Last night's Cochon555 brought together pig evangelists, butchers, winemakers and a large crowd of food lovers. Attendees feasted on the culinary delights from the five esteemed chefs while drinking Washington and Oregon wines. Those with iron-clad stomachs who stuck it out til the end were treated to chicharrones dipped in chocolate while John Sundstrom of Lark and Licorous was crowned the king of porcine for the second year in a row. His most notable bite: pork and shrimp sausage on a bed of pickled cucumber, plated in a trio along with pork belly on rice and a perfectly executed rillette. more ›

Lauren Thompson describes her chef de cuisine role at Café Juanita as the interpreter who takes chef Holly Smith’s ideas and transforms them into tangible dishes. Recently Smith came to her with an idea for a fallen squash soufflé, says Thompson. “Something we could bake ahead of time so it wouldn’t be too much of a hassle during service, but would taste fantastic.” more ›

This year in Sound magazine turned City Arts, "Dish-Off" challenged chefs at 28 restaurants to create dishes based on songs with food ingredients in the title. The outcomes were interesting, from Olivar's Weezer-inspired pork and beans, to Il Fornaio's white chocolate space eggs--with the Liz Phair song playing in the background. more ›

Chef Joseba Jiménez de Jiménez delivers dessert: Rocky Mountain oyster sorbet with chocolate sorbet, lemon foam, and sweet skin from pig feet. Then he steps back and waits for a reaction. more ›

Just announced, the 2008 James Beard award nominations and Seattle does just fine, thank you. Tom Douglas, left, is one of five nominees for outstanding restaurateur in America; Canlis a nominee for best restaurant service, and four Seattle chefs in the running for "Best Northwest Chef:" Maria Hines, center (Tilth), Holly Smith (Cafe Juanita), Ethan Stowell, right (Union) and Jason Wilson (Crush). Winners to be announced early June. more ›