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.
Super Bowl Sips & Apps – Go Hawks!
It’s Super Bowl Weekend – woo hoo! Go Hawks! And I’ve got some great sips & apps for Beast Mode-style partying! Did you see the New York Daily News game day chef seafood smack down between Seattle and New England? Well I represented us well! We don’t need Old Bay...
