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December 4, 2013 at 6:00 AM
Who needs a drink?
Surprise of surprises, I’m raising my hand. And I found a good excuse. Thursday is Repeal Day, marking 80 years of legal drinking. Cocktail geeks and dudes with ironic mustaches may not know much about history, but they all seem to know that Dec. 5, 1933 was when the US repealed the 18th Amendment, re-allowing the consumption of alcohol.
With the cocktail renaissance, many bars now celebrate Repeal Day by throwing parties and getting patrons to dress up in 1930s garb. Though Portland bartender Jeffrey Morgenthaler has been the driving force behind the Repeal Day celebration — which has caught on nationwide — in Seattle, dozens of bars will extend happy hour, offer discount drinks and concoct other specials to mark the occasion. Below are some events:
November 12, 2013 at 1:06 PM
What’s hot? Oh, let’s not! Instead, join Seattle Times food writer Nancy Leson Thursday, Nov. 14 at Town Hall when the Seattle Times, in partnership with the Seattle Public Library, hosts a panel of chefs and restaurateurs who’ve been around long enough to know that being great trumps being new.
How do they keep it real? How do they keep their customers coming back for more? What makes them hot under the collar when it comes to the public — and the media’s — insatiable appetite for the latest hot-new-thing? Nancy sits down with John Sundstrom of Lark, Mashiko’s Hajime Sato, Café Juanita’s Holly Smith, Daisley Gordon of Cafe Campagne and Marché and Wild Ginger’s Rick Yoder.
The conversation starts at 7 p.m., and promises to be frank, smart and a little bit smarty-pants. It’s free, there will be prizes, and the audience will have a chance to ask some questions, too. Doors open at 6:15, seats in the Great Hall (1119 Eighth Ave., Seattle) are first come, first served. More at www.townhallseattle.org.
September 26, 2013 at 3:43 PM
Byron and Anitha Hummel will cook up plenty of “NaanSense” on October 20 at Soni and Henri Schock’s Madrona wine bar, Bottlehouse.
The dinner launches the Hummel’s Kickstarter campaign to secure the second half of the funding they need to get their Indian food truck, NaanSense, rolling. The three-course menu ($75 with Bottlehouse wine pairings) offers guests a taste of what the couple plan to dispense from their mobile kitchen. Menu choices will include: prawn varuval, paneer masala, madras lamb curry, coho salmon curry, coconut eggplant masala, and for dessert cardamom ricotta cheesecake with tamarind peach compote.
The Hummels met in culinary school but their romance kindled in the kitchen at Phoenecia on Alki, where she was his sous chef and he turned out incredible pizzas. That gig ended abruptly for Byron, but the personal relationship flourished. Eventually he helped open Pritty Boy Family Pizzeria in Madrona, where he is now general manager, and she moved on to Branzino and other cooking jobs. They married three years ago.
Byron not only fell in love with Anitha, he became besotted with her cooking. “She is from India and makes awesome Indian food which I wasn’t really exposed to prior to our union,” he said. “Indian food is some of the best food in the world. When done right the complexity and layers of flavors that come through are amazing.”
September 5, 2013 at 1:38 PM
The rest of the country might not know the difference between hard cider and apple juice, but we in the Apple State certainly do. The Seattle-Tacoma area has the nation’s third largest number of adults who drink hard cider.
August 28, 2013 at 5:54 PM
When it comes to condiments, there’s a lot to be said for convenience. You’ll find Heinz, Best Foods, Grey Poupon, Farman’s, Stubb’s and many more familiar labels in my fridge. But if you’ve ever made mayonnaise from scratch, you know it tastes nothing like what’s in the jar. And if you are gluten-sensitive, there is even more reason to consider homemade over store-bought.
That was the impetus behind The Kitchen Pantry Cookbook, a new book from Seattle chef Erin Coopey, who struggled with digestive issues as a teen but was in her thirties before she discovered gluten was the culprit. When she started looking into what products contained gluten she was astonished to find it was in practically everything.
