Food & Drink
Kohlrabi: The Mystery Vegetable You Need to Eat Now
It's probably a vegetable you've never seen before. Here's how (and where) to eat it.
Unless you’ve seen wannabe chefs tackle the challenge of cooking with it on Food Network’s Chopped, or you’re a farmers market connoisseur, you’ve probably never even heard of it. Kohlrabi, the bulbous plant that comes in white, green and purple varieties and grows above ground, has been known to show up prominently on the menu…
Make this Refreshing Drink on a Sunny Afternoon
Crisp Washington Rieslings and sweet, seasonal peaches combine for a perfect summer sipper
Come summertime at Mark Takagi’s house, you’ll find sangría. And lots of it. “It’s the perfect, refreshing, unpretentious drink on a sunny afternoon,” says Takagi, a wine, beer and spirits specialist of 26 years for Metropolitan Market. “I drink pitchers of it all summer long.” Traditional red sangría is more popular than the white version,…
Recipe of the Week: Jamaican Jerk Pineapple Chicken
Bring tropical flavors to your summer grilling menu
Need a summer dish to wow your dinner guests? This is it. Please palates while making the most of the summer grilling season with this simple and delicious Jamaican Jerk Pineapple Chicken dish by blogger, entrepreneur and cookbook author Sarah Adler of Simply Real Health. The blend of flavors is sure to bring exotic tropical tastes to your meal, even if you’re…
Recipe for Peach Sangria with Washington Riesling
Try this savory white sangria with peaches, ginger, lime and WA wine
Savory White Sangría with Peaches, Ginger and Lime Serves 15 1 bottle (750-milliliter) Riesling 1 bottle (750-milliliter) Michelle Extra Dry Sparkling Riesling 1 bottle (750-milliliter) of seltzer water (plain, lemon or lime) 1/2 cup Domaine de Canton ginger liqueur 2–3 fresh peaches, sliced 1 large lemon, thinly sliced One handful basil or mint, gently bruised…
Farm to Table: Chef Brian Scheehser on Fresh Ingredients
Trellis Restaurant executive chef to host FareStart's Guest Chef Night on August 4
Sponsored by FareStart Chef Brian Scheehser has been whipping up fresh dishes since he was a child. “I liked to make salads,” says the chef, farmer and award-winning cheesemaker. “So when I was a kid, I used anything I could find in the fridge. My brother called it my ‘Kitchen Sink Salad.’” While you won’t…
Summer on a Stick: Seattle’s Organic Ice Pops
Move over, ice cream. There's a new sweet summer treat.
Ice cream may be the queen of summer treats, but a really good ice pop is equally glorious on a sunny day. Holding one instantly makes me feel like I’m 5 years old again. Maybe it’s because time slows down with every icy lick. Many of today’s locally made versions are crafted with natural, organic…
Kirkland Sailor Helena Scutt to Represent Team USA at Rio Olympics
The road to Rio has been anything but smooth sailing for Kirkland’s Helena Scutt
When Helena Scutt competes in this month’s Olympic games the pace will be very different from the leisurely sails she took with her family as a child, when they’d head to Ivar’s Salmon House on Lake Union for lunch from Leschi where their boat was moored. Now 24, Scutt began taking racing lessons at the…
Celebrate the Centennial of the National Park Service
The NPS is turning 100. Commemorate by exploring its iconic parks.
The NPS has stewarded some of the country’s most beautiful and breathtaking public lands for 100 years, including Washington’s beloved Mount Rainier, Olympic and North Cascades national parks. Celebrate the centenary by exploring these iconic parks, and then take some time to get to know the state’s other NPS properties (nps.gov/state/wa). In Washington, some of…
After Renovation, Washington Hall Entertains Once Again
Historic Seattle breathed new life into the 108-year-old building.
As so many of the low-rise, century-old buildings in Seattle’s core meet their inevitable end with the wrecking ball and are replaced with taller, shinier and sharper-edged structures, some of the city’s history is swept away with the dust and discarded rubble. But at least one building that has been a part of many Seattleites’…
Ballard Avenue’s Newest Mexican Eatery Showcases Complexity of Corn
Imported heirloom corn helps educate Seattleites on the complexity of true Mexican food
In 2012, New York restaurateur Marc Meyer tapped Chester Gerl, then chef at Matt’s in the Market, to run the kitchen at his trendy SoHo restaurant, Hundred Acres, and, eventually, to help open Rosie’s, a restaurant specializing in central and southern Mexico cuisine, in the East Village. Now Gerl is back in Seattle, showing off…
Union Between Bar and Kitchen at Downtown’s Heartwood Provisions
Metropolitan Grill’s newest sibling restaurant brings cocktail and food pairings to the table
When Consolidated Restaurants Inc. (owners of Metropolitan Grill and Elliott’s Oyster House) announced the opening of a restaurant where every dish on the menu ($11–$32) would be paired with an original, miniature cocktail (an additional $6–$8), I wasn’t sure what to expect. Gimmick or booze fest? This type of cocktail pairing is usually offered by…
New Look: Smith Tower’s Makeover Includes Prohibition Era-Inspired Cocktail Bar
The recent overhaul of the the historic 1914 Smith Tower includes new cocktail bar.
When the historic 1914 Smith Tower reopens its 35th-floor observation deck this August after a recent overhaul, a new Prohibition era-inspired bar will be unveiled. Will there be flappers, gin fizzes and jazz? The folks at Unico Properties, which bought the building in 2015, were tight-lipped on the details at press time. But with an…
Tearing Down Walls, the Key to Peaceful Political Discourse
We should elect politicians who pledge to bring down walls, not build them
This election season seems to have a theme of walls. Donald Trump has proposed building a tall, “beautiful” wall along the United States’ border with Mexico. Some Washingtonians have joked that if Trump becomes president, they’ll build their own wall along the Columbia River. That echoes a long-held idea in the settlement of the West:…
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