Week in Food: Some Reading and Eating Events

A few highlights from my food reading this week:

Hot Dog Of The Week: Seattle Style

I learned this week that Seattle has its own style of hot dog. I’ve had it and love it, but never knew cream cheese and grilled onions on a dog make it uniquely Seattle.

Props for Local Beverage Makers

Bainbridge Vineyards and Winery received several awards at the state fair, says the Bainbridge Conversation blog. This comes a week after Silverdale’s Silver city took home two gold and a bronze medal at the Great American beer festival.

Sound Bites owners dip into regional flavor

This week, I learned from The News Tribune in Tacoma that there’s a semi-local (Puyallup)sauce, hummus and chimichurri maker called Sound Bites Sauce and Spread Co. They apparently use regional and local ingredients. The big drawback, though is that it seems the closest local retailer to sell it is Harbor Greens in Gig Harbor. It’s mostly sold in Pierce and King Counties.



If you can make it out to Seattle by 6:30, Food Network food geek Alton Brown will be out at Third Place books, 17171 Bothell Way, shilling his new book, Good Eats: The Early Years, about some of his crazy stunts and background from 10 years on the “Good Eats” show.

All weekend:

I’d also encourage folks to take advantage of the waning days of the local farmers markets. Port Orchard and Kingston have their last market Saturday. Suquamish and Bremerton finish on Oct. 14 and Poulsbo and Bainbridge are done Oct. 17 , though a winter market on Bainbridge Island will start in November.

Up in Port Angeles, The 8th annual Dungeness Crab & Seafood Festival runs from 10 a.m. to 8:30 p.m. Saturday and 10 a.m. to 5 p.m Sunday. Events during the festival include a Grab-A-Crab derby where you can catch a crab (you don’t need a permit for this one), music, activities for kids and tribal cultural demonstrations and activities and art. The big draw, though, is why this gets included in a food blog roundup: a giant crab feed with fresh Dungeness crab served with coleslaw and corn