The book goes well beyond mayo, mustard and ketchup. It includes recipes for barbecue sauces, salad dressings, dips, spreads, pickles and stocks. “They are geared to the person who doesn’t have too much time,” says Coopey. “Many require very few ingredients.”
“What you find when you start making your own condiments, dressings and stocks is that what you get tastes so much richer,” she says. “When you try to go back to commercial products what you taste is synthetic, sugary and salty.”
Meet Coopey, get a signed copy of the book and taste some of her recipes at PCC Natural Market in West Seattle on Friday, August 30, from 5 to 7 p.m. You’ll also find her signing books at Capers in West Seattle on Sunday, September 8, from 11 a.m. to 1 p.m.
And just in time to perk up the hot dogs, hamburgers or sandwiches at your Labor Day picnic, Coopey shares this recipe for Chow-Chow: (more…)
August 22, 2013 at 9:34 AM
Ready for some serious dinnertime conversation?
Across the country on Saturday, hundreds of people are expected to engage in “Death Over Dinner” meals to discuss thoughts, experiences, expectations and fears about mortality and the end of life. The organizers’ hope: To transform “this seemingly difficult conversation into one of deep engagement, insight and empowerment.”
The project comes from a familiar name in innovation, “food provocateur” Michael Hebb, known for projects from his One Pot gatherings to a highway hiking dinner, now a teaching fellow at UW’s Master of Communication in Communication Leadership program.
The idea came about, Hebb wrote in a successful crowdsourcing campaign, when he started a conversation with two strangers, both medical doctors, in the dining car of a train.
“I learned that End of Life expense was the number 1 reason for bankruptcy in the U.S. and that over 75% of Americans want to die at home and yet only 25% do – half of us are not getting what we want – what we are entitled to – and paying dearly for it,” he wrote.
“I was shocked – but outrage quickly turned to inspiration – and it occurred to me that How We End Our Lives is the most important and costly conversation America isn’t having.”
Saturday’s Death dinners, which sprung from a graduate class Hebb and the UW’s Scott Macklin taught on end-of-life issues last year, now “includes big names like the health care conference TedMED; spiritual teacher Ram Dass; and Marcus Osborne, the vice president of health and wellness payer relations for Walmart, either participating in or supporting the initiative,” plus a partnership with the Elisabeth Kubler-Ross Foundation, reported the Huffington Post.
Hebb told the Post that people typically talk about death in “all of these awful places that are not designed for a conversation that requires a great deal of humanity and often humor, reverence. But, historically, it’s over food where ideas have come alive.”
Interested in organizing your own dinner or joining one? Here’s the website and a Twitter feed. The website promises a step-by-step guide for signing up over here, and offers advice on starting the conversation, such as envisioning what you would like your own final days to look like.
One student from the UW class, Caity Rock, described its final meal as a feast including “an escarole, persimmon and almond salad with fabulous feta cheese crumbles; taro, turnips, romanesco and onions; a vegetarian tamale with cherry tomatoes and oregano and a chicken sausage and chipotle tamale both covered with a complementing pumpkin seed mole.” The conversation was even more complex, about fears of pain and suffering, vulnerability, weakness, and how “Death should be seen as a verb, it’s something that you do, just like living is what we all do too.”
As one commenter said, it begs the question, what’s for dessert?
July 22, 2013 at 6:00 AM
Pike Place Market is already known as a place to admire and purchase fresh vegetables and fruits and seafood. One of its tenants wants to make sure people know how to cook those ingredients too.
Diane LaVonne, owner of Diane’s Market Kitchen cooking school in Post Alley, will hold four free cooking classes at the market every Friday through Sept. 20. She said the 45-minute classes, scheduled for 11 a.m., noon, 1 p.m., and 2 p.m., are aimed at people who find it intimidating to cook from scratch, or who think farmers market ingredients will be too expensive for their budgets.
