Food news roundup: pop-up restaurants, oyster wine, knife-making, tequila

Oyster Wine

It seems I’m not the only one with shellfish on the brain lately. Edible Seattle recently wrote up a piece on the annual search for wines to pair with oysters. The winners of the Pacific Coast Oyster Wine Competition, sponsored by Taylor Shellfish Farm also were posted. And I should also mention that Seattle Weekly’s food writer Hanna Raskin was also there with the harvesting group on Sunday. Read her take on it at

One-night Restaurant Stands

The Associate Press wrote recently about the trend of pop-up restaurants, places that open for short periods, sometimes only a night, as chefs test new dishes or new markets. While the phenomenon has been written about before, the first four sentences of the story show that it’s not limited to New York and Los Angeles:

“If you missed the fried rice with pungent shrimp paste at Shophouse Seattle on Monday night, well, too bad. The down-home Thai joint has already shut its doors.

Shophouse creator Wiley Frank spends most nights as sous chef at an upscale restaurant called Lark. But once a week, Frank and his wife transform a nearby bar called Licorous into a short-lived eatery dedicated to simple, authentic Thai street food.”

Greens and Local Cookbook

Brandy Williams, over at the always busy Kitsap Cuisine blog recently went to the Stillwaters Environmental Education Center’s annual Ecofest and reports, in addition to other things going on there, they also have a cookbook with things like deviled beats. She also is apparently taking advantage of the greens newly available from local farmers markets and offers tips on braising them.

Quick Lunch Fix

Also on the Kitsap food blogger front, Leah at Leftovers 4 Lunch offers up a quick, healthy lunch recipe of black bean smothered sweet potato.

Coveted Knives

Seattle Food Geek recently went to Olympia to meet master bladesmith Bob Kramer and explains in a blog post a little about the process and made this video of Kramer at work:

History of Tequila

In honor of Cinco de Mayo, which seems to give American writers an excuse to write about anything having to do with Mexico or Mexican food, has an article by Felisa Rogers of The Evergreen State College. She takes an historical look at tequila from early trade through the invention of the margarita.

Mother’s Day

Just a reminder that Sunday is Mother’s Day, so if you can be with your mother, take her out to brunch or cook up your own brunch and let her know how special she is.