CHEF JOHN HOWIE'S BLOG

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

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…

5 DISHES YOU WON’T BELIEVE CAME FROM A SPORTS BAR

By Chef John Howie | March 16, 2017

At Sport Restaurant & Bar in Seattle you can expect amazing cuisine, scratch made in house with locally sourced ingredients, and flavors that are bigger than the HDTV’s. The flavors at Sport are MVP candidates when compared to the offerings at most traditional sports themed bars. We have 5 dishes though that you may be…

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CHEF JOHN HOWIE ANSWERS: HOW TO AVOID COMMON MISTAKES WHEN COOKING CHICKEN BREAST

By Chef John Howie | March 14, 2017

Cooking chicken breast is supposed to be so easy. But when you’re trying to fix not just a good chicken but a perfect one, a bunch of make-or-break factors – such as meat quality, seasoning, marinating, leveling, juice preserving, etc. – all come into play. Now the process doesn’t seem quite so elementary, does it? I often…

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COOKING WITH CHEF JOHN HOWIE: PAN SEARED TILAPIA WITH A PERKY QUINOA SALAD

By Nabanita Dutt | March 13, 2017

Another seafood special from Chef John Howie that makes home-cooking a veritable gourmet experience. This is a fun, whimsical recipe with pan-seared tilapia – a mild, white fish – accompanied with a quinoa salad that has the lively taste and flavor of a Greek salad. With spring coming along to open the doors for summer,…

PLEASE JOIN ME FOR BREAKFAST AT THE INVEST IN YOUTH BREAKFAST FUNDRAISER

By Chef John Howie | March 1, 2017

On March 22, Youth Eastside Services (YES) is hosting its annual Invest in Youth Breakfast to raise awareness about the plight and problems of struggling youth in our community. As co-chair of the YES Invest in Youth Breakfast, it is my pleasure to invite you to come join my wife Debbie and I for a wonderful breakfast…

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COOKING WITH CHEF JOHN HOWIE: AHI TRUFFLE POKE

By Nabanita Dutt | February 27, 2017

“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

By Chef John Howie | February 24, 2017

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…