Posts by Nabanita Dutt

Micro Distilleries On The Eastside: The Seattle Area’s 9-Stop ‘Spirits’ Tour

They’re calling it the farm-to-bottle, `boutique booze’ movement. Connoisseurs of quality alcohol are looking away from main-market vodkas, gins, rums and whiskies staring eye-level at them from grocery store shelves, and connecting to the artisanal spirit of booze-making that is all the rage in America. Leading this coming-of-age moment in the lives of micro distilleries…

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Chef John Howie Talks About PNW’s Famous Salmon Season

It’s the Summer season and the Pacific Northwest’s special time for salmon. We have a wonderful variety of salmon, and spring and summer season is famous for the Chinook salmon. Chinook, or King salmon as it is also called, is high in fat content and rich in omega 3 fatty acids that is extremely good…

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Cooking With Chef John Howie: Spicy Thai Beef With Grapes

If you’re a die-hard fan of the food we commonly get at Thai restaurants in America, you’ll be delighted to know that the Red/Green curries and Tom Yum soups we love so much are just the tip of Thailand’s culinary iceberg. The South-East Asian country has a bounty of more complex, aromatic and texturized dishes (with…

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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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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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