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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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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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Jack Timmons of Jack’s BBQ

Jack Timmons left his day job as an engineer at Microsoft to pursue his true passion – creating Seattle’s best Texas barbecue joint. And he’s succeeded in grand fashion. Read on about his journey through BBQ camp to pop up events to building his very own roadhouse in SoDo.

Read More

Eric Banh’s Seven Beef Steak House

The meat world of Seattle certainly has no shortage of places to get a good steak. Sure, it’s not the old-school world of Chicago or New York, but there are some notable joints in town if you want to get down to business on a T-bone. Seven Beef is the latest focusing on whole animal butchery using grass-fed beef bringing a vast selection of cuts to the table.

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.

read more

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.

read more

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.

read more

Jack Timmons of Jack’s BBQ

Jack Timmons left his day job as an engineer at Microsoft to pursue his true passion – creating Seattle’s best Texas barbecue joint. And he’s succeeded in grand fashion. Read on about his journey through BBQ camp to pop up events to building his very own roadhouse in SoDo.

read more

Eric Banh’s Seven Beef Steak House

The meat world of Seattle certainly has no shortage of places to get a good steak. Sure, it’s not the old-school world of Chicago or New York, but there are some notable joints in town if you want to get down to business on a T-bone. Seven Beef is the latest focusing on whole animal butchery using grass-fed beef bringing a vast selection of cuts to the table.

read more

Ryan Ross of Supper Corps

Chef Ryan Ross is wholly committed to her mantra of bringing good, seasonal, healthy food to her diners. Currently she runs Supper Corps, an intimate private dining event held in and around Bellingham when the mood strikes. Read about her journey and philosophy on eating and being well.

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Maximillian Petty of Eden Hill

Many chefs focus in earnest to reduce food waste and to use the whole animal. But few go to the lengths that Chef Maximillian Petty do at his restaurant Eden Hill in Seattle. Not only does Petty have a mission borne out of respect for the beast – but he’s got a creative streak that is impressive. Read about his philosophy and approach to meat.

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