Phenomenol. That's what it's like to crack open that new issue of Cooking Light magazine and see Chefs Dana Tough and Brian McCracken's culinary philosophy laid out for more than NINE MILLION food lovers. Described as "standing at the forefront of the food revolution in Seattle" Chef Tough states, "With the scene we have here now, there's no room for mediocre food."
Thank you to writer Jason Sheehan for interviewing Spur (www.spurseattle.com) for the story, "Breakfast, Lunch & Dinner in Seattle." To read all six pages you'll have to pick up a copy of the November issue. But to read the portion on Spur, click on over to the Spur blog and check it out by clicking on the blog title above.
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