Eat

By Lindsay Peyton

Burien chef Tony Hayes doesn’t like to call the diners at his restaurant Classic Eats “customers.”

“I call them ‘my guests,’” he said. “This is my house, and they’re guests in my house. I want them to be…MORE

By Chef Jeremy MacLachlan

I never REALLY knew what true unconditional love was until I had my own kids. In writing this blog I reminisce about all the times I screwed up, said something wrong or wasn't on my best behavior but my mom was…MORE

By Chef Jeremy McLachlan

The best thing in the world is the egg. They are cheap, nutritious and you can cook them many different ways. Kathy has the nutrition in her blog The Unscrambling Of Eggs and I get to tell you all the ways to cook…MORE

By Lindsay Peyton

Frank Ricci grew up in the restaurant business. Cooking is in his blood – and he can’t imagine doing anything else.

Ricci’s earliest memories are of hanging out in his family’s business, Angelo’s of Burien.

By Lindsay Peyton

Soccer players rarely stand still on the field. They bob and buzz back and forth, traversing the green in constant motion, anticipating the next move of the soccer ball.

Similarly, chef Michael Vujovich spins…MORE

By Lindsay Peyton

Many children rebel against their parents – but Ballard chef Sam West chose to follow in his father’s footsteps instead.

“It made perfect sense,” West said. “There’s no other thing I should be doing.”

His…MORE

By Lindsay Peyton

White Center resident Mariah Kmitta never pictured herself working as a chef – even though she had been building a resume in restaurant kitchens since she was a teenager.

Still, she is pleased that her path led…MORE

By Lindsay Peyton

Ballard chef Shaun McCrain is so at home in the kitchen at his restaurant Copine that it’s hard to imagine him anywhere else.

He and his wife Jill Kinney named the establishment the French word for “girlfriend” –…MORE

By Lindsay Peyton West Seattle chef Brian Clevenger has a vision.

He wants every neighborhood to have a top-notch restaurant that serves homemade pasta and fresh seafood – and he’s ready to do his part in making that dream a reality.…MORE

Make Yourself at Home: Chef Adam Carroll's recipeBy Lindsay PeytonAdam Carroll stepped into the kitchen at a young age, out of necessity.

“I’ve been cooking since my mother started burning stuff,” he said. “You’d hear the smoke detector…MORE