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All You Can Eat

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

Category: Chefs
October 8, 2014 at 9:53 AM

Honored chef Caprial Pence back in town after 20 years

Caprial is back in town and headlining a new kitchen. Her full name is Caprial Pence, but she’s a one-name chef to fans of the cooking shows she starred in for years on the Learning Channel and then public television with husband John. She was one of the early kitchen boldface names in modern Seattle, winning…

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Comments | Topics: Bookstore Bar & Cafe, Caprial Pence, James Beard award

August 12, 2014 at 2:38 PM

A tea party: Chef Ethan Stowell creates entire dinner with Tejava

By Nicole Brodeur You may think there isn’t any more room in Seattle for another caffeinated drink. But Tejava (prounounced “tea-ja-vah”) won’t hear it. The unsweetened, micro-brewed black tea (from the folks who brought you Crystal Geyser and Juice Squeeze) pushed into the Northwest the other week in an inventive way: They hired rock-star Chef Ethan…

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Comments | More in Chefs | Topics: Ethan Stowell, Staple & Fancy, Tejava

May 29, 2014 at 1:25 PM

Chefs tell all: How you can become a restaurant VIP

David Chang, whose Momofuku restaurant realm extends from New York to Toronto to Sydney, Australia, has never been known for his softer side. His reputation for shock talk rivals that of Anthony Bourdain. In the May issue of GQ Magazine, the much-lauded, 36-year-old Korean-American chef offered unvarnished advice to diners who aspire to most-favored-customer status in restaurants.

“Would you like priority seating at busy, popular restaurants… servers to remember what you like and don’t… the choicest cuts of meat, the most pristine fish, extra courses on the house?” Chang writes. “Then you want to become a regular—or what we in the business call a PX table, for person extraordinaire. Ultimately, the experience you’re after is ‘soigné.’ That’s chef-speak for culinary perfection from your first drink to your last dessert.”

What are Chang’s tips for soigné-seeking PX wannabes?

“Avoid eating on weekends, when it’s a zoo. The best diners eat Sundays through Thursdays, earlier or later in the evening, so the staff remembers you better…

“Don’t be a (slang for male body part deleted here)….When you become a PX table at one spot, you soon become a known commodity at many others. And if you’re a (male body part) somewhere, they’ll remember you everywhere. Also, don’t do drugs in the bathroom.”

“Order like you know what’s going on…If you request well-done meat and you’re not pregnant, you have no concept of flavor. (Sorry, this is how we think.) If you send a dish back because you think something is ‘off,’ you’re probably wrong. (And the kitchen will hate you for it.) Above all, try dishes from outside of your comfort zone — those are probably the ones the cooks are most proud of.”

How does this advice resonate with Seattle chefs? Read on:

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Comments | Topics: Charles Walpole, David Chang, Derek Ronspies

February 19, 2014 at 7:40 AM

Seattle chefs named James Beard semifinalists

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Comments | Topics: James Beard awards, Tan Vinh

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