CHEF JOHN HOWIE'S BLOG

Enjoy a collection of content from Chef Howie and members of his team.

Get Advanced Reservations For Dark Door Bourbon

By Chef John Howie | July 31, 2017

In response to the excitement about the two barrels of wheated bourbon currently maturing to perfection at Wildwood’s distillery, we are thrilled to announce advance reservations for the Spring 2018 limited release of Dark Door Bourbon. These special bottles will be hand numbered and signed by Wildwood Spirits Co. co-owners and distillers. Purchasing a Wildwood…

This craft distillery in Bothell is winning national awards

By Darren Zemanek | July 31, 2017

As a craft distillery based in Bothell, WA, our commitment to crafting world class, quality spirits shines like gold. Combining the knowledge and tastes of both a Chef and a Sommelier, Wildwood Spirits Co. is actively pioneering a new methodology to craft distilling. We make our spirit from scratch using all the local ingredients we…

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

By Nabanita Dutt | July 24, 2017

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 Counts Off His Top 5 Favorite Steaks

By Nabanita Dutt | July 7, 2017

As a chef it may be a little unusual that my No. 1 choice for steak is not the lauded Japanese Wagyu, but in fact a USDA Prime steak. If it was my last meal on earth, I would choose the bone-in New York strip steak. Also known as the Delmonico. To me this is…

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Chef John Howie Talks About PNW’s Famous Salmon Season

By Nabanita Dutt | July 7, 2017

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…

The Best Easy-Drinking Summer Wine (According to Wine Director and Head Distiller, Erik Liedholm)

By Chef John Howie | June 19, 2017

Our company wine director for all our restaurants, and head distiller of Wildwood Spirits, Erik Liedholm, was recently featured in an article in The Wall Street Journal! The article, “Easy-Drinking Summer Wines: What the Experts Sip,” by Lettie Teague tries to find you the best selection of summer wines that anyone can enjoy without putting…

Chef John Howie Shares Tips On How To Cook Halibut Without Drying The Fish Out

By Nabanita Dutt | May 6, 2017

  It’s halibut season. What people probably don’t remember anymore is that halibut season used to be five or six very short (24 hour) openings in the spring for the most part, and a bit into the summer. Now why was that? Because Alaskan halibut or Pacific halibut, which is one of the most sought-after…

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Cooking With Chef John Howie: Spicy Thai Beef With Grapes

By Nabanita Dutt | April 21, 2017

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: MUSHROOM CRUSTED HALIBUT BAKED ON A CEDAR PLANK

By Nabanita Dutt | April 2, 2017

If you’re mad about mushrooms, and a nice block of fresh fish is your idea of a healthy and gratifying dinner, then this recipe is certainly going to go on top of your must-try list. An intense porcini rub crusting the fish with a side of porcini-suffused crimini mushrooms. Mushrooms on mushrooms. How many more delicious…

How I Respond When People Complain About Our Prices

By Chef John Howie | March 23, 2017

Below is a review we recently received for Beardslee Public House, our Northwest-inspired, family friendly eatery and brewery. I removed the guest’s name as I am not out to shame anyone. “First of all, I use to love this place. I’m sitting here at Beardslee now disgusted with their current price hike. I have one question…