail scene to the Elysian bar in downtown, set to open in May

 

Murray Stenson fans, you just have to wait one more month before you see the living legend behind the bar again.

In May, Stenson will be a part of what is  arguably the biggest cocktail bar opening in Seattle in 2014 –  The Elysian Bar at 1516 2nd Ave. (between Pike and Pine) in downtown.

The Elysian Brewing Co , one of the largest breweries in the state, is making a foray into craft cocktails. It’s late to this game, but they’re sparing no expense to play catch up, making some splashy hires.

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0 Comments | Topics: Elysian, Murray Stenson, Tan Vinh

April 3, 2014 at 3:10 PM

Rainy days can lower a restaurant’s online ratings. Watch out Seattle eateries!

Bad news for restaurant owners in rainy Seattle: Online reviews get more negative when the weather is bad. That was one of the findings of a scholarly study on restaurant reviews released Wednesday. Reviews from days with moderate weather were more likely to be favorable than those written during extreme cold or hot temperatures, researchers…

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0 Comments | Topics: Online reviews, Rebekah Denn, Saeideh Bakhshi

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