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All You Can Eat

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

April 2, 2014 at 4:55 PM

The popular drink in Seattle bars that you can make at home

The popular Sherry Cocktail served at Canon.

The popular Sherry Cocktail served at Canon.

From the mid-to late 19th century, the Sherry Cobbler was one of the most popular cocktails  in America. It also made using  a  straw cool. This lost classic is making a comeback around Seattle. (Check out our story here.) It also happens to be very easy to make at your place.

Below is the  recipe from Bellocq in New Orleans, the bar that  helped make the Sherry Cobbler trendy two years ago.


0 Comments | More in cocktails, Drinks, happy hour, Recipes, Sherry Cobbler, tan vinh

April 2, 2014 at 12:44 PM

Seattle area distilleries win big at the American Distilling Institute

Those whiskey and gin geeks from around the country are in Seattle this week, holed up at the convention center for  the 11th Annual American Distilling Institute conference. A good number of them were sober too, though many local distillers had a lot of reasons to celebrate. More than a dozen craft distilleries in Washington, from Woodinville Whiskey Co. to San Juan Island Distillery took home several medals at the award gala last night.
I was especially happy for Sidetrack Distillery in Kent, which won a gold medal for its “beet spirit.” I think it’s one of the most interesting products in our craft distillery movement. It has an earthy note, almost like tequila. You can even make a margarita with it.

Award list below. Winners from Washington state are in bold.


0 Comments | More in Awards and Contests, Drinks, Food and Restaurant News | Topics: distilleries, Tan Vinh

March 26, 2014 at 6:00 AM

For bookmonger, lunch is a doable feast

At lunchtime, Peter Miller could choose between pizza or Thai, bakery goods or burritos, or many other options within a short walk from his Second Avenue shop. Or he could pull out a lunch box and unwrap a sandwich from home. Instead, there he is, as he has been for so many years, putting together…



March 25, 2014 at 5:03 PM

Big changes coming to Szmania’s restaurant and family

Szmania’s restaurant in Magnolia will remain open, but chef-owner Ludger Szmania will be cooking elsewhere. Szmania, former executive chef of the Four Seasons Olympic Hotel, opened his namesake German-influenced restaurant with wife Julie in 1990. (At one point there was a Kirkland branch too.) Through the years and various updates, including a brief focus on…


0 Comments | Topics: Julie Szmania, Ludger Szmania, Szmania's

March 18, 2014 at 9:07 AM

Seattle chefs & authors named James Beard finalists

Long-time Seattle chef Renee Erickson, whose recent restaurants brought her to national prominence, was named a finalist Tuesday for the James Beard Award for Best Chef in the Northwest. It was the first time Erickson has been a finalist for the distinction; her fellow finalists in the category, who have all been nominated multiple times,…



March 13, 2014 at 10:40 PM

Do Seattle restaurants serve ramen or ‘Wramen?’

Seattle has become Ramen Central in recent months, with enough new restaurants dedicated to the Japanese dish or chefs adding it to the menu that it made our list of delectable and desirable 2014 food trends. Is what we’re slurping up really ramen, though? Seattle-based food writer Jay Friedman, whose resume includes a regular…


0 Comments | Topics: Ivan Orkin, Jay Friedman, Jonathan Hunt

March 13, 2014 at 1:12 PM

Who has the best croissant in the Seattle area? One acclaimed pastry chef gives his two cents

Neil Roberson, the James Beard semifinalist for "best baker" talks about his favorite croissants in the Seattle area. Photo by John Lok/ Seattle Times

Neil Robertson, the James Beard semifinalist for “Best Pastry Chef” talks about his favorite croissants in the Seattle area. Photo by John Lok/ Seattle Times

Right here, right now. I’m calling a moratorium on cronuts /croughnuts.

Our subject today: croissants, as in our bakeries have gotten really good at making them recently. Have you noticed? Who better to discuss this with then Neil Robertson of Crumble & Flake Patisserie on Capitol Hill who’s in the running for the James Beard Award for “Best Pastry Chef” in the country.


0 Comments | More in Awards and Contests, Restaurants | Topics: Crumble & Flake, Neil Robertson, Tan Vinh

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