Legent is known for breaking boundaries as a first-of-its-kind bourbon that melds Kentucky distilling tradition with Japanese blending […]
What is summer without special treats? The pandemic has put a dampener on many summer staples, but luckily for us, local businesses have found creative (and yummy!) ways to adapt. With the Washington State Fair canceled (which is a longstanding end-of-summer tradition for many), Fisher Fair Scones and Made In Washington present two delicious ways to celebrate.
Chefs Mutsuko Soma of Kamonegi and Chef Heong Soon Park of Chan Seattle swap cuisines for one night to create a menu celebrating two Asian cuisines that have inspired chefs across the globe. The menu will feature Korean-Japanese dishes, Soma to implement Korean touches on each dish, likewise Park for Japanese, and Soma’s signature soba with a Korean flair.
Carrot Pineapple Brown Butter, Banana Rum, and S’mores. These are just some of Deep Sea Sugar & Salt’s delectable cake flavors you will find this Thursday, May 12th, at West Seattle’s Parliament Tavern. Gather your friends to enjoy a draft beer and munch on one (or two) cupcakes during the pub’s art exhibit, The Fancy Glovework: An Industrial Softball League (ISL) Artist Showcase, that will feature art in a variety of mediums by artists who participate in this league.
Chef Matt Broussard hosts a Tex-Mex pop-up.
Chef Matt Broussard is hosting his popular Padre Island pop-up on June 30th at the Atrium Kitchen at Pike Place Market. He currently works as a cook at Tom Douglas’ Palace Kitchen. Matt grew up in southern Texas and his cuisine is a modern interpretation of Tex-Mex. He will prepare the food in an open kitchen and diners will feast at a communal table for this exclusive event.
Chef Paul Staley is hosting a must-go pigs and pints dinner.
Chef Paul Staley will be hosting an Homage to the Mighty Porcine on Friday and Saturday April 24-25th at Bloom in Ballard. There will be two seatings each night at 6:00pm and 8:15pm. The 6-course menu will feature different cuts and preparations of pig and wild boar. If you’re a fan of pork, this is