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Blogs
May 21, 2012
Seattle's 10 Best Sausages
The adage about law and sausages is entirely unfair to sausage makers. While there are plenty of shady sausages companies in the habit of zipping up questionable animal parts in casings and hoping clueless customers will put them on buns, serious sausage makers are rightly proud of the meats and se ... More >>
Blogs
May 17, 2012
Producing Poetry: The Return of Morels
Voracious this year is celebrating our local farmers markets with a series of poems extolling what's newly ripe and ready for sale. Each week during market season, we'll run a poem from a local poet who's found inspiration in the region's bounty. And should you find yourself feeling similarly inspir ... More >>
Blogs
April 30, 2012
Molly Moon's Homemade Ice Cream Cookbook Will Make You Scream For More
In 2008, Molly Moon Nietzel left the corporate world for a more satisfying and fulfilling livlihood. She yearned for something more like her ice cream scooping days during college, and the ice cream sundaes she made with her grandparents. She wanted to create a place of community, where many generat ... More >>
Blogs
April 19, 2012
Roxy's Diner Serves Up "the Most Sensual of All the Salted Cured Meats"
What I miss from New York: choices of subway lines, reliably aggressive driving, and attitude. Food-wise, I miss pizza, bagels, and bialys. And good delis. Oh, we have some amazing sandwich shops in Seattle, like Paseo and Salumi. But I'd gladly trade a few of our fabulous Vietnamese delis doing che ... More >>
Blogs
April 12, 2012
Reviewing the Review: Exploring the Dark Side at Ma'Ono
At Ma'Ono Fried Chicken & Whisky, the subject of this week's review, the fried chicken is fantastic. But -- and this is no fault of chef Fuller and his capable crew -- the dark meat's better than the white meat. White-meat partisans undoubtedly feel the opposite way. Looking at a box of breasts tha ... More >>
Blogs
April 11, 2012
Fuji Bakery Arrives at Perfection with a Reauleau Caramel Chocolat
Yesterday,Fuji Bakery owner Akihiro Nakamura spoke about precision in developing his recipes, and his desire for perfection. Today, he provides a perfected recipe, a chocolate caramel rolled cake, where he shaved away at proportions gram by gram so you don't have to. But note, I did say, "gram." Dus ... More >>
Blogs
April 4, 2012
Cafe Flora's Spring Nettle Ravioli with Cashew Cream Sauce: No Cream, No Butter (Believe it!)
Yesterday, Cafe Flora Chef Janine told us the secrets of butter-less sauces. Today, she offers a recipe with a sinful tasting sauce, sans butter. Who knew there could be such a thing? "Those rich sauces with the cream, I love that. I've always loved, when I was saucier, to finish sauces with butter, ... More >>
Blogs
April 2, 2012
Monday is Prime Time at the Wedgwood Broiler
The Wedgwood Broiler excels at simple classics produced in simply classic fashion. That means that while your dinner salad will have Cheez-Its sprinkled on top of the salami slices, your burger will be ground in-house. It means that on weekends, when you're feeling fancy, you can order a prime rib l ... More >>
Blogs
March 30, 2012
Food Producers Join Bars and Restaurants at Voracious Tasting Next Week
Hormone-free milk from Pete Ellis' 80-year old dairy farm in Kent may be delicious, but it's a hard sell when free booze is flowing. Ellis next week is returning to the Voracious Tasting at the Paramount Theater to promote his dairy products and home-delivery service, and says he's ready for a crow ... More >>
Blogs
March 22, 2012
State's Cheese Makers Gather for Tasting Event
There are six beer festivals on the Washington Beer Commission's calendar, but the state's artisan cheese makers have never before gathered for a public tasting. "I thought it was really weird there was nothing to showcase them," says Lisa Miyashita, a beer industry alum. "And I was surprised, beca ... More >>
Food
March 21, 2012
Voracious Dining Guide
Our 2012 neighborhood snackdown!
Food
March 14, 2012
Cutting the Cheese
A proposed set of new state regulations have cheese retailers freaked out.
