Dinner parties are a staple in many cultures, but in Georgia – in the Caucus mountains of Eastern Europe — dinner parties are another deal all together. Almost any occasion in Georgia calls for a Supra, a feasting tradition that goes far beyond the food on the table and the wine in the glasses. It’s about connecting with the other people around the table, sometimes getting extremely vulnerable. The Supra Dinner Society wants to make this Georgian tradition a feature in Seattle. In this episode, Tan attends a Supra and explains how the tradition works. Read more about the Supra Dinner Society in The Seattle Times. The group hosts weekly public Supras in Seattle. Find more details on its website. Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com. See omnystudio.com/listener for privacy information.
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14:46
BONUS: Seattle’s pinball renaissance
Ever stopped by a Seattle bar or casual food spot and noticed a pinball machine or two? The region is a center for pinball enthusiasts, in part thanks to its culture of barcades and general geekiness. Today, we’re sharing a glimpse into Seattle’s pinball haunts from Meet Me Here, a new podcast from KUOW. Find more episodes of Meet Me Here in the KUOW app or your favorite podcast app. Recommendations in this episode: 8-bit, Renton ADD-A-Ball, Fremont Ice Box, Ballard (all ages) Jupiter, Belltown Pinball Museum, Chinatown-International District Shorty’s, Belltown Time Warp, Capitol Hill Triple Knock, Tacoma Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.
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17:02
BONUS: Our favorite summer patios
Memorial Day is behind us, meaning summer has officially started. The Seattle Eats team is taking a short summer break to cook up new shows. To get the vacation vibes going, we asked friends of the show to send us their favorite patio to enjoy the summer weather. Seattle Eats will be back with regular episodes June 12. Patio recommendations: Marination Ma Kai – West Seattle (Rachel Belle) Little Water Cantina – Eastlake (Trevor Lenzmeier) Bar Harbor – South Lake Union (Bethany Jean Clement) Hook and Fork – Union, WA (Chris Cvetkovich) Brimmer & Heeltap – Ballard (Jackie Varriano) Magnuson Brewery – Sand Point (Jane Park) Ballard Brewery District - Ballard (Tan Vinh) Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.
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5:52
The Northwest delicacy you won’t find in stores
The Pacific Northwest is a great place to hunt for clams of all types: Razor, manilla, butter, and even the elusive geoduck. But one bivalve flies under the radar: horse clams. Horse clams are the little cousin of the geoduck and share many of the qualities that make geoduck a delicacy. But while geoduck costs upwards of $40 a pound, horse clams aren’t available in stores. The only way to eat them is to get a $15 license, find a beach at low tide and start digging. In this episode, Tan takes a horse clamming lesson with Chris Cvetkovich, owner of Nue on Capitol Hill. Chris digs up a bounty of horse clams and shares his recipe for preparing them in a Peruvian ceviche. Read Tan’s story about horse clamming in The Seattle Times. Chris’s ceviche recipe: Clean and thinly slice the neck of your horse clams. Place the sliced clams in a bowl and add fresh juice from 2-3 lemons or limes (or both!) Slice sweet onion into thin crescents. Chop up a ripe avocado, a handful of cilantro (with stems) and a pepper of your preferred spiciness. Mix veggies and a healthy amount of salt into the clam and juice. Taste and add more citrus juice and salt if needed. Let rest for 30 minutes to allow the flavors to meld (optional). Enjoy with tortilla chips or a crunchy topping for added texture. Remember to get a shellfish license from the Washington Department of Fish and Wildlife before any clamming trip. Clamming season varies by beach. Look up a beach on the WDFW website to see if it is open and safe for harvest. Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.
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18:51
Roy Choi's journey to healthier eating (hamburgers allowed)
Roy Choi is best known as the father of the Korean fusion taco. His food truck Kogi went viral in 2008, making him one of the first food influencers on social media. But in his new book The Choi of Cooking, Roy offers a look into a different part of his life: His journey to eat healthier while still having the comfort foods he loves. Tan interviewed Roy in front of a sold-out audience at Freemont Abbey in Seattle during his book tour. Special thanks to Book Larder for organizing the event. More information on The Choi of Cooking: https://booklarder.com/products/the-choi-of-cooking-flavor-packed-rule-breaking-recipes-for-a-delicious-life Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.See omnystudio.com/listener for privacy information.
Seattle is a buffet of great food... if you know where to look. Seattle Times journalist Tan Vinh invites listeners to the area's hottest restaurants, road-side food stalls and everywhere in between to find the best meals in the city and to meet the people who make them sing.
New episodes every other Thursday.
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Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network
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