CHEF JOHN HOWIE'S BLOG

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

Beer-food-pairing-at-Beardslee-Public-House

Pairing Beer With Food At Beardslee — With Some Chef’s Suggestions From Executive Chef Jed Laprade Himself!

By Nabanita Dutt | March 7, 2018

“There is good living where there is good beer. Add food to the equation, and you go from `good’ living to `great’ living,” — Erin Peters (The Beer Goddess) When people think of food and beverage pairings, they usually think of wine. But with the sudden rise of craft breweries in the United States over…

Beer-infused-food-at-Beardslee-Public-House

Beer-Infused Food: An Unusual Way To Enjoy Yet More Craft Beer!

By Nabanita Dutt | February 28, 2018

Craft beer has become a national obsession these days, and Seattle is unquestionably the frontrunner among cities producing the most craft beer in United States with more than 174 breweries in the Seattle metropolitan statistical area. (Followed by Chicago: 158; and Denver: 148.) And the trend doesn’t stop with artisanal beverage either. A handful of…

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Unveiling Dark Door – An Inspirational, Handcrafted Bourbon From Wildwood Spirits

By Nabanita Dutt | February 21, 2018

Even 30 years ago, bourbon was not recognized as a spirit worthy of any special distinction or any especial celebrity. People who drank bourbon were essentially bums and layabouts who were looking to get drunk on a hard liquor that was cheap and easily found in and around Kentucky. Today, bourbon’s pride of place as…

Chef-Jed-Laprade-Scratch-cuisine-Beardslee-Public-House

Eat Local, Grow Local: How Beardslee’s Food Menu Keeps Its `Farm Fresh’ Edge

By Nabanita Dutt | February 14, 2018

  “Comfort foods have always been my passion,” says Jed Laprade, Executive Chef at Beardslee Public House. “They put meat on your bones, satisfies the heart and warms the belly like nothing else can on a cold, rainy Seattle day. I still love the food I grew up with – like mac-and-cheese, pizza and burgers…

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In Conversation With Drew Cluley – Master Brewer At Beardslee Public House

By Nabanita Dutt | February 7, 2018

For fans of the Beardslee Public House, where award-winning master brewer Drew Cluley’s 10-barrel lineup of craft brews, complemented by a local-inspired menu, has put `scratch-casual’ on the cuisine map of Bothell, here is a closer look at the man behind your favorite Bastard Grain Pale Ale and Greenleaf IPA:   Q: When Did You…

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3 Shades Of Erik Liedholm: Sommelier, Distiller – And One More That Few Know About…

By Nabanita Dutt | January 31, 2018

Award-winning sommelier and wine director of John Howie restaurants, Erik Liedholm likes to maintain a low profile. But his mastery of the beverage space, and the many awards that collect each year on his mantelpiece, constantly draw media attention to this debonair and erudite man whose longstanding partnership with Chef John Howie is a story…

Crowlers-from-Beardslee-Public-House

What Is A Crowler, Anyway?

By Nabanita Dutt | November 8, 2017

Beer geeks have always loved their “growlers” – carryout pitchers and jugs made usually of brown glass – to enjoy their favorite crafts at home. Though the haul has never been easy – what with spillage and breakage during transport and having to bring empty growlers back to the brewery each time for refills —…

Arande-grappa-by-wildwood-spirits

Discover The Pleasures Of A Great Grappa – With Wildwood Spirits’ Ärande

By Nabanita Dutt | November 8, 2017

If your first experience with grappa was a memorably bad one, you’re not alone. Like shots of cheap tequila, many people get their first taste of grappa in the worst possible way – while reveling at a bar with friends, for example, when the bartender puts out a tray of free grappa shots made from…

Wagyu

Cooking Wagyu Beef At Home, The ‘John Howie Steak’ Way

By Nabanita Dutt | October 22, 2017

  As the Pacific Northwest’s premium steakhouse, John Howie Steak (JHS) has a “seven-tiered steak program” that offers some of the best beef available in the world. Our seven-tiered steak program features 28 day, 35 day, 42 day and 70 day custom aged domestic USDA prime beef from Omaha, Nebraska, American Style Wagyu Beef from Snake…

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Taste Of The Seahawks: Party With A Purpose At This Benefit Event Catered By Seattle’s Top Restaurants And Beverage Makers

By chefjohn | October 13, 2017

Enjoy a strolling food experience at the ‘Taste of the Seahawks’ event on November 13th at the CenturyLink Field, courtesy of Seattle’s finest restaurants and award-winning chefs. Sip on superbly crafted drinks from the best wineries, breweries and distilleries from Washington and beyond. Mingle with Seahawks players and legends and other society A-Listers while enjoying…