Chef Tommy McDonald, Seattle native and author of vegan cookbook Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor shares 100 delicious, satisfying vegan recipes. McDonald is the head chef at Field Roast (founded in 1997 in Seattle), an artisan vegan grain meat and cheese company. We had the chance to chat with him last week for a Q+A about the cookbook, upcoming food trends in Seattle, and some of his favorite spots. 

Convenient and simple breakfast, lunch, dinner, and dessert

Hungryroot is a subscription meal service boasting “healthy indulgent meals delivered to your doorstep”. I first heard about Hungryroot last year, but didn’t get around to trying it. It’s on the expensive side and I’m getting pretty tired of keeping up with my subscription food deliveries. Sometimes I forget to skip a week and get home to discover a meal kit delivery I didn’t want. I found a coupon for $30 off my first order that you can use too, which brought my total down to $39 for 3 meals (2 servings each), 4 sides, snacks, or sweets. I figured I’d give it a shot and share the experience. 

We only dined at Naka once before it closed its doors in January. Maybe Seattle wasn’t ready for Naka’s fine dining kaiseki concept, offering 6, 10 and 15-course menu options. Nevertheless, we were pleased to hear that Chef Shota Nakajima reopened with a new concept in the same space as Adana. The food, the dining experience, and the service are still as high quality as before—with a more approachable and affordable menu.