I know it’s hard for anyone in this town to think beyond a certain date with destiny this Sunday, but, hey, what are you doing the Sunday after the Super Bowl?
February 9th is the date for “Women Stars of Food & Wine,” an afternoon soiree showcasing dozens of Northwest women chefs, winemakers and sommeliers at the newly remodeled Columbia Tower Club. Fittingly, the event supports the Women’s Funding Alliance, a group that invests in organizations “working to promote progressive change and social justice for women and girls.”
News of this foraging of female talent coincided with reading Julia Moskin’s piece, “A Change in the Kitchen,” last week in The New York Times about the ascendancy of women in New York’s top kitchens. Moskin writes:
“A leading kitchen run by a woman is no longer newsworthy. But it is not quite commonplace, either; the tag “female chef” is still applied to Anita Lo, Barbara Lynch, April Bloomfield, Dominique Crenn (the first woman in North America to have a restaurant with two Michelin stars) and dozens of others. Certainly the most visible chefs are men, a fact made clear in November by a Time Magazine spread that showcased its choice of the world’s most influential chefs, with not a woman among them.”
Thinking back over the 20 years I’ve been covering the Seattle restaurant scene, it struck me that our city has been ahead of the curve when it comes to women heading kitchens: Monique Barbeau, Emily Moore, Kathy Casey, Chris Keff, Tamara Murphy, Holly Smith, Maria Hines, Renee Erickson and Rachel Yang are a just a few prominent names that come to mind. I contacted some of them to get their thoughts.More
Today, Seattle Times restaurant critic Providence Cicero reviews Ethan Stowell’s latest eatery, mkt. That brings the Northwest restaurateur’s empire to eight (typically jam-packed) establishments, with at least a couple more on the way. Do you have a favorite? Vote in our poll: Take Our PollMore
On Feb. 8, after a few more weeks of communal meals, David Sanford is closing the doors at Belle Clementine, his experimental Ballard business that felt like a dinner party as much as a restaurant.
The chef-restaurateur is heading down to a new job in California — as chief of staff for entrepreneur Reid Hoffman, the co-founder of LinkedIn, the online network for professional connections. The businessman “is incredibly generous and he aspires to do great things with his resources. He is starting to formulate (plans) and think more deeply about that,” creating an opening for someone with Sanford’s bent. (Sanford will be working for Hoffman himself, not for LinkedIn or his Greylock Partners venture capital firm.)
It’s not as much of a jump as it might seem.More
Dinner under a tent in Seattle in November? Call it foolhardy, even crazy, but also call it sold out—at $200 per person no less. Four hours after Lara Hamilton sent an email in mid-October to her Book Larder mailing list announcing the November 18th event, not a ticket was left. The draw was a chef trifecta. James Beard Award-winner Matt Dillon was cooking with Blaine Wetzel of Willow’s Inn, dubbed “one of ten restaurants in the world worth a plane ride” by the NY Times.
The guest of honor was Copenhagen chef Rene Redzepi of Noma, which held the number one spot on the list of “The World’s 50 Best Restaurants” three years running beginning in 2010. That’s the year “we went from zeros to heros,” said Redzepi in Seattle, one stop on his U.S. tour promoting his latest book, A Work in Progress. (If you missed him last night making chocolate-covered chicharones with Jimmy Kimmel and actor Idris Elba, watch it here. It’s hilarious!) Addressing the 160 people who braved Seattle’s rain and chill on Monday night an impressed Redzepi said, “This would never happen in Denmark.”More
Update: 10/09. 5 p.m. We just got word from New York City that the airing of “Moveable Feast with Fine Cooking” with Tom Douglas and Thierry Rautureau for this Thursday is not correct as they had promo. Below are the dates of when you can catch the duo on tv.
11/08/13, 12:30 pm KCTS 9 HD
11/08/13, 12:30 pm KYVE 47
11/19/13, 4:00 pm KCTS 9 CREATE
11/19/13, 9:30 pm KCTS 9 CREATE
Also, the episode with Maria Hines and Holly Smith has been moved to a later date: 12/12 at 1 p.m.
On radio, Tom Douglas and Thierry Rautureau always sound like they’re having a great time together. The life of the party, these two. It’s no surprise, then, that their banter translates well to television. You can check them out on the premiere “Moveable Feast with Fine Cooking,” a 13-episode series on KCTS.More
Those Pok Pok wings are be the biggest Asian comfort food to hit restaurants since David Chang’s pork belly buns. You can check out my cover story here. Everyone seems to do them now. But no one does them quite like Pok Pok. They ‘re garlicky dark meat with a crispy skin, coated in a salty-and-sweet glaze, an umami bomb that will have you gnawing again and again. And now you can make them at home.More
There’s nothing I like better than combining a good deed with a good meal. Two Seattle restaurants—BOKA Restaurant + Bar in the Hotel 1000 downtown, and Tilth Restaurant in Wallingford—are giving diners the chance to do just that by participating in the James Beard Foundation’s Taste America® Local Dish Challenge. Joining more than…More
Hajime Sato, owner of Mashiko in West Seattle, has always “scoffed at the notion that women had no place behind a sushi bar,” as we once wrote. Now he’s telling others to drop the belief too. In an “open letter to bigot diners” on the Mashiko website, Sato wrote recently that some…More
I like to cook as much as I like to eat in restaurants, but much of what I eat in restaurants, I wouldn’t attempt to reproduce at home. Isn’t that why we go to restaurants, after all? Chefs cook so much better than we do. Still there are times when I taste something delicious that seems within my grasp, and I think: “I want that recipe!”
At Radiator Whiskey, I loved the cornflake-crusted chicken livers, the lamb neck sloppy Joe and the fried beef-lip terrine that chefs Tyler Palagi and Charlie Garrison do so well. But one dish I want to work into my regular repertoire at home is their flaming-red tomato and watermelon salad —especially now, while both key ingredients are at their seasonal peaks. Palagi shared their recipe (not yet tested by me).More