“I think cocktails go beautifully with food,” says Chef Jenn Louis,
David Bowes, executive chef at the Laughing Oyster restaurant on B.C.’s Sunshine Coast, had a hand in developing the menu for Tyee Lake’s Osprey Restaurant and now
A ramen revolution took place this past year.
Cookbook author Ivy Manning takes us through the kitchen remodel in her 1940s-era house, and shares her riffs on classic recipes inspired by the historic Mallory Hotel in Portland, Oregon.
From our Consider the Source feature in the March/April 2011 issue featuring Ethan Stowell’s New Italian Kitchen by Ethan Stowell and Leslie Miller.
The cured meats made by Executive Chef Adam Stevenson are a top draw to Earth & Ocean restaurant at Seattle’s W Hotel. Here, he he slices coppa paper-thin and wraps the it around plump scallops for a spry riff on surf and turf.