SW’s arts writers recall a year’s worth of their favorite food memories.
Becky Marsh of Ballard writes: I read your article about Sam Adams Chocolate Bock beer. Do you know any place…
What’s in, what’s fresh, what’s cooking.
Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE…
The fallout from The New York Times’ exposé of financial funny business at the James Beard Foundation has spread nationwide….
Newcomer FIRA needs to relax.
Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE…
What’s in, what’s fresh, what’s cooking.
Menu writing 101.
What’s in, what’s fresh, what’s cooking.
ON THE PLATE Through March An authentic cassoulet takes time and effort. The white-bean stew contains ingredients not found in…
S.O.U.P.S. (Seattle’s Own Undeniably Perfect Soups) By Michael Congdon (Sasquatch Books, $15.95 paper) Some professional cooks like the spotlight: They’re…
Great winemakers are artists. Like all artists they are curious by nature, always searching for a medium in which to…
Good night, Ileen’s; Good morning, Julia’s
Every now and then, I’ll get a scathing e-mail from someone who ran out and bought a wine I reviewed…
A couple of Saturdays ago, I fired up the buggy and pointed her eastward, taking I-90 for a two-hour rainy-day…
Advance registration or reservations are recommended for most events. Prices exclude tax and gratuity unless otherwise noted. ON THE PLATE…
The Weekly’s new food critic explains himself.
A Texan’s ruminations on Seattle’s salsa.
Inconsistency dogs the kitchen, but not the ambiance, of this friendly neighborhood eatery.