Food
March 14, 2012
Say No to (Manhattan) Drugs
How tough is it to bake a potato properly?
Blogs
March 13, 2012
Region's Newest Cheese Maker Bullish on Sheep
Many cheese makers prefer not to work with sheep since the wooly ovines don't give milk year-round, but Clinton dairy farmer Lynn Swanson appreciates the seasonality of sheep milk production. "My family was all cow dairymen in Carnation," says Swanson of Glendale Shepherd, slated to become the regi ... More >>
Blogs
March 6, 2012
Cheese Makers Say Revisions to State Food Code Could Decimate Their Businesses
Washington cheese makers and retailers are protesting a proposed change to state law which would require them to trash cut-into soft cheeses after seven days. The state periodically revises its food code to bring its provisions in line with scientific knowledge and federal standards. Many of the dr ... More >>
Blogs
February 22, 2012
Where to Eat Cheese in Vancouver
Among the happy overlaps between French and British cultures, which have historically sparred in Canada, is an abiding love of cheese. In the 19th century, the Quebecois fondness for soft, ripened cheeses and the British affection for hard, sharp cheddar inspired the opening of hundreds of ch ... More >>
Food
February 1, 2012
Why Salmon BBQ Is So Rare
The fish just can't compete with pork and other meat.
Blogs
February 1, 2012
Mussels on the Menu at Mariners' Games This Year
The Northwest League's short-lived foray into Vancouver Island, the mighty Victoria Mussels, may have marked the last time bivalves appeared in a west coast ballpark. That 32-year drought ends this year with the addition of steamed Penn Cove mussels to Safeco Field's concession menu. Safeco ... More >>
Blogs
January 30, 2012
Salmon Barbecue Flounders at Gabriel's Fire
As Gabriel's Fire co-owner Monty Slimp last week told the Seattle Times, his barbecue career started alongside a campfire. Slimp grilled a freshly-caught salmon, and was so impressed with the results that he bought himself a Weber grill. He kept trading up equipment until he had a commercial ... More >>
Blogs
January 18, 2012
Seattle's Top 5 French Toast Spots
This week, our assault on your New Year's diet continues with a tribute to the most absolutely delicious of obscenely caloric breakfast treats. French Toast has come a long way since the 1600s, when it was a dish of toasted bread soaked in wine, sugar and orange juice. All five of the spots we've ... More >>
Blogs
January 18, 2012
Should a Restaurant Warn Its Customers Before Serving Dark Meat?
The official season for white meat/dark meat debates ends as soon as the last Thanksgiving leftover is eaten, but the topic surfaced in our newsroom again this week after managing editor Caleb Hannan had an apparently traumatic experience at Skillet Diner involving a chicken thigh. Hannan and his f ... More >>
Blogs
January 17, 2012
8 Oz. Burger Bar Postpones First Seattle Opening, St. John's Bar and Eatery to Debut on Capitol Hill
Blame it on the snow. The opening of 8 Oz. Burger Bar at 1401 Broadway Ave. on Capitol Hill has been postponed until 5 p.m. this Thursday, according to Eater Seattle. The eatery will feature "signature burgers" made with hormone-free Black Angus sirloin, turkey and veggie patties, plus several seaso ... More >>
Blogs
January 17, 2012
Spur Gastropub's Sous Chef Ben Johnson Demystifies Modernist Techniques
Before Ben Johnson earned a gig at Spur Gastropub, he started his cooking career as a weekend cook for some lucky Tri-Deltas at Washington State University. Raised on a beef farm in eastern Washington, Johnson learned to cook from his parents and where they grew what they ate, and went on to spend a ... More >>
Blogs
January 11, 2012
Kafe Berlin Redefines the Quick Hot Dog Lunch
When the first floor of the German Heritage Society building functioned as an office, letters, pamphlets and spreadsheets presumably accumulated there. Now that the organization has transformed the space into a restaurant, it's shifted its collection focus from paperwork to the best in local Germani ... More >>
Food
January 4, 2012
Momiji's Mayo Mania
Don't let the white stuff scare you at this innovative sushi joint.
