Food & Drink
Recipe of the Week: Shigoku Oysters with Bloody Mary Granita
Recipes for Seattlemag.com’s Recipe of the Week are contributed by participating chefs, cookbook authors and food bloggers. This week’s (bonus!) submission arrives courtesy of AQUA by El Gaucho, restaurant host of this year’s Red and White Party, which officially launches Taste Washington festivities this Thursday. Name of Recipe: Shigoku Oysters with Bloody Mary Granita Source…
Five New Washington Whiskeys to Try
Our local whiskey distillers are supplying an ever-expanding shelf bursting with intriguing choices. To start your sipping, here are five new-ish highlights covering a range of tastes. The best experience is to try these at the distilleries
From left: Bad Dog Grandpa’s Wheat Whiskey, Chambers Bay Greenhorn Bourbon, Heritage High Altitude Brown Sugar Bourbon, 3 Howls Backbeat Bourbon, Copperworks American Single Malt Whiskey
Seattle Artist Dozfy’s Art à la Carte
Spontaneous scribbler Dozfy leaves surprise gifts of art for restaurant staffs in Seattle and parts beyond
Plenty of people doodle on restaurant menus, but artist Patrick Nguyen—who moved here from Atlanta in 2015—has raised it to an art form. “I would doodle on receipts. My friends would fight over the drawings,” says Nguyen, who goes by the professional name Dozfy (pronounced “dahz-fee”; instagram.com/dozfy). “A friend in the restaurant business mentioned that…
The Must List: Tickling Giants, Admiral Theater Reopening, Rickie Lee Jones and Madeleine Peyroux
Meet a Muslim at the movies, marvel at the music of Rickie Lee Jones and Madeleine Peyroux and take in a classic flick at an equally classic, West Seattle movie house
Bassem Youssef, a former heart surgeon, is called the “Egyptian Jon Stewart”
Recipe of the Week: Circadia’s Beer Braised Brisket and Cabbage with Malted Mashed Potatoes
The big green holiday is right around the corner. What to have for dinner? Circadia's Garrett Melkonian shares a recipe
Happy St. Patrick’s Day, Circadia style! Enjoy this classic dish reinvented by Executive Chef Garrett Melkonian
Washington Whiskey Barrels Ahead
The state's whiskey scene has expanded from just a couple of producers to a robust and varied selection
When I first wrote about the nascent Washington distillery scene in 2011, the selection of local whiskey was very different from what it is today. Woodinville Whiskey Co. was releasing its first micro-barreled bourbon and rye, and the other bottles of locally produced brown could be counted on one hand. Six years later, we live…
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