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.
Seattle Dragonfish Asian Cafe’s 14th Anniversary
As the restaurant celebrates yet another successful year in June, owner Takao Kikuchi has planned a week of delicious festivities and a special Japanese whiskey tasting benefit for tsunmai victims in Ishinomaki, Miyagi, Japan—the hometown of his wife, Yuko. So from...
