by Brian | Jun 2, 2013 | Recipes
For pork, chicken, or cream cheese. Bing Cherry Salsa Yield: 1 cup Ingredients: 1 cup pitted fresh Bing cherries 1 tablespoon minced green bell pepper 2 tablespoon chopped fresh basil Grated zest and juice of one lemon ¼ teaspoon Worcestershire sauce Dash Tabasco...
by Brian | Jun 1, 2013 | Dedicated Drinker's Diary, Recipes
Cherry can be a tough flavor to love. You grow up, get sick, have cough syrup, and vow that never, never, never again in your life will you have another thing to do with vile cherries again. Except maybe for pie. Pie should always be an exception. When the weather...
by Brian | Mar 14, 2013 | Recipes
Lamb. Rich and satisfying. Chef and author Michael Chiarello loves the meat and, with his restaurant experience, knows just the proportions to serve. As an entrée, two or three chops per person is plenty. That lamb flavor can, it is true, seem overpowering. The trick...
by Brian | Jul 14, 2012 | Recipes
Seattle is famous for many things but food wise the top spot has to be Pike Place Market. This is the oldest continually operated farmers market in the country, starting in 1907. There is a three story neon sign that says Public Market Center, and for locals the...
by Brian | Jul 10, 2012 | News
At the Portland farmers market, the big one on Saturday in the Park Blocks, we saw this clever idea from one of the vendors. In the Northwest, now is the peak season for berries and cherries of all kinds. Which one or ones should you pick? This vendor makes it easy:...
