Six of Seattle’s top chefs showcased Pacific Northwest cuisine at Montréal’s 13th annual Lumière festival, a two-week citywide celebration of arts and gastronomy held this past February 2012.
A delivery truck drives up to Palace Kitchen, the restaurant opened in 1996 by Seattle’s culinary maestro, Tom Douglas. The driver steps out, and an eager Tom bounds up to
The six-volume, 2,438-page magnum opus
A ramen revolution took place this past year.
Ericka Burke of Seattle’s Volunteer Park Cafe It’s your local farmers market. The corner convenience store. The coffee shop where you don’t need to place an order anymore because the barista knows exactly what you want every morning. The neighborhood restaurant that you can count on for a comforting meal with a wallet-friendly bill on those nights when
by Ethan Stowell— I might be biased, since I’m from Seattle. I’ll admit to that. But I dare you to argue that Washington State isn’t a damn good place to eat. The diners, the chefs, the farmers—we’re all in it together, enjoying the amazing foods from our backyards: a stellar array of wild mushrooms, juicy pears, crisp, flavorful apples, berries, lentils and grains. But in my book, if there is a single food that defines Washington and sets us apart, it’s not apples. (Sorry Eastern Washington, I said I was biased.) No, seafood is our crowning glory, and our premier crop is shellfish. I think all kids in this state should be able to shuck…