Food & Drink
Read More ›
5 Things You Need to Eat and Drink in September 2018
From fancy tasting menus to new bars, we've got you covered this month
It’s a testament to the outrageous pace of summer in Seattle that I’m posting this almost a week into September. But before we turn in our patios and summery beverages for seven straight months of grey, we have this glorious month: the shoulder season between tomatoes and squash, the return to school (and parental freedom), my birthday (go Virgos) and these awesome food and drink events:
Get your Feast on.
Seattle has its fair share of food festivals—Seattle mag even sponsors a pretty great one in February. But Feast (Sept. 13-16 in Portland) is the event for regional food nerds, with 40+ events ranging from intimate dinners to epic themed events featuring dozens of chefs. Yours truly will be judging Thursday night’s inaugural 80s vs. 90s event—come say hi.
Learn something about Taiwanese food.
Last month, talented local chef Tiffany Ran (White Swan, Kamonegi, Brothers & Co.) launched BaBaLio, or BB6, her pop-up dedicated to the reimagined food of her Taiwanese upbringing. Ran grew up in LA and has found the Taiwanese food scene here… lacking, to say the least. Her next pop-up, featuring a six-course meal or a la carte dishes, will take place Sept. 9. Tickets for the tasting menu are $75 and can be found here.
Splurge on something special.
Copine in Ballard is a truly delightful restaurant by any measure. And chef/owner Shaun McCrain has been inviting his famous chef pals, all former colleagues of Per Se in New York, to come to Seattle and cook with him. The next event will feature chef Tim Hollingsworth of Otium on Sept. 29; after that Matt Louis in November and Paul Roberts in January. The dinners are a collaborative tasting menu—find tickets through the website.
Eat an $18 hot dog.
Or maybe… skip the hot dog (which is, incidentally, a Seattle dog topped with caviar) and just drink in style at Deep Dive, Renee Erickson’s jaw-droppingly beautiful brand new bar below the Amazon Spheres. The bar is open to the public, unlike her other businesses at the Spheres, but only has 30 seats so, you know, expect a crowd.
Indulge all your senses.
This sounds like it walks the fine line between gimmick and innovative: a monochromatic plant-based dinner that’s part of the Seattle Design Festival. It involves a Dutch chef, some mirrors and blindfolds and chemistry equipment, and is aimed to play into the diner’s senses of smell, sound, sight and taste. Tickets are $100—it’s sure to be the most Instagrammable event of the month. (Watch the video preview here.)
Follow Us
Restaurant Roundup: Bomb Banh Mis and Oktoberfest on the Water
Here’s what was served up recently in the Emerald City.
Knowing where to take out-of-town guests is an art form. You know the dance. How do you show Seattle off just enough that it still comes off classy? Give them a taste of what they’re missing and send them home with a pair of emerald-tinted glasses. “The Nosh with Rachel Belle” has some ideas, like…
Entertaining Like a Pro: Holiday Hosting Tips from Herban Feast’s Culinary Director
Holiday season means one thing for hosts: pressure. Whether you’re planning a corporate client appreciation party or an intimate gathering at home, the goal is the same: you want people talking about it well into January. Herban Feast, the Seattle-based farm-to-table catering company and award-winning creative force behind some of the region’s most memorable events…
Mountain Bar Gets a Nutty Update
Brown & Haley introduces its first new Mountain Bar flavor in more than 50 years.
Tacoma confectioner Brown & Haley is raising the bar. Earlier this summer, the century-old candy maker rolled out a new Mountain Bar featuring rich milk chocolate and pieces of Oregon-grown hazelnuts. Developed in partnership with Oregon Hazelnut Growers, the release celebrates a crop with deep regional roots. Oregon produces 99% of the hazelnuts grown in…
Onigiri on the Rise
Japan’s iconic snack is all the rage from baseball games to Seattle boardrooms, thanks to Onigiri Sen.
Anyone who’s been lucky enough to visit Japan has almost certainly made a pit stop at a 7-Eleven—and left with enough onigiri to feed a bus full of tourists. For the uninitiated, onigiri are rice balls stuffed with seafood or veggies and often wrapped in seaweed. It’s a culinary tradition that’s endured for centuries. Samurai…