Blogs
December 23, 2011
The Best Bottomfeeding of 2011
Another year, another failure to shed an ounce of body fat, thanks in large part to this columnist's unyielding commitment to craft--if "craft" can be defined as smashing yolks in corned beef hash with reckless abandon, or wolfing down hoagies alongside pints of rare microbrew at Seattle's mo ... More >>
Blogs
December 21, 2011
Seattle's Top 5 Egg Nogs
Whether it is tradition or merely a coping mechanism to get through hours on end with your relatives, there is no use denying you will be consuming at least one requisite cup of Egg Nog this holiday season. When craving this festive staple, the effort to whip up your own may seem too much to ... More >>
Blogs
December 16, 2011
Resurrecting the Cheese Ball for an Artisan Generation
Bettycrocker.comAlthough the region's artisan cheese makers aren't rushing to advertise it, a growing number of holiday party hosts have discovered the refined Pacific Northwest cheeses that anchor fancy cheese plates work just as well in cheese balls. Cheese balls - and cheese logs, the elo ... More >>
Blogs
December 6, 2011
Theo Chocolate Hopes to Produce Fair-Trade Gelt for Hanukkah 2012
If Theo Chocolate can sort out how to produce foil-wrapped circular chocolates in a facility designed to make chocolate bars, fair-trade Hanukkah gelt could be available in Seattle as early as next year. "It's a little bit of a puzzle for us," says Debra Music, vice president of sales and ma ... More >>
Blogs
December 5, 2011
Macrina's Squash Harvest Bread
Eve M. TaiThe mini squash harvest breadButternut squash is one of Nature's genius ingredients, amenable to both savory soups and Macrina Bakery and Cafe's Squash Harvest Bread. A stalwart in Seattle cafes, the bread is a panopoly of fresh roasted butternut squash, nutmeg and cinnamon topped ... More >>
Blogs
November 30, 2011
Egg-free Pumpkin Pie at Jodee's Desserts in Greenlake
Thanksgiving seems like it was weeks ago. Somewhere in the whirlwind of the past days, there was a feast with family, and time spent playing the piano with my three year old niece. Mountains of dishes and dishes of leftovers. Thanksgiving dinner was wonderful, and nary an element made me ill because ... More >>
Blogs
November 30, 2011
Washington Struck by Another Raw Milk Outbreak
2011 began with a legislative effort to relax restrictions on raw milk sales, and is ending with a reminder of why so many scientists oppose such measures. Although State Sen. Kevin Ranker's bill exempting small-scale dairies from raw milk regulations is languishing in committee - "it fizzled out p ... More >>
Food
November 23, 2011
El Gaucho's Reel Problem
The spendy steakhouse's waterfront spin-off reanimates a deadly cuisine.
