New “Taste” Menu at Crush Showcases Ingredients
In a bit of a bold move by James Beard Award-winning chef Jason Wilson, Crush now serves $17 "Tastes" based on interesting ingredient profiles.
Tag Archives: Crush
Top Ten Food Highlights for 2011, Seattle and Beyond
1. Passport to Pleasure is a new column I kicked off for TheSunbreak.com this year. Whether for a day or a getaway, I check out restaurants and romantic things to do in a hedonistic quest for great food and good times for two. It’s a…
Celebrity Chef Tour Offers Reasons to Be Thankful
Every year or two, the Celebrity Chef Tour rolls through Seattle. The event typically pairs a well-known chef from outside the area with a local one; for example, in 2010, Trellis‘ Brian Scheehser worked with Top Chef contestant Richard Blais. The Celebrity Chef Tour benefits…
Sexy Feast: Short Ribs, Long Pleasure at Crush
Last year at this time, I interviewed Chef Jason Wilson for an Edible Seattle article about sex and food, exploring the idea that diners’ eating preferences can predict what kind of sex lives they have. In discussing variety, he mentioned that some people come to…
Beard-nominated chefs brew up a super supper in Seattle
One week from tonight, four chefs from Seattle and one from Portland will be in New York anxiously awaiting announcement of which is Best Chef Northwest per the James Beard Foundation.
One week ago, all five came together to prepare a feast for a James…
Twitter dinner with James Beard’s Best Chefs NW
After my typical restaurant meal, I usually have plenty of time afterward to excruciatingly choose the words that best describe the dining experience.
That won’t be the case this coming Monday night.
Technology permitting, I will be part of a small group of food writers…
Rolling Scones for Rolling Stones
Wow! Looks like Cakespy has created the perfect accompaniment (Rolling Scones) to the Rolling Stones that Jason Wilson at Crush created for the year-end Sound magazine Dish-Off. Delightful!…
Seattle Sound 12/08: Rock Our World
Sound‘s Search for the Year’s Top Chef
The World Series, an amazing election, and now time to crown a “top chef.” The three best “Dish-Off” winners of the year were willing participants in a playoff, but what about a theme? I wanted something abstract, and…
Seattle Sound 5/08: Little Pig, Little Pig, Let Me In
Hungry Like the (Big Bad) Wolf
When I told friends that this month’s Dish-Off challenge was “pork belly and beyond,” the confused looks amazed me. Doesn’t everyone know pork belly? More amazing were the endless looks of disbelief and disgust from people who happily eat…
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