Archive for March 2018
Why I Changed My Mind And Removed The John Howie Steak Surcharge
When I opened my first restaurant 16 years ago, it was my hope to provide people with a great place to work, a great place to enjoy with friends and family, and a great place that supports its community. To accomplish this while remaining profitable is challenging, and something I’ve discussed before. I believe the…
Read MoreJohn Howie And Erik Liedholm: What Makes Their Partnership Tick?
Theirs is a pairing that came like an unexpected food-and-wine treat for residents of the Pacific Northwest in 2001. After 17 years, and multiple fine dining restaurants, a brewery, a sports bar and a distillery to their name, the duo is still going as strong as ever, in a friendship and partnership that couldn’t have…
Read MoreA Perfect Cup Of Coffee — From A Wine Sommelier’s Perspective
What on earth is a `coffee sommelier’? And why is it that Erik Liedholm rarely tells anyone that he is the first accredited one in the city of Seattle? “I don’t even know if you can call it an accreditation,” says the celebrity wine sommelier and distiller, who would rather pass quietly under the radar…
Read MorePairing Beer With Food At Beardslee — With Some Chef’s Suggestions From Executive Chef Jed Laprade Himself!
“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…
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