Seattle Times "All You Can Eat" Describes Hollywood Project in Woodinville as having "Star Power". Woodinville Whiskey Co.

Read Rebekah Denn's article today on the new Hollywood Tavern and Woodinville Whiskey Co. distillery opening in Woodinville this Fall?  "Woodinville’s old Hollywood Tavern is getting some star attractions.  We’ve known for a while that Josh Henderson of Huxley Wallace Collective (best known for Skillet Street Food) was setting up a farm style restaurant in the old bar space, which is expected to open in September. Now there’s news that the Woodinville Whiskey Company, known as one of the state’s top craft distilleries, will share the property."

Thanks Rebekah.

Rebekah Denns's Eat All About It Announces News About India Tree's Tellicherry Pepper Honor from Bon Appetit Magazine

Thank you to James Beard-winning reporter Rebekah Denn for covering this news in her column about Gretchen Goehrend's India Tree company getting major props from Adam Rapoport and his editors at the culinary mag. 

The Seattle Times story include's India Tree's recipe for the simple 5-ingredient Tuk Merik Cambodian dipping sauce. Can't wait to try it.

Learn more about our delicious client India Tree here and do take a moment to come visit the new Facebook page as well.

Rebekah Denn Writes Up Ivy Manning's Adaptable Feast Cookbook for CSM.com

For those of us commonly cooking for a mixed bag of dietary preferences, Denn wrote a great piece today on the CSMonitor blog about client Ivy Manning's new book The Adaptable Feast (Sasquatch). Denn writes, in part:

"My sister was trying to figure out how to make dinner for her meat-loving husband and vegetarian teen, and I had the perfect book for her: “The Adaptable Feast,” the newest cookbook by Portland-based writer Ivy Manning. It’s aimed at “mixed-diet households,” teaching how to satisfy vegetarians, vegans, and omnivores alike without turning into a short-order cook.

The book is a timely one – not just in my own household, with a 7-year-old vegetarian and a 2-year-old who carefully removes every fleck of chard from his chicken – but also seems well-timed for a country just starting to coalesce around the idea of dining compromises. Die-hard vegetarians and vegans have their followers and have their own cookbooks, but those preach to a converted audience. I think now we’ve suddenly hit the era of meeting each other halfway."

To read the entire article, click on the blog title above. And to learn more about Ivy's great new book, check out her blog at http://www.ivysfeast.blogspot.com/

Thanks Rebekah!

Photo of borscht from Ivy's new cookbook, by Gregor.

Writer Rebekah Denn examines Twitter in the food world

This month's Seattle magazine features a great article by Rebekah Denn: "SHORT ORDER REVIEWS: In Seattle where restaurants, chefs and food are topics discussed and debated with more fervor than politics, Twitter is giving foodies inside access to the conversation, 140 characters at a time."

Denn included me in the mix, writing, "Twitter followers must determine which sources they consider reliable, rather than rely on gate-keeping editors. And that reliability is harder to judge due to the fact that every Twitterer has an agenda— or sometimes, several.

Kat Spellman, publicist for Spur Gastropub, finds Twitter a valuable business tool, learning immediately, for instance , when (Ruth) Reichl (Gourmet magazine’s editor) ate at Spur. But she also follows luminaries she admires on Twitter, such as Mark Bittman of The New York Times. She was thrilled when she tweeted Bittman to compliment him on his chocolate soufflé and he replied.

The self promotion that’s clearly a top agenda item for some is only effective when done in a low-key style…"

As a Twitterer who enjoys wearing multiple hats online, I'm honored to be included and even more thrilled to be recognized for rocking a "low key style". Love it!

Thanks for the opportunity Rebekah. Illustration for Seattle magazine by Ken Orvidas.

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