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


Why I Changed My Mind And Removed The John Howie Steak Surcharge

By Chef John Howie | March 26, 2018

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…


John Howie And Erik Liedholm: What Makes Their Partnership Tick?

By Nabanita Dutt | March 21, 2018

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…


A Perfect Cup Of Coffee — From A Wine Sommelier’s Perspective

By Nabanita Dutt | March 14, 2018

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…


Pairing Beer With Food At Beardslee — With Some Chef’s Suggestions From Executive Chef Jed Laprade Himself!

By Nabanita Dutt | March 7, 2018

“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…


Beer-Infused Food: An Unusual Way To Enjoy Yet More Craft Beer!

By Nabanita Dutt | February 28, 2018

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…


Unveiling Dark Door – An Inspirational, Handcrafted Bourbon From Wildwood Spirits

By Nabanita Dutt | February 21, 2018

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…


Eat Local, Grow Local: How Beardslee’s Food Menu Keeps Its `Farm Fresh’ Edge

By Nabanita Dutt | February 14, 2018

  “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…


In Conversation With Drew Cluley – Master Brewer At Beardslee Public House

By Nabanita Dutt | February 7, 2018

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…


3 Shades Of Erik Liedholm: Sommelier, Distiller – And One More That Few Know About…

By Nabanita Dutt | January 31, 2018

Award-winning sommelier and wine director of John Howie restaurants, Erik Liedholm likes to maintain a low profile. But his mastery of the beverage space, and the many awards that collect each year on his mantelpiece, constantly draw media attention to this debonair and erudite man whose longstanding partnership with Chef John Howie is a story…


What Is A Crowler, Anyway?

By Nabanita Dutt | November 8, 2017

Beer geeks have always loved their “growlers” – carryout pitchers and jugs made usually of brown glass – to enjoy their favorite crafts at home. Though the haul has never been easy – what with spillage and breakage during transport and having to bring empty growlers back to the brewery each time for refills —…