Blogs
October 31, 2011
New York Pizza & Bar Debuts in Queen Anne This Week
New York Pizza & BarNew York Pizza & Bar opens at 600 Mercer Street this Wednesday, November 2, according to Queen Anne View. Run by Ed Grandpre, who spent 12 years at Canlis developing its wine program, the restaurant specializes in East Coast-style thin-crust pizza made with beer and brushe ... More >>
Blogs
October 17, 2011
Best of Seattle: Readers' Favorite Hot Dogs
Seattle Weekly readers are a heavy-eating and drinking bunch, but a number of them set down their forks and steins to record their choices for the city's best spots for corned beef, coffee and curry - among other critical edibles. Over the coming weeks, we'll be sharing their selections on Vo ... More >>
Blogs
October 17, 2011
Bellevue is for Bagel Brunches
Get there early to snag a bit of holey boiled dough.The Place: Gilbert's Main Street Bagel Deli, 10024 Main St.; 425-455-5650, BELLEVUE. The Hole: Bagel Oasis proprietor Peter Ryan mentioned to me in our conversation last week that pumpernickel is a traditional East Coast bagel flavor. I soo ... More >>
Blogs
October 4, 2011
Met Market Readies to Slice World's Biggest Blue Cheese
The biggest oysters and strawberries are rarely palate stunners, but Metropolitan Market's cheese buyer Paige Lamb says cheeses can benefit from enormity. "When it's a larger wheel, the heart of the cheese is denser, so it tends to be creamier," says Lamb, who secured 25 "mammoth Stiltons" from Lon ... More >>
Blogs
September 30, 2011
The J&M Cafe: John Wayne, Sweet Bacon Jus, and a Chipotle Lamb Burger
The J&M Cafe, born of the ashes of the Great Seattle Fire of 1889 and killed off 120 years later by mounds of snow and ice that temporarily cut off foot traffic and tourism, reopened last year and is dishing up old favorites with a twist. For an establishment with a distinguished history -- ... More >>
Blogs
September 29, 2011
What to Call the Rosh Hashanah Challah
Rosh Hashanah started last night, and many Jews enjoyed a holiday dinner featuring a round challah. Or was it a turban challah? The terms "round" and "turban" are used interchangeably, but the latter seems to have a special hold on the Puget Sound area. I'd never encountered the phrase until ... More >>
Blogs
September 28, 2011
In the Shadow of a Railcar, Philly's Representing
The Truck: Philly Boys Cheesesteaks, 3201 Fourth Ave. S., SODO, 414-7707 The Fare: Philadelphian. The Stop: Deep in the heart of SODO, a Seattle restaurant institution has sat with rail cars for rooms. If a food truck is defined by food on wheels, this place--which for decades was the kitsch-tasti ... More >>
Blogs
September 27, 2011
Seattle Gets a Shot at Cheap Cheese During American Cheese Month
As a high-schooler bound for a summer home-stay in Paris, I received a bundle of brochures covering how not to offend my hosts. Young Americans would do fine in France, the materials counseled, so long as they were willing to eat lots of cheese. The brochures explained that every French fami ... More >>
Blogs
September 20, 2011
Best of Seattle: Readers' Favorite Delis
Seattle Weekly readers are a heavy-eating and drinking bunch, but a number of them set down their forks and steins to record their choices for the city's best spots for corned beef, coffee and curry - among other critical edibles. Over the coming weeks, we'll be sharing their selections on Vo ... More >>
Food
September 7, 2011
Crust Lust at Bar Del Corso
How the pizzeria won Beacon Hill's heart, along with its stomach.
Food
August 24, 2011
Szmania's New Sizzle
A staid Magnolia bistro unveils its carnivorous side.
Blogs
August 18, 2011
Does This Burger Make Me Look Fat?
South Snohomish County's burger options will increase later this year, when Dick's Drive-In opens its sixth location on Aurora at 220th St. S.W. It's the first new location for the local burger chain in 36 years. In the Edmonds-Lynnwood-Mountlake Terrace area there are lots of fast-food burge ... More >>
Food
August 17, 2011
A Little Raskin: Can It: Tinned Salmon vs. Tuna
Why sockeye is less popular--and why it shouldn't be.
Food
August 17, 2011
RN74's Spectacular Start
Good wine, great service, and the summer's splashiest opening.
Blogs
August 15, 2011
Bodacious Brioches at Le Pichet
Eve M. TaiLe Pichet's generously endowed brioche.Brioches typically lean more on the dainty side, with flourishes such as scalloped edges and a little bead of dough at the top. But visit Le Pichet, the closer-to-Dieu French cafe in Belltown, and you'll discover a bruiser of a brioche. Some mi ... More >>
Blogs
August 15, 2011
Winning a Burger Contest With Bacon
How much bacon does a burger need?Seastar Restaurant and Raw Bar last Friday triumphed at the South Lake Union Block Party burger grilling contest, claiming its third consecutive win with a patty that teetered on the cusp of burgerdom. Seastar's entry was made with 40 percent bacon, producin ... More >>
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