January 2008

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…

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…

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…

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)…

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…