Blackened Halibut with Spring Succotash, Lemon-Herbed Rice, and Lemon Beurre Blanc | Chef Matthew’s Corner

Early spring is one of my favorite moments in the kitchen. Winter cooking starts to loosen its grip, the markets brighten up, and seafood takes center stage again. This dish brings together a Louisiana-inspired blackening technique with Pacific Northwest halibut and fresh spring vegetables. Finished simply, it’s clean and balanced. With the addition of a light lemon beurre blanc, it…

The Foodie Language of Love | Bry’s Filipino Cuisine & It’s The Sweet Things

Neither Jennifer Worthley nor Bryan Matamorosa set out to be a chef; it just sort of happened. Coming from different corners of the world—Worthley from Maine and Matamorosa from the Philippines—they both ended up at Bellingham Technical College in 2017 and 2018. Matamorosa was pursuing an associate degree in the culinary program while Worthley was enrolled in the pastry arts program.  The rest, as they say, is history.  Worthley started a cottage kitchen…

THE MIXING TIN | REVIVAL LOUNGE

On a chilly winter night, what better way to spend the evening getting cozy than with a drink? Revival Lounge serves up a Lion’s Tail that is the perfect concoction of bourbon, refreshing citrus, and smooth spice, and will have you savoring every…

A Midcentury (but Still Modern) Revival in Edgemoor | reachDESIGN llc

The early ’60S house in the Edgemoor Neighborhood had been the client’s family home—it was built for his father’s aunt and her…

Offering Brightness and Joy in Dark Times | Soul*drift’s Valentine’s Love Cabaret at Amendment 21

February can be a hard month. All the joy and brightness of the holiday season has passed, and the excitement of the new year is starting to wane (as is your dedication to resolutions, if you’re like most people). Sure, there’s a heart-filled holiday in there, but not everyone wants to spend too much money eating a set menu alongside every other couple in town.  Enter: The Valentine’s Cabaret at Amendment…