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October 10, 2014 at 6:15 AM

Bill the Butcher closes, In-N-Out gets closer, and more of the week’s food news

File photo of a Bill the Butcher shop by Dean Rutz/The Seattle Times

File photo of a Bill the Butcher shop by Dean Rutz/The Seattle Times

If you read the food section regularly, you know about our profile on restaurateur Renee Erickson, our new weekly cookbook feature, and assorted other food news. Here’s a roundup of the best of the rest from other sections and sources:

Bill the Butcher closed its six Seattle-area stores, a few days after mattress queen Sunny Kobe Cook wrote about a loan to the business’s owner gone wrong. The chain had survived an early expose on its sourcing and a long legal “psychodrama” and cash crunch issues that left Crosscut predicting last year that the owners were “running out of time.” The original Bill of the name, William von Schneidau, now runs BB Ranch of Pot Pig fame in Pike Place Market.

Remember our May article on plans to change the restaurant inspections scoring system for King County? Sarah Schacht, who pushed hard for the change after a devastating case of e. coli, wrote here about her disappointing experiences on the committee. Here’s how to give Public Health-Seattle & King County your opinions on whether and how to make a change.

How many cookbooks are too many cookbooks? Around 1,500-2,000, according to Nancy Leson. Here’s how she decided how to pare her collection.

Here’s the Seattle Times obituary for beloved food and wine pioneer John Sarich, who died Sunday, as well as a 1990 profile of Sarich. A friend summed him up with two words on his Facebook page: “Gentle” and “class.” Another longtime chef wrote, “Every young Chef in Seattle needs to bow their heads with the rest of us. He was throwing down when Seattle was still considered a cow town.”

Another farewell, this one to John Owen, the cookbook author, sports writer and “Intermediate Eater” at the Seattle Post-Intelligencer. Art Thiel wrote in his appreciation of Owen that “because he was a relentless runner before the world ever heard of jogging, and because he was a cook of such surpassing skill that foul food was unlikely to have ever passed his lips — except for the Korean War, where he was an Army cryptographer — it seemed likely that he possessed all the qualities to become the first to live forever.” Here’s the recipe for Owen’s “Puget Sound Stew,” which appeared in his first cookbook.

Some interesting food and restaurant projects are looking for crowdsourced funds. Lisa Nakamura of Allium and the Gnocchi Bar pop-ups is planning a launch party Oct. 24 for an IndieGoGo campaign to make a brick-and-mortar Gnocchi Bar in Seattle. Party tickets run $10, and yes, there will be gnocchi. Vashon-based Gluten-Free Girl and the Chef are looking to bring gluten-free and grain-free packaged flour blends to the market, with rewards including a gluten-free Thanksgiving baking class. Coyle’s Bakeshop, which has provided delectable pop-up pastries at The Book Larder, is Kickstarting toward its brick-and-mortar store in Greenwood, with rewards including pastry punch cards. Cafe Nordo is raising money for a kitchen in the “Culinarium” of theater and art planned for the old Elliott Bay Book Co. building in Pioneer Square. Makini Howell of Plum is looking to Community Sourced Capitol to help fund a vegan ice cream and sweets shop on Capitol Hill. Speaking of vegan, a proposal for a vegan hot dog bicycle cart is also doing pretty well, with plans to offer Field Roast franks, local toppings and some gluten-free options too.

Joe Biden’s dinner when he visited Seattle? Pasta puttanesca at Assaggio. Al Pacino went for salad and eggplant Parmigiana at Il Terrazzo Carmine, says Patti Payne.

In-N-Out burgers are getting a little closer to Washington, with the chain’s first Oregon outpost opening in Medford.

Twin Peaks is coming back! No word yet on whether authentic North Bend cherry pie will return to the big screen. Times have changed since the original show, though. As Pete Wells envisioned it in #ModernTwinPeaks, “Audrey ties cherry stem in knot with tongue; One Eyed Jacks bartender says “You know we make our own maraschino cherries?”

Comments | Topics: Bill the Butcher, Gluten-Free Girl, John Owen


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