Looking for a last-minute king cake to celebrate Mardi Gras? Here are a few Seattle options for the colorful treat that comes with a prize — often a small plastic baby — hidden inside: Sugar Bakery & Cafe will have the traditional cakes available through March 8, with a choice of bourbon pecan praline or…More
Topic: Rebekah Denn
You are viewing the most recent posts on this topic.
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….More
Step aside, Cherry Garcia. Full Tilt Ice Cream has developed an ice cream flavor for storied grunge band Mudhoney, and the band — fresh off a 25th anniversary show with Pearl Jam — will play at the indie shop’s flagship branch in White Center on Wednesday.
Justin Cline and Ann Magyar, co-owners of the hangout known for creative local flavors and pinball games, are longtime Mudhoney fans. Cline said he had a friend at Sub Pop Records who helped him get in touch with frontman Mark Arm to see if band members would be into having their own dessert. He brought down some samples, band members picked the favorite, and they wound up doing honey cinnamon with a fudge swirl. “We use Shipwreck honey, which is a hyper local honey producer here in West Seattle,” Cline said.
More or less as a joke, Cline said, he then told band members that if they ever wanted to play an ice cream shop to let him know.More
Finally, Dinette will be hitting the big-time — at least in size. Chef-owner Melissa Nyffeler plans to close the restaurant’s doors at 1514 E. Olive Way after dinner service on Dec. 23, and to move the restaurant to a yet-to-be-determined larger space. Dinette has been loved in its 8 years on Capitol Hill, but always…More
It’s not a cronut. It’s not a Cronut™. At this point, it’s not even a croughnut. However, a hybrid croissant-donut is back on the weekend menu at Bar Bar, after a hiatus caused partly by a new pastry chef and partly by a cease-and-desist letter from the New York creators of the original trademarked…More
They’re always contenders for the best chef, the best service, the best atmosphere… so sure, why not the best bathroom? Canlis has topped The Daily Meal’s list of the best restaurant bathrooms in the U.S. The “Zen-themed, spa-like” women’s bathroom took first place in a group judged on “overall design, the “coolness” factor,…More
Care for some vitamin D along with that venti? A splash of light therapy in the latte? Check out Hotwire Coffeehouse in West Seattle, a well-loved community cafe that has set up a “Helios Bar” of full spectrum light boxes meant to combat Seasonal Affective Disorder by imitating outdoor light….More
In a world full of celebrity cookbooks, a physician tinkering with a homemade bread recipe and a pastry chef with no national recognition were unlikely candidates as breakthrough authors. But fate and skill were both in Jeff Hertzberg and Zoe Francois’s favor when a book agent heard Jeff call The Splendid Table radio show asking about prospects for the intriguing bread-making process they’d developed. The resulting 2007 book, “Artisan Bread in Five Minutes a Day,” became a hit with more than a half-million copies in print. The beginner-friendly setup is something like the next step after no-knead bread, quickly assembling large batches of a high-moisture dough that can be baked in individual loaves as needed. The authors figured out how to make the convenient process work not just for crusty boules, but for sandwich loaves and rich brioches as well. (Here’s a story I wrote about it when the book first came out, with the basic recipe.)
The pair (who met in their children’s preschool music class) went on to publish two other books in the series (a fourth is in the works), and the publisher just issued their completely revised and expanded version of the original book. It’s got lots of photos (an advantage you get as a proven success rather than an unknown,) a better index, new recipes, and some fundamental changes. Here’s what I found talking with Hertzberg and Francois about what they’ve learned about bread baking and home bakers over the past 6 busy years:More
Fatburger has opened its first branch in Seattle, with a new restaurant and full bar in West Seattle at 2378 Alki Ave. S.W. The California-based international chain — other recent store openings have been in Qatar and Istanbul — recently closed its Bellevue franchise (saying it was due to lease issues), but also has Washington…More
Wish your favorite restaurant delivered? Maybe it does now, via online company Caviar, which specializes in home or business deliveries from highly-rated restaurants — both budget and premium places — that don’t otherwise offer the service.
Caviar went live in Seattle a few weeks ago, after starting up in San Francisco last year and then spreading to Manhattan. The initial 16 Seattle restaurants on board include Cafe Lago and Skillet Counter, Root Table and Senor Moose, Wild Ginger and Gorditos. No cash changes hands; all the money is dealt with online, and there’s a $9.99 flat fee for orders, which includes tip. The delivery area map is here (no West Seattle and no Rainier Valley, though cofounder Jason Wang said the company may expand the boundaries and may also take it to the Eastside.)
Seattle already has online ordering with Grubhub and some restaurant delivery (generally with a lot of advance notice, and requiring you to reheat or reassemble food) via Amazon Fresh, plus food delivery options from courier service Postmates, but Caviar has unique features.More