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Berries and Cherries Are Here, Bringing You Fun
Oh, yeeeah! So says Kool-Aid Man when he bursts through a brick wall, saving the day. As do I when marveling at the colorful berries and cherries abundant in our area markets. Growing up in New York,...
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Sliders and More at Matt’s in the Market
A few months ago, Matt’s in the Market competed in a berries and cherries “Dish-Off,” which I wrote up for Sound magazine and also posted here. Recently, we moseyed over to Matt’s not for a...
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Cochon 555 in Seattle: The (Pork-Filled) View from the Judging Tables
Yesterday, Serious Eats posted my report on Cochon 555 in Seattle. An excerpt: This was true nose-to-tail eating, most prominent in the long-cooking broths with head parts, the ubiquitous use of...
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Offal Good: Smoked Elk Tongue at Matt’s in the Market
In last week’s “Offal Good” article, I showcased a liver mousse at LloydMartin that was simply luscious. The week before, in an “unofficial” offal piece, pig’s head was the prime attraction at the new...
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