Results tagged “pork”

Seattlest's wine guy, Ronald, kicks off the weekend by hosting a $75, 5-course, 5-wine wine dinner Friday at Portfolio, the dining room of the Art Institute's culinary academy. (Note: 20 percent discount to Seattlest readers; call 206-239-2363 for reservations.) Saturday night will find him, Barolo in hand, at Mitchelli's for a farewell toast to the venerable "Trat," closing later this month after 32 years in Pioneer Square.

Seattlest recently challenged our culinarily inclined friends to a chili cookoff, which will take place this Sunday at Seattlest Katelyn's house. Last time we participated in a chili challenge, we were vegetarian and mostly interested in picking the right kind of bean and filler. (Tofu? Nutritional yeast? Fake beef?) But, chili is one of those things that everyone has a secret ingredient for. This time around, we're confident with our selection of pork, and are just looking for that special surprise kicker. Suggestions we've received in the last week range from peanut butter to molasses and chipotle peppers. What's your secret killer ingredient? Would you dare follow the Texas Chilli rules and make chili with no beans?

This fall we are combining our love of the football and our dream of learning to cook by preparing a meal from the city of the Seahawks' opponent.

Tera will be catching the Saturday evening premiere of Spring Awakening at the Paramount. Saturday evening will be followed with a leisurely plane ride to Orlando where she’ll be trying out for the Mickey Mouse Club, or riding rollercoasters--however you want to look at it.

The Taco Bravo Rancho Bravo truck in Wallingford has the second best tacos al pastor that Seattlest has ever had. A trip to Mexico a few weeks ago provided the third best. The absolute best came from a burrito place just outside of Chicago circa 1997, but details of that era are sketchy at best and the experience may have expanded in the remembering. Somehow we still haven't had the "real" al pastor that is said to be roasted on a vertical spit gyro style.

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.