Ten Things I Was Scolded for While Making Pierogi

Making Pierogies

Originally posted on Food Riot, which has since shut down. There wasn’t much ceremony to volunteering to make pierogi at Seattle’s Polish Home Association for their upcoming bazaar. Everyone else spoke Polish and was there out of love for their community. My friends and I, none of us Polish by anything other than remote heritage, were there out of a different kind of love: that of dumplings. I’m not saying I can’t be altruistic at times, but I’ll be honest: I volunteered because I wanted to watch these Eastern European dumpling masters and learn their trade secrets. I just had no idea what … [Read more...]

Blazing Cattle

07302013-261199-burning-beast-prepping-fire

"Tickets go on sale in May," says the Burning Beast Facebook page. By the time the ticket-holding public entered Burning Beast, 200 pounds of beef had been taken from the rebar-and-steel cross and were resting quietly (as dead animals tend to do) on the table. One kind of chaos ended as a new one crouched at the starting line. 600-plus people stood ready to descend on the beef and other roasted carcasses strewn around the field. The previous night at dinner Tamara Murphy, seminal Seattle chef and founder of Burning Beast, said to the participating chefs, “We come out for a great party, and … [Read more...]

The Feast Portland Top 10 Bites

Beast-of-Feast-PDX-Spuma-di-Mortadella

I've been fattened up like a foie gras goose, and I'm ready to be rolled into the slaughterhouse. Only my version of the slaughterhouse is just a dinner made of brown rice, spinach, and salmon. A detox after a gluttonous weekend that had my stomach and tastebuds begging for mercy. Never have the words "all you can eat caviar bar," been so fearful as when they're combined with "21 of the countries best chefs making Asian or Latin American street food," and "free late-night delivery of grilled-cheese sandwiches." Yup, remember when I told you I thought Feast Portland was going to be pretty … [Read more...]

Little Nibbles: Good Taste Touring, Feasting, and Beasting

What to Eat in Morelia

Summer in Seattle is the greatest thing ever. There's even proof now, from Seattle's own weather celebrity. Because we're just a strange enough town to have one of those. I have been doing my best to not miss a single second of the excitement, which at times has meant writing articles by hand when the sun wakes me up at six in the morning while camped out in the mind-bogglingly beautiful North Cascades wilderness, because I'm just a strange enough person to do that--and love every second of it. So to catch you up on what I've been doing while I wasn't here: I ate a lot. See below for … [Read more...]

The Time I Went to Adult Summer Camp

Lady Camp (Washington Outdoor Women)

I'm going to deviate just a touch from the topic of eating food for a second...but there's still food preparation involved. Lady Camp was one of the most inspiring things I've done in a long time. I travel across oceans all the time, but here, just 45 minutes from my house, I met people from the foreign lands that we call "across the mountains" with strange religions (I believe they're called "republicans"). They were tall and short, old as my grandmother, and young enough that I had to use the phrase "back in my day," more than once. The common thread? They were as enthusiastic as I am … [Read more...]

App Release: Unique Eats of the Northwest

Unique Eats of the Northwest

“I’m having a girl!” the text came in yesterday from my best friend. I couldn’t be happier for her. THERE IS A TINY HUMAN INSIDE MY BEST FRIEND. What could be more exciting than that? Nothing. But this is my blog, not hers, so that’s not my story. Instead, here’s the second most interesting thing going on in my world. I’ve been gestating a little something myself for the last nine months: a tiny, electronic baby. If I were texting my friends about it, the message would say: “I’m having an app!” I’m not texting, though. Even just saying out loud, “My app is releasing today” feels … [Read more...]

Xinjiang-Style Lamb Skewers

Lamb Skewers Cooked Xinjiang Style

This post is for a contest being put on by the folks at the American Lamb Board. The prize is cool (cooking with a chef at an event) and I'd like to win, so please vote for me! Also, that means the lamb used here was given to me by the lamb folks. Thanks, lamb folks! Xinjiang lamb skewers are the best bar snack you've never had. Unless you've been to Beijing, in which case, they might just be the best bar snack you have had. It's been almost three years since I came back from Beijing, but the many tasty skewers I had have stuck with me. It was high time to recreate them at … [Read more...]

What’s in your Olive Oil?

What's in your Olive Oil? Olive Oil Tasting with the Gastrognome

Recently the California Olive Ranch invited a few bloggers, myself included, to join them for an evening of tasting olive oils, eating delicious food, and learning about 'the future of the olive oil industry.' I am under no obligation to write, but this stuff was fascinating, so I want to share it--and the olive oil--with you, so read to the bottom. You can win some tasty olive oil and maybe learn something.     I often refer to myself as the #FoodNerd on twitter. That the phrase 'learn about the future of the olive oil industry' was so ridiculously exciting to me … [Read more...]

Little Nibbles: What to do with your (hungry) self?

First Strawberry of the year

A beautiful red strawberry in my garden is my first sign of summer's probable arrival (it's Seattle, we're never sure). So, here's a quick round up of all things delicious, in my kitchen, in my city and around the world…           Date night for food lovers This dinner-as-theater parody of people who treat every dinner as theater hits a little close to home at times. In Cabinet of Curiosities, Chef Nordo's latest production, they simultaneously skewer both those who worry too much about where their food came from (guilty!) and those who don't quite … [Read more...]

Little Nibbles: Spring Food and Spring Events

Lamb-and-Veg

Spring has, as they say, sprung. It sprung in 65 degree days (hey, that's warm here), in crowds walking around Green Lake, and of course, in the form of bounty at the farmers markets. Here's a round up of what spring looks like in my kitchen, my city, and across the interwebs. In my kitchen: I had bought these lovely lamb shoulder pieces to remake an incredible yogurt curry. I had made it the first time in late evening and by the time it was done I was hungry and the light was gone. It was Seattle, I was sure there'd be more time to make curry and photograph it for the blog. A few days … [Read more...]