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Brimmer and Heeltap’s Mike Whisenhunt

Brimmer and Heeltap’s Mike Whisenhunt

Chef Mike Whisenhunt of Ballard’s Brimmer and Heeltap Talks Meat Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs who venture well beyond steak and...
Jack Timmons of Jack’s BBQ

Jack Timmons of Jack’s BBQ

Talking Meat with Jack Timmons of Jack’s BBQ in Seattle Little in this world is more comforting than a heaping plate of properly smoked barbecue. Whether pulled pork, brisket or links is your jam – it’s an undeniable truth that meat smoked slow and low is a...
Eric Banh’s Seven Beef Steak House

Eric Banh’s Seven Beef Steak House

Talking Meat with Seven Beef Chef Scott Emerick and Owner Eric Banh Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and...
Maximillian Petty of Eden Hill

Maximillian Petty of Eden Hill

The Carnivore’s Dilemma with Eden Hill Chef Maximillian Petty Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and burgers....
Tyler Palagi of Radiator Whiskey

Tyler Palagi of Radiator Whiskey

Tyler Palagi – Co-Chef of Radiator Whiskey in Seattle Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and burgers. In a...
Edouardo Jordan of Salare

Edouardo Jordan of Salare

The Carnivore’s Dilemma with Edouardo Jordan Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and burgers. The relevance of...