Though there are still those divisive folks who only want to drink a cocktail or a glass of wine, more people are experimenting with wine in mixed drinks. This is a tastily awesome thing, because wine cocktails tend to be very refreshing numbers that are layered in flavor—an ideal kind of combo for the end of July and August, especially as we're celebrating Washington Wine Month and Seattle magazine's 2012 Best Washington Wine Awards.
Judging by the incredible feeding frenzy about Top Chef filming around the city, it's seems safe to say cooking reality shows have huge followings. There might even be a few viewers who long to be on the other side of the camera, and here's some encouraging news: Food Network's smash hit Chopped is casting here, looking for home cooks. Here's the skinny on how to apply.
Death to Kegs!
Something about drinking wine from a keg makes people want to do other off-kilter, Bacchanalian things, like glug it from mason jars, paper cups or directly from the spout, or, say, try to drink an entire keg of it in one sitting.
Guess who I ran into at Pike Place Market?
ART chef Jelle Vandenbroucke, who makes a trip there every Wednesday during the summer with anybody who wants to tag along. And it doesn’t cost a thing. How cool is that?
Chef Jelle has been chef de cuisine at ART for about a year, working with executive chef Kerry Sear at the gorgeous restaurant at the Four Seasons, where I would totally live if I ever hit that dang Mega Millions.
I like to have a well-made cocktail now and then (you may have seen evidence of this in my previous blog posts). But I like to eat, too. In fact, I dig a dandy dessert. Especially one that combines my cocktail and sweet cravings.
It’s the 30th anniversary of Bite of Seattle (July 20-22, times vary. Free admission. Seattle Center) and for 30 years, food snobs have been pooh-poohing this egalitarian feast fest. Well, fine! Stay home with your truffle fries and sous vide steak. But you’re gonna miss out on some big fun.
Ah, don't you just love salad days?
It’s summer and we cannot get enough nicely dressed greens, pickled veggies and the unexpected appearance of wild cards like fruit, not to mention exceptional salads served in unexpected places. (Yes, maybe they should rename Safeco Field...of greens.) Here are five salads that get us hot:
A producer from "that secret culinary show that may or may not be shooting in town" sent me an e-mail late last week, inviting me to be on the show. My part? "Superfan." Sounds pretty cool, right?
One of the many reasons summer goes by too darned quickly? There are just so many neat-o things to do. (Make time slow down, so we can do more!) Here are a few options to add to your already crammed culinary calendar:
Day after day of bright yellow rays and temperatures creeping almost into hot territory are leaving me and most Seattle folks dazed and blissful. Not only are these halcyon days charming to walk around in, sit around in, ride around in, and wear less around in, they’re also wonderful for drinking outside.
On Friday, the day after this year’s Tom Douglas Culinary Summer Camp ends, an aching hunger will set in, especially around 10 in the morning when campers realize nobody is feeding them an endless buffet of bites of the amazing food they’ve just seen prepared by a parade of uber-talented chefs starting last Sunday at The Palace Ballroom.
Day 1: crepes for breakfast.
The construction covers are off and the doors open this morning to Skillet's new concept at the Armory at the Center House. The crown jewel of the new kingdom of food offerings in the completely redesigned space, the Counter, as they're calling it, is predominantly just that: a large, open kitchen enclosed by a long curved counter, which is flanked by extra patio seating.
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