Jay

Recent Actions

• Posted Dishin': Prostitution and Porking in Princely Dishes to Seattlest
  Each month, City Arts' Dish-Off challenges two chefs to prepare a dish based on a song. This month's may be the most provocative to date. Chef Savuthy "T" Dye, who participated in the previous month's Dish-Off, decided to dish up Prince's "Little Red Corvette" as February's song. Interesting choice for the two Wallingford restaurants taking the challenge. Brian Cartenuto of Cantinetta (all over the news these days, as he'll be cooking at the James...
• Posted Dishin': Revisiting Our Old Pal, Pel'Meni to Seattlest
  It was one year ago that we were craving eastern European dumplings known as pelmeni, giving them a try at Café Yarmarka. The menu listed beef, pork, chicken, turkey and lamb options, but while we liked the many options, we found the pelmeni a little mushy and bland, and the sauce lacking in kick. We longed for the dumplings we'd eaten at Pel'Meni in Juneau, and wondered whether they were available in Bellingham. One...
• Posted Dishin': Boiling Point's "Wanty" Stinky Tofu to Seattlest
  Aside from the meat ball, pork blood, pork intestine, and quail egg you might see floating on the surface, know that below is some organic fermented tofu, a.k.a. "stinky tofu." You'll know something's brewing, as the smell will hit you as soon as the fiery pot hits the table.
• Posted Dishin': Rabbit Three Ways, a la Peter Gabriel to Seattlest
  Savuthy "T" Dye thought about Eden, and realized that rabbits run around in gardens. His Rabbit Three Ways dish included rabbit crepinette, rabbit loin, and a crown rack of rabbit. Apple and quince cemented the Eden connection; and, yes, there was blood. As Gabriel sang, this plate provided a "moment of bliss."
• Posted With a Wink and a... to Seattlest
  Lots of food action at the top of Queen Anne these days. Just the past few days, we've learned that Peet's closed, Sorrentino is trying to reinvent itself as Enza, and Julia's is becoming emmer&rye. Today's sweet story? Wink Cupcakes finally opened today. Come one, come all, for cupcakes. We like the vanilla bean cake with Madagascar bourbon vanilla buttercream, and we're intrigued by the Guinness with frothy frosting.