Alaska restaurant battles Seattle for first fish
“The Copper River’s first king of the year,’’ proclaimed delivery van driver Billy Green, vice president of production for Copper River Seafoods, as he presented a large box before restaurant owners Patrick Hoogerhyde and Al Levinson, who are both chefs. Out came the prized catch from the shaved ice as cameras clicked all around in front of the downtown area restaurant, which sits on an old bridge over an urban salmon stream.
Hoogerhyde held the king up.
“Gorgeous,’’ he said. “Gorgeous, my friend.’’
The flashy delivery was a re-enactment of sorts of the famous king toss at Pike’s Market in Seattle.
Hoogerhyde was quick to admit feeling a bit of rivalry with Seattle for first fish.
“The thing is, it’s our fish, OK?’’ he said as he waited for the salmon to arrive. “I’m an Alaskan. That’s the way it is. And for Seattle to get the first one, yeah, that’s a little pinch now and then.’’
After bringing the salmon inside the restaurant, Hoogerhyde said the fish would be cut up into nice steaks and fillets.
Hoogerhyde then asked if anyone knew if the fish had first reached Seattle. Someone said yes.
“Oh, those (bleeps)!’’ he said.
Even as chefs compete for first fish, wild salmon lovers everywhere will be heartened to know the Copper River fishing season opened late Thursday near Cordova, Alaska.
Article source: http://www.boston.com/news/nation/articles/2012/05/19/alaska_restaurant_battles_seattle_for_first_fish
Alaska Air Cargo Delivers Season's First Copper River Salmon to Seattle
SEATTLE, May 18, 2012 /PRNewswire/ – Alaska Air Cargo delivered the season’s first shipment of Copper River salmon today to Seattle-Tacoma International Airport. The arrival of Copper River salmon marks the start of the summer salmon season and is anticipated by seafood lovers throughout the Pacific Northwest and beyond.
The Alaska Airlines plane arrived early this morning with Copper River king and sockeye salmon from three seafood processors: Ocean Beauty Seafoods, Trident Seafoods and Copper River Seafoods. At least three more Alaska Airlines flights today will transport salmon from Cordova, Alaska, to Anchorage, Alaska, Seattle and across the United States.
Alaska Airlines plays a significant role in supporting the Alaska seafood industry, which is recognized worldwide for its sustainable fishing practices. The carrier flew nearly 25 million pounds of fresh Alaska seafood to the Lower 48 states and beyond last year, including nearly 1.8 million pounds of Copper River salmon.
“We’re proud to be the first to bring wild and sustainable Copper River salmon to seafood lovers across the country, in many cases within 24 hours after the fish is caught,” said Torque Zubeck, managing director of Alaska Air Cargo. “With enhanced food quality procedures and additional flights to support the Alaska seafood industry, we are going the extra mile to deliver seafood that’s as fresh as possible.”
Copper Chef Cook-off
Following the arrival of the first fish, three top Seattle chefs will compete to create the best salmon recipe in Alaska Air Cargo’s “Copper Chef Cook-off.” Pat Donahue, executive chef of Anthony’s Restaurants and the 2010 and 2011 Copper Chef winner, will compete against executive chefs Jason Wilson of CRUSH and Wayne A. Johnson of Ray’s Boathouse. The chefs will have 30 minutes to prepare and serve the first catch of the season to a panel of judges, including Jay Buhner, Seattle Mariners Hall of Famer; Joanne Dunham, co-owner of Dunham Cellars; Gary Horner, senior winemaker at Erath Winery; and Bill Ayer, chairman of Alaska Air Group.
To showcase the versatility of Copper River salmon, two Northwest wines, an Oregon pinot noir from Erath and a Washington chardonnay from Dunham Cellars, have been selected to pair with the salmon in this year’s cook-off. The wines were selected for their flavor-enhancing profiles that blend well with salmon and break the old adage that fish only pairs with white wine.
The airline will use its Twitter account, @AlaskaAir, to announce the winning Copper River salmon recipe. The three recipes that will be prepared for the Copper Chef Cook-off are available to download at http://bit.ly/JNOHmK .
