Seattle Mag
2007 Spotlight Award: Joshua Roman
Gifted Seattle Symphony principal cellist Joshua Roman thinks outside the music hall.
It’s common knowledge that Seattleites rarely bother to dress up for anything, not even the symphony. But retirees in jeans and Tevas are nothing compared to the unorthodox audience at a recent Sunday afternoon concert at Benaroya Hall. Five minutes before start time, a young woman wearing a tube top tapped furiously at her BlackBerry….
The Most Influential of 2010
From the arts to sports, from high tech to low profile, we single out those who had an impact on our
Publishing a list of the region’s most influential people is an exercise that obviously invites response. And we welcome it. Ultimately, we hope this list provides insight and context to what was happening all around us this year. We try to recognize people and organizations across as many disciplines as possible, thus ensuring a broad…
Meat: A Burger for every budget
Seattle's affordable burgers to brag about
New York has Daniel Boulud’s legendary DB burger, filled with braised short ribs and black truffles. And now Seattle has a burger to brag about from the geniuses in Campagne’s kitchen. The Campagne burger is a thing of pure indulgence: Idaho’s Snake River Farms ground beef is loosely bound and topped with a slice of…
Meat: Game: Venison, Elk, Wild Boar
Game meats such as venison, pheasant, and elk are now mostly raised on farms
Once a staple enjoyed only by those wielding a bow and arrow, game meats such as venison, pheasant and elk are now mostly raised on farms. We tried these lean meats at various places around town. Here are the ones that made the cut. Choice cuts: Where to find game meat University Seafood and Poultry…
Seattle’s Local Meat Guide
If you appreciate a good steak, a thick chop, a juicy roasted chicken, this edition is what’s for di
We love meat. There, we said it. Vegetables, granola and tofu have their places in our diets, but deep in the primal depths of our beings, we just crave gamey lamb chops. Pork belly calls to us in our dreams. And because many of us, for ethical and health reasons, find ourselves buying less—but better…
Carnivore’s Guide: Offal
Secondary cuts such as internal organs were once abhorred and discarded
Once abhorred and discarded, offal—“secondary cuts” such as internal organs—has made a resurgence in this town. With more chefs tackling the flavorful, nutrient-rich cuts, we believe these delicious picks can sway even the most conservative palates. Liver: The Canlis Liver List is an offal-y (sorry) good secret. To be a part of the club, simply…
Carnivore’s Guide: The Seattle Meat Directory
Featured restaurants, farms, and butchers & meat markets address and contact information
RESTAURANTS Bastille Café and BarBallard, 5307 Ballard Ave. NW; 206.453.5024; bastilleseattle.com BettyQueen Anne, 1507 Queen Anne Ave. N; 206.352.3773; eatatbetty.com BisatoBelltown, 2400 First Ave.; 206.443.3301; bisato.com Café PresseCapitol Hill, 1117 12th Ave.; 206.709.7674; cafepresseseattle.com CampagnePike Place Market, 86 Pine St.; 206.728.2800; campagnerestaurant.com CanlisQueen Anne, 2576 Aurora Ave. N; 206.283.3313; canlis.com The Capital GrilleDowntown, 1301 Fourth Ave.; 206.382.0900;…
Carnivore’s Guide: The Meatless Meats
For any vegetarians still with us, thank you! This one's for you!
A brief history of seitan—vegan grain “meat”—and how Seattle-based Field Roast, one of the top producers, arrived in local kitchens and restaurants If you think meat substitutes were invented simply to please the vegans and vegetarians at the family barbecue, think again. Vegan and vegetarian “meat” products have a long and interesting history, beginning with…
Carnivore’s Guide: The Art of Butchering
Learn to butcher like the pros in meat preparation classes
Perhaps inspired by Julie and Julia author Julie Powell’s second book, Cleaving: A Story of Marriage, Meat, and Obsession, or by an increased interest in knowing just exactly where their food is coming from, more and more people are doing it themselves when it comes to butchering meat. Several Seattle classes offering lessons in meat…
Carnivore’s Guide: Butcher Shops and Meat Markets
Shopping for our meat is like shopping for our cloths, in style
New boutique meat markets have opened in recent months, proving that many of us like to shop for our meat the way we shop for our clothes: in style. But behind the picturesque displays is substance, with an emphasis on local, sustainably raised meats. Meat Markets Rain Shadow Meats (above right)The atmosphere: Sleek, shiny and…
Carnivore’s Guide: Charcuterie
The six best 100 percent locally house-cured charcuterie plates
We can’t talk charcuterie in this town without a nod to Salumi, the Batali family business that put Seattle on the map in terms of boldly seasoned cured meats. The charcuterie plate (or “cured meat sample plate,” as listed on the chalkboard menu) comes with a rotating taste of everything from the sopressata (garlic-flavored salumi)…
Carnivore’s Guide: Bacon!
Seattle's local thin smoky strips to thick salty crunch
Whether you fancy your smoky strips thin and crispy, or thickly cut with a satisfying salty crunch, bacon’s inherent deliciousness is cause for obsession. Here are our picks for the area’s superlative sizzling strips. The Swinery: Bacon here is a thickly cut, meaty beast—ideal for BLTs. Can’t get enough? Try it in the bacon dogs…
Most Influential: F5 Networks CEO John McAdam
CEO John McAdams web traffics F5 Networks from shambles to fortune
When John McAdam became CEO of F5 Networks 10 years ago, the company was in shambles. Demand for its product, which helped manage Web traffic, plummeted after the dotcom bust, and its share price, which had reached a high of $160 the year before, had dropped to less than $10. McAdam reinvented the company, focusing…
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