Luc to go, for real
Thierry Rautureau, famed “Chef in the Hat” owner of Rovers restaurant here in Seattle, was one of the guests on our radio show yesterday. We talked a lot about his new casual dining spot, Luc, set to open in the Madison Valley neighborhood in a month or so. It will offer [...]
According to Bon Appetit, vegetarian parties are the trend for 2010. And what a good fit for all of the things that light my lamp. Healthy. Sustainable (or at least, could be). No worries about how the animal or fish was treated. No need for special dishes for the vegetarians. And, usually, it costs lots [...]
Chocolate lovers will be thrilled to discover that their cult-like fascination with this cherished, dusky indulgence has a healthy foundation.
I’ve been writing and talking a lot lately (including on my radio show, TableTalk) about a very fun, practical solution for families hoping to put great meals on the table—even while their bank balances shrivel and their social lives fizzle. It’s called a Cooking Club and folks really seem to like it.
Here is my Christmas present for all of you holiday-harried, over-hooplah’d, package wrappers. This strategy for hosting a no-fuss party and creating a score of meals at the same time comes from my radio co-host, Jamie Peha (TableTalk).
When the weather turns cold and winter has taken over the neighborhood, a steaming bowl of homemade soup really hits the spot. It’s the perfect solution for those evenings when you just don’t feel like cooking, but still crave something hot and delicious.
Green entertaining encourages a new way of looking at every aspect of how we celebrate. The obvious food issues—How were ingredients grown? How far have they traveled?—are just the beginning. Choices about everything else, from recycled invitations to Free Trade cappuccino, provide lots more opportunities to do the right thing.
Last Sunday I was lucky enough to be included in one of the intimate farmhouse dinners at Kurtwood Farms on Vashon. Ex-Seattle chef Kurt Timmermeister (and friends) produce regular Sunday night dinners on his 13-acre dairy farm that are the acme of local eating. Every bite of food — with the exception of 4 or 5 [...]
A short list of some of the great things for a Foodie to do in Seattle this month.
Pickling, preserving and canning are such sustainable and rewarding cooking projects. In a few hours, usually spent as a communal effort with friends or family, you’ve turned bags full of extra, about-to-rot tomatoes, zucchini, peaches or cucumbers into a flavorful pickle, relish, jam or sauce to be enjoyed all winter long.
When I saw an ad from Danu Tours for a backcountry culinary tour to Bali, I was in. Cooking! In the wilds of Bali! Are you kidding? After some serious personal setbacks, I was more than ready to experience something entirely new.
I expected gorgeous beaches, golden gingerbread temples and lush tropical forests. I hoped to [...]
