CRAB PRICES in the Seattle area went up as much as 60 percent recently. Why is this happening right when local crab is at its greatest? WHY?! Tom Stocks at Taylor Shellfish says it’s love’s fault — well, love and some other things:
“It’s a confluence of factors. Rough winter weather means less crab, and Chinese New Year and Valentine’s Day surge demand far beyond normal supply. We’re going to do our best to weather the price hike, but the real problem becomes availability. We’ll see how it goes — our intention is to keep a steady supply.”
Crab prices will probably stay very high for most of February. Sorry, fellow crab-lovers.
SEATTLE’S FIRST GLUTEN-FREE BREWERY, Ghostfish Brewing, is open in Sodo, answering the beer-prayers of the gluten-intolerant across the city. They’re using grains like millet and buckwheat to make a pale ale, a Belgian white and even a stout, and they also serve gluten-free pizza for ballast. MORE>>>
MONICA DIMAS is now running Mexican taco and “street” food spot Neon Taco out of the kitchen at Nacho Borracho on Broadway. Her (impressive) resume includes Monsoon, Spinasse, Le Pichet, Campagne and mkt., and her salsas are anti-wimpy. And don’t worry: The totchos (tater-tot nachos) are still on the menu. MORE>>>
IF YOU WANT BRATWURST or a pretzel and you’re at the Crossroads Mall in Bellevue, WunderBrat is there for you. MORE>>>
A COMPARISON OF AVERAGE PAY FOR SERVERS AND BARTENDERS shows those in New York getting left in the dust by San Francisco (and the numbers come from before the most recent minimum-wage increase in S.F.), according to Eater. Furthermore, “Proving a well-known fact in the industry, chefs and cooks earn very little compared to servers and bartenders” across the board. Meanwhile, the mayors of New York and Portland are calling for $15-an-hour minimum wages in their cities, according to Working Washington. And minimum wage in Seattle is set to start going up soon.
NEWS, EVENTS AND RECIPE-TESTING
LOCAL GREEK FOOD AND CULTURE is celebrated in MOHAI’s new exhibit, A Place at the Table, through the end of May. Tons of historical Seattle restaurant photos are included, for those of us who love such things. MORE>>> and TICKETS>>>
MCSWEENEY’S SEEKS RECIPE-TESTERS for its third cookbook, which it describes thusly: “Vaulting from ancient taverns near the Yangtze River to banquet halls in modern Taipei, All Under Heaven offers a comprehensive, contemporary portrait of China’s culinary landscape and the geography and history that has shaped it.” Guinea pigs get “an exclusive preview of a recipe,” a discount on the book and to annoy guests by saying, “Oh, yeah, this is from the new McSweeney’s cookbook, though of course it’s not out yet.” MORE>>>