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How to Make Lonza

Posted by on Oct 29, 2014 in New Content, Salumi | 0 comments

Making salumi at home can be one of the most rewarding things a home cook can accomplish. And cured pork loin, aka Lonza, is one of the more delectable treats you can create with some very basic ingredients and the right environment. Check out my simple process for curing pork loin in this post.

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Maxime Bilet of Imagine Food – Interview v.16

Posted by on Oct 15, 2014 in Chef Interviews, New Content | 0 comments

For Maxime Bilet – the relationships between food and the senses don’t stop at taste and smell. The continue through a vast series of connections with all five senses, culture, history, the elements and more. Read about his new Imagine Food space where diners eat, learn and interact with their food in new ways.

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Altura Chef Nathan Lockwood – Interview v.15

Posted by on Oct 7, 2014 in Chef Interviews, New Content | 0 comments

Love eating locally sourced ingredients crafted into beautiful plates of Italian food? Look no further than Altura in Seattle’s Capitol Hill. Lauded by critics and fellow chefs – Nathan Lockwood is at the top of his game as evidenced by multiple James Beard Award nominations.

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Making Guanciale – A How To Guide

Posted by on Sep 26, 2014 in New Content, Salumi | 2 comments

Guanciale is a lovely pillow of meat made from pork jowl. About 70% fat or ‘pork butter’ – it’s an essential, versatile ingredient in the Italian kitchen. It’s also easy to cure at home if you have quality pork and the right conditions. Read on to find out how…

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Farmers Market Culture – An Inside Look

Posted by on Sep 18, 2014 in Farming, Local Business, New Content | 1 comment

Going to the local Farmers Market can be a great outing for families and friends. It’s also a way to connect with our local food producers. But it can be filled with stuff you don’t want or need, musicians you don’t want to hear, and people that you’d rather not be around. Let’s take a peek into the subculture of this burgeoning weekend social event…

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How to Make Bacon at Home

Posted by on Sep 16, 2014 in Charcuterie, New Content | 5 comments

Who doesn’t love bacon? This versatile porcine creation is a favorite for many and a cure-all for vegetarians. Check out this easy to follow guide on making your own at home!

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Sam Crannell of LloydMartin – Interview v.14

Posted by on Sep 3, 2014 in Chef Interviews | 0 comments

Most Chefs will tell you that they don’t cook for money but rather for the love of food. Chef Sam Crannell of LloydMartin in Seattle’s Queen Anne neighborhood is no exception. Read on to learn about both the emotional rewards and toll that is the life of a Chef.

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Kau Kau = Best Chinese BBQ in Seattle

Posted by on Aug 26, 2014 in Dining, Local Business | 0 comments

As a child I remember seeing Chinese BBQ hanging in the windows of Chinatown restaurants in both San Francisco and New York. Here in Seattle, we have a legendary place that brings back those memories and brings my family joy. That place is none other than Kau Kau BBQ in the International District.

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The Hungry Dog Blog - your source for news on food, farming, Chefs and eating locally in Seattle by Jason Price