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.
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.
Sam Choy is such a tease.
The celebrity chef from Hawaii has been Tweeting about rolling out a food truck in Seattle:
“Sam Choy's bringing island favorites & more for you to enjoy. We cooking up Loco Moco, Kalua Pork, lots of Poke & other great dishes. Mo Poke, Mo Betta!”
The huggable Choy is known as the Godfather of Poke and that’s going to be the star attraction and the name of the new truck, Sam Choy’s Poke to the Max.
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?
Most of us fall into one of two groups.
There are the daydreamers, who fantasize about opening a bakery, cafe, bistro or restaurant of their very own one day. They imagine the space, the tables and chairs, the lighting, and of course what kind of food they'd serve.
We're in a familiar spring lull. Seems this time every year there's a short stretch of anticipatory time just before several restaurants open, in time for high summer. This year there are several worth watching for, including a major Tom Douglas project and a hidden Ballard spot from Renee Erickson. Here's what you need to know.
See that over there? That's a Velveeta Éclair. Or rather, Éclair Velveeta; its creators, chefs David McMillan and Frédéric Morin, hail from the legendary Joe Beef in Montreal. And they're just two of the dozens of chefs who'll grace Portland's second annual Feast PDX with their presence.
'Tis the weekend when everyone brunches with mom. But if run-of-the-mill scrambles and hotcakes won't do (for mom, or just in general), take a gander at the new, inspired brunch menus at Canon and Rain Shadow Meats Squared.
Gutsy. Very gutsy.
The much-anticipated Radiator Whiskey opens today (April 17) in Pike Place Market and pig head is on the menu. Yup, your dinner has a face. With this bold opening salvo, Radiator Whiskey becomes like no other place in Seattle. Heck, probably no place on the West Coast puts a pig head smack in the middle of the table.