Archive for February 2018
Beer-Infused Food: An Unusual Way To Enjoy Yet More Craft Beer!
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…
Read MoreUnveiling Dark Door – An Inspirational, Handcrafted Bourbon From Wildwood Spirits
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…
Read MoreEat Local, Grow Local: How Beardslee’s Food Menu Keeps Its `Farm Fresh’ Edge
“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…
Read MoreIn Conversation With Drew Cluley – Master Brewer At Beardslee Public House
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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