Spokane's Wooly Pigs is on a mission to bring sustainably-grown Euro-style bacon (and other cuts) to American tables -- and more importantly for us, to Seattle plates. You'll be able to find their first-ever "crop" of Mangalitsa pigs at Lark, Le Gourmand, Sitka & Spruce, Stumbling Goat Bisto, and The Herbfarm. (Probably. If it's your sole reason for visiting, call the restaurant first and make sure they still have some.) The wool may have tipped......

Ratatouille has grossed a quarter billion simoleons since its release last month, but the biggest kick might be that it's getting kids interested in French food. Daisley Gordon, the chef at Seattle's Campagne, is even giving Saturday morning ratatouille cooking classes. In the film, the plot turns on a remarkably tasty, multi-layer eggplant ratatouille (actually devised by über-chef Thomas Keller of the French Laundry and Per Se). "I just loved the movie, which captured......

As you know, we work in the food industry, so naturally we have foodie friends; and though we love them dearly, sometimes they judge. So on the day of our last party, as our food-savvy guests merrily called in to see what we’d be serving, we found ourselves conveniently forgetting to mention the Sangria. As a hostess, we’re a firm believer in preparing some sort of special libation for parties, something beyond “beer’s in the......

In the beginning, there was the whole bear, the whole goat, the whole hog. You caught it, you cooked it, you ate it. Civilization basically meant you could roast smaller pieces and eat smaller chunks. Now, by the 21st century, we've reached the ultimate indulgence: a whole meal of mini-portions. Well, why the hell not? "All I want is one bite" has become a mantra. Followed by, "As long as it's a really delicious......