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The Carnivore’s Dilemma

Beginning in 2014 I started to write a feature series for Eater focusing on local Chefs who were doing more with meat than just making burgers and steaks. This became what is known as ‘The Carnivore’s Dilemma’ which has been well read and received by the local Seattle food literati.

Over the last two years I had the opportunity to interview a number of great people who did everything from curing prosciutto to making ‘whole beast feasts’ for groups of people who often liked to dress up for the party. Here you will find their stories about why they love to work with meat, how sourcing is incredibly important, and what their favorite karoake tunes are. Enjoy!

Chef Michael Robertshaw Talks Meat

Chef Michael Robertshaw Talks Meat

Restaurant Roux is one of the hottest spots on the Seattle dining scene. Since it’s inception, it’s played host to packed houses serving up some of the top Cajun and Creole cuisine in the city. Chef Michael Robertshaw is one of the reasons for its success. Here’s what he has to say about his professed love of meat.

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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