Seattle Eats with Tan Vinh

• Keep Seattle ice cream weird

  Portland based ice cream Salt & Straw is betting big on Seattle with four new locations, but expansion doesn’t mean playing it safe (or going vanilla). In this episode, Seattle Times food writer Tan Vinh tastes and guesses some seasonal and secret scoops with Salt & Straw’s head ice cream maker Tyler Malek. We find out why doubling down on unique flavors is good for business. Read more of The Seattle Times' reporting on Salt & Straw's expansion: https://www.seattletimes.com/life/food-drink/new-salt-straw-will-open-across-from-pike-place-market-after-all/ https://www.seattletimes.com/pacific-nw-magazine/the-scoop-on-how-to-make-salt-straws-twisted-ice-cream-sorbet-flavors/ 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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• Seattle is having a mortadella moment

  The classic mortadella sandwich is a simple affair: High quality focaccia, thinly sliced mortadella (a deli meat hailing from Bologna, Italy), and maybe one or two toppings. This formula is taking off in Seattle, leading Tan to dub mortadella “the sandwich of the summer.” He breaks down three standout sandwiches with mortadella enthusiast and food tour producer Adam Weintraub. Read more about Seattle’s Hot Mortadella Summer: Mortadella is the sandwich of the summer in Seattle | The Seattle Times Recommendations in this episode: Nomadic Wine Dispensary, Capitol Hill – for a simple and excellent mortadella sandwich ($18) Wilmott’s Ghost, Denny Triangle – for a chefy take on the classic ($18) Tivoli, Fremont – for a unique, umami twist on the mortadella formula ($16) Tan wants to answer your questions about his life is a food critic. Wanna know how he eats three dinners in one day? How he picks spots to review? Send us your questions at [email protected]. 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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• 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 Eats 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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