Seattle Eats with Tan Vinh

• Last Call: Best Summer Bites

  There’s something about eating a Seattle dog with a beer in August at the baseball game that just can’t be replicated in February. In this episode, Tan Vinh and Rachel Belle talk about the bites that hooked them this summer and which quintessential bites you should try ASAP. Read more of Tan’s reporting on what to try before summer ends: new Seattle restaurants to try before summer ends And find everything Rachel Belle is cookin’ up and talking about here: https://www.hellorachelbelle.com/ Recommendations in this episode: Brimmer and Heeltap Pie School by Kate Lebo La Marea Radio Whiskey Carnal 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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• Goodbye Seattle darling, hello meat pies

  Capitol Hill diners were surprised when Vietnamese restaurant Stateside and its sister bar, Foreign National, closed suddenly this month. Both businesses left a distinct mark on Seattle’s restaurant scene. But as per usual, August also brought its fair share of new restaurant openings, including a rare spot focused just on British food. Did someone say ‘sausage roll’?? Tan breaks down the ins and outs of August restaurant news with Seattle Eats producer Clare McGrane. Do you have a question for Tan about his life as a food critic? Send it to the Seattle Now team: [email protected] Read more about new restaurant openings in the Seattle Times: 28 new Seattle restaurants to try before summer ends | The Seattle Times Recommendations in this episode: Cornelly, Upper Queen Anne and Capitol Hill Little Beast, Ballard 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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• A tip for enjoying ripe summer raspberries: Get them frozen

  Summer fruit season is in full swing, but many Washington farmers are preparing fruit for weeks or months down the line. Farms in Lynden, Washington, produce 90% of the country’s frozen raspberries. The berries make their way into baked goods, jams and freezer aisles all over the country. And while frozen food gets a bad rap, farmers in Lynden say these finicky berries are just as good frozen as they are fresh. Seattle Times journalist Jackie Varriano visited a farm in Lynden to see the process first-hand. She tells Tan all about it and taste tests some dishes made with frozen Washington raspberries. Read about Washington’s frozen raspberry industry and see photos of the harvesting process in The Seattle Times: 90% of frozen raspberries grown in the U.S. come from this WA town | The Seattle Times 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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• Elevating instant ramen: A guide to hacking this simple staple

  To many people, instant ramen is a simple (and cheap) snack. But to chef Josh Ratza, it’s an opportunity for delight. Josh is the owner and chef at Setsunai Noodle Bar on Lopez Island and the self-published author of Elevated Instant Ramen. The book is a guide to leveling-up any instant ramen, without breaking the bank. In this episode, Tan and Josh shop for ramen at Uwajimaya in Seattle’s Chinatown International District. Josh points out his favorites and shows Tan how to ‘hack’ a ramen packet with simple ingredients. Read Tan’s profile of Josh: This creative Lopez Island chef is a wizard with instant ramen | The Seattle Times Information on Josh’s book: Elevated Instant Ramen Chef Josh Ratza’s instant ramen hacks: Pick your ramen style: Brick ramen works best for adding ingredients, but one in a Styrofoam cup or bowl will work in a pinch. Try whatever ramen flavors and brands catch your eye. Keep ingredients on hand to boost flavor (chili crisp, hot sauce, furikake). Add fat and protein for more nutrients (an egg, sliced avocado, tinned fish or meat). Use up whatever you have in your fridge! Paint outside the lines. Experiment with new ingredients and flavor combos. 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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• See Ya B.C.! Bellevue is a Chinese food lover’s dream

  While Seattle food lovers flock to Richmond, BC, Bellevue is steadily becoming home to some of the Pacific Northwest’s most diverse and authentic Chinese food. The dishes you’ll find there tell the story of a community cooking for itself, not just the tourists. From braised goose to smoked tea duck, Tan highlights the regional specialties worth crossing the 520 bridge for. Read more of Tan’s reporting on the Bellevue food scene here: How Bellevue became an international hub for Chinese food | The Seattle Times And here: Bellevue’s best Chinese restaurants: 10 picks from our food team | The Seattle Times Recommendations in this episode: Mr. Huang Claypot Braised Chicken Master Bing Nuodle Shaoshan Impression Little Garden Restaurant Dan Gui Sichuan Cuisine Looking for Chai See omnystudio.com/listener for privacy information.

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