Posts in Food
Culinary Change Agent

For Los Angeles–based chef Roy Choi, who is often credited with spearheading the modern high-quality food truck movement, and who has dedicated his life to feeding people of all walks of life, real societal change happens with each basket of produce sold and each plate of food served. Choi’s TV show, Broken Bread, which launched in May, aims to prove this point.

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Who Serves Seattle’s Best Tacos?

No one knows when the first taco was created. But the tradition of putting meat and veggies into a corn or flour tortilla has lived for thousands of years. The beautiful thing about a taco is that anyone can make one. But the precarious thing about a taco is that not everyone can make them well. I grew up in Princeton, N.J., eating tacos with hard yellow shells. My mother, bless her heart, would cut up lettuce and tomatoes and add them to a four-quadrant plastic platter with shredded cheddar and grocery-store-packet-seasoned beef she made on the stovetop. I loved them. But I also realized there was another world out there with perfectly blended sauces and meat that echoed with flavor.

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FoodJake UittiSeattle Weekly
Poutine Rules at Seattle’s Best Hockey Bar

After the explosion, Tim Pipes nearly threw in the towel. Then, a month later, he was robbed. Pipes has also undergone spinal fusion surgery and back surgery to remove a herniated disk. He’s been through a difficult divorce. But despite all these, the place he loves most, The Angry Beaver, a small, 80-person hockey bar he owns in the heart of Greenwood — that serves countless batches of poutine — has subsisted. And he has subsisted right along with it.

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Vanilla Milkshake Face-Off: Searching for the Best Shake in Seattle

Part dessert, part beverage, the milkshake was conceived in the 19th century and originally featured whiskey, though it’s since become a sweet, frosty, alcohol-free treat for Americans of all ages. Yes, love for the milkshake has persisted throughout the decades and these days, you can get it in any number of places—from diners to ice cream shops to fancy eateries. So where in the Emerald City can you find the best vanilla shake? I was determined to find an answer with help from former professional eating hopeful Eva Walker, and expert home cook Rani Weatherby.

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Roof-to-Table: Seattle restaurants spice up their menus by adding fresh ingredients grown in their own gardens

These days, more and more people care about what goes into their bodies—and not just caloric counts or gluten content. Diners want to know exactly where the bite of food on their fork staring them in face came from. What’s its origin story? Who grew corn that fed the chicken for this sandwich? With the arrival of the Information Age, people can now easily research ingredients, follow the careers of chefs whose dishes they adore, and repeat mantras like “organic” and “farm-to-table.” They can visit farms, pick their own berries, and dream about their own edible flower gardens. In other words, eating is no longer a mindless exercise.

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Biscuits and Gravy Face Off: Searching for the Best Serving of the Southern Staple in Seattle

There’s something classic and homey about biscuits and sausage gravy, a dish with European roots that has existed in America in one form or another for more than 300 years. It became a staple of the American South after the Revolution when resources were in short supply; the dish, which requires few ingredients, is the perfect fuel for someone facing a long day of manual labor.

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FoodJake HansonThe Stranger
Fried Chicken Face Off: Searching for Seattle’s Best Breaded Birds

Fried chicken. Everybody loves it and lots of places serve it, but not every breaded bird is created equal, and finding great versions of the soul food staple in Seattle can be quite a challenge. Recently, I set out to survey some of Seattle’s most recommended and reputable places with the help of a few soul food aficionados, Evan Flory-Barnes and Eva Walker. While taste is ultimately an entirely subjective matter, we did our best to make the experiment somewhat scientific.

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FoodJake HansonThe Stranger
Jeff Ramsey Plans to Re-open Cafe Racer, Promises No Dramatic Changes

Seattle’s Jeff Ramsey has worn many hats throughout his career, his work experience ranging from the bar and restaurant industry, to the music and entertainment biz and the overlap of both. Most recently, Ramsey teamed up with Pike Place Market's beloved burlesque and cabaret theater, Can Can, to help redevelop the venue’s menu, service standards, and overall aesthetic.

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FoodJake UittiThe Stranger
What I Eat: Sir Mix-A-Lot

The man who wrote “Baby Got Back” is most definitely a foodie.

“I love trying new stuff,” says Anthony Ray, aka Sir Mix A Lot. “[Cooking] is a craft, man, it’s an art.”

Which, of course, inspires the question: would Sir Mix A Lot ever put aside the one’s-and-two’s and microphone for a chef’s hat and measuring cup?

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