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 ...

May 2016
Gin & Tonic’s Time to Shine

Ready for a gin and tonic revolution? Well. Maybe revolution is a bit overboard. But it's time for a movement of some kind to elevate the glories of the beloved G & T. A campaign maybe? Sure would beat the other brand of campaign we're being pounded with these days. This would be a happy and uplifting campaign. No caucuses and delegate-counting, no juvenile jousting and mind-numbing politicking. ...

Jun 2015
Farmers Market Martini

You'd have to look really closely (and, likely, hold it against a white background) to notice, but this martini I just made has a very subtle pink hue. Which is solidly out of character for me. Usually once a glass holds more than just gin and a dainty splash of vermouth, I don't go in for calling it a martini any longer. I'm an annoying purist in that way. But since this ...

Aug 2013
Dark and Stormy: Ginger, meet Rum

I guess it's a twist on turning lemons into lemonade, but in this case it was a matter of turning ginger into ginger syrup. I'd done a photo shoot recently for an ebook project that I'll tell you more about soon. I over-bought some items needed for the recipes, considering that they might make for good prop items to use in the shots. When all was said and done, I had a lot of fresh ginger left over. And though it ...

Jun 2011
Martini Milestone: Oliver’s Celebrates 35 Years

OK, so yes, it is just about 9:00 in the morning as I start writing this. And yes, it's true, I do have an icy, well-shaken martini on my mind. But not because I'm blurring the lines between "breakfast hour" and "cocktail hour." But because I'm thinking about that really outstanding, well-crafted martini (or two) I'll be sipping tomorrow evening at Oliver's in downtown Seattle at the Mayflower Park Hotel. Seattle, as you may well know, is no slacker in the quality cocktail ...

Jan 2009

I really have a thing for vermouth. And it's not ALL about the cocktails. I use it loads in cooking too -- last night to deglaze a skillet after pan-frying steaks, sometimes splashed in a pan of braising greens, and I pour a swig or two into the roasting pan about halfway through roasting chicken. I go through so much dry vermouth, I've taken to buying two bottles at a time, and my husband and I are trying to figure out where ...