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Hungry Hollow Farm

Hungry Hollow Farm is located in Shelton, Washington and was founded in 1888. Chicken Farmer Grant Jones left big city life and started his journey towards restoring the pastoral farm and began his mission to bring the best pasture raised chicken money can buy – straight to your door!

Fundamental Coffee’s Summer Solstice Blend Release

Scott McMartin founded Fundamental Coffee Co. in Seattle after years of overseeing bulk purchasing and roasting at coffee behemoth Starbucks. Now, he’s bringing the art of the blend back to small scale roasting one batch at a time.

Eric Rivera – An Open Book

Eric Rivera is one of the most energetic, focused and creative chefs on the Seattle restaurant scene. Read about how he went from food blogger to the top of his craft in this in-depth interview.

Beef Slaughter on the Olympic Peninsula

This is a story about witnessing a beef slaughter – a visceral experience not for everyone but is truly essential to understanding where your food comes from.

How to Make Bratwurst

Bratwurst is the king of all sausage in my book. Meaty, sweet, and perfect for any season. This recipe will give you the basis to make your own version which will be enjoyed by friends and family for generations.

How to Make Ciccioli

Ciccioli is the Italian cousin to the French rillette – a beautiful concoction primarily made of pork shoulder braised in lard. It’s relatively simple to make at home and makes a great gift for the meat lover in your life. Here’s the recipe!

How to Make Culatello

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…

Nick Novello’s Road to Culinary Freedom

Nick Novello’s Road to Culinary Freedom

Skillet Diner is a legend now in Seattle. Founded by Josh Henderson out of a stealth Airstream trailer in 2008 – it’s become a staple for comfort food in our fine city. And Chef Nick Novello is here to see that you eat well and that don’t have to wear your ’emergency pants’ when you get home from dinner.

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The Evolution of the Puget Sound Food Hub

The Evolution of the Puget Sound Food Hub

Our food system supply chain is broken in the USA. While we can easily get produce and meat from all over the globe, we have a difficult time getting the very same items from small farmers to your local grocery store. Why? Because big business can’t be bothered to help the little guy. Learn about how the Puget Sound Food Hub is solving that problem in Washington state.

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Bean Box – Seattle’s Coffee Roaster Connection

Bean Box – Seattle’s Coffee Roaster Connection

What do two local software guys who have a passion for coffee and aspire to work in an industry with more tangible, personal impact do?  They create a company focused on bringing coffee roasted right here in Seattle to your home – one box at a time.

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Charcuteria Author and Chef Jeffrey Weiss

Charcuteria Author and Chef Jeffrey Weiss

Much ado had been made recently about the resurgence of charcuterie and salumi. But much of the focus is on French and Italian preparations. Chef Jeff Weiss’ book Charcuteria: The Soul of Spain shows us what we’ve been missing in the dry cured world and how we can bring these traditional preparations into kitchens worldwide.

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The Indomitable Spirit of Tin Umbrella’s Joya Iverson

The Indomitable Spirit of Tin Umbrella’s Joya Iverson

Most people who get hit by cars not once, not twice, but three times in a 6-month span might consider never leaving the house again. Not Tin Umbrella’s Joya Iverson who has overcome incredible personal challenges to open Hillman City’s only cafe and roastery in South Seattle. Learn about her long and winding path to success.

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Heong Soon Park of Chan Seattle and Bacco Cafe

Heong Soon Park of Chan Seattle and Bacco Cafe

Chefs who are taking traditional cuisine and reinventing it with a dose of creativity and a focus on quality are the new avant garde; Heong Soon Park of Seattle’s Chan and Bacco is no exception. Read about his philosophy on food, harmony at work and eating locally.

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LloydMartin Chef Sam Crannell

LloydMartin Chef Sam Crannell

In this town peppered with seafood and a multitude of vegetarian options where does one go for their favorite meaty dish?  And we’re not talking about the standard ‘Best Steak’ or ‘Best Burger’ lists here.  We’re on a quest to find offbeat places to eat, the best meat preparations from different cultures and ethnicities in town like Bibimbap, Doro Wat, Carnitas and Bò kho.  It’s the Carnivore’s Dilemma.

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Staging at The Fatted Calf Charcuterie: Recap

Staging at The Fatted Calf Charcuterie: Recap

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read the recap of my experience as a stagiaire during two weeks at The Fatted Calf in California’s Napa Valley in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf: Days 8-9 = Butchery

Staging at The Fatted Calf: Days 8-9 = Butchery

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about days 8 and 9 of my experience in this 10 day series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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Staging at The Fatted Calf – Day 7 = Duck Butchery 101

Staging at The Fatted Calf – Day 7 = Duck Butchery 101

Most Chefs will tell you to work as a stage before you decide to commit your life to working with food as a professional. Read about day seven of my experience in this ten-part series as a stagiaire at The Fatted Calf in California’s Napa Valley for two weeks in November 2014. Then decide if it’s for you.

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