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First Look: Mediterranean Fare on the Water at Westward in Seattle

You can pull up to Westward by bike, car, or even boat, as there’s a dock available. With views of the water and the city, enjoy what chef Zoi Antonitsas calls “Contemporary Mediterranean, Water-Inspired” food.

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Sexy Feast: A Kiss of Ouzo, “Lolita”-like Lust

With food scientist Harold McGee in town this evening, I’m recalling his appearance at the recent Culinary Institute of America’s “Worlds of Flavor” conference, where he talked about the complexity of flavor. McGee mentioned sensations such as the sound food makes, but argued that aroma…

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