Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.
October 8, 2013 at 2:10 AM
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…)
September 22, 2013 at 12:11 AM
Look who’s back. The city’s most beloved bartender Murray Stenson will start working at Il Bistro next week.
He is scheduled to work Sundays and Mondays. If you can’t wait to catch up with him, Stenson will be floating around Il Bistro in the next few days to chat with the staff and get reacquainted with this old bar at Pike Place Market. So you’ll likely see him behind the bar a few hours this week. (more…)
September 16, 2013 at 6:00 AM
Here’s a buffet you don’t see everyday - locust kabobs and pizza topped with southeast Asian grasshoppers. For dessert, “a tasty wax worm flan created by Café Racer resident baker, Leonard Meuse” because, who doesn’t wake up every morning with a craving for wax worms?
David Gordon, aka the Bug Chef, will serve a buffet unlike any you’ve ever had before.
August 16, 2013 at 6:00 AM
Strange as it may sound, for the last two weeks, the buzz around the South Lake Union bar scene has been about the new Bartell drug store at 1001 Mercer Street. That’s because the store has beers on tap, where customers can get their growlers filled. It’s like bringing your jug to the grocery store to fill up on filtered water. Only better.
About 45 customers lined up when the growler station debuted on August 2, a Bartell spokeswoman said.
August 14, 2013 at 6:00 AM
MONROE – Six years ago, Snohomish County farmer Jeff Miller approached Whole Foods Market about selling his Willie Greens salad mix in the company’s Bellevue store. A former chef, Miller had grown his organic business from a quarter-acre of rented land to 85 acres supplying countless restaurants and farmers market customers.
He didn’t have a chance.
Like other large corporations, Whole Foods required salad suppliers to follow a strict safety documentation and management system known as a hazard analysis and critical control points plan. Leafy greens are linked to more outbreaks of illness than any other food item, and large supermarket salad suppliers tend to be California farming operations gigantic enough to put the involved plans in place.
Selling the salad mix under those conditions looked like a nightmare of documentation and protocols. “It was just something I was not going to be able to do on my own,” Miller said. But he got help, in the form of low-interest loans from the national chain’s “local producer” program meant to aid independent farmers. This summer, the Monroe-based farm’s organic salad greens and baby spinach leaves were packed into plastic supermarket clamshells as well as farmers market loose bins, selling on the shelves at several Whole Foods stores in the region.
For Miller, it’s an unusual way for a relatively small farmer to sell to a large national corporation, and a way to bridge the gap between the tiny plot he began “with a pack of seeds” in 1987 and the complex business that Willie Greens has become.
July 21, 2013 at 6:00 AM
Scoring a seat at Canon just got harder.
The popular Capitol Hill bar’s latest bragging rights: “World’s Best Drink Selection.” Canon got that honor at the Tales of the Cocktail Spirited Awards Dinner in New Orleans Saturday night, one of the highest honors in the industry. (more…)
July 16, 2013 at 9:24 AM
As a restaurant critic, eating is my job, so I try to limit snacking, or at least choose healthy ones. My willpower was sorely tested this weekend when David Israel, CEO of Pop! Gourmet Popcorn was a guest on KIRO Radio’s “Let’s Eat.” He showed up at the studio heavily armed with samples of his many-flavored wares.
Sure, it’s easy to make popcorn at home, even to bump it up a notch by rummaging through your salts and spices. But it’s not so simple to infuse it with smoke or coat the kernels with blue cheese.
Pop! Rogue Blue, made in partnership with the Oregon’s Rogue Creamery, won a gold award for “Outstanding Snack” at this year’s Specialty Foods Show. Turns out it’s a favorite of my “Let’s Eat” co-host, Terry Jaymes too. His tip: “Shove as much as you can in your mouth and don’t chew, just suck on it. Sounds weird. I didn’t know it could actually be juicy.”
I have to admit, he’s right. The stuff melts in your mouth. I discovered it goes great with a dry martini, too. (more…)
July 11, 2013 at 10:18 AM
Look at your calendar, folks. Note that it’s 7/11, which means Slurpees are free today at participating 7-Elevens in celebration of the company’s 86th birthday. Kennewick, we are looking at you.
Put your hands together (clap, clap, clap) for the 7-Eleven store in west of downtown Kennewick, which sells more slushy drinks than any other store in America. More than a 1,000 a day! What’s in the water in Kennewick? Literally. Do they not drink tap water to quench their thirst?
July 8, 2013 at 6:00 AM
Sure, Michelle Obama has White House Chef Sam Kass and a host of other high-profile chefs to promote her goal that kids eat more healthful meals. But an actual kid? That’s where Amber Kelley of Woodinville comes in.
Amber, 10, is the Washington state winner of a nationwide “Healthy Lunchtime Challenge” to promote “healthy, affordable, original, and delicious” meals. On the strength of her “Nummy No-Noodle Lasagna,” made with thin-cut zucchini slices, she’ll dine at the White House and tour the White House garden with the First Lady and other contest winners on July 9.
“We thought it would be fun to enter and just see what happened,” Amber said before heading to Washington D.C. “I never would have dreamed of going to the White House.”
She’s already had plenty of experience in the kitchen, though — and in the spotlight.
July 5, 2013 at 6:00 AM
It was another kettle of fish for Bill Webber. The third-generation fisherman, accustomed to supplying his wild-caught salmon to restaurants and individuals, turned to eBay when a gorgeous 50-pound Copper River salmon turned up in his nets.
“We were picking the net up and all of a sudden that huge king came rolling over the bow,” he said by phone from Cordova.
In his 45 years in the fishery (he started at age 11), Webber’s become known in the past 14 years or so for his direct marketing, supplying well-sourced restaurants like Seattle’s Poppy. “Your fish looked better in death than they did in life,” Copper River marketing innovator Jon Rowley once told him. A marine engineer and boatbuilder as well as a fisherman, he’s developed “some tools that help aid in production efficiency” on his boat, aiming for high quality and maximum shelf life through his Gulkana Seafoods.
He has Internet access on his boat and a new satellite phone system, and went right on eBay from the water to set up an auction.
“Item condition: New,” the listing began on Tuesday, with opening bids set at $800. “The King salmon was pre-rigor processed immediately after capture, was live bled, then pressure bled, gilled and gutted. The head was left on for full presentation of this magnificent fish.” He promised to return to Cordova the next day to FedEx it to the winning bidder. Perishable items are allowed on eBay, though regulated, but Rowley hadn’t heard of a Copper River being offered before.
In the end, it was a bit of a fish out of water. Despite 880 views, no individuals were prepared to bid up an entire hefty salmon with no notice, despite the relative bargain of a price (fillets are selling for $39.99 per pound over here.) But a chef client of Webber’s, Regan Reik, saw the listing and told Webber he’d like dibs if the fish didn’t go at auction. Webber said he sold it to him for that opening price and shipped it off to Cleveland, where salmon’s recently been cedar-planked and served with braised Swiss chard and rosemary roasted potatoes.
There are other fish in the sea for Webber, and he said the experiment only whetted his interest in using auction sites as an outlet — maybe with more advance warning next time, or maybe with smaller packages of sockeye salmon. And if this fish hadn’t sold at all? He would have filleted and frozen it, he said, for his own future dinners.
“It was such a beautiful thing.”
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