Subject:

Culinary Institute of America

  • Blogs

    December 12, 2011

    The Best Cookbooks of 2011

    A few of my favorite cookbooks from 2011. Some are missing because I've loaned them out and people refuse to give them back. ​It's been just over a year since we began the Cooking the Books column and it's been quite a year for cookbooks. Luminaries such as Jacques Pepin, Paula Wolfert and Mic ... More >>

  • Blogs

    July 26, 2011

    What's Wrong With Ramen in Seattle?

    G-Men's ramen.​When I attended the Culinary Institute of America's annual Worlds of Flavor conference last year, one speaker mentioned that there are more than 80,000 ramen restaurants in Japan. Those are dedicated ramen shops, selling little more than gyoza on the side. Seattle has two such ... More >>

  • Food

    June 8, 2011

    A Little Raskin: Cutting Class

    Less funding for culinary schools could be good for restaurants.

  • Blogs

    June 7, 2011

    Predicted Decline in Culinary School Enrollment Not a Concern for Many Restaurant Pros

    ​Lyle Hildahl, executive director of the Washington Restaurant Association's Education Foundation, isn't a foe of formal kitchen training. But he fears the current glamorization of professional cooking, advanced by the Food Network and glossy food magazines, has inspired young college students ... More >>

  • Blogs

    February 24, 2011

    All About the Beakers: Grant Achatz is Coming to Seattle

    ​It was pretty much Christmas on Tuesday for the Seattle Food Geek when Tom Douglas's Palace Ballroom saw the final reveal of Nathan Myhrvold's Modernist Cuisine--the cinderblock-sized uber-modern "cookbook" that the food world (and the Geek) has been slavering for for months. As Stefon might ... More >>

  • Blogs

    February 16, 2011

    How Modernist Cuisine Caused My Existential Crisis

    If you haven't already, read How Modernist Cuisine Caused My Existential Crisis: Part 1, excerpted here. Right now, I'm one of the few very fortunate people in the world who have a copy of Modernist Cuisine . I've been a vocal fan(boy) of the project for nearly a year now. As my wife can attest, d ... More >>

  • Blogs

    December 17, 2010

    Friday Food Porn: Cooking The Books

    Photo courtesy Joshua Huston​ "The first time I saw the menu at Book Bindery, I was unimpressed. It was dishwater dull, common and so full of standard customer-friendly dishes done elsewhere that it seemed, even when brand new, already faded on the page--a copy of a copy of a copy. I could n ... More >>

  • Food

    December 15, 2010

    Book Bindery's Delicious Fatwa

    The menu's restrictive and boring. The food isn't.

  • Blogs

    December 14, 2010

    Book Bindery Is Not Quite What It Seems

    ​"The first time I saw the menu at the Book Bindery, I was unimpressed. It was dishwater dull, common, and so full of standard, workhorse, customer-friendly dishes done elsewhere that it seemed, even when brand new, already faded on the page--a copy of a copy of a copy. There were sweetbreads ... More >>

  • Food

    December 8, 2010

    The Transcendence of Loathing

    Chipotle knocks fast food on its ass.

  • Blogs

    November 18, 2010

    A Kiss of Ouzo, "Lolita"-like Lust

    ​With food scientist Harold McGee in town this evening, I'm recalling his appearance at the recent Culinary Institute of America's "Worlds of Flavor" conference, where he talked about the complexity of flavor. McGee mentioned sensations such as the sound food makes, but argued that aroma might ... More >>

  • Blogs

    November 11, 2010

    A Lesson About English Overcoats from a Japanese Bakery

    Presenting prophylactic panko​Last weekend, I attended the 13th Annual Worlds of Flavor International Conference & Festival at the Culinary Institute of America's Napa Valley campus. The theme was "Japan: Flavors of Culture," and a team of 39 of Japan's most talented chefs came to teach other ... More >>

  • Blogs

    October 29, 2010

    The CIA Wants You

    No, not that CIA. The other one.​If you want to be a doctor, you go to Johns Hopkins. If you want to be a lawyer, you go to Harvard or Stanford. You want to be President (either of the United States or some massive, multinational corporation)? Then you should probably consider Yale, where all ... More >>

  • Blogs

    October 20, 2010

    2010 Manhattan Shake-Off: Shane Sahr Wins Another Seattle Cocktail Contest

    Sarah Anne Lloyd, 2010.​ Fresh off his victory at the Tilth-sponsored Organic Cocktail Contest, Tini Big's Shane Sahr came in first place this Monday at the Second Annual Esquire/Woodford Reserve Manhattan Shake-Off against five other local competitors. As per the rules of the contest, Shane ... More >>

  • Blogs

    August 9, 2010

    Michael Mina (Finally) Comes Home to Washington

    Michael Mina, in his whites but a long time gone from little ol' Ellensburg​Word is coming down right now that celebrity chef, author, restaurateur and coast-to-coast multi-unit operator Michael Mina will officially be bringing his San Francisco-born RN74 concept to Seattle. It's been rumored ... More >>

  • Blogs

    June 9, 2010

    Full Tilt's Famous For Its Flavors, Skeeball

    Photo by Leslie KellyJustin Cline's flavors at Full Tilt reflect the diverse tastes of the neighborhood.​Justin Cline, owner of Full Tilt, went to the Culinary Institute of America (briefly), cooked at Spago and was one of the first employees at Salumi. A couple summers ago, he joined the loca ... More >>

  • Blogs

    June 7, 2010

    Speaking of Chicken, Is Yours Worth $10,000

    All I see are about twenty different recipes with feet​I've always figured that, when everything else in my life finally, inevitably falls apart--when I have grown too old and too slow to survive in a kitchen any longer, when the editors of the world tire of my shenanigans and I become too jad ... More >>

  • Film

    July 8, 2009

    Pressure Cooker: If You Can’t Stand the Heat …

    All I see are about twenty different recipes with feet​I've always figured that, when everything else in my life finally, inevitably falls apart--when I have grown too old and too slow to survive in a kitchen any longer, when the editors of the world tire of my shenanigans and I become too jad ... More >>

  • Food

    November 26, 2008

    Anita Fills Pancakes With Low-End Luxury

    The perfect indulgence for an economy in the tank.

  • Food

    April 30, 2008

    The Silver Bullet of Seattle Street Food

    Gourmet trailer Skillet’s had a few dings, but the food still floors you.

  • Blogs

    May 8, 2007

    The NY Times Discovers Culinary School Is Expensive

    Gourmet trailer Skillet’s had a few dings, but the food still floors you.

  • Food

    October 11, 2006

    Back to the Classics

    Some longtime Seattle restaurants stay on top by delivering quality. Some rely on nostalgia. And others depend on the kindness of tourists.

  • Food

    June 29, 2005

    Rising & Shining

    Seattle's star glows bright in the international bread-making firmament.

  • Food

    March 9, 2005

    Wok 'n' Broil High School

    Seattle's star glows bright in the international bread-making firmament.

  • Food

    April 7, 2004

    Supper in Spooksville

    Carnegie's offers classic French cuisine. Just ignore the ghosts.

  • Food

    January 15, 2003

    Dinner With Friends

    School is cool when class is a dinner party.

  • Food

    March 28, 2001

    The Hot Sheet

    What's in, what's fresh, what's cooking.

  • Food

    September 29, 1999

    There's the beef

    At this Spanish joint, the beef alone is worth a visit.

  • Food

    March 25, 1998

    Get out to the Lead

    This inspired downtown space serves art, wine, food

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