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Fundamental Coffee’s Summer Solstice Blend Release

Scott McMartin founded Fundamental Coffee Co. in Seattle after years of overseeing bulk purchasing and roasting at coffee behemoth Starbucks. Now, he’s bringing the art of the blend back to small scale roasting one batch at a time.

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Eric Rivera – An Open Book

Eric Rivera is one of the most energetic, focused and creative chefs on the Seattle restaurant scene. Read about how he went from food blogger to the top of his craft in this in-depth interview.

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Beef Slaughter on the Olympic Peninsula

This is a story about witnessing a beef slaughter – a visceral experience not for everyone but is truly essential to understanding where your food comes from.

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How to Make Bratwurst

Bratwurst is the king of all sausage in my book. Meaty, sweet, and perfect for any season. This recipe will give you the basis to make your own version which will be enjoyed by friends and family for generations.

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How to Make Ciccioli

Ciccioli is the Italian cousin to the French rillette – a beautiful concoction primarily made of pork shoulder braised in lard. It’s relatively simple to make at home and makes a great gift for the meat lover in your life. Here’s the recipe!

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How to Make Culatello

If you are a fan of prosciutto then you will simply fall in love with culatello – the king of all cured meats. Though rarely found on menus, this lovely salumi is to die for. Check out my step by step guide on how to make culatello…

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Reality Bites – The Economics of Running a Food Truck

Gourmet food trucks have taken off over the past few years with cities like Portland, SF and LA achieving high status on the totem pole of rolling culinaria. But is this really a profitable business model? Read on to learn about the ins and outs of running a flammable kitchen on wheels.

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Fundamental Coffee’s Summer Solstice Blend Release

Scott McMartin founded Fundamental Coffee Co. in Seattle after years of overseeing bulk purchasing and roasting at coffee behemoth Starbucks. Now, he’s bringing the art of the blend back to small scale roasting one batch at a time.

read more

Eric Rivera – An Open Book

Eric Rivera is one of the most energetic, focused and creative chefs on the Seattle restaurant scene. Read about how he went from food blogger to the top of his craft in this in-depth interview.

read more

How to Make Bratwurst

Bratwurst is the king of all sausage in my book. Meaty, sweet, and perfect for any season. This recipe will give you the basis to make your own version which will be enjoyed by friends and family for generations.

read more

How to Make Ciccioli

Ciccioli is the Italian cousin to the French rillette – a beautiful concoction primarily made of pork shoulder braised in lard. It’s relatively simple to make at home and makes a great gift for the meat lover in your life. Here’s the recipe!

read more

Bucatini all’Amatriciana Recipe

Bucatini all’Amatriciana is a classic Italian dish that originated near Rome. Follow this recipe to make a great version of the dish for family and friends.

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Brimmer and Heeltap’s Mike Whisenhunt

Chef Mike Whisenhunt loves working with whole animals and it shows in his continuously evolving preparations of meat at his restaurant in Ballard – Brimmer and Heeltap. Read on to learn about his journey to create the perfect neighborhood restaurant and the quest for constant evolution and creativity.

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Brady Lowe – The Man Behind Cochon 555

Thanks to Brady Lowe, lovers of heritage pork and sustainable farming practices can now make an annual pilgrimage to 10 events designed to honor the humble pig. If you want to keep your Carnivore Club Card then attendance is compulsory.

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