Enhanced seafood quality training program
Copper River salmon shipped on Alaska Air Cargo this season will arrive as fresh as possible to grocery stores and restaurants across the nation, thanks in part to a cool chain training program required of all airline employees who handle perishables. Alaska Air Cargo employees are required to adhere to strict seafood quality standards and pass an annual food quality course.
Seafood processors and shippers follow these cool-chain standards to provide a temperature-controlled environment for proper food handling. The goal is to keep seafood moving rapidly throughout its journey on Alaska Airlines and maintain a consistent temperature range from the time it leaves the water to when it arrives at stores and restaurants.
Note to media: High-resolution photographs of the season’s first Copper River salmon and Alaska Air Cargo’s “Copper Chef Cook-off” will be posted in the airline’s online newsroom image gallery at www.alaskaair.com/newsroom by noon Pacific time, May 18, 2012.
Together with sister carrier Horizon Air, Alaska Airlines transports more than 115 million pounds of cargo annually, including seafood, mail and freight, and operates the most extensive air cargo operation on the U.S. West Coast of any passenger airline.
Alaska Airlines and Horizon Air, subsidiaries of Alaska Air Group (ALK), together serve more than 90 cities through an expansive network in Alaska, the Lower 48, Hawaii, Canada and Mexico. For reservations, visit www.alaskaair.com. For more news and information, visit the Alaska Airlines Newsroom at www.alaskaair.com/newsroom.
Article source: http://finance.yahoo.com/news/alaska-air-cargo-delivers-seasons-132200714.html
Alaska's Copper River salmon arrive in Seattle
SEATTLE—The first shipment of Alaska’s Copper River salmon arrived Friday morning at Sea-Tac Airport aboard an Alaska Airlines cargo flight from Cordova.
Pilot Trent Davey carried a 55-pound king salmon off the plane. He held it over his head, then took it down the steps, across a red carpet and handed it to three Seattle chefs, competing in the annual “Copper Chef Cook-off.” Some raw salmon bits were handed out to airline employees and other guests.
Copper River salmon are prized for their high oil content and flavor. They typically bring the highest prices at restaurants and fish markets.
About 20,000 pounds of wild salmon from the plane are headed to restaurants and stores for consumers. The airline carries hundreds of thousands of pounds of Copper River salmon a year.
Article source: http://www.denverpost.com/breakingnews/ci_20653855/alaskas-copper-river-salmon-arrive-seattle?source=rss
SLIDESHOW: Taste of West Seattle packed and filling
SLIDESHOW: Taste of West Seattle packed and filling
UPDATE: May 17
The 7th Annual Taste of West Seattle, a sampling of the best restaurants in West Seattle was jam packed with people there to taste gourmet offerings, although at times on tiny plates with even tinier forks. “I feel like I’m exercising just eating,” said Lora Swift laughing. The event featured more than 50 food purveyors from restaurants to caterers, and more. All proceeds go to support West Seattle Helpline.
SLIDESHOW: CLICK THE IMAGE ABOVE TO SEE MORE
UPDATE: May 16
Tickets are almost sold out for the tastiest, and most flavorful event in West Seattle all year, the Taste of West Seattle, Thursday May 17. Get your tickets here http://tasteofwestseattle.org/4.html . They are $40 online or $45 at the door.
Original Post
The 7th Annual Taste of West Seattle is set for Thursday, May 17th, 2012 and will feature more than 50 West Seattle restaurants. The annual event is in support of the West Seattle Helpline, a nonprofit organization that supports families in Seattle facing emergencies.
VIP tickets are $80 online and receive early entrance at 6:00 pm.
General admission is $40 online with an entrance time of 6:30 pm.
The event takes place at the Hall at Fauntleroy at 9131 California Ave SW. Organizers are expecting to sell out and urge those planning to attend to buy tickets early.
