chef Kerry Sears' chocolate gold leaf sparkler
On Thursday, December 3rd, 10th and 17th only, Art Restaurant is offering an incredible spread of chocolate desserts for only $15 from 5pm-9pm. (Kids 6-12 may dine for $7, and kids under 5 are free.) Go for Happy Hour or dinner and end with this incredible spread, or go for the Chocolate Buffet alone!
Chocolate Buffet menu:
duet of chocolate fondue with homemade dip
What do a pizza cat, venus fly trap with a light saber and a broken heart snake have in common? Other than their out of this world qualities, you can also find these creatures at the Tacoma Museum of Glass. To date, thousands of kids have submitted wildly inventive drawings to the museum for a shot at having their design crafted into a work of glass art.
Ethan Stowell, chef and owner of, let’s see, Union, Tavolata, How To Cook A Wolf, and Anchovies & Olives has been working on a cookbook for a year and half. The book will be published Fall 2010 by 10 Speed Press, and right now they are doing the photo shoots.
In the land of the economic bailout, "free" is a word we don't hear very often. The businesses of Capitol Hill, however, would like to change our lives - at least for a few hours this Tuesday. Local merchants are teaming up to offer free massages, snacks, and much more to the whole neighborhood, including Holiday Hoopla--featuring live entertainment and plenty of refreshments--at Pravda Studios (1406 10th Ave.).
We’re counting down the Christmas shopping season here at seattlemag.com with an editors’ picks gift guide. Check back daily to find out our must-have items this holiday season. Today’s find: a chicken purse!
Editors’ Gift Pick: Chicken Purse at David Barton
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.
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.
CLICK HERE TO FILL OUT THE SEATTLE MAG BEST RESTAURANTS 2010 READERS' CHOICE BALLOT.
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.
Chinese Style Pork BellyChef Nathan Crave, Monsoon EastBellevue, Washington
3 TBL kosher salt1 TBL black pepper
Take 2lbs. pork belly and cut in halfSalt and pepper both sides, let sit over night if possible, for the salt to penetrate the meat
4 cups chicken stock1/2 cup oyster sauce1/2 cup soy sauce1/2 cup shao hsing (chinese coking wine)1 cup pineapple juice1.5 tbl. szechuan pepper corn3 ea. star anise
Thanksgiving Stuffing with Sweet Potatoes (serves 6)By Chester Gerl, Executive Chef, Matt’s In the MarketNight before Thanksgiving:•Roast 2 medium size sweet potatoes @ 350 for 2 hrs; cover and refrigerate overnight.
Thanksgiving Day:Remove sweet potatoes from refrigerator. Then…
Ingredients:•2 oz butter•1 large sweet onion•¼ bunch of thyme (leaves picked)•18 oz bread (Chef uses brioche from Macrina)•6 eggs
We've made it our mission to keep you up to date on all things related to the Twilight phenomenon. From how to visit Forks to coverage of local Twilight events -- we've got all the info you need to stay in the vampire loop in Seattle mag's Twilight Guide.
Editor's note: This week, we're giving you our Weekend Must List a day early so you can nail down the perfect Thanksgiving weekend itinerary.
FRIDAY, NOVMEBER 27Spaced Out: The Final Frontier in Album Coversvisual art
Pacific oyster and apple stuffingby chef Mark Fuller
1 lb day old bread, crust removed, cubed and dried in the oven at 250F6 oz fresh chorizo, cooked weight. Seek out a really good sausage maker or make it yourself.1 doz kumomoto oysters, shuck and reserve liquor
2oz unsalted butter4oz green apple, diced4oz yellow onion, diced2oz celery, diced
1oz flat leaf parsley, chopped½ oz thyme, chopped