Topic

gastronome

A collection of 135 issues

On Christmas lights and warehouse smoke.

Bring yourself. Take your time. The food will bring the minds together, as foreign as they might be. Friends will be found in a shared experience. Without need of history or gestures known. If you have a bit of hunger, bring that as well. We will not wear our masks

On Whisky-Centered Design: Designing the Glencairn Whisky Glass

TASTING whiskies can be a clinical, prosaic task, nosing and assessing, jotting notes, reconsidering, lips compressed in concentration, brow furrowed. Yet, as the spirits panel tasted 20 single malts from Islay, we reminded ourselves to step back a moment, to contemplate with no small amount of awe the magic of

On Seattle, hungry musicians, and the culinary arts.

Coffee, salmon, berries, kale, fennel, lavender, rosemary, hops, beer, wheat, wine, oysters, clams and Dungeness crab. These are foods and flavors of the Pacific Northwest. But in addition to things indigenous to this region, Seattle is also on the Pacific Rim, making it a great hub for Asian food. The

On birthday cake and ramen noodles.

In exactly two weeks, I will be 48. Which means it’s time for birthday cake. Enter my coworker, Safiya, who introduced me to the Momofuku Milk Bar last year when we were in New York City for the Visualized conference. They are famous for their birthday cake, among other

For the love of good farmers.

Apples, cherries, grapes, and hops. I am fascinated with agriculture. Wonder worked its way down my spine while I looked out across the verdant Yakima River Valley from a rental RV, the fruits of some of Washington state’s almost 40,000 farmers on awesome display. Ice-edged mountain tops of

Salted Butter Caramels.

I made these for our New Year’s party last night and are they ever scrumptious! Vegetable oil 1 1/3 cups heavy cream 2 cups sugar 1/2 cup light corn syrup 1/3 cup honey 6 tablespoons unsalted butter,cubed 1 teaspoon vanilla paste or extract 3 teaspoons

I need CHOCOLATE!

I didn’t have any chocolate today and I am DYING over here. God, I can’t live without it. I just signed up at this site to keep track of what I’m eating and so I can spot my downfalls and try to eat better. It’s a

Dulce de Leche.

And more designer Weims in ads. Dulce de Leche (from the New York Times Magazine): 1 14-ounce can sweetened condensed milk (containing only milk, sugar, glucose and sodium bicarbonate), label removed. Place the can in a saucepan and cover with water by at least 1 inch. Bring to a boil

Crêpes Voilà.

If you’re ever in downtown Seattle, you HAVE to eat here at La Crêperie Voilà. Their stuff is sooooooooooo good and so authentically French. My favorite crêpe is the red pepper, goat cheese, and spinach. And then Nutella and bananas for dessert. Yum!

Three things.

I live in this great, wonderful, diverse city and I don’t get out nearly often enough. But lately, I’ve been trying. Here are three great experiences I’ve had in Seattle this past week: 01. Bodies…The Exhibition. If you haven’t seen it yet, run – do not