You can buy tickets and find out more details at www.tasteofwestseattle.org. or through Brown Paper Tickets
Participating Restaurants:
3 Queens Catering * Angelina’s Restauralnt * Bakery Nouveau
Bamboo Bar Grill * Bang Bar * Beveridge Place Pub
Big AI’s Brewing * Bin 41 * Blackboard Bistro
Blue Willow Catering * Caffe Fiore * Chaoo Canyon Organic Cafe
Cupcake Royale * Duke’s Chowder House * Eats Market Cafe
Elliott Bay Brewery Pub * Endolyne Joe’s
Feedback Lounge * Fresh Bistro / Herban Feast Catering
Freshy’s Coffee * Full Tilt Ice Cream
Great Harvest Bread Company * Hotwire Coffee * Husky Deli
Jones Soda * Kokoras Greek Grill * Locol Barley and Vine
Marination * Ma’Ono Fried Chicken * Menchie’s Admiral
Metropolitan Market * NW Wine Academy at SSCC
Pan Africa Grill * Phoenecia at Alki * Pizzeria 22
Prost! West Seattle * Salty’s Onl Alki Beach
Schooner Exact Brewing * Skylark * Slices on Alki
Sugar Rush Baking Co / Coffee to a Tea * Talarico’s * The Bridge
The Swinery * Trader Joe’s * Tuxedos Tennis Shoes * West 5
West Seattle Cellars * Wing Dome * Zatz A Better Bagel
Sponsors
Charlie’s Produce * Nucor Steel Seattle Inc. * Tuxedos Tennis Shoes
West Seattle Nursery * BR Networking Metropolitan Market
Highline Medical Center Urgent Care * AIlStar Fitness
You can join West Seattle Helpline on Facebook HERE.
We encourage our readers to comment. No registration is required. We ask that you keep your comments free of profanity and keep them civil. They are moderated and objectionable comments will be removed.
Article source: http://www.westseattleherald.com/2012/05/16/news/slideshow-taste-west-seattle-packed-and-filling
UPDATE: Tickets almost gone for Taste of West Seattle May 17
UPDATE: Tickets almost gone for Taste of West Seattle May 17
More than 50 area restaurants will be part of the annual event
UPDATE: May 16
Tickets are almost sold out for the tastiest, and most flavorful event in West Seattle all year, the Taste of West Seattle, Thursday May 17. Get your tickets here http://tasteofwestseattle.org/4.html . They are $40 online or $45 at the door.
Original Post
The 7th Annual Taste of West Seattle is set for Thursday, May 17th, 2012 and will feature more than 50 West Seattle restaurants. The annual event is in support of the West Seattle Helpline, a nonprofit organization that supports families in Seattle facing emergencies.
VIP tickets are $80 online and receive early entrance at 6:00 pm.
General admission is $40 online with an entrance time of 6:30 pm.
The event takes place at the Hall at Fauntleroy at 9131 California Ave SW. Organizers are expecting to sell out and urge those planning to attend to buy tickets early.
You can buy tickets and find out more details at www.tasteofwestseattle.org. or through Brown Paper Tickets
Participating Restaurants:
3 Queens Catering * Angelina’s Restauralnt * Bakery Nouveau
Bamboo Bar Grill * Bang Bar * Beveridge Place Pub
Big AI’s Brewing * Bin 41 * Blackboard Bistro
Blue Willow Catering * Caffe Fiore * Chaoo Canyon Organic Cafe
Cupcake Royale * Duke’s Chowder House * Eats Market Cafe
Elliott Bay Brewery Pub * Endolyne Joe’s
Feedback Lounge * Fresh Bistro / Herban Feast Catering
Freshy’s Coffee * Full Tilt Ice Cream
Great Harvest Bread Company * Hotwire Coffee * Husky Deli
Jones Soda * Kokoras Greek Grill * Locol Barley and Vine
Marination * Ma’Ono Fried Chicken * Menchie’s Admiral
Metropolitan Market * NW Wine Academy at SSCC
Pan Africa Grill * Phoenecia at Alki * Pizzeria 22
Prost! West Seattle * Salty’s Onl Alki Beach
Schooner Exact Brewing * Skylark * Slices on Alki
Sugar Rush Baking Co / Coffee to a Tea * Talarico’s * The Bridge
The Swinery * Trader Joe’s * Tuxedos Tennis Shoes * West 5
West Seattle Cellars * Wing Dome * Zatz A Better Bagel
Sponsors
Charlie’s Produce * Nucor Steel Seattle Inc. * Tuxedos Tennis Shoes
West Seattle Nursery * BR Networking Metropolitan Market
Highline Medical Center Urgent Care * AIlStar Fitness
You can join West Seattle Helpline on Facebook HERE.
