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by Jason Price | Seattle

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Most Recent Articles

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 | 11 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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The Carnivore’s Dilemma with Jason Wilson

Posted by on Jun 17, 2015 in Carnivore's Dilemma | 0 comments

What does a chef do when he comes from three generations of butchers? Open a restaurant with the biggest, baddest wood fired oven on the West Coast. Read on to learn about Jason Wilson’s world of meaty goodness at Miller’s Guild in Seattle.

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Chef Lisa Nakamura – Gnocchi Maestro

Posted by on Jun 10, 2015 in Chef Interviews, New Content | 0 comments

Many Chefs strive to achieve greatness and garner accolades from the likes of the James Beard Foundation and Michelin. And Lisa Nakamura has lived in that world working for top chefs such as Thomas Keller and Grant Achatz. But there’s something to be said for simplicity in food – and that’s just what she’s mastered with her opening of Gnocchi Bar on Seattle’s Capitol Hill.

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The Carnivore’s Dilemma with John Howie

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

I miss eating at the great steakhouses of New York and Chicago. There’s something about that old school charm of a Peter Luger’s or Kinzie Chophouse that just can’t be replicated. But John Howie comes pretty damned close at his venerable steakhouse in Bellevue. Read on about his culinary career that spans nearly 40 years.

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Happy Days at Heyday Farm

Posted by on May 28, 2015 in Farming | 2 comments

Many have dreamed about leaving the big city and getting back to the land. Alice and Craig Skipton of Seattle did just that – but quitting their day jobs and moving to Bainbridge Island where they started Heyday Farm and followed their dreams.

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