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.
Get Spirited at the Northwest Distillery & Cocktail Festival
Seattle is well-known for being innovative; a city that is a great launching pad for the new and unique. It’s no surprise that so many talented craft distillers have popped up all around the city. And they are the star of the 2012 Northwest Distillery & Cocktail...