LaVonne said she’d like to encourage more people to shop the market, especially lower-income customers — and she’d like to do her part to shift our modern society back to home cooking, once people see “how easy it is to make delicious food.” She’s looking for donors or business partners to help foot the bill, but for now she’s subsidizing much of the “hard costs,” with the Pike Place Market PDA contributing the space and some graphics work and initial funding for printing.
Full details are over here. LaVonne said that “anyone and everyone is welcome,” with each class limited to 25 participants. She’ll be teaching different dishes each week, all made from locally available ingredients.
July 3, 2013 at 5:33 PM
Summer means gardens going wild and farms fertile with produce. The fields’ yields bring chefs and growers together for special events in and out of town. Here are a few coming right up that got my attention and deserve yours:
Doing anything this Saturday night? There are still a few seats left for this summer’s first in a series of Farm-To-Table dinners at Sutra Farm. Yes, Sutra, Wallingford’s superb vegetarian restaurant, has a country place. The 5.5 acre spread is situated about an hour northeast of Seattle. Chef Colin Patterson says the idea started last year and every dinner was a sell-out. This year there will be three: July 6, July 20 and August 24 (all Saturdays from 4:30-8:30 p.m.) (more…)
June 28, 2013 at 6:00 AM
Food-lovers can check out more than just cookbooks at the library this summer. Just about every week an interesting free food-related event jumps out at me from the King County Library System’s “Place at the Table” program. The series, subtitled “Inspiring Cooks. Nourishing Communities,” has ranged from “music inspired by Michael Pollan” to an exploration of “Dining at Downton Abbey,” from sessions on decorating cake pops to films about food justice.
The programs will continue throughout 2013 — and a system-wide food drive will be part of it. All library branches will have bins to collect non-perishable food to distribute to local food banks.
Here’s just a handful of the many interesting upcoming events. The full summer schedule is online here:
Paul Farley will lead several sessions on “Backyard Poultry.” The next one is scheduled for 2 p.m. June 30 at the Woodinville Library.
Amy Pennington will speak on “Building Your Urban Pantry/Canning 101″ at 7 p.m. July 2 at the Bellevue library.
“EcoConsumer” Tom Watson will speak on “Secrets of Urban Edibles Gardening” at 7 p.m. July 8 at the Woodmont library.
Mike Hausenfluck and other area brewers will teach a series of courses on the basics of home brewing (registration required.) The next one is scheduled for 1 p.m. July 13 at the White Center Library.
“Dr. Chocolate,” Kristy Leissle, will speak on “Chocolate from Tree to Bar” at 7 p.m. July 25 at the Bothell library (registration required.) Yes, there will be tastings too — good thing many libraries have softened the old “no food allowed” rules.
June 10, 2013 at 2:42 PM
World Oceans Day, June 8, was a reminder to reflect on our relationship to wild fish and the dwindling numbers of many species. Can we stop plundering the oceans and still feed a world population rapidly approaching 9 billion?
In a new book, “The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World,” Oceana CEO Andy Sharpless and co-author Suzannah Evans tackle that big question, outlining the issues and presenting solutions. Sharpless will be in Seattle on Wednesday, June 12, at 7 p.m. at the Elliott Bay Book Company on Capitol Hill for a reading followed by a Q & A session.
The book also addresses the consumer’s dilemma: How can we find and choose responsibly caught seafood? It includes recipes from top chefs, among them Eric Ripert, of New York’s famed seafood restaurant Le Bernardin, and Hajime Sato, the owner of Mashiko, Seattle’s first sustainable sushi bar. Sato will also attend the Elliott Bay Book Company event.
In an interview on KIRO Radio’s “Let’s Eat” that aired June 8, Sato talked about his decision to carry only sustainable seafood at his West Seattle restaurant.
“I’d been teaching on different occasions and in class they began asking where fish come from. I had to study about it. I found out some were not sustainable. When I started to look into it, I began to feel like a hypocrite.” (more…)
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