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All You Can Eat

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

Category: Shopping
December 11, 2014 at 10:34 AM

News you can eat: Paseo comeback?! Santa Fe Cafe closing; free cupcakes

Matthew Crane lights a candleand leaves a flower in front of Paseo restaurant located at 4225 Fremont Ave N Seattle, WA . He once told a friend that a sandwich here would change your life.  (Ellen  M. Banner / The Seattle Times)

Matthew Crane lights a candle in front of Paseo  in Fremont after the beloved sandwich shop closed in November. Now it seems it may reopen. (Ellen M. Banner / The Seattle Times)

The week in Seattle food:

PASEO appears poised to reopen! After its sudden closure a month ago, both the Fremont shop and the Paseo name have been purchased — at a quickie auction held in a hallway, in case the story needed more drama — for $91,000, according to the Puget Sound Business Journal. While the recipes were not a part of the sale, with the help of former cooks and the use of former suppliers (like Macrina for bread and Sea Bend Meats for pork), the re-creation of the city’s (if not the world’s) most beloved sandwich won’t be rocket science. We’ll have more news here tomorrow.

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Comments | More in Food and Restaurant News, Food news, Holidays, New Restaurants, Restaurant Closures, Shopping, Upcoming Events | Topics: News You Can Eat, Paseo, Rendezvous

September 26, 2011 at 9:07 AM

Asian snacks? I’ll take a (WhoNu?) Korean drumstick

I just now got around to sneaking a peek at my Sunday paper. And that’s where I found a Pacific Northwest magazine article that spoke — loudly — to me and my family. We’re big fans of Asian snack foods, including the fruit jellies, mochi balls, dried plums and wasabi peas writer Eve Tai loves too [read her story here]. And, funny she should mention it:

This summer we got together here at our house with our “judo families” — friends from Seattle Dojo. Our potluck started, naturally, with plenty of snacks, including one the kids adored. As everyone who knows Korean food knows, fried chicken’s hot stuff in Korea. But who knew that you could actually purchase a box of fried chicken snack-crackers?

Cayla’s got a Japanese-American mom and a Chinese-American dad, and if you’re a longtime Seattleite, perhaps you’ve eaten at her grandparents’ restaurant, Ruby Chow’s. [photos/Nancy Leson]

Our Korean pal, Silver, brought the mini-drumsticks, proving, as I often say, you never know what wonders you’ll find when hitting the aisles of our multitude of “ethnic” supermarkets, or any local market, really. My favorite Asia-inspired snack?

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April 14, 2011 at 11:59 AM

Thundering Hooves expats back in biz as Blue Valley Meats

Last month, following the abrupt closure of Thundering Hooves — the Walla Walla company known for its sustainably raised meats and poultry — I asked the question: “Where’s the grass-fed beef?” Chefs, restaurateurs, ranchers and readers were quick to provide a response.

This week, Keith Swanson, former sales and marketing manager for Thundering Hooves, got on the wagon and provided me with another answer: Walla Walla’s Blue Valley Meats, whose initial inventory includes (wait for it) Thundering Hooves meat, much of it discounted for quick-sale in what he’s referring to as “phase one” of the start-up.

Moooo-ve over, and say hello to this grass-fed calf, say the gang at Blue Valley Meats.

Swanson and his new business partners met at Thundering Hooves, a fourth-generation family farm whose family members include his wife, Clarice. After parting ways with his in-laws in January, followed by the shuttering of their company, Swanson — who lives with his wife and children on their own 10-acre family farm — recognized that he and Clarice loved the business, the lifestyle and the connections they made with customers throughout Washington and Oregon, and wanted to jump back in as soon as possible, he said.

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February 8, 2011 at 10:08 PM

Meat ‘n greet: there’s help at your neighborhood supermarket

I’m handy with a knife, never fearful nor shy about turning a whole chicken into frying parts, or chunking up a hunk of pork shoulder for carne adovada. But why should I spend my time trimming and boning meat and poultry when there are powers far greater than I willing — and able — to do the dirty work for me?

I came late to this conclusion not long ago after asking the meat man at Shoreline Central Market about a specific cut of beef in his display case, one that looked like the perfect dimension for my Sri Lankan beef-curry recipe. “Would you like me to cut that for stew?” he asked. Indeed I would! And in fact he did, trimming the fat from the beef — and trimming at least 20 minutes from my kitchen prep time.

Jason Whetham, meat manager at Shoreline Central Market, assists customer Nancy Wiesner, who lives in Ravenna, but shops here regularly — thanks to the great service. [Seattle Times photo/Ken Lambert].

With all the talk lately about the rise of specialty butcher shops doing things the old-fashioned way (my hat’s off to them), I’m here to remind you that if you ask nicely, the guy (or gal) behind your supermarket meat counter is also there for you. I’m not just talking about the folks in the upscale meat departments at places like Metropolitan Market, PCC or Whole Foods, among others.

