A few days ago we posted some news so baffling that we had to double check the calendar to confirm it was not yet April Fool's. Marjorie chef Kylen McCarthy has departed the Capitol Hill kitchen and is working as a server at Ethan Stowell's How to Cook a Wolf. more ›

Okay. Maybe it was a little unfair of us to tease a dinner that the James Beard nominees for Best Chef Northwest, including Ethan Stowell, were preparing for a private little group of food writers. (Stowell sent out plates of six Shigoku oysters topped with uni--and that was per person, after amazing appetizers and with five courses to follow!) Actually, we had promised tweets so you could follow the Twitter dinner, but the technology failed. more ›

Talk about a city building a big ego: another set of "Best of..." awards have been bestowed to some of Seattle's finest culinary talent in Travel + Leisure Magazine's "50 Best New U.S. Restaurants." The judges were set on finding restaurants and chefs that owned a sense of culinary ambition--okay, crazy enough to dare to open in a shaky economy--who also brought a warm, welcoming and innovative approach when it came time to cooking a meal. Entire list of restaurants after the jump. more ›

As we mentioned on Friday, we've got a dinner invitation of sorts for you tonight. more ›

Readers, say hello to Paul Redman, a Chef Instructor at the International Culinary School at the Art Institute of Seattle, who is going to be talking about cooking for us. He has written for San Francisco magazine and the Daily Californian, and you'll see why--he's good. more ›

While we're all still reveling in the Academy Awards, the restaurant industry is honoring its finest as well. A slew of local chefs are semifinalists for James Beard Foundation restaurant and chef awards [pdf], with nominees to be announced on March 23. more ›

Coming up Tuesday is the second annual Seattle Hot Picks. Sponsored by Wine & Spirits Magazine, this event celebrates the June issue’s annual Critics’ Picks—the magazine’s favorite inexpensive wines from around the world. It also honors ten of Seattle’s best young sommeliers and wine experts (all under age 35), who work in area restaurants and wine shops. more ›