We encourage our readers to comment. No registration is required. We ask that you keep your comments free of profanity and keep them civil. They are moderated and objectionable comments will be removed.
Article source: http://www.westseattleherald.com/2012/05/16/news/update-tickets-almost-gone-taste-west-seattle-may
El Asadero: The grandfather of Seattle food trucks
Before the words “food truck” meant anything special; before Marination Mobile, Maximus Minimus, and Skillet; long before food-truck reality shows and Seattle Met devoted the cover of its most recent magazine to the subject …
There was El Asadero.
Which is not to say El Asadero is anything special, or that it was the first of its kind. It was one of many like it, quietly filling needs at inconvenient times in inconvenient places.
El Asadero is really a food bus, not a food truck. The popular eatery sells Mexican food from a white, converted school bus near the Othello light rail station, a familiar and steady presence here for eight years, parked in the same spot in the same parking lot seven days a week. It stays open late, 10 p.m., in a neighborhood not exactly dense with restaurants, serving burritos, tacos, tortas, and other typical dishes, none more than $8.
The once mostly vacant lot has grown considerably in the past year. A few strides away, the Othello Public Market has been filled in. The warehouse has been converted into a maze of stalls selling housewares, clothes, books, phones, and anything else you can think of. More than any neighborhood in Seattle, this is one of immigrants. They come from various countries in central America, southeast Asia, and east Africa. On weekends, merchants set up in covered booths outside the market and sell Mexican tamales, Salvadoran pupusas (stuffed corncakes), and Somali sambusas (meat stuffed pastries).
The area around El Asadero has also changed recently. The market, the light rail station, and a six-story apartment building all materialized long after the bus started serving food. On the ground floor of the Station at Othello Park, as the apartment complex is called, a sleek café called Deo Valente opened a few months ago. It serves espresso, pastries, gelato, sandwiches, salads, as well as wine and beer, the only establishment like it for miles. The place is seldom crowded, perhaps a gamble on demographics that have yet to ripen.
Customers board El Asadero through the same door school kids once did. Steel counters have been built into the front half of the bus. The bus windows still open and close. The driver’s seat is still there, occupied instead by a satellite TV box hooked up to a dish outside the bus, beaming Spanish-language programs to a television mounted by the dashboard.
The kitchen is built into the back of the bus, where the Lepe brothers, Adan and Armando, work most days cooking and serving food —mostly to people who live or work nearby. Tacos are $1.20 each, $1.65 for those with special fillings like tongue and tripe, or for mulitas, which are grilled, closed-face tacos. Burritos, tortas, and quesadillas are $5. Platters of grilled beef or sautéed shrimp are $8, both served with rice, beans, and tortillas.
The dish that sets El Asadero apart is probably its birria ($8), a rich meat stew, in this case made with slow-cooked beef, served with rice, beans, and tortillas. Traditionally made with goat or mutton, birria is very deep red in color, its broth spiked with oregano and formed with various dried and roasted peppers, the magic ingredient of the dish. The birria is finished with a generous sprinkling of chopped onions, cilantro, and the juice from several lime wedges, all served on the side.
Many regular customers call in orders ahead of time; take-out accounts for much of the business. No more than 10 people could eat in the bus at one time, and none of them all too comfortably. It is not exactly a place that encourages lingering. Just eating. Customers serve themselves coffee from a carafe, sodas and juice from a cooler. Condiments like limes, radishes, and jalapenos are left in a tray by the drinks.
