How to Make Tonno di Maiale
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.
Edouardo Jordan of Salare
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.
Shiro’s – Seattle’s Classic Sushi Restaurant
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.
Jason Wilson of Miller’s Guild
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.
Chef Lisa Nakamura – Gnocchi Maestro
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.
The Carnivore’s Dilemma with John Howie
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.
Happy Days at Heyday Farm
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.
Fear and Loathing in the International District
The International District was once ‘the place’ to party in Seattle many years ago. Filled with a vibrant jazz scene, great food and culture – it was a destination. I wanted to find out what was left of this culture by visiting some of the last ‘lounges’ to drink at in the ID. What followed was a trip down a slippery slope filled with beer, gin and whiskey…
How to Make Mexican Chorizo
I love a nice sweet, medium hot chorizo with eggs and potatoes wrapped in a tortilla. But it can often be difficult to find a good rendition of this Spanish/Mexican staple if you don’t have a good carniceria nearby. Here’s a simple recipe that will get you started on your way to making your own ‘signature’ chorizo at home.
An Interview with Caprial Pence
Caprial Pence’s return to Seattle after spending the last 20-odd years in Portland is a welcome one. She’s done it all in the cooking world from winning the 1st James Beard Award for Best Chef Northwest to owning restaurants to authoring books to appearing on her own television series. What is she doing for an encore? Find out here…
Follow the Dog On