Restaurant Insider

Friday, 06/10/2011 6:52 PM
By: Cody Bay
Bar del Corso Oven
After making a five-week journey from Italy by boat across the Atlantic and by truck from New York, the custom-built Neapolitan pizza oven Jerry Corso (Harvest Vine, Betty) and partner Gina Tolentino have been waiting for finally reached Beacon Hill's Bar del Corso this morning at 10 a.m. When I arrived I swear the pounding of their nervous hearts was actually audible as a forklift unloaded it from the truck and prepared to maneuver it through the back window. 
Thursday, 06/09/2011 4:52 PM
(Joaquin considers gardening)A jar of this sweetened lime concentrate is perfect for fish marinades, cabbage salad dressings, an icy drink and more. Excellent "boost" added to to the athlete's water bottle. Prinatble recipe?  Click here.
Tuesday, 06/07/2011 9:13 PM
By: Cody Bay
Seattle Food Tours' Belltown Restaurant Tour
Now that it's almost summer, spring is finally here. That means a new season of food tours that incorporate walking, eating, learning stuff, eating, more walking, and more eating.
Friday, 06/03/2011 5:51 PM
Two recent food trend stories hit my radar within minutes: First Food and Wine declared that the "Farm to ___(fill-in-the-blank)" construction had effectively jumped the shark with the phrase "farm to tumbler" to describe cocktails made with fresh, seasonal produce. A. Greed. I just wish there was an acronym for the Local.Sustainable.Organic.Seasonal contingent. S.O.L.S.? (Too bad those words don't all start with Z's, amIright?) That story led me to read Eater NY's 10 Dead Food Trends story, and boy is that a study in Us vs Them.
Thursday, 06/02/2011 6:00 PM
Late night eaters will be happy to know that the Capitol Hill Night Market kicks off this Saturday, June 4th, in the block between Pike and Harvard, featuring a sampling of Seattle food trucks including Pai’s, Buns on Wheels, Curry Now!, Street Treats, Fusion on the Run, and Lumpia World. Capitol Hill Night Market, Pike & Harvard, Saturdays, 9:00 p.m-3:00 a.m.
Thursday, 06/02/2011 4:46 PM
By: Cody Bay
ART chef Jelle Vandenbrouke
Spotting one of Seattle's master chefs prowling amid the vibrantly-colored ruffage of Pike Place Market is kind of like catching a lion stalking its prey: you don't want to make a peep lest you interrupt his deep concentration; one false move and the epiphany surrounding the preparation of a fiddlehead fern might get spooked and fly away.
Thursday, 06/02/2011 3:11 PM
(Men doing what men do)Patience grasshopper.  Watch these men do nothing while everything happens in the pan. caramelized onions make princes out of frogs.  Add some to salads, burgers, pasta, sandwiches, soups.  Written instructions can be found here.
Tuesday, 05/31/2011 3:40 PM
Hey, didja know? We run a column in every single issue featuring a local producer!  Some months it's a farm, as it is this month: Skagit Sun grows those incredible ruby red Shuksan strawberries you'll be eating by the handful later this month.
Tuesday, 05/31/2011 3:09 PM
There was excitement last fall when the news broke that Greg Atkinson, the former Canlis chef, cookbook author (his sixth book, At the Kitchen Table, is due this fall and he's long been a contributor to Pacific Northwest, the Seattle Times Sunday
Thursday, 05/26/2011 4:37 PM
(A taxing meeting for Cynthia)Consider purchasing eggs from pastured hens at one of Seattle's farmer's markets.  Eggs rasied in fresh air with access to greens, bugs and worms produce specatular eggs that are far superior nutritionally.  The flavor is dazzling.  In this video Jane demonstrated The Joy of Cooking method of poaching the incredible edible egg. Vortex required. 
Tuesday, 05/24/2011 3:01 PM
After putting a call out via social media for votes on where the third Molly Moon’s Ice Cream shop should open (and drumming up an impressive amount of neighborhood enthusiasm in the process), Molly Moon Neitzel has decided to open not one but two new shops, one in each of the top vote-getting ‘hoods.
Monday, 05/23/2011 9:35 PM
Even though he's in real estate now, Billy Poll says he feels like he grew up in the restaurant industry. The longtime Schwartz Bros employee is now one of the owners of the soon-to-open Grace Kitchen at the University Village. Poll told me the opening is slated for August; the restaurant is moving into the old Zao's locale.
Thursday, 05/19/2011 4:10 PM
(heat, fat, smoke, cool) Gentlemen, turn on your fans.  Everything you've been taught about smoking fat needs to go right out the window.  Steve powers through the step-by-step on this baby. You'll never wonder how to do this again.  Printable instructions?  Click here.
Wednesday, 05/18/2011 5:08 PM
By: Cody Bay
Skillet Diner
Joshua Henderson opened Skillet, his mobile street food truck, in 2007 after figuring out that he didn't like working in restaurants. He just wanted to focus on the food: making it good and bringing it to the masses without all the fuss and ritual of creating an “experience.” Now, four years later, after amassing a rabid following for his brand of rib-sticking comfort fare served out of a shiny Airstream beacon of deliciousness, he has realized his dream of... opening a restaurant.