Scoop Bloggers / Leslie Kelly

Seattle Mariners Are Hot And So Is Their Food

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Leslie Kelly
Mariners best food in major league baseball seattle magazine
The chicken and waffle sandwich from Hit It Here Cafe

Have you heard?

Our Boys of Summer are streaking. Yup, the Seattle Mariners have won eight in a row and are poised to--knock on wood--make it number nine today at a deliciously sunny day game.

Yet, as much as I enjoy cheering those victories, going to The Safe’s always fun, W or L. Read more »

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Jason Wilson's Fired Up About His New Project: Miller's Guild

By: 
Leslie Kelly

“Portland restaurateur Kurt Huffman opening Seattle steakhouse with lauded chef Jason Wilson,” the Oregonian’s Michael Russell announced on Wednesday on the newspaper’s food blog. Read more »

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Some Hot Food Dates For Your Summer Calendar

By: 
Leslie Kelly
BOKA Seattle magazine
Infusions from BOKA

Best summer ever, right?

Besides savoring the long, sun-filled days and gloriously warm evenings, there are just so many fun things to do. Here are a few: Read more »

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Listen Up, Yelpers! Here's Some Sage Advice From A Pro

By: 
Leslie Kelly
Hannah Raskin Yelp Help Seattle magazine

To many restaurateurs, Yelp is a nasty four-letter word. But to tons of devoted Yelpers, it’s a thriving community, a fun forum to air beefs and shout out spots that shine. There’s no denying its power, so why not make Yelp even better by dishing out advice on the best way to write these citizen reviews?

That’s exactly what former Seattle Weekly critic Hanna Raskin has done in a brand-new ebook called Yelp Help. Read more »

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Lessons Learned At Tom Douglas Culinary Camp

By: 
Leslie Kelly
Tom Douglas Seattle magazine
Miso tasting at Tom Douglas Culinary Camp

Yes, Tom Douglas Culinary Camp is a five-day marathon of eating and drinking and then eating some more. Day one’s lineup started with seared foie and caviar on buckwheat blini before a wow finish of wok-fried king crab and crispy chicken wings from TanakaSan. In between, there were bites and sips and more bites. Can you say stuffed?

But the real reason folks fork over $3,000 for this grownup camp is for the brain food, the lessons learned from pros, the tips and savvy suggestions soaked up during the terrific, non-stop cooking demos. Read more »

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