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Fundamental Coffee’s Summer Solstice Blend Release

Fundamental Coffee’s Summer Solstice Blend Release

The Fundamentals of Coffee Roasting I first met Scott McMartin about 2 years ago while writing a piece for Seattle Weekly about the local coffee roaster scene in Seattle. As a veteran of Starbucks from the early days, he’s seen the coffee business on its...
Eric Rivera – An Open Book

Eric Rivera – An Open Book

Eric Rivera – Chef at The Bookstore Bar and Café Welcome back to the Chef interview series on The Hungry Dog Blog! After a long hiatus, I’ve decided to get back to what started this blog – writing in-depth profiles of some of the best Chefs in the Pacific...
Beef Slaughter on the Olympic Peninsula

Beef Slaughter on the Olympic Peninsula

Slaughterhouse One It’s been over two years since I originally planned on writing this story and I’ve struggled with it for a very long time. The butchery of animals is a necessary component of our modern day food chain. But few ever get to experience the...
How to Make Bratwurst

How to Make Bratwurst

Sausage Making 101: The Bratwurst Perhaps no other sausage or meaty confection carries the same weight among culinary consumers than the bratwurst. Whether you are tailgating in the frozen tundra of Green Bay or watching the Cubbies lose at Wrigley –...
How to Make Ciccioli

How to Make Ciccioli

Ciccioli – The Italian Cousin to Rillette A couple of years ago I worked as a stagiare at The Fatted Calf in California’s Napa Valley. And while I learned how to make many things ranging from classic, whole muscle salumi such as coppa and guanciale –...
How to Make Culatello

How to Make Culatello

Culatello – The King of Prosciutto! The most prized pork product in Italy is not prosciutto, it is culatello. Due to the extremely long and precise aging process, and the quality and cut of pork – the culatello reigns supreme over all.  Imagine the best...