From time to time, our modest local temples of gastronomy are graced with a visit by one or another of the nation's culinary gods, who descend from Paris, New York, or California, their latest cookbooks in hand. Most recent sighting in Seattle: no less than TK himself, Thomas Keller, the country's most celebrated chef (French Laundry, Bouchon, per se, etc.). Elegant, self-assured, gracious, clad in white shirt, blazer, and designer jeans, swathed in a long red scarf, TK affixes his autograph on ad hoc at home, his latest tome, for a crowd of local chefs and foodies who've gathered at Bastille to pay proper homage to the master's six Michelin stars. more ›

FOODIES REJOICE: We first saw that Thomas Keller was going to be reading tonight from his latest cookbook Ad Hoc at Home, while reading a clip in The Stranger last week. We had to do a double take when we saw that they not only had him listed as Thomas KELLAR, but they went on to describe him as, "... apparently a 'foodie of note'..." Wait. WHAT?! Keller--owner of The French Laundry (aka "the best restaurant in the world"), per se, and Bouchon--is the only American chef to have ever been awarded simultaneous Michelin stars for two different restaurants, and has won a handful of James Beard Awards including Best American Chef, Outstanding Chef, Best New Restaurant, and more. But honestly, even these credentials barely begin Keller's list of triumphs. So yeah, we guess you could refer to him as apparently a "foodie of note," though after having eaten one of the most amazing meals of our life at Bouchon a couple years back, we'd think the guy deserves a little more street cred than that. However, this is truly a not-to-be-missed reading for the foodies out there--Ad Hoc at Home is an excellent cookbook, and Thomas Keller is as charming in the real world as he is in the kitchen. more ›

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. more ›