Dick Young was another one of those silent contributors to the world of craft beer. This past Sunday we learned Dick left us, and with it, a large hole in the hearts. He remains in the thoughts of those that knew him and his labors.
We've reported about lots of amazing plates in Dishin', many coming from the monthly "Dish-Off" in Sound magazine. The Dish-Off concept continues, as two restaurants interpret a given song as food, but the venue has changed, with Sound magazine now merged with City Arts. And with that merger, chefs now prepare just one plate each instead of multi-course meals.
This time of year we have our own variety of kiwi available at the farmers market. Hardy kiwis, the size of a table grape, are grown in Port Townsend and available for only one month of the year from Green Water Farm.
Seattle is flush with--among other things--neighborhood grocery stores, bars, and, of course, breweries. If one suffers inspiration to refill the fridge, you only have to walk a few blocks to stock up on a local brew. In the Lake City neighborhood however, one usually has to walk a bit further. Hunkered down in a mixed-use condominium building is the latest bottleshop to arrive in area, The Beer Authority.
"There are three things I have learned never to discuss with people: religion, politics, and the Great Pumpkin." --Linus van Pelt
It's going to be hog heaven at The Herbfarm next month, when chef Keith Luce (photo far right) launches a new, nose-to-tail dinner menu, Makin' Bacon. It's not about "the other white meat," that bland industrial pork we've come to disdain, but heritage pigs and old-time curing skills.
Soup season has officially begun, and we couldn't be more excited. The simplicity of throwing all of your favorite ingredients into one meal, and the quick and easy cleanup from cooking everything in a single pot is enough to keep a smile on our face all winter. Especially when you're full and drowsy and the last thing on your mind is doing the dishes.
Today is opening day for Wabi-Sabi, Thoa Nguyen's newest restaurant. We last reported about her self-named downtown restaurant (we're still savoring memories of the Vietnamese steak frites), but now Thoa is back her old neighborhood, bringing much-awaited Asian food to the current offerings.
Dishin' has been reporting on Sound (now merged with City Arts) magazine's "Dish-Off" all year long. Two of the top "Dish-Off" chefs of the year are teaming up for a dinner that will showcase the best of Spain and France.
We don't normally eat a lot of pasta on a regular basis, but when we do there is one stand-out recipe for penne with sausage and cream sauce that we always seem to turn to. This recipe happened to become tucked away in our Joy of Cooking by complete accident years ago--and up until two days ago, we'd never had to think about how much we might miss it if it were gone. But that was so two days ago.
That cavernous space in Fremont where Circus Contraption performed? Part of the old Red Hook brewery, adjacent to Theo's chocolate factory? Well, there's good news: the space is alive and well and once again in use as an entertainment venue. The current show (running tonight through November 21st) is a spin on Teatro Zinzanni's dinner-as-theater shtick; here it's called Cafe Nordo, a floating restaurant run by a fictional martinet chef named Nordo Lefeszki.
There is something so satisfying about the crisp snap of the first bite into an apple that makes soft, mealy apples such a letdown.
Dishin' is typically about a single dish, but this week we give you a heads-up about an upcoming confluence of dishes.
Over on 45th in the Wallingford neighborhood and just a few blocks from Big Time Alehouse is the beer equivalent of a bottleshop. Since 1999, Bottleworks has been providing guidance to those that gravitate to its stellar selection of beer from around the world.
According to Serious Eats, the Seattle-style dog exists:
Served at carts and trucks all over the city, popular for a quick lunch or after the bars at 2 a.m., the Seattle Style hot dog is a wiener or Polish sausage grilled and often split (to hold more toppings?) then jammed into a cream cheese slathered toasted bun.
When we were growing up, television told us that "Wednesday is Prince spaghetti day." No Prince spaghetti in sight for us this past Wednesday, but plenty of Italian food. Seven plates (plus salumi, olives, dessert, and the oh-so-wonderful lardo lollipops) at the back room of Salumi for lunch, followed by seven fabulous courses at Serafina - as well as a sneak peek at Cicchetti, the new Venetian-inspired bar that will serve small plates.
To help welcome the beginning of fall last night, we chose to make one of our all-time favorite recipes--hearty potato soup. The recipe was our mother's, something she would make for us when we were sick as a kid--and even now it's something we make for close friends who are laid up with a cold or the flu, and definitely a recipe we'll someday make for our own children. To us, this soup represents the warmth and comfort of being home. And we can honestly say, it's from this soup that we first taught ourselves how to cook.
In Woodinville there's a hole-in-the-wall charcuterie named Bill The Butcher which has the most outl
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