Seattle Mag
Chef Test: Salami
Uncommon Cure.
Category: Eat + Drink Articles When chef Don Curtiss assembles a cured meat plate at Ballard’s classiest Italian restaurant, Volterra (5411 Ballard Ave. NW; 206.789.5100; volterrarestaurant.com), he has a philosophy. “I like artisanal salami, things that are not mass produced,” he says. “It’s meant to wake up your palate, so you drink a nice…
Cravings: Summer Soups
Get 'em while they're cold. Nothing says summer quite so deliciously as cold soup on a hot day.
Category: Eat + Drink Articles With the array of chilled soups slated for Seattle’s solstice menus, there’s a whole lot of summer to be said. Because these cool concoctions get their refreshing flavor from sunny-season fruits and vegetables, their release dates depend on produce availability, so call ahead for details. Madison Park CafeMadison Park…
Restaurant Insider
Linda Derschang dreams up Smith, her new hipster hangout.
Category: Eat + Drink Articles Restaurant Zoë’s (Belltown; 2137 Second Ave.; 206.256.2060) chef and owner, Scott Staples, is finally opening up a second restaurant, this time on Capitol Hill. Inspired by the Spotted Pig in New York and other gastropubs (informal pub atmosphere—outrageously good food), he’s bringing the experience to Seattle. His new restaurant,…
Pizza With a View
Nothing motivates an afternoon of civic pride and art appreciation like the promise of a great slice
Category: Eat + Drink Articles Nothing motivates an afternoon of civic pride and art appreciation like the promise of a great slice of pizza, which is why we’re so happy that Veraci pizza, owned by roving ambassadors of wood-fired goodness Errin Byrd Jett and Marshall Jett, has set up shop from 10 a.m. to…
Chef Test: Bacon
Tamara Murphy of Brasa brings home the bacon (and fries it up in a pan).
Category: Eat + Drink Articles At the restaurant, she cures local pork bellies and uses the resulting bacon in dishes such as seared sea scallops with melted leeks, house-cured bacon and soft-cooked quail’s egg. In…
Coffee Talk
The hottest new trend-coffee tasting-goes to new aromatic heights with cupping events.
Category: Eat + Drink Articles Fruity…definitely fruity, almost buttery with a hint of cinnamon, I think as I scribble notes onto a clipboard and casually wipe a few stray grounds from the tip of my nose. I rinse my spoon and prepare to take in my next slurp of coffee made from Neal Brown’s…
Peace of Art
Thoughtful ceramics at BAM.
Category: Arts + Events Articles On the surface, BAM’s Offering Reconciliation is an exhibit of beautiful ceramic bowls sculpted by 135 prominent Palestinian and Israeli artists. But the deeper message here is that each bowl symbolizes the idea of reconciliation between the Israelis and the Palestinians through art. Palestinian artist Osama Zatar, for example,…
Bruch Master
How Did I Get Here? by Cris Bruch.
Category: Arts + Events Articles Cris Bruch is Seattle’s mostversatile sculptor. Whether creating whimsical woodworks or awe-inspiringstainless steel installations (his giant tanklike steel sculpture at theUniversity of Washington looks like it could have been built for the set of MadMax), Bruch effortlessly–and masterfully–adapts to new mediums and styles.To help you fully appreciate Bruch’s versatility,…
Ocean View
Seattle aquarium's window on Washington watersopens on 6/22.
Category: Arts + Events Articles During the past few years the Seattle Aquariumhas been showing its age, which is why we’re pumped for the opening of itsWindow on Washington Waters exhibit, a 120,000-gallon aquarium filled with seadwellers such as salmon, rockfish and sea anemones. Divers will be on hand toanswer questions about the new…
Tasting Notes: Fruits of Their Labor
How a Mattawa apple-farming family made wine work.
Category: Tasting Notes When apple prices plummeted about 10 years ago, Mike and Karen Wade wondered how they could diversify enough to keep their third-generation, Wenatchee-based fruit-growing and -packing company afloat and continue to be competitive. Suddenly faced with cheap imported apples being dumped onto the U.S. market-which was already sagging from the 1980s…