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Jay Friedman is a freelance food writer and gastronaut—global explorer of things gourmet and, well, not-so-gourmet. Born and raised in New York (and missing those back-east bagels), Jay says he came to Seattle in 1999 because "there's great produce here." He’s dabbled in classes at Cornell University’s School of Hotel Administration, taken cooking classes around the world, cooked as a Vermont inn-sitter, worked as a waiter, and evolved into an omnivoracious eater.
Malatang, "Mr. & Mrs. Smith" (aka fuxi feipian), and a chuan pot at Chuan on Capitol in Seattle. Good spice levels,… twitter.com/i/web/status/1…
Suan cai yu at Buerjia Chinese Sauerkraut Fish in north Seattle. This dish was spicier, more sour, and had more fis… twitter.com/i/web/status/1…
Double lunch today at Seattle's Huong Que and Hoang Lan with a local Vietnamese food expert. (Article forthcoming.)… twitter.com/i/web/status/1…
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