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The Palate Obsessed
Cookbooks, food memoirs, chef bios, and love. I push open the door of Book Larder, a small cookbook store in Seattle that holds food and book events. The room is lined with walls of food books:...
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Your Typical Server
Preshift: the meeting of industry minds before we have to face real people. It’s preshift at my restaurant. Sleepy servers dressed in black rub the hangovers from their eyes. It’s 5pm and most of us...
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Breaking Up With Food: A Response to Bon Appetit’s Ill-Timed Wedding Guide
How about a Guide to Breakups? The editors at Bon Appetit didn’t get the memo that it’s breakup season. There’s something about that chilled pause between Valentine’s Day and spring. Couples who’ve...
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The Advent of Copper River Salmon: Highly Hyped, Strictly Seasonal, and...
Morels, rainbow carrots, fiddleheads, sea beans, baby artichokes and purple asparagus… just your typical produce aisle Wandering through Seattle’s Pike Place Market in spring is like scuba diving for...
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Come In, We’re Open: The Pain and the Passion of Opening a New Restaurant
I pull the door open. It’s large and made from copper and heavy. The restaurant is dark. Light splashes in through the large open windows up front but the walls are burgundy, the tables dark...
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