Posts by Chef John Howie
Where’s Chef Howie? October 31, 2019 – Happy Halloween!
Last week I hopped back into the business with both feet, preparing menus for the upcoming Seattle Restaurant week, new recipes for my Costco project, attending and helping to prepare a five course meal for attendees of the Special Olympics Tasting Room Event held at Freemont Studios. The event was a great success as many…
Read MoreWhere’s Chef Howie?
Monday, October 21, 2019 After an enjoyable week of vacation R&R (golf, sunshine and beaches), I am happy to be back! While I was away, our restaurant group hosted groups who purchased experiences we donated to Medical Teams International and Bellevue LifeSpring. I am proud to say we have donated more than $6 million to local charitable organizations since 2002, and I couldn’t…
Read MoreHow Do Restaurants Create Compensation Equality in the Washington State Food Service Industry?
In the news recently, you may have seen Washington’s rising minimum wage blamed as the reason some Seattle Area restaurants are struggling and even closing. While the minimum wage certainly presents one challenge, there are numerous factors contributing to the economic shortfalls faced by restaurants. Regardless, I believe restaurateurs can survive – and even thrive – while also living up to…
Read MoreGet Advanced Reservations For Dark Door Bourbon
In response to the excitement about the two barrels of wheated bourbon currently maturing to perfection at Wildwood’s distillery, we are thrilled to announce advance reservations for the Spring 2018 limited release of Dark Door Bourbon. These special bottles will be hand numbered and signed by Wildwood Spirits Co. co-owners and distillers. Purchasing a Wildwood…
Read MoreThis craft distillery in Bothell is winning national awards
As a craft distillery based in Bothell, WA, our commitment to crafting world class, quality spirits shines like gold. Combining the knowledge and tastes of both a Chef and a Sommelier, Wildwood Spirits Co. is actively pioneering a new methodology to craft distilling. We make our spirit from scratch using all the local ingredients we…
Read MoreThe Best Easy-Drinking Summer Wine (According to Wine Director and Head Distiller, Erik Liedholm)
Our company wine director for all our restaurants, and head distiller of Wildwood Spirits, Erik Liedholm, was recently featured in an article in The Wall Street Journal! The article, “Easy-Drinking Summer Wines: What the Experts Sip,” by Lettie Teague tries to find you the best selection of summer wines that anyone can enjoy without putting…
Read MoreHow I Respond When People Complain About Our Prices
Below is a review we recently received for Beardslee Public House, our Northwest-inspired, family friendly eatery and brewery. I removed the guest’s name as I am not out to shame anyone. “First of all, I use to love this place. I’m sitting here at Beardslee now disgusted with their current price hike. I have one question…
Read More5 DISHES YOU WON’T BELIEVE CAME FROM A SPORTS BAR
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…
Read MoreCHEF JOHN HOWIE ANSWERS: HOW TO AVOID COMMON MISTAKES WHEN COOKING CHICKEN BREAST
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…
Read MorePLEASE JOIN ME FOR BREAKFAST AT THE INVEST IN YOUTH BREAKFAST FUNDRAISER
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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