CHEF JOHN HOWIE'S BLOG

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

HOW-TO-EAT-WELL-AT-A-FREE-HOTEL-BREAKFAST-BUFFET-WITHOUT-EMBARRASSING-YOURSELF

HOW TO EAT WELL AT A FREE HOTEL BREAKFAST BUFFET WITHOUT EMBARRASSING YOURSELF

By Nabanita Dutt | January 28, 2017

Mediocrity can be manipulated. Hotel breakfast buffets most certainly can be revived and upgraded if you approach the spread with optimism, originality and some careful pre-planning. After all, nobody serves you such an extensive selection of breakfast foods at home – oh, wait, nobody serves you at home! – and even if the congealed scrambled…

OVEN-BAKED PORK CHOPS ON CEDAR PLANK

COOKING WITH CHEF JOHN HOWIE: OVEN-BAKED PORK CHOPS ON CEDAR PLANK

By Nabanita Dutt | January 24, 2017

Another fabulously simple plank cooking recipe by Plank Cooking guru Chef John Howie. This time, if anything, the recipe is even easier. You lay out some seasoned pork chops and red potatoes on the cedar plank, and the aromatic wood does its thing, flavoring the food while it cooks in the oven. “You simply cannot…

Can Wood Planks Be Reused Cooking

CHEF JOHN HOWIE ANSWERS: CAN WOOD PLANKS BE REUSED FOR COOKING?

By Nabanita Dutt | January 21, 2017

This is a question I’m asked very often by patrons who come to my restaurants in Seattle WA, to experience the woody flavors of food prepared in this authentic Pacific Northwest style. If they try plank cooking at home, can they reuse the planks? The short answer is yes. Depending on the state of the…

COOKING WITH CHEF JOHN HOWIE GRILLED SALMON PASTA SALAD

COOKING WITH CHEF JOHN HOWIE: GRILLED SALMON PASTA SALAD

By Nabanita Dutt | January 17, 2017

Salmon is one of the most versatile ocean fishes out there –  grill it, bake it, sautée it, sandwich it, and there will still be ways left to enjoy a hunk of this fabulously flavorful, orangey-pink meat. Because of the density of its meat, salmon can hold up to heavier sauces and cooking methods better…

COOK AUTHENTIC CHILI CON CARNE LIKE TEXAN CHILI QUEEN

CHILI CON CARNE: COOK IT TEXAN `CHILI QUEEN’ STYLE, OR DON’T COOK IT AT ALL

By Nabanita Dutt | January 14, 2017

Mexicans refuse to own up to chili. Same way the Japanese deny having anything to do with California sushi rolls. It was yet another mysterious dish that emerged from the melting pot of immigrant cultures in United States, and therefore can only be identified as American. Or Tex-Mex, if you’ll pardon the expression. San Antonio,…

Steak-Chef-John-Howie

John Howie Steak Named ‘Best Place For A Steak In Bellevue’

By Chef John Howie | January 12, 2017

  Since the beginning, John Howie Steak has strived to create a memorable once-in-a-lifetime experience for our guests. Whether you are a steak connoisseur or you just enjoy quality food, we have always wanted you to feel welcomed and cared for while dining with us. Because to your votes and feedback, John Howie Steak ranked Number…

Special Wine Dinner At Seastar With La Spinetta’s Giorgio Rivetti

By Chef John Howie | January 10, 2017

Seastar Restaurant and Raw Bar is excited to host a special dinner with winemaker Giorgio Rivetti. Rivetti is from La Spinetta in Tuscany, Italy, and joins us for a special four course meal on Wednesday, February 22nd at 6:30pm. This will be a very unique opportunity to experience wine and food like you never have before.…

COOKING WITH CHEF JOHN HOWIE DUNGENESS CRAB AND SWEET CORN BISQUE

COOKING WITH CHEF JOHN HOWIE: DUNGENESS CRAB AND SWEET CORN BISQUE

By Nabanita Dutt | January 10, 2017

What could possibly be more comforting in cold, January weather than a smooth, creamy, seafoody bisque? One of Chef John Howie’s favorite recipes straight out of his cookbook Passion & Palate, this soup is seeped in the Pacific Northwestern aroma of fresh dungeness crab, texturized with pureed sweet corn. “The only thing better than bisque…

Chef John Howie Answers How To Choose The Perfect Wood For Plank Cooking

CHEF JOHN HOWIE ANSWERS: HOW TO CHOOSE THE PERFECT WOOD FOR PLANK COOKING

By Nabanita Dutt | January 7, 2017

A lot of beginners are confused by the sheer variety of wood available for plank cooking in the market. Cedar, Alder, Black Cherry, Sugar Maple, Hickory, Mesquite etc. — each with their own unique oils and aroma. Since the food you cook on a plank will be in direct contact with the wood and picking…

Inspirational Food Quotes

FASCINATING FOOD QUOTES WE LOVE TO SHARE

By Nabanita Dutt | December 30, 2016

• “Seize the moment. Remember all those women on the Titanic who waved off the dessert cart…” ― Erma Bombeck     • “The only time to eat diet food is while you’re waiting for the steak to cook…” ― Julia Child     • “No one who cooks, cooks alone. Even at her most solitary, a cook in the…