by Jason Price | Apr 15, 2016
Chef Mike Whisenhunt of Ballard’s Brimmer and Heeltap Talks Meat Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs who venture well beyond steak and...
by Jason Price | Mar 14, 2016
Talking Meat with Jack Timmons of Jack’s BBQ in Seattle Little in this world is more comforting than a heaping plate of properly smoked barbecue. Whether pulled pork, brisket or links is your jam – it’s an undeniable truth that meat smoked slow and low is a...
by Jason Price | Feb 22, 2016
Talking Meat with Seven Beef Chef Scott Emerick and Owner Eric Banh Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and...
by Jason Price | Jan 29, 2016
The Carnivore’s Dilemma with Eden Hill Chef Maximillian Petty Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and burgers....
by Jason Price | Dec 29, 2015
Tyler Palagi – Co-Chef of Radiator Whiskey in Seattle Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and burgers. In a...
by Jason Price | Jul 31, 2015
The Carnivore’s Dilemma with Edouardo Jordan Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs that venture well beyond steak and burgers. The relevance of...
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