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Category: Upcoming Events
December 17, 2013 at 5:34 PM

Kate Lebo casts a spell with poems and pie

Kate Lebo - The Pie SchoolEven casual bakers know there is a poetry to making pie, but Kate Lebo goes beyond that.

Lebo, a Seattle-based author, both creates pies and uses them as her muse. She teaches both baking and writing, sometimes mixing the two.

Why pie? You might as well ask, why poems? With writing as well as with a crust, she said, “you know it’s done by looking at it.” And an envelope of dough which conceals its insides, “a secret waiting to be told,” doesn’t sound so different whether she’s talking about lemon meringue or lines between hardcovers.

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0 Comments | Topics: A Commonplace Book of Pie, Baking, Kate Lebo

December 12, 2013 at 6:00 AM

Whey ahead: The history of Pacific Northwest cheese

It feels sometimes like the revolution of fine artisan cheeses in the Northwest began about a decade ago. That’s when Kurt Dammeier founded Beecher’s Handmade Cheese in Pike Place Market, bringing a high profile to not just his own products but to a cheese counter that was whey, whey full of other Northwest finds….

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0 Comments | Topics: artisan cheese, Beecher's Cheese, Pacific Northwest Cheese: A History

December 4, 2013 at 6:00 AM

Party like it’s 1933: Repeal Day cocktail specials around Seattle

Jamie Boudreau of Canon makes his smoky fall drink  "Skull & Blackberrries" with 1776 rye, rossbacher, blackberry and blueberry smoke. Photo by Lindsey Wasson / The Seattle Times

Jamie Boudreau of Canon makes his smoky fall drink “Skull & Blackberrries” with 1776 rye, rossbacher, blackberry and blueberry smoke. Photo by Lindsey Wasson / The Seattle Times

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with ironic mustaches may not know much about history, but they all seem to know that Dec.  5, 1933 was when the US repealed the 18th Amendment, re-allowing the consumption of alcohol.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:

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0 Comments | Topics: Canon, Repeal Day, Tan Vinh

November 12, 2013 at 1:06 PM

Seattle restaurateurs get real with Nancy Leson at Town Hall: Come on down!

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?…

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0 Comments | Topics: Cafe Juanita, Hajime Sato, Holly Smith

September 26, 2013 at 3:43 PM

NaanSense pops up at Bottlehouse in Madrona

Byron & Anitha Hummel hope to get their Indian food truck, NaanSense, rolling soon.

Byron & Anitha Hummel hope to get their Indian food truck, NaanSense, rolling soon.

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.

Anitha Hummel's Madras lamb curry topped with grated coconut.

Anitha Hummel’s Madras lamb curry topped with grated coconut.

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.”

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0 Comments | Topics: Anitha Hummel, Bottlehouse, Byron Hummel

September 5, 2013 at 1:38 PM

Washington Cider Week is here

Ross Albrechtson, draft manager at Capitol Cider, pours one of the 16 ciders on tap at Capitol Cider in Seattle.  Capitol Cider has  more than 100 ciders. ELLEN M. BANNER / THE SEATTLE TIMES

Ross Albrechtson, draft manager at Capitol Cider, pours one of the 16 ciders on tap at Capitol Cider in Seattle. Capitol Cider has more than 100 ciders. ELLEN M. BANNER / THE SEATTLE TIMES

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.

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0 Comments | Topics: cider, Tan Vinh

August 28, 2013 at 5:54 PM

Making your own pantry essentials

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.

TheKitchenPantryCookbookcover_highresThat 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:

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0 Comments | Topics: Chow-Chow, Erin Coopey, gluten sensitivity

August 22, 2013 at 9:34 AM

Let’s have dinner and talk about death

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…

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0 Comments | Topics: Death over Dinner, Michael Hebb, Rebekah Denn

July 22, 2013 at 6:00 AM

Free cooking classes at Pike Place Market

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…

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0 Comments | More in Upcoming Events | Topics: cooking classes, Diane LaVonne, Diane's Market Kitchen

July 3, 2013 at 5:33 PM

Chefs and growers team for summer dining events

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:

A table set for dinner in the field.

A table set for dinner in the field. Photo: Sno-Valley Tilth

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.)

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0 Comments | Topics: Frank's Oyster House & Champagne Parlor, LloydMartin, Sno-Valley Tilth

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