Scoop Bloggers / allison.scheff

Le Pichet, Presse Chef Hosting Nicoise Cooking Classes

Jim Drohman in the kitchen at Mallet

In researching my roundup of artisanal, scratch cooking classes in this month's magazine, I found a Fall City cheesemaker who goes way beyond fresh goat cheeses and mozzarella (essentially starter cheeses) to teach the craft of Tallegio, Manchego and Stilton-making. I found Northwest cooking legend Bruce Naftaly alive and well in Ballard, teaching proper buerre sauces to hungry students nearly every weekend. Read more »


Updated! Epic Summer Meals Worth Traveling For

The gorgeous view of the bay from the oyster beds at Jones Family Farm on Lopez Island

Summer's a time for soaking it all in, eating every single thing at its absolute peak freshness, staying out late to watch the sun set after nine, the air still warm, cold drink in hand. To help you max out your summer supper plans, I've rounded up four special dinners that caught my eye. They're the kind of dinners that take a little extra effort, a little extra money, but that promise to pay you back in vivid and spirited memories. Reserve soon, though, as they'll surely sell out. Read more »


Tom Douglas's TanakaSan Opens Tonight at Via6

Yum! These are the dumplings you can eat tonight if you get to TanakaSan around 5pm.

Sneaky, sneaky.

Tom Douglas and Co. quietly teased the opening of TanakaSan on their Twitter last night:  Read more »


West Seattle Artist and Seattle Mag Fave, Christopher Boffoli, Featured in New York Magazine

One of the many clever images from Christopher Boffoli's Big Appetites Series

I am loving this! Read more »

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Because It's Hot Out There: Boozy Shave Ice at Ma Kai

Marination co-owner Kamala Saxton and her awesome shave ice. Get some!

Well hello there, high 70s. Why don't you stick around for a while?

And why don't you--and you--and you--cut out a little early, head over to Marination Ma Kai and settle into a groovy green chair on the sunny patio with a shivery cold scoop of their booze-soaked Shave Ice? Read more »

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