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Most Recent Articles

Brimmer and Heeltap’s Mike Whisenhunt

Posted by on Apr 15, 2016 in Carnivore's Dilemma, New Content | 0 comments

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

Posted by on Mar 29, 2016 in Chef Interviews, New Content | 1 comment

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

Posted by on Mar 14, 2016 in Carnivore's Dilemma, New Content | 2 comments

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.

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Eric Banh and Scott Emerick of Seven Beef

Posted by on Feb 22, 2016 in Carnivore's Dilemma, New Content | 0 comments

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.

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Ryan Ross of Supper Corps

Posted by on Feb 4, 2016 in Chef Interviews, New Content | 0 comments

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

Posted by on Jan 29, 2016 in Carnivore's Dilemma, New Content | 2 comments

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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SPAM A-Lot-A-Lot-A SPAM: A Terrible Test of Taste

Posted by on Jan 27, 2016 in Charcuterie, New Content | 9 comments

SPAM is the legendary luncheon meat that is both loved and reviled throughout the world. But did you know that there are many imitators of this renowned product? Here we take on the onerous task of taste testing 16 different canned meats to determine if a decent version actually exists!

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Tyler Palagi of Radiator Whiskey

Posted by on Dec 29, 2015 in Carnivore's Dilemma, New Content | 1 comment

If you’re a card carrying member of the Carnivore Club then you likely know about Tyler Palagi and his restaurant Radiator Whiskey located across from Pike Place Market in downtown Seattle. On any given night diners are treated to a multitude of meaty pleasures including beef lip terrine, roast pig head and fried pork shanks – it’s meat heaven.

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Confessions of a Seattle Coffee Rube

Posted by on Nov 17, 2015 in Local Business, New Content | 3 comments

Most people know Seattle as a place to get a great cup of coffee from one of many cafes in town. But little do they know that the roaster scene here is budding into something great. Read on to learn about the evolution of Seattle’s coffee roasting scene.

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How to Make Culatello

Posted by on Nov 6, 2015 in Charcuterie, New Content | 6 comments

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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