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


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 —…


Discover The Pleasures Of A Great Grappa – With Wildwood Spirits’ Ärande

By Nabanita Dutt | November 8, 2017

If your first experience with grappa was a memorably bad one, you’re not alone. Like shots of cheap tequila, many people get their first taste of grappa in the worst possible way – while reveling at a bar with friends, for example, when the bartender puts out a tray of free grappa shots made from…


Cooking Wagyu Beef At Home, The ‘John Howie Steak’ Way

By Nabanita Dutt | October 22, 2017

  As the Pacific Northwest’s premium steakhouse, John Howie Steak (JHS) has a “seven-tiered steak program” that offers some of the best beef available in the world. Our seven-tiered steak program features 28 day, 35 day, 42 day and 70 day custom aged domestic USDA prime beef from Omaha, Nebraska, American Style Wagyu Beef from Snake…


Taste Of The Seahawks: Party With A Purpose At This Benefit Event Catered By Seattle’s Top Restaurants And Beverage Makers

By Nabanita Dutt | October 13, 2017

Enjoy a strolling food experience at the ‘Taste of the Seahawks’ event on November 13th at the CenturyLink Field, courtesy of Seattle’s finest restaurants and award-winning chefs. Sip on superbly crafted drinks from the best wineries, breweries and distilleries from Washington and beyond. Mingle with Seahawks players and legends and other society A-Listers while enjoying…


Wildwood Spirits Co. Earns Highest Honors At The New York World Wine & Spirits And Washington Cup Competitions

By Nabanita Dutt | September 7, 2017

Wildwood Spirits Co., maker of Washington State’s most-awarded gin and vodka, has just added three more prestigious awards to its already crowded trophy case. The New York World Wine & Spirits Competition, which took place in August, awarded Kur gin a Double Gold Medal, and Stark Vatten vodka a silver medal. “We’re thrilled to be…


Fine Foods And Rare Whiskies Come Together At Chef John Howie’s Much-Anticipated `2017 Rare & Well Done’ Event

By Nabanita Dutt | September 7, 2017

Whiskey gets its finest showing in the Pacific Northwest when Chef John Howie chooses to showcase 150 of the finest whiskies collected from around the world at his annual `Rare & Well Done’ event. The tasting of these rare whiskies, bourbon and scotch, hand-selected by John Howie Steak’s bar manager Tim Lodahl, is perfectly paired…

Get Advanced Reservations For Dark Door Bourbon

By Chef John Howie | July 31, 2017

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…