The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
The Tulalip Resort stands like a beacon along the stretch of Interstate 5 between Seattle, Washington, and Vancouver, British Columbia. It beckons weary travelers like an oasis in the desert, the brightly lit black and white orcas adorning the multilevel hotel beaming amongst a sea of strip malls and outlet shopping. Inside, the resort is […]
I was nearly through my meal at Staple and Fancy in Seattle’s Ballard neighborhood when I met chef Ethan Stowell for the first time last fall. Friends with my dining companion, spirits man Rocky Yeh, Stowell stopped by our table that evening after returning from a catering, weary but friendly. General chitchat commenced, shifting from off-site […]
I was still eating like a Midwesterner when I moved across the country to Seattle nearly fifteen years ago. Fresh from college – and college fare – I was fierce about my love of chain restaurants and comfort foods. Even in a culinary mecca like the Emerald City, I still clung to my fried mozzarella, […]
Oh, how I wish I could make it to every luxurious food, wine, and spirits event there is. Flying to and fro – Europe, Asia, Australia – eating, traveling, writing. It took Bourdain a few years to finally get to that point, and it’ll take me a few years to get to that point, too, […]
Like many, I’ve been increasingly intrigued by the ongoing saga of street food. Growing at mind-boggling rates, mobile vendors have sprung up in cities across America, leaving city and state lawmakers scratching their heads and scrambling to enact new regulations, while traditional restaurateurs are left baffled at how to manage the customer ebb and flow […]
In my days in the restaurant industry, I’ve worn many different hats. Donning a suit and tie as a Food and Beverage Director was a bit more cumbersome than the weathered jeans and sport coat attire of a General Manager. As a career barman, I’ve worn a variety of getups behind the stick. But I’ve […]
This year’s Best New Chefs dinner was certainly the big event of the weekend at the 2010 Food & Wine Classic in Aspen. Last year’s evening of culinary stars was one of my favorite experiences, so I made sure to arrive early this year for plenty of photos and pre-mob food tasting. I also made […]
Today’s Food Newsbits: Ramsay’s Melbourne Maze Thrives; Moonen, Burke, and Morimoto Procure New Projects
The latest issue of Australian Gourmet Traveller features a review on chef Gordon Ramsay’s first Australian location, which is surprisingly two restaurant concepts in one spot. With a development price tag of nearly $300 million, Ramsay’s maze and maze grill opened in Melbourne in mid-April to mixed reviews. According to the GT article, maze, the […]
Welcome 2010! Joining a long list of fellow revelers, you might be staring at this column through blurry eyes and dull head pain. Pull yourself together and get thee to one of my picks below to turn that frown upside down. And best wishes for this new year. 1) Portland’s St. Honoré Boulangerie. Celebrating the […]
Strolling into a West Seattle restaurant on a dreary November afternoon, the man himself enters nearly unnoticed. Revered in writeups and showered with culinary awards, Chef David Chang remains a humble cook, without entourage, without fanfare, and generally in a friendly state. All despite his rock star status.