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Most Recent Articles

Fear and Loathing in the International District

Posted by on May 4, 2015 in Local Business, New Content | 0 comments

The International District was once ‘the place’ to party in Seattle many years ago. Filled with a vibrant jazz scene, great food and culture – it was a destination. I wanted to find out what was left of this culture by visiting some of the last ‘lounges’ to drink at in the ID. What followed was a trip down a slippery slope filled with beer, gin and whiskey…

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How to Make Mexican Chorizo

Posted by on Apr 28, 2015 in Charcuterie, New Content | 5 comments

I love a nice sweet, medium hot chorizo with eggs and potatoes wrapped in a tortilla. But it can often be difficult to find a good rendition of this Spanish/Mexican staple if you don’t have a good carniceria nearby. Here’s a simple recipe that will get you started on your way to making your own ‘signature’ chorizo at home.

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The Carnivore’s Dilemma with Caprial Pence

Posted by on Apr 20, 2015 in Carnivore's Dilemma, New Content | 2 comments

Caprial Pence’s return to Seattle after spending the last 20-odd years in Portland is a welcome one. She’s done it all in the cooking world from winning the 1st James Beard Award for Best Chef Northwest to owning restaurants to authoring books to appearing on her own television series. What is she doing for an encore? Find out here…

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The Carnivore’s Dilemma with Stuart Lane

Posted by on Apr 3, 2015 in Carnivore's Dilemma, New Content | 0 comments

Stuart Lane has been the ‘guy behind the guy’ at Seattle’s Cascina Spinasse for years. Now the Exec Chef, he has plans to evolve the menu to another level while keeping many of the classics and there’s reason to be excited – the guy can flat-out cook Italian food like nobody’s business.

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The Carnivore’s Dilemma with Chef Wayne Johnson of Shuga Jazz Bistro

Posted by on Mar 18, 2015 in Carnivore's Dilemma, New Content | 1 comment

Any self-respecting carnivore would have a hard time talking about their love of meat without including Southern-style cooking in the mix. From barbecue to braises – Chef Wayne Johnson is a master with meat and he’s bringing the beat back to Seattle at Shuga Jazz Bistro in Renton.

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How to Make Beef Heart Pastrami

Posted by on Mar 12, 2015 in Charcuterie, New Content | 10 comments

Growing up in New York gave me great exposure to the culinary world – including places like the iconic Carnegie Deli in Manhattan. I remember going there as a kid and marveling at the sandwiches so big I couldn’t fit my mouth around them. Now I’m a big kid and I can eat those giant sandwiches – hopefully with the pastrami from this recipe!

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Seeking Vietnamese Coffee in Seattle

Posted by on Feb 25, 2015 in Local Business | 0 comments

Vietnamese coffee is culture, art and cuisine all wrapped up in one. A drink that forces you to sit in anticipation while it brews at 2 drips per minute; it allows the drinker to take a welcome respite from their day knowing that they will savor their beverage and get away from it all for just a little while.

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Is Crowdfunding the New Bank for Restaurants?

Posted by on Feb 4, 2015 in Local Business, New Content | 0 comments

Prospective restaurant owners used to beg and borrow from friends, relatives, banks and partners to get their projects off the ground. But with the advent of platforms such as Kickstarter and Indiegogo – more are eschewing the traditional financing options and are using Crowdfunding as their source for funds.

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An Interview with Dana Tough and Brian McCracken

Posted by on Jan 28, 2015 in Chef Interviews, New Content | 3 comments

When it comes to the Seattle restaurant scene few have matched the success of Dana Tough and Brian McCracken. Riding their initial success with Spur Gastropub, the pair has brought us the venerable Tavern Law, The Old Sage, and the prohibition-era speakeasy Needle and Thread. Read on to learn about their winning formula for success.

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The Carnivore’s Dilemma with Seth Richardson of Quality Athletics

Posted by on Jan 22, 2015 in Carnivore's Dilemma | 0 comments

In this edition of The Carnivore’s Dilemma we talk with Seth Richardson of Seattle’s ‘Un-Sports Bar’ – Quality Athletics. Learn about this meat-lover’s his path from commercial fisherman to fry cook at Gameworks to Chef at one of the best places in Seattle to watch the big game.

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