Subject:

Hama Hama

  • Blogs

    March 21, 2012

    Hama Hama Festival Celebrates Shellfish Culture

    Hama Hama's Lissa James admits the shellfish farm's "oyster hunts" tend to be somewhat anticlimactic. "We take visitors on oyster hunts, and then they realize they just need to bend down and pick them up," James says. Exposing area residents to the simplicity of oyster picking is one of the goals ... More >>

  • Blogs

    November 11, 2011

    Beaujolais Nouveau Offers a Taste of Tradition and a Glimpse of the Future

    ​Every year, on the third Thursday of November, the latest Beaujolais Nouveau wines are released in France. This "new" wine is bottled just a few weeks after it's been harvested and fermented. The annual release has been a tradition for sixty years and is surrounded by much fanfare in its nati ... More >>

  • Food

    June 8, 2011

    Seattle's Top Three Food Tours

    What our new critic learned on her culinary circuit.

  • Blogs

    April 12, 2011

    A Cure for the Tuesday Blahs

    Photo by Leslie KellyEagle Rock oysters at Blueacre had curative powers.​The other day, I was dragging. I'm not sure if it was the relentlessly crappy weather, the state of my bank account, or the bottle of wine I'd drunk with dinner the night before, but I felt like hell. Instead of booking ... More >>

  • Blogs

    March 30, 2011

    Uwajimaya Moves to New Bellevue Location

    A not-so-well-balanced meal at Uwajimaya. ​After weeks of tsunami devastation, earthquake aftershocks, and nuclear meltdown filling the headlines, it's nice to be able to celebrate Japan in a positive way--with food. Last week, Japanese superstore Uwajimaya opened a new Bellevue location, mo ... More >>

  • Food

    February 16, 2011

    The Walrus, the Carpenter, and Ogg

    The first oyster-eater wishes every dish was that simple.

  • Blogs

    February 15, 2011

    Of Cabbages and Kings (And Cavemen) at The Walrus And The Carpenter

    ​"The Blue Pool oysters are from Hood Canal, grown in bags and tumbled clean. They're small, salty in the liquor and briny in the meat. The Sweetwater are from Lopez Island, the Kusshi from Deep Bay, British Columbia, with long, deep shells and a delicate, clean flavor. With them, a bottle of ... More >>

  • Food

    January 16, 2008

    Ama Ama’s Nuevo-Tiki Food Doesn’t Quite Pass the Clean-Plate Test

    The more the chef let bar food be bar food, the more enjoyable it was.

  • Food

    October 18, 2006

    Food News

    October 18 - 25, 2006 (expanded from the print version).

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