Dine with the world’s top chefs in the name of food education.

Last year I wrote about what was probably the most mind-expanding dinner I’ve ever eaten. It took place at the Modernist Cuisine Laboratory, where the James Beard award-winning culinary tome, Modernist Cuisine, was created. Many of you know by now that Modernist Cuisine swept the globe with

Don’t mess with Alaska’s Copper River Salmon and Oregon Pinot Noir.

I was making friends while flying solo at a bar top a few weeks back with a half dozen dames in town from Anchorage, Alaska. After explaining what I do (the answer was “a lot of things with booze in the Northwest?”), the ladies inquired as to why their fare state is not clumped into the general “Pacific Northwest” group.

Enjoy Pacific Northwest oysters and sustainable seafood at this iconic waterfront destination.

In this edition of Food Porn, we feature Elliott’s Oyster House, an iconic establishment on the Seattle waterfront since 1975. Elliott’s has earned a national repuation for seafood specialties such as sustainable Dungeness crab, wild salmon, Alaskan halibut, and Pacific Northwest shellfish – including their star attraction, oysters. 

The world-renowned glass artist discusses his fascinating medium — and surfing.

Though he has dabbled in business management, art education and pro surfing, Jean-Pierre Canlis is considered one of the most prolific glass artists working today. An alumnus of the famed Pilchuck Glass School and a former protégé of legendary glass artist Dale Chihuly, the Hawaii native is best known