Chef John Howie Answers
How 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 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 MoreCHEF JOHN HOWIE ANSWERS: CAN WOOD PLANKS BE REUSED FOR COOKING?
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…
Read MoreCHEF JOHN HOWIE ANSWERS: HOW TO CHOOSE THE PERFECT WOOD FOR PLANK COOKING
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…
Read More