Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
Ruby Room’s Annual Fashion Show
The Ruby Room will be celebrating its 10th year anniversary at their annual fundraiser fashion show, "Fashion Faux Pas to Fashion Fabulous" at the Seattle Center Fisher Pavilion on Saturday, Oct. 13, 2012. The lively evening is part fashion show and part auction, with...
