Eat

Starting a restaurant is often a bumpy road, with lots of twists and turns. That's certainly true for the owner of KaPow Thai on Wheel Suwat Piyathanawiwat. 

Originally from Bangkok Thailand he attended high school in New Zealand, St. Gabriel's College, Bethlehem College in Tauranga, studied Management at Auckland Institute of study and the Crown Institutes of Studies, then moved back to Thailand in 1998.  

Armed with all his knowledge he had big dreams, and came to America, settling in Boston, Massachusetts in 2000.

"I started my first job as dishwasher at a Thai restaurant in Foxboro MA," he explains, "Then I moved to Wakefield, MA to work as a line cook. The owner taught me everything from the beginning"

Suwat got married in 2006.

That decade of cooking experience brought him to open his own restaurant in Allston MA In 2011.

It may have been that chinese food and beer were not a perfect marriage but whatever the case Chinese Take Out, the ten month old restaurant at 9809 16th SW in White Center closed last Sunday. In its place with same operators, just adjacent to Lil Woody's Burgers and Beer Star is Southside Pizza.

Their official first day is Monday, June 25th. Their Facebook page says they will be "featuring whole pies, slices, and pizza joint classics that will have something for the whole family. Chef Manny is bringing his years of working with pizza to White Center and we're excited about this new beginning. Follow us at our new Facebook page- https://www.facebook.com/southsidepizzapie/"

By Lindsay Peyton

Every day, when chef Bill Riley heads to work at Chinook’s at Salmon Bay, he looks forward to looking out the window and watching the boats in Fisherman’s Terminal come and go.

“The location is fantastic,” he said. “The view here is something I never get tired of.”

He also loves to cook and eat seafood. “Salmon is one of my favorites, and where can you get better salmon than Chinook’s?” he asks.

Riley would know. After all, he’s been working at the restaurant for nearly three decades.

His path to the kitchen was a bit unusual. One of his fondest memories as a child was baking sugar cookies for the holidays without anyone showing him how. “I just found a recipe and I made it,” he said.

Still, Riley never thought too much about it. He planned to go into computers after graduating high school.

His guidance counselor, however, suggested Riley become a chef.

A milestone for a White Center original Full Tilt Ice Cream is coming up June 20, as it celebrates its 10th anniversary.

A celebration is planned for 6/20/2018 from 4pm to 11pm at the White Center location. Live music by Rats in the Grass at 8pm. A portion of the days proceeds will be going to the White Center Food Bank.

On June 19th Full Tilt will be celebrating the newest store with a day of free ice cream at the Capitol Hill location. From noon on, the first 200 people will receive a free kids scoop.

Founder Justin Cline said, "We have had a lot of amazing memories from the past 10 years. We have hosted some great bands, some had their first show at Full Tilt. Other nights we hosted bands and artists that we are grateful that they decided to actually play.

Press release:

Stock up on just-picked produce, locally crafted food items and one-of-kind handicrafts at the Burien Farmers Market, which opens Thursday, May 2.

Market hours are every Thursday from 11 a.m. to 6 p.m. through October 31 in Burien Town Square in downtown Burien.

A major benefit of shopping at the market is better prices for fresher food, according to Debra George, event manager for the Discover Burien Association, which operates the market. The fresh-from-the-fields fruit and vegetables are from Washington State farmers, mostly local, who sell directly to market customers.

Don’t miss new market eatables that include locally concocted Full Tilt ice cream and chocolate biscotti. Among the many returning food vendors, expect to see organic berries and other organic produce, freshly baked goods, shaved ice and hand-made dried pasta.

New this year, handcrafted wood furniture will join the line-up of unique handicrafts. Greenery will feature freshly cut flowers of all sorts and such plantable vegetation as rhododendrons and rose bushes.

The people have spoken.

So have the critics.

The people’s choice for Burien’s top chef is Rogelio Rios of the Mark Restaurant.

The food critics picked chef Ryan Nielcen of 909 Coffee and Wine.
Those were the results of the Burien Top Chef competition held March 20 at HomeTask Network in Burien.

All this was a preliminary event for the second annual Burien Bites on Sunday, June 2 from 11 a.m.-6 p.m. Participants will tour Burien restaurants sampling special bites prepared at each establishment. They will then vote for their favorite bite and the winning restaurant will be awarded the Burien Bites trophy.

Rios won the Top Chef people’s choice award with 56 points for his corn and black bean salsa fresca.

Second place went to 909 with 51 points and Sidestreet Kitchen garnered third place with 44 points.

Top Chef participants sampled dishes prepared at each competing restaurant. Each sampler was given five stones to vote with. They could use all five stones to vote for one chef or distribute them among multiple chefs.

The critic’s choice, Nielcen prepared two dishes—asparagus salad with a cilantro vinaigrette and fettuccine with mushrooms and asparagus.

Press release:
Bow Lake, Madrona, Mount View, and White Center Heights Elementary Schools and Chinook Middle School are now offering the United States Department of Agriculture (USDA) After-School Meal Program.
The USDA program was expanded as part of the Healthy, Hunger Free Kids Act of 2010, and is available to schools where 50 percent or more of the student body qualifies for free- or reduced-price meals and where there is a planned after-school program. There is no charge to participating students.

“Seventy percent of Highline students qualify for free- or reduced-price meals, so many of our families are not able to provide their children with a nutritionally-balanced meal at home,” said Chris Neal, director of Nutrition Services.

“This program helps students receive the balanced nutrition that is so important to their health, minds, and bodies," said Neal. "My hope is to expand the program to other schools in the near future."