CHEF JOHN HOWIE'S BLOG

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

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…

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COOKING WITH CHEF JOHN HOWIE: WHISKEY GLAZED SALMON

By Nabanita Dutt | February 20, 2017

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

By Nabanita Dutt | February 17, 2017

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

By Nabanita Dutt | February 14, 2017

“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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WHY JAPAN IS THE LEAD INFLUENCER IN FOOD TRENDS THESE DAYS

By Nabanita Dutt | February 10, 2017

“I’ve found that if you sat at a table with eight or nine of the world’s best chefs – from France, Brazil, America, wherever – and you asked them where they would choose if they had to eat in one, and only one, country for the rest of their lives, they would ALL of them…