Results tagged “frenchlaundry”

Spokane's Wooly Pigs is on a mission to bring sustainably-grown Euro-style bacon (and other cuts) to American tables -- and more importantly for us, to Seattle plates.

Ratatouille has grossed a quarter billion simoleons since its release last month, but the biggest kick might be that it's getting kids interested in French food. Daisley Gordon, the chef at Seattle's Campagne, is even giving Saturday morning ratatouille cooking classes.

As you know, we work in the food industry, so naturally we have foodie friends; and though we love them dearly, sometimes they judge. So on the day of our last party, as our food-savvy guests merrily called in to see what we’d be serving, we found ourselves conveniently forgetting to mention the Sangria.

In the beginning, there was the whole bear, the whole goat, the whole hog. You caught it, you cooked it, you ate it. Civilization basically meant you could roast smaller pieces and eat smaller chunks. Now, by the 21st century, we've reached the ultimate indulgence: a whole meal of mini-portions.