"Recently voted Readers' Choice "Best Steak" in Seattle Magazine". Chef/restaurateur
John Howie's definitive NW steak house, serving custom-aged USDA Prime
steaks, American Wagyu Beef, Australian "A5" Full blood Waygu beef,
Japanese "A5" 100% Wagyu beef, fresh seasonal Pacific fish and seafood's,
wild foraged mushrooms, and locally sourced fruits and vegetables. John
Howie Steak features two wood fired grills, mesquite charcoal and apple wood that add subtle flavors to the foods. The wine list features a
"Best of Award of Excellence" from Wine Spectator. You can enjoy classic and
seasonal specialty cocktails, or the world’s finest single-malt scotch,
bourbons and fine cognacs in the lounge. There are two beautifully appointed
private dining rooms that are available for meetings or special occasions.
Holiday planning week two! This bisque is amazing!! Plus more options to ponder!
Today is December 2, and I am planning to do Holiday appropriate recipe each week until December 31!! Yay! I will also give you other options and links to think about for your Holiday planning.
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp
knife that cuts through all the starchy food on the menu.
I could not resist posting this beautiful bacon blanketed bird from the blog Runaway Spoon. I have never posted any other blog on my page, but, this one is very special and worthy. I believe my readers will love it. He has perfected this technique and with his detailed instructions, I believe you can do it too!
I love potatoes in every form, Wee Bear, not so much! However, when it comes to Thanksgiving, mashed potatoes are a must! My family has alway's had basic mashed potatoes for Thanksgiving, but, wait a minute. Enter a puree of potatoes with basil, and Parmesan? Or, how about Horseradish mashed Potatoes or Perfect mashed Potatoes with Onion Butter?
I am big fan of soup, especially in the Fall and Winter month's. During the holiday's, I always serve a soup course, and my family looks forward to tasting what I have created for them! This soup is a recreation of one of my favorite soups. In Issaquah, Washington, where I lived for 13 years a long time ago, there is a little restaurant within a historic grouping of stores called Gilman Village. For over 32 years the Boarding House Restaurant has been serving
homemade soup, salads and sandwiches and the Potato Dill is the house soup...always available! I always find it hard to leave
without having a piece of their signature dessert, warm granny smith apple
crisp...baked daily and served with fresh whip cream! Mmmmmm
