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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
February 19, 2014 at 7:40 AM

Seattle chefs named James Beard semifinalists

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0 Comments | Topics: James Beard awards, Tan Vinh

January 27, 2014 at 6:05 PM

Women Stars of Food & Wine? Seattle has them in abundance

Ericka Burke of Volunteer Park Cafe is one of the "Women Stars of Food & Wine" Photo by Ernie Sapiro Photography

Ericka Burke of Volunteer Park Cafe is one of the “Women Stars of Food & Wine”
Photo by Ernie Sapiro Photography

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.

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0 Comments | Topics: "Women Stars of Food & Wine", Providence Cicero, Seattle Uncorked

January 14, 2014 at 11:54 AM

Belle Clementine restaurant experiment ends; Silicon Valley job awaits

David Sanford file photo by Nancy Leson

David Sanford file photo by Nancy Leson

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.

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0 Comments | Topics: Belle Clementine, David Sanford

November 21, 2013 at 4:12 PM

Chefs Matt Dillon and Blaine Wetzel celebrate Noma’s Rene Redzepi in Seattle

Revelers under the tent in Occidental Square. Photo: Nancy Leson

Revelers under the tent in Occidental Square. Photo: Nancy Leson

Matt Dillon/Photo by Ken Lambert

Matt Dillon/Photo by Ken Lambert

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.”

Rene Redzepi (center) signing books in Seattle/Photo: Nancy Leson

Rene Redzepi (second from left) signing books in Seattle/Photo: Nancy Leson

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0 Comments | Topics: A Work in Progress, Bar Sajor, Blaine Wetzel

October 8, 2013 at 2:10 AM

Tom Douglas and Thierry Rautureau on cooking show

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Tom Douglas and Thierry Rautureau on the episode of “Moveable Feast with Fine Cooking.” Photo courtesy of Colin Clark.

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
Seattle/Yakima
11/08/13, 12:30 pm KYVE 47
Yakima
11/19/13, 4:00 pm KCTS 9 CREATE
Seattle/Yakima
11/19/13, 9:30 pm KCTS 9 CREATE
Seattle/Yakima

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.

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0 Comments | More in Chefs, Food news, Pike Place Market, Recipes | Topics: dungeness crab, Tan Vinh, Thierry Rautureau

October 3, 2013 at 6:00 AM

How to make those classic Pok Pok wings at home

Photo courtesy of Austin Bush

Photo courtesy of Austin Bush

 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. 

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0 Comments | More in Chefs, Cookbooks, Recipes | Topics: Andy Ricker, Pok Pok wings, Tan Vinh

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