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Screamin' Deal: 20% Off Dinner for Our Readers

Seattle magazine readers receive 20% discount on dinner at the Art Institute of Seattle's Portfolio restaurant.

Do you know what kind of wine to serve with your holiday dinners this season (or what kind to serve with any dinner)? If you’re like most people, you know your favorite wines, but you’re not so confident about pairing them with your favorite foods. Read more »

Vote Now! Best Restaurants 2010: Readers' Choice

Our Best Restaurants 2010 ballot is online now. Vote for everything from your favorite pizzeria to pie shop and let us know your picks for the best in Seattle dining.


The David Barton Project:

Wow, Thanksgiving was rough! I tried very, very hard to stick to my guns and, overall, I'm proud that I didn't fall completely off the wagon. I allowed myself little treats over the holiday like a sliver of pumpkin pie, a cookie, and a few bites of amazingly buttery mashed potatoes. I tried to keep my portions of everything else small and tried (kind of) not to drink too much wine. I could have done better in that respect, but I upped my cardio to make up for it, severely punishing myself in the process. Read more »

Holiday recipe: Monsoon East pork belly

Chinese Style Pork Belly
Chef Nathan Crave, Monsoon East
Bellevue, Washington

3 TBL kosher salt
1 TBL black pepper

Take 2lbs.  pork belly and cut in half
Salt and pepper both sides, let sit over night if possible, for the salt to penetrate the meat

4 cups chicken stock
1/2 cup oyster sauce
1/2 cup soy sauce
1/2 cup shao hsing (chinese coking wine)
1 cup pineapple juice
1.5 tbl. szechuan pepper corn
3 ea. star anise Read more »

Thanksgiving recipe: Sweet potato stuffing

Thanksgiving Stuffing with Sweet Potatoes (serves 6)
By Chester Gerl, Executive Chef, Matt’s In the Market

Night before Thanksgiving:
•Roast 2 medium size sweet potatoes @ 350 for 2 hrs; cover and refrigerate overnight.

Thanksgiving Day:
Remove sweet potatoes from refrigerator. Then…

•2 oz butter
•1 large sweet onion
•¼ bunch of thyme (leaves picked)
•18 oz bread (Chef uses brioche from Macrina)
•6 eggs Read more »