Before food trucks became sexy, they were destinations much like El Asadero: simple and inconspicuous, a compromise for both merchant and customer, neither of whom could afford to own or eat in a real restaurant. Food trucks parked in parts of a city that lacked restaurants; in other words, poor neighborhoods. Those who could afford not to eat in them didn’t, thinking of them as unclean or, perhaps, beneath them.
For better and worse, the stakes have changed. The new generation of food trucks connotes cleanliness and excellence. The paint job alone on a new truck might equal the cost of an entire truck in the old days. Food trucks now are almost as expensive to open as restaurants. Only a few companies are in the business of converting trucks (often former UPS delivery trucks) for food service and demand is currently high. So are expectations. Foodies – to this day, I do not know what this word really means – fawn over food trucks, and the expectation is that they deliver something extraordinary.The
Food trucks in Seattle are not truly mobile, restricted by city ordinances that confine them to a few, certain streets, and require them to have access to a land-bound restroom. They are also required to keep a certain distance from stationary restaurants. To this day, most food trucks in the city stick to private parking lots, moving between a few regular spots.
El Asadero never moves, although its motor vehicle registration is current, and its tires fully inflated – it is one of only a few places in town where you can eat inside a street-legal vehicle, a novelty in itself. Mostly undiscovered, there is not a hipster in sight. No sock hats, thick glasses, or skinny jeans. Just a mix of construction workers, moms with kids, a teenager or two.
Not so long ago, in the fall of 2008, lunch trucks were not cause for excitement. They were little more than glorified vending machines. Fusion cooking was a tired idea. That November, a single truck named Kogi started selling Korean tacos, catching on outside of nightclubs and eventually becoming a sensation all over Los Angeles as it leveraged a relatively new concept called social media. Within a few years, food trucks were super cool and Korean tacos had migrated north and east to all corners of the country.
Twitter followers will quickly figure out that El Asadero does not tweet, nor does it Facebook (if the noun can be used as a verb) or even have a website. You cannot “Like” them or “Follow” them, even if your life depends on it. You can, however, like them in the old-fashioned sense.
Any day of the week. Always in the same spot.
If you go: El Asadero, at the intersection of South Othello Street and Martin Luther King Jr. Way South. Open every day from 10 a.m. to 10 p.m. Order ahead at (206) 760-9903
Article source: http://crosscut.com/2012/05/15/food/108581/el-asadero-food-truck/
Urbanspoon Unveils Its 2012 Top High-End Restaurant List
SEATTLE, May 15, 2012 /PRNewswire/ – Urbanspoon, the leading mobile restaurant discovery application and reservation management system, today released its first annual Top High-End Restaurant List, recognizing the most highly acclaimed restaurants in the United States. The most comprehensive restaurant list of its kind, the list highlights 250 of the top restaurants across the nation, and is a result of analyzing more than 600,000 restaurants, millions of reviews from professional food critics, the Urbanspoon community and diners.
(Logo: http://photos.prnewswire.com/prnh/20110831/LA60178LOGO)
“We would like to congratulate this list of restaurants who stand out among all the high-end restaurants in the US,” said Kara Nortman, SVP of Consumer Businesses, CityGrid Media. “Based on restaurants that received the most favorable reviews from Urbanspoon’s critic, blogger and diner communities, the list truly highlights a myriad of establishments from the expected like the Bay Area’s French Laundry, to the unexpected places like Restaurant Iris in Memphis.”
The Urbanspoon Top High-End Restaurant List covers 36 states and 64 metropolitan areas including historically Food-loving cities like New York, San Francisco, and Chicago and highlights some smaller locations like Destin, Florida. The complete list can be viewed at http://www.urbanspoon.com/blog/82/Americas-Most-Popular-High-End-Restaurants.html.
Restaurants on the Urbanspoon 2012 Top High-End Dining List were selected based on the number of aggregate blog posts on Urbanspoon; diner ‘up votes’ and ‘down votes;’ consumer reviews; critic reviews; and total page views.
