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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...
Jason Wilson of Miller’s Guild

Jason Wilson of Miller’s Guild

The Carnivore’s Dilemma with Jason Wilson 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. Walking into Miller’s...
The Carnivore’s Dilemma with John Howie

The Carnivore’s Dilemma with John Howie

Chef John Howie Talks Meat and Seattle Restaurant History Welcome back to Carnivore’s Dilemma, a column that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and burgers. When you think of cities...
Caprial Pence of The Bookstore Bar & Cafe

Caprial Pence of The Bookstore Bar & Cafe

Can you Smell What Caprial Pence is Cooking at the Bookstore? Welcome back to Carnivore’s Dilemma, a column from Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and burgers. It’s...
Stuart Lane of Spinasse and Artusi

Stuart Lane of Spinasse and Artusi

The Carnivore’s Dilemma with Chef Stuart Lane of Cascina Spinasse and Artusi Before a few days ago many food loving folks in our fair city may not have heard of Chef Stuart Lane. But with Jason Stratton’s recent departure from Cascina Spinasse and Artusi – Lane is now...