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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Follow the Dog On