Cocktails with a Philosophical Undertone at Naka Kaiseki

When you work in a creative business, figuring out what inspires you — and tapping into those channels on a regular basis — is essential to continuously innovate. Behind the bar, juices must (figuratively) flow in order to concoct new creations for your beverage menu. 

At Naka Kaiseki in Seattle, bartender Nik Virrey admits that diving intensely into a given subject is what sparks his brain. Now, mix that with philosophical undertones and an understanding of flavor profiles and balance. In this sneak peek, brought to you by the Foodable WebTV Network, get a glimpse of how Naka’s bar operates.

A Look Inside the Pasta Program at Seattle's Spinasse

Spinasse is a nearly 8-year-old restaurant that specializes in traditional Northern Italian cuisine. And Chef Stuart Lane seems to be a perfect fit, given his background.

His hunger and curiosity for more led him to Italy, where he attended the Italian Culinary Institute for Foreigners. “It was really influential,” he says. “It was also the food culture — just the way they [Italians] go about thinking about food in general really stuck with me.”

In this “Table 42” vignette, Chef Lane dishes on the Seattle culinary scene and takes us into the kitchen to whip up one of his favorite dishes on the menu, Agnolotti dal Plin. 

Mamnoon Restaurant an Ode to Lebanese, Syrian, Persian Cuisines

In Arabic, Mamnoon translates to “thankful” or “grateful.” In Seattle, it’s an establishment in Melrose Square that explores the intersection of Lebanese, Syrian, and Persian cuisines, an ode to the heritage of co-owners Racha and Wassef Haroun.

In this “Table 42” vignette, Chef Jason Stratton shows us how the restaurant makes its carrot beet tahini, a slight play on traditional hummus where the chickpea base is substituted by carrots from a local farmers market. 

“There’s such a tradition of community. Eating as a social thing is very important,” says Stratton. He adds that this mentality is picking up more and more in the U.S. “Americans are kind of more reverential of sitting around the table together and breaking bread.”

Stratton hopes that when guests visit Mamnoon, they have an experience that opens their eyes to what Middle Eastern food is all about. “That feeling of discovery is really exciting for the staff, as well,” he says. “And I think it’s something the guests are really responding to.”

Regional Foraging Experts Share Secrets to Utilizing Fruits of the Forest

Regional Foraging Experts Share Secrets to Utilizing Fruits of the Forest

By L.M. Archer, Foodable Contributor

For many Seattle chefs, foragers play a key role in delivering fresh, seasonal fare. Yet some chefs, and many consumers, fail to understand the difference between culinary foragers and commercial purchasing agents. Often shrouded in mystery, most foragers prefer communing with nature to burnishing their brand.

Here, Foodable TV reveals regional foraging experts’ secrets to utilizing fruits of the forest. 

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Seattle’s Mandated Composting Program Enlists Restaurants to Reduce Waste, Improve Efficiency, and Enhance Community

Seattle’s Mandated Composting Program Enlists Restaurants to Reduce Waste, Improve Efficiency, and Enhance Community

By L.M. Archer, Foodable Contributor

In 2015, Seattle mandated commercial and residential composting in an effort to reduce landfill waste. The ordinance enjoyed 74 percent approval.

“Seattle is a national leader in recycling,” Tim Croll, solid waste director of Seattle Public Utilities, told the Capitol Hill Times. “Most of our city’s businesses and residents are already composting. This requirement is a progression of our collective efforts that help our city become even greener.”

For restaurant owners, the popular compost program provides some unexpected benefits. Here, Foodable TV talks with Seattle industry leaders about how Seattle’s composting program helps restaurants reduce food waste, enhance community, and improve the bottom line.

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