The newly re-launched Urbanspoon app for iPhone can be downloaded for free in the iTunes store: http://itunes.apple.com/us/app/urbanspoon/id284708449
About Urbanspoon
Urbanspoon is a leading online local restaurant guide, aggregating restaurant content from across the Web including newspapers, professional food critics, bloggers and diners. Urbanspoon allows diners to make restaurant reservations through its online booking service, both on the Web and mobile. In addition, Urbanspoon offers restaurants Urbanspoon Rezbook – a complete reservation and table management system built to run on the Apple iPad. Urbanspoon is a subsidiary of CityGrid Media, LLC (www.citygridmedia.com), an IAC (IACI) operating company, and is headquartered in Seattle, Washington.
Media Contact:
Jenny Davis for Urbanspoon
Dotted Line Communications
Phone: 925-935-2558
jenny@dottedlinecomm.com
Article source: http://finance.yahoo.com/news/urbanspoon-unveils-2012-top-high-161900519.html
Sounders FC and SUBWAY Restaurants to Host Family Fitness Night
May 11, 2012 – Major League Soccer (MLS) Seattle Sounders FC
WHO: Seattle Sounders FC forward David Estrada and midfielder Mauro Rosales, representatives from SUBWAY© restaurants of Seattle and 300 local youth.
WHAT: Sounders FC players will share training, fitness and nutrition tips with local youth and their families.
Families will be led through a series of interactive exercises including: soccer drills, basketball, jump rope and Zumba.
SUBWAY© restaurants will provide sandwiches and Sounders FC prizes to families in attendance.
WHEN: Tuesday, May 15, 6-8 p.m.
WHERE: South Park Community Center – 8319 8th Ave S., Seattle, WA 98108
WHY:SUBWAY restaurants© of Seattle continue to partner with the Seattle Sounders FC to provide fitness and health programming in the Seattle/Tacoma area. These two organizations joined forces to reach more than 1,000 students and their family members last year.
According to the Centers for Disease Control’s National Health and Nutrition
Examination Surveys (2007-2008), approximately 68 percent of adults are overweight or obese, with 75 million adult Americans considered obese.
Children have become heavier as well. In the past 30 years, the prevalence of childhood obesity has more than doubled among children ages 2-5, has tripled among youth ages 6-11, and has more than tripled among adolescents ages 12-19.
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Major League Soccer Stories from May 11, 2012
• The Impact Hosts the La Galaxy Saturday at Olympic Stadium – Montreal Impact
• The Impact Hosts the LA Galaxy Saturday at Olympic Stadium – Montreal Impact
• Chivas USA vs. San Jose Earthquakes Game Notes – Club Deportivo Chivas USA
• Galaxy to be honored at White House – Los Angeles Galaxy
• Opening Day at BBVA Compass Stadium Tomorrow – Houston Dynamo
• San Jose Earthquakes Play Host to Chivas USA on Sunday, May 13 – San Jose Earthquakes
• Sounders FC and SUBWAY Restaurants to Host Family Fitness Night – Seattle Sounders FC
• Sporting Kc Travels to Chicago for Match with Fire – Sporting Kansas City
• Chicago Fire Announce Strategic Merger with Plainfield Soccer – Chicago Fire
• Houston Dynamo Prepare for Long-Awaited Home Opener – Houston Dynamo
• MLS Disciplinary Committee Suspends and Fines Seattle Sounders FC Defender Zach Scott – MLS
• Sporting KC to Host Stoke City FC on August 1 – Sporting Kansas City
• Rapids to Host EPL’s Swansea City on July 24 – Colorado Rapids
• Limited Tickets Remain for Games vs. Portland Timbers and LA Galaxy at BBVA Compass Stadium – Houston Dynamo
• Earthquakes to Play English Premier League’s Swansea City at Buck Shaw Stadium – San Jose Earthquakes
• RSL on Road Again for Critical Western Conference Clash at Seattle – Real Salt Lake
The opinions expressed in this release are those of the organization issuing it, and do not necessarily reflect the thoughts or opinions of OurSports Central or its staff.
