Eat & Drink
MOHAI’s ‘Edible City’-Inspired Food and Wine Pairings
MOHAI’s new exhibit traces the city’s food journey. To celebrate, curator and Seattle food writer Rebekah Denn’s expanded excerpt from the exhibit presents some iconic—but not fancy—food pairings with Washington wines, beers and spirits
Tim’s chips and sparkling wine? For real
Cauldron Broths: Putting the “Bone” in Appetit
A veteran of Seattle’s food scene is now boiling bones in Bellingham
Gabriel Claycamp is a man with a storied past in the Seattle food world. You may remember him for his cooking-school project Culinary Communion back in the ’00s, or for his role in the Gypsy underground dinner parties featured on a 2007 episode of Anthony Bourdain’s No Reservations, or for the great bacon he made…
In Puyallup, Rhubarb Grows on the Dark Side
A Puyallup farmer is growing winter rhubarb indoors, in the dark—and the results are remarkable
Forget the pie—when Tim Richter was a kid, he’d peel the skin off ruby rhubarb stalks, straight from the field, and pour sugar down the scooped center. “That was it,” he says. “That was our Sour Patch [Kids]!” Today, the fourth-generation farmer doesn’t eat nearly as much rhubarb as you might expect, considering his family…
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