America's Classics: Maria Hines on Seattle's Maneki

Photo by James Collier




One of my all-time favorite Japanese restaurants in Seattle is Maneki. It’s one of those places that makes you feel like you’re being taken care of at your grandmother’s house. It’s been a longtime cooks’ spot for an incredible meal that doesn’t break the bank. The dish I always get is the sakana dinner, which is salt-broiled mackerel served with sashimi and tempura. The mackerel is fried whole and it has such crispy skin on the outside with the luxurious, melt-in-your-mouth flesh on the inside. It’s a soulful food experience. 

—Maria Hines, JBF Award Winner




... Read more >

Comments (0)

Throwback Thursday: A Night in Seattle's Chihuly Garden


Most of our focus during JBF Taste America events is on the delicious dishes being served during our superstar collaborative dinners, but it’s also worth a glance up from our plates to admire the setting. This TBT, we’re looking back to last weekend’s Taste America dinner in Seattle, where guests were treated to bites from some of the city’s top toques, first high above ground in the Space Needle, then beneath the awe-inspiring chandeliers in Chihuly Gardens and Glass. The photo above was taken from a table during the dinner, and serves as a reminder that sometimes we need to put our forks down and lift our faces up to appreciate these once-in-a-lifetime experiences.


There are still a few more stops in our Taste America tour. Get tickets... Read more >

Comments (0)

James Beard Foundation’s Taste America® Climbs to the Top of the Space Needle in Seattle

Photo by Phototainment


This past weekend, Taste America, the James Beard Foundation’s annual ten-city epicurean tour, landed in the Pacific Northwest for a weekend of exclusive culinary events including a collaborative fundraising dinner, cooking demos, artisanal tastings, and book signings.


Several hundred Seattleites gathered at the Space Needle and Chihuly Garden and Glass, where some of the city’s top culinary talent showcased their skills against the backdrop of Elliot Bay. The evening began with an elevated tasting reception high up in the Skyline level of the Space Needle, where guests enjoyed bites from Zoi Antonitsas (Westward), Thomas Kollasch (Chihuly Garden and Glass / Collections Café), Jay Blackinton (... Read more >

Comments (0)

Q&A with JBF Taste America All-Star Tyler Florence


A veteran of the food industry for over 20 years, Tyler Florence is one of the most well-recognized and trusted chefs in the country. With over a dozen cookbooks to his name and numerous seasons of Food Network cooking shows, Florence has helped introduce elevated cuisine that’s easy to prepare, presents beautifully, and is, above all, incredibly delicious and nurturing to enjoy. This weekend, the James Beard Foundation’s Taste America® cross-country culinary tour is stopping off in Seattle where Florence will promote his appreciation for local bounty with like-minded James Beard Award winner Thierry Rautureau, as well as the cream of the crop of the Seattle restaurant scene. Read on to discover where his love for wine started, why vegetables should take center stage, and how he’s working to make a difference in children’s lives.

 ... Read more >

Comments (0)

James Beard Foundation's Taste America® Preview: Seattle


The James Beard Foundation’s Taste America® national epicurean tour continues this weekend with two days of star-studded events in Seattle, featuring Taste America All-Star and JBF Award winner Tyler Florence and Local Star Thierry Rautureau. Friday night kicks off with a tasting reception from some of Seattle's finest, followed by an exclusive four-course dinner prepared by Florence and Rautureau. On Saturday the action moves to Sur La Table for cooking demos and book signings from Rautureau and lauded chef and JBF Award winner Maxime Bilet​.


For tickets and more information about the chefs and vendors appearing, check out Read more >

Comments (0)

Sustainability Matters: September 26, 2014


The Alliance for a Healthier Generation and the American Beverage Association pledge to reduce beverage calories consumed per person nationally by 20% by 2025. [Food Politics]


Scientists across the country are testing the impact of ozone and carbon on crops to discover to what extent climate change will affect the global food supply. [NY Times]


Agriculture giant Cargill has pledged to protect forests in the company’s supply chains and endorse measures stated in the New York Declaration on Forests, part of the UN summit on climate change. [Grist]


Following the horse meat scandal that swept... Read more >

Comments (0)

James Beard Foundation's Taste America® Preview: Seattle

Marc Murphy and Tom Douglas


We’re headed to the Pacific Northwest for our next stop on James Beard Foundation’s Taste America® tour! This weekend we’re staking out Seattle for two days of culinary celebrations featuring Taste America All-Star and James Beard Award winner Marc Murphy, as well as local star and James Beard Award winner Tom Douglas. Join us Friday night for a reception with dishes from some of the city’s hottest chefs, followed by a unique four-course menu prepared by Murphy and Douglas. On Saturday Murphy will show off his skills with a cooking demo at Sur La Table, where you’ll also be able to sample local fare with free tastings from artisan vendors La Panzanella, Theo Chocolate, and Mt. Townsend Creamery.


For information about the chefs and vendors appearing in Seattle, check out... Read more >

Comments (0)

Ingredient Spotlight: Labneh


Greek yogurt is everywhere. In our granola bars, our hummus, even our shower gel. When a foreign health food becomes the official state snack of New York, you know it’s hit the mainstream. But one unexpected advantage of Greek yogurt’s ubiquity is the piquing of the American palate for thick, tangy spreads, and chefs are constantly looking to regional Mediterranean cuisines for similar ingredients. We noticed labneh, the Middle Eastern iteration of strained yogurt, popping up on Beard House menus this spring and summer, and realized that this spread is on the rise across the country.


It turns out that what we think of as "Greek Yogurt" is really just one member of the family of strained yogurts that grace most tables of Mediterranean, Middle Eastern, and North African countries. In Greece, it’s called straggistó giaoúrti, in Egypt, ... Read more >

Comments (0)


JBF Kitchen Cam