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January 18, 2011 at 6:45 PM

It’s a small(er) Pal-Do World after all

The fall closure of Pal-Do World in Lynnwood may not be news to you, but it certainly was to the young couple who drove up to the place early this month, took a look at the note on the door and headed right back to their car mumbling #@$%! in Korean. Indeed, I felt their pain. But rather than sit quiet with those feelings, as I did, I should have said, “Hey, wait a minute! Get back here! The food court is still open for business!” Which is why those front doors were unlocked.

The shelves at Pal-Do World in Lynnwood are barren, but there’s still action inside for the hungry.

Had they stepped inside they’d have found Diana and Andrew Choi ready to hook them up with a warming cauldron of soondubu (among other deliciousities) at their popular cafe, Cho Dang Tofu. What’s more, the Choi family is still serving their famous KFC (that’s Korean fried chicken), prepared next door at their adjacent kiosk, Chicky Pub.

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Comments | More in Shopping | Topics: Asian Restaurants

October 20, 2010 at 1:33 PM

Olson’s Food Emporium closing: my Eaters weep

Northern neighbors are fit to be tied, and I heard from a few of them about the upcoming closure of Olson’s Food Emporium on the Mukilteo Speedway, slated for mid-November or sooner according to the Everett Herald. Meanwhile, Mukilteo resident Cindy Clark laughed through her tears when she told me it’s all her fault — sort of.

My garden-variety Olson’s shopping basket. I’m saving it for posterity.

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July 19, 2010 at 3:52 PM

Garden Green Garbanzo beans: straight from the freezer

Remember last year, when we talked about fresh garbanzo beans after I saw them for sale at PCC? Well, after I wrote that post, I heard from Doug Moser, of Idaho-based Clearwater Country Foods. Doug’s a fourth-generation Palouse farmer and a do-it-yourself marketing man who’s made it his business to make a name for his trademark greenery: flash-frozen Garden Green Garbanzos. (An impressive feat, given what he went through before making his breakthrough. Read all about the long row he hoed here).

I heard from Doug again last week after I wrote about making edamame hummus using shelled frozen soy beans. “Green Garbanzos are being sampled this Sunday July 18th in your local Costco freezer section,” he wrote an an e-mail. “Check them out and please spread the word!” But here’s the kicker: I didn’t see Doug’s e-mail till today. And in an odd coinkydink, I made a speed-run to Costco Sunday where I purchased his garbanzos, whose “Garden Green” label touts the legumes’ health benefits.

Garden Green Garbanzos: so good, and so good for you.

I shelled out $7.29 for a three-pound bag: enough to make enough Garden Green Garbanzo-fied hummus to feed a small army — though there are many other uses for the new product, whose big-time roll-out is now underway. So, what did I think?

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July 14, 2010 at 10:44 AM

Seafood City: Filipino supermarket to open at Southcenter

My Filiipino friends will forgive me: until I got the news yesterday, I’d never heard of Seafood City, the California-based supermarket chain set to open its 20th location — Washington’s first — at Westfield Southcenter in Tukwila. Next week’s grand opening is Thursday, July 22, and if Seafood City’s far-ranging fan-base is any indication, when the store makes its debut on the mall’s north side, they’ll be a whole lot of excitement going on.

Seafood City Supermarket, set to open next week at Westfield Southcenter. [courtesy Seafood City]

As at locations throughout California and in Las Vegas, the 44,000-square-foot market is meant to be a one-stop shop for the Greater Seattle-area Filipino community. As the name suggests, seafood is a key component, and will be on display in a “talipapa” (open air-styled) setting. A cornucopia of produce, meats whose cuts you won’t find at QFC, an on-premise bakeshop, grab-and-go eats and an adjacent number of Filipino-friendly businesses (among them the fast-foodery Jollibee) should be a big draw.

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April 13, 2010 at 9:40 AM

What to do when “good” ingredients are bad: put up a stink!

Becky Selengut was not happy. On Friday night, the chef, food writer, cooking instructor and sustainable seafood advocate stood in her Capitol Hill kitchen testing recipes for her upcoming cookbook — tentatively titled “Good Fish.” Unfortunately, the seafood she was preparing for a trio of “guinea pigs” wasn’t good, and she sussed that out before plating the dish. “I lifted the lid off the pot and instantly I knew,” Selengut said after the fact. “It smelled like baby diapers!”

That unattractive aroma didn’t manifest itself until the shellfish, closed before they were cooked, began to steam. “I tried to [mentally] deny it, because it was somewhat of a high-pressure situation.” Those guinea pigs were fellow food writers. Selengut was equal parts mortified and steamed. Her recipe, a mix of locally farmed mussels, Israeli couscous and bacon, should have tasted as good as it looked, but the mussels were “off” — way off. Into the garbage they went.

If you could scratch-and-sniff, you wouldn’t eat these mussels.

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