Maggie Savarino

Ask the Bartender: The Sommelier in You

A plane trip may be more beneficial than a class.

 

Cusco (or Cuzco), Peru, one of the main hubs of the Incan

Cusco (or Cuzco), Peru, one of the main hubs of the Incan Empire, is also the name of a new cafe in Ballard. The converted… Continue reading

 

It’s that time of week when we answer the questions you’re too

It's that time of week when we answer the questions you're too drunk or shy to ask ... This one comes from Paul:The last few… Continue reading

 

Every Thursday, somewhere between 7:45-8:00am, a writer from this blog will join

Every Thursday, somewhere between 7:45-8:00am, a writer from this blog will join Sean Demery and Kiera Giordan on 103.7FM The Mountain. It's a great way… Continue reading

The Atlantic Crossing’s happy hour begins at a convenient 3:00pm, convenient for

The Atlantic Crossing's happy hour begins at a convenient 3:00pm, convenient for those of us who work from home and start and end the day… Continue reading

Ask the Bartender: Rich Man, Pour Man

How much do bartenders make?

It’s that time of week when we answer the questions you’re too

It's that time of week when we answer the questions you're too drunk or shy to ask...This one comes from Stephanie:How much do bartenders make?… Continue reading

Eating salad marks an obligation or punishment for some, especially this time

Eating salad marks an obligation or punishment for some, especially this time of year when resolutions have yet to be broken. But there are some… Continue reading

South Park may have lost Trade Route Brewing, but it gained Odin

South Park may have lost Trade Route Brewing, but it gained Odin Brewing. The new brewery boldly debuts with two beers completely devoid of the… Continue reading

Ask the Bartender: How Do These Brown Liquids Differ?

Differentiating brandy, whiskey, and the rest.

You can’t go wrong updating a classic, and you can go very

You can't go wrong updating a classic, and you can go very right when making a guilty, trashy pleasure a thing of goodness through and… Continue reading

It’s that time of week when we answer the questions you’re too

It's that time of week when we answer the questions you're too drunk or shy to ask...This one comes from Doug:I feel stupid asking, but… Continue reading

The picture doesn’t quite do it justice. Strata is a dish somewhere

The picture doesn't quite do it justice. Strata is a dish somewhere between quiche and bread pudding, like a breakfast casserole. This specimen, from picture… Continue reading

A representative from Voracious will be on 103.7FM The Mountain every Thursday

A representative from Voracious will be on 103.7FM The Mountain every Thursday morning some time between 7:45-8:00am, talking about what's going on in food and… Continue reading

A Republican Representative () and a Democratic Senator (Tim Sheldon) are heading

A Republican Representative () and a Democratic Senator (Tim Sheldon) are heading an effort in this session of the legislature that I'm calling Operation: First… Continue reading

Belper Knolle is a firm cow’s milk cheese from Switzerland coated in

Belper Knolle is a firm cow's milk cheese from Switzerland coated in ground garlic, Himalayan salt and ground pepper. It looks like truffle, and you… Continue reading

It’s that time of week when we answer the questions you’re too

It's that time of week when we answer the questions you're too drunk or shy to ask...This one comes from Jeannie:Is it just me, or… Continue reading

I’ve been bugging chef Brian Cartenuto for weeks about the possible second

I've been bugging chef Brian Cartenuto for weeks about the possible second location for Cantinetta, the wildly popular, pasta-focused Italian restaurant he helms in Wallingford.… Continue reading

Elvis doughnuts have left the building. Really thought peanut butter and bananas

Elvis doughnuts have left the building. Really thought peanut butter and bananas was more the King's thing, but they don't refer to him in his… Continue reading