Food and Drink

11
Oct 2017
Oysters in Paris for Jon Rowley

It was 6 or 7 days into my trip to France last month when I first saw the link to a GoFundMe campaign on behalf of Jon Rowley, telling his huge circle of friends and colleagues that he was facing a serious illness. Sitting there in Dijon, immediately my mind went to Paris. And oysters. I was disappointed to be so far away and unable to hop over to Vashon Island to pay Jon a visit. On the plus side, ...

02
Sep 2017
Lemon Verbena Inspirations

My lemon verbena is blooming like mad right now, so I clipped some yesterday to bring inside to accentuate the kitchen. As usual, I stripped spare leaves from lower part of the stems before popping them into the vase. So I stared at that pile of gorgeously aromatic herb leaves...hard to just toss in the compost when it offers so many possibilities. A syrup to use in cocktail? (One of ...

26
Aug 2017
Farms and Mines and Salmon

It's been a big week for salmon, at least here in the Seattle area, with two sizeable stories in play. One new, one older but with a new timeliness. The new news was the terrible failure of farmed salmon pens near the San Juan Islands. I'll admit to not having been aware of how many salmon farms operate in the Puget Sound area, so along with the massive dump of Atlantic salmon into the native habitat of wild salmon comes the ...

03
Aug 2017
Ad-Lib Salad for the Heat

Like my  close-up shot here giving you detail of this salad down to every grain of farro? It's not me trying to be arty or stylish. It was the simple matter of the fact that I'd gotten down to the last few bites left in the bowl before I realized I might want to capture it before all was gone. After my first bite a bit earlier I'd thought to myself, hmmmm, this is pretty good. (Particularly since it was leftovers ...

18
May 2017
A Most Elegant Burger

A couple weeks ago I had one of those better-than-average work days, which had me hanging out with other food writers at Tom Douglas' cool cooking school Hot Stove Society. Our host was the Washington Beef Commission, and our task to get some hands-on time with various preparation techniques for beef: trussing larger roasts, trimming tenderloin, marinating and grinding. My time at that latter station brought to mind the last time ...

20
Apr 2017
Specialty Food Awards

When I saw the information yesterday about this year's awards from the Specialty Food Association, my eyes glanced quickly passed the baking mixes and chocolates, proceeding down the page to my pet subjects (I was going to say "pet foods" but that sounded just not quite right...): salty-crunchy things and other savory treats. Which echoes pretty much exactly how I chart my visits to the organization's two annual trade shows, the huge January version in San Francisco, and the ...

20
Jan 2017
Palm Springs Get-Away

It's rampant this time of year....Seattleites running away to find a dose of warmth and sunshine wherever they can. Facebook posts of toes in the sand, fruity cocktails on the beach, ocean sunsets, pool-side lounging, and airport check-ins before boarding flights southward are in my feed daily. Hawaii and Mexico have been perennial favorites for some time. But coming up third and gaining fast in recent years has been Palm Springs. Just a ...

24
Dec 2016
Crab Bisque with Celery Root Flan

A friend and fellow food writer/cookbook author posted this a day or two ago: "For the next 2 weeks, I'm going to cook whatever I want and I'm not going to write it down, save the receipts, or set a timer. So there!" Which, to the average reader, might not make much sense. Or if it does, might not seem like that big a deal. Pfft, such a thing to complain about. Writing things down? Setting a timer? Oh, but I shook ...

07
Oct 2016
Drinking Well: The Trident

After so many years working in the culinary business, I cannot say how much I relish the incredibly broad, diverse, fascinating, inspiring group of colleagues I've had the pleasure to interact with over the years. And it is so very satisfying to cheer them in their accomplishments and milestones, tip a glass in their direction when they get some well-deserved recognition. Such is the case this week when the Friday Seattle Times included a tribute to Robert Hess and one ...

26
Aug 2016
Salmon and that White Goo

Yeah, it's not the most appetizing adornment. Hard to miss against salmon's rosy-orange flesh, the white gooey stuff that sometimes appears during cooking is certainly a visual distraction. And might leave you feeling like you've messed up somehow. Possibly ruined that glorious piece of salmon even. First off, not ruined. Maybe a bit overcooked (more on that shortly), but not a calamity. And you’ll be happy to know there are a couple simple things you can do ...