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by Jason Price | Seattle

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Most Recent Articles

Chef 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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The Carnivore’s Dilemma with Maximillian Petty

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 | 7 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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The Carnivore’s Dilemma with Tyler Palagi

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 | 2 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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Reality Bites – The Economics of Running a Food Truck

Posted by on Sep 16, 2015 in Local Business, New Content | 8 comments

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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How to Make Tonno di Maiale

Posted by on Aug 21, 2015 in Charcuterie, New Content | 13 comments

The fine people of Chianti are very clever with the humble pig. So much so that they created a doppelganger for tuna using pork in a dish called Tonno di Maiale – translated as ‘Tuna of Pork’. Check out this simple dish here and prepare to wow your friends.

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The Carnivore’s Dilemma with Edouardo Jordan

Posted by on Jul 31, 2015 in Carnivore's Dilemma, New Content | 0 comments

Edouardo Jordan has carved out a niche in Seattle as one of the top charcuterie chefs in the city. And yes – he can create other non-cured items too! Read about his journey from learning how to cook at a young age through working in some of the top restaurants in the US and now opening his own place – Salare in the Ravenna neighborhood of Seattle.

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Shiro’s – Seattle’s Classic Sushi Restaurant

Posted by on Jul 7, 2015 in New Content, Restaurants | 0 comments

Anyone who’s been to Seattle and that loves sushi has undoubtedly gone to Shiro’s. On any given night, there’s a line out the door starting at 5 for seats at the coveted counter. But with founder Shiro Kashiba moving on in 2014, there’s a new Chef in town – and his name is Jun Takai.

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