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List of GMO-Free Foods

  • Spence Cooper
  • July 6, 2017

Despite mandatory GMO labeling in more than 60 countries around the world, last year, a California ballot measure that would have required labeling of genetically modified/engineered food was narrowly defeated. [caption id="attachment_146322" align="aligncenter" width="700"] The battle for labeling... Read More »

Meet 6 Outstanding U.S. Oyster Bars

  • Spence Cooper
  • November 8, 2015

According to Jon Rowley, a Washington-based seafood consultant, in the early 1980s only one restaurant in Seattle was shucking and serving fresh oysters. "The rest were just washing and reusing shells over and over again, filling them with oysters from a jar," he explained [caption id="" align="al... Read More »

Pot and Hashish-Infused Foods Remain Unregulated in Colorado

  • Spence Cooper
  • February 7, 2014

Last year, Washington and Colorado legalized recreational marijuana sales. Adult Colorado residents are now allowed to buy up to an ounce of marijuana per transaction. [caption id="attachment_147689" align="aligncenter" width="700"] What's selling faster than actual pot in Colorado and Washington? ... Read More »

Fall Recipe: Adria Shimada’s Parfait’s Cinnamon Stick Ice Cream

  • Blanca Valbuena
  • November 9, 2013

Chef Adria Shimada's passion for food exploded when she spent a year in Paris for school. Her adventures landed her in the kitchen of an authentic farmstead near Toulouse. She fell in love with French culture, its artisan producers and their attention to beauty. This inspired her to attend the ... Read More »

Chef’s Fall Recipe: Robert Wiedmaier’s Croque Monsieur

  • Antonio Evans
  • October 25, 2013

This Washington-based hunting, fishing, cooking powerhouse infuses the cuisine at his seven establishments with varying degrees of his own Belgian heritage. The influence is subtle at Marcel's, his elegant haute French flagship restaurant that regularly tops the best-of lists in the nation's capital... Read More »

Chefsteps Free-To-Learn Culinary School

  • Spence Cooper
  • December 3, 2012

Three graduates of the Modernist Cuisine project have begun an online culinary school called ChefSteps. Chefs Chris Young, Grant Crilly, and photographer Ryan Matthew Smith, have teamed up to create Delve Kitchen, a workshop located in Seattle's historic Pike Place Market. Chris Young is the princ... Read More »

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