Archive for February 2017

COOKING WITH CHEF JOHN HOWIE: AHI TRUFFLE POKE

“It’s sort of like a poke, and a little bit like a tartare,” says Chef John Howie about this Hawaii-inspired raw fish salad, elevated to a high place of intense sensual flavor with the inclusion of fresh black truffles. If you get your hands on some black truffles – and at $600-$800 a pound, they…

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WHY NO-SHOWS ARE KILLING THE FINE DINING BUSINESS

Why do people choose a fine dining restaurant for celebrations and special occasions, when they can easily go to a less exclusive place that does great food as well? The short answer is: for the complete experience. A well-prepared meal by itself doesn’t make the most lasting memories. It’s the carefully orchestrated ambience created by fine…

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COOKING WITH CHEF JOHN HOWIE: WHISKEY GLAZED SALMON

In the Pacific Northwest, we are known for our salmon. From Chinook salmon to Koho to Sockeye – if you’re a salmon fan (and who isn’t!) you’ve got Seattle’s seafood king, Chef John Howie right here, sharing one of his PNW signature recipes: Whiskey Glazed Salmon. “For this recipe, I am working with a beautiful…

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9 WAYS TO MAKE HOMEMADE SALADS A LOT LESS BORING

Restaurant salads are something of a mystery. No matter how carefully you gather all the ingredients and try to make the same thing at home, the invisible x-factor that differentiates a merely edible salad from the heaven-in-a-mouthful sort always seems tantalizingly out of reach. The problem, I think, is partly of expectation. You expect salads…

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COOKING WITH CHEF JOHN HOWIE: CLAM LINGUINI

“In Washington state, we’ve got some wonderful saltwater manila clams or butter clams as people often call them, and they’re the star of this simple, fabulously aromatic, seafood dish,” says Chef John Howie. “I will also be adding some sea clam meat to fortify the pasta and make it really yummy.” Then there are Roma…

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COOKING WITH CHEF JOHN HOWIE: MOM’S POTATO SALAD

There are all sorts of potato salads, up and down the American taste spectrum. From bland, overdressed, gag-inducing dollops of something yellow and mushy to a perfect symphony of taste, texture and eye appeal – United States is a nation that cannot have enough of all of them. But the potato salad that would triumph…

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9 WAYS TO MAKE YOUR OWN PLUMP, JUICY SAUSAGES

Supermarkets have simply ruined sausages for many people. Filler, fluids, modifiers, all packed into tubular bags of intestines with the worst bits of waste meat collected off the floor once the butchery has been swept… Graphic, mental images of the contents of a pack of cheap, supermarket sausage can take people to some really fanciful…

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