Article source: http://www.oursportscentral.com/services/releases/?id=4400529
On the move: NCM promotes Thomson to operations manager
Diana Thomson was promoted to operations manager of the Washington branch of NCM (formerly Nuprecon), a Snoqualmie-based provider of demolition and remediation services.
Thomson, who has been at NCM for the past 11 years, will oversee project-management and field-operations teams of about 300 employees statewide.
She has a degree in business entrepreneurship from the University of Southern California and has a certificate in construction management from the University of Washington.
Advertising: Larry White was promoted to design director, Nate Jelovich to digital media manager and Meredith Rockwell to account manager at DNA, Seattle.
Banking: Cory Stewart was appointed corporate controller and senior vice president of finance and accounting at HomeStreet, Seattle.
Consulting: Jane Repensek and Ray McLaughlin were named associates in the professional services practice at CFO Selections, Bellevue.
Financial services: Scott Hedgcock was hired as an associate client manager and Leah Hinton was hired as associate director of marketing and sales at Cornerstone Advisors, Bellevue.
Health care: Dr. Sunara Sotelo joined Seattle Cancer Treatment and Wellness Center as a doctor of acupuncture and Oriental medicine, Seattle.
Hotels: Brooke Byrne was named director of catering at Hotel 1000, Seattle.
Restaurants: Peter Birk was appointed executive chef at BOKA Restaurant+Bar at Hotel 1000, Seattle.
Restoration services: Len Wheeler was named project manager and estimator at Paul Davis Restoration, Lynnwood.
Wealth management: Brian Kremen was named a business development officer at Laird Norton Tyee, Seattle.
To be included in the On the Move column, email business@seattletimes.com; send the information by fax, 206-382-8879; or mail, The Seattle Times, P.O. Box 70, Seattle, WA 98111. Photos will not be returned.
Article source: http://seattletimes.nwsource.com/html/businesstechnology/2018192427_move14.html?syndication=rss
Two from Seattle win James Beard awards
NEW YORK — Two Seattle culinary figures, Tom Douglas and Matt Dillon, took top honors at the prestigious James Beard Foundation awards ceremony Monday.
Douglas was named restaurateur of the year. He owns 13 restaurants in the Belltown and South Lake Union neighborhoods of Seattle, including his first place, Dahlia Lounge. He previously took a Beard award in 1994 for best Northwest chef.
Dillon, named Northwest region chef of the year, is chef-owner of Sitka Spruce, located in Seattle’s Capitol Hill neighborhood. The place is noted for carefully prepared, inventive dishes using local ingredients.
The James Beard awards, considered the Oscars of the culinary world, honor those who follow in the footsteps of Beard, considered the dean of American cooking when he died in 1985. Monday’s ceremony honored chefs and restaurants; a similar event on Friday was held for book and other media awards.
The foundation’s outstanding chef award went to Daniel Humm, the chef behind New York’s Eleven Madison Park. Humm, a native of Switzerland, has spent his career amassing awards. Most recently, his restaurant — which has four stars from the New York Times and three from the Michelin Guide — was named No. 10 in the world by Restaurant magazine.
Boulevard restaurant in San Francisco was named outstanding restaurant of the year. Opened by chef Nancy Oakes on the San Francisco waterfront in 1993, Boulevard’s cuisine blends regional American cooking with French style. Last year’s outstanding restaurant honor went to Eleven Madison Park.
The best new restaurant award went to Grant Achatz’ second Chicago restaurant, Next.
The group’s Lifetime Achievement award this year went to Wolfgang Puck, the pioneer of California cuisine whose menu for the annual Academy Awards Governors Ball is almost as eagerly anticipated as the awards themselves. Puck has won multiple honors from the foundation over the years and is the only chef to have twice received its Most Outstanding Chef award.
Puck has been an iconic voice in California cuisine. In 1982, he opened Spago, the restaurant for which he remains best known.
Article source: http://www.heraldnet.com/article/20120508/NEWS02/705089918/0/sports