Seattle Eats with Tan Vinh

• Seattle’s Asian chefs are reinventing fine dining

  Seattle has some truly stellar food that draws on cultures from around the world, but not all cuisines get equal time in the limelight. At a recent live event at Town Hall Seattle for the Splendid Table podcast, Tan and Seattle chef Melissa Miranda joined Splendid Table host Francis Lam to put a spotlight on fine dining in Vietnamese and Filipino cuisines. Recommendations in this episode: Musang, Beacon Hill (Filipino) Ramie, Capitol Hill Pho Hein Trang, Renton Café La Vie, Tacoma Ba Bar, various locations 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’s new third place: Breweries

  Two big-name Washington breweries are expanding with new locations in Seattle, complete with food offerings from local chefs. Tan explains how the news points to two trends shaping the city’s brewery scene. Plus, Seattle Times editor Trevor Lenzmeier tells the story of an acclaimed sushi restaurant that shut down this month, and not for reasons you would expect. Tell us about your favorite neighborhood hang out spot! Email us at [email protected] Read Tan’s coverage of brewery expansions and follow the saga of Sushi by Scratch in The Seattle Times. Family-friendly beer tasting rooms with great food: Aslan Brewing with seafood by Ethan Stowell (Tangletown, not yet open) Ruben’s Brews with fish and chips (Downtown, not yet open) Project 9 Brewing with food from Mexican Seoul (Roosevelt) Figurehead Brewing with food from Midnite Ramen and Nanking Ramen (Fremont) Fair Isle Brewing with Tacos Extranjeros (Ballard) Holy Mountain Brewing with a pasta pop-up (Phinney Ridge) 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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• The makings of a perfect hot sandwich

  There are plenty of good hot sandwiches in any town. But making a great hot sandwich is something of an art form. There are too many ways for things to go wrong: Sharp crusts that scratch the roof of the mouth; one-note fillings; sad lettuce; etc. Seattle Times journalist and restaurant critic Bethany Jean Clement joins Tan to discuss her criteria for a stellar hot sandwich, and they taste three from her top-10 list. Read Bethany’s list of the 10 best hot sandwiches in the city in The Seattle Times. Sandwiches we tasted in this episode: Croque monsieur — $15, Bar Bayonne, Central District Pho-rench dip panini — $19-200, Ba Bar, various locations Vegetarian Pabellón arepa — Arepa Venezuelan Kitchen, University District 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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• Is fancy craft chocolate worth the price tag?

  Like many cities, Seattle has a long history of turning pre-made cacao into chocolate confections. But there’s a new kind of chocolate maker in town: Small, artisanal makers that are crafting “bean to bar” chocolates that retail for as much as $13 a bar. Seattle Times food writer Jackie Varriano dug into this shift, and the kind of chocolate these new operations are churning out. She joins Tan for a taste test of three Seattle-area brands and they ask the question: Is this fancy treat worth the high price tag? Read all of Jackie’s reporting on Seattle’s chocolate scene in The Seattle Times. Recommendations in this episode: Maeve Chocolate, Tukwila — Jcoco milk chocolate with toffee and Himalayan salt Cocoa Legato, Greenwood — Colombian dark chocolate Spinnaker Chocolate, Bryant/Wallingford — 70% Vanuatu dark chocolate, Haiti dark with oat milk and maple sugar 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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• ‘I didn’t know tahini could taste like this’

  Tahini is a simple ingredient — toasted sesame seeds, ground into an oily paste. It had a moment in the food fad cycle in 2016, but has since faded into the background. Local writer and cookbook author Rachel Belle thinks that is a mistake. In her new book Open Sesame!, she argues that tahini deserves a spot in the center of every kitchen. In this episode, Tan visits Rachel for a blind taste test of four tahinis, and learns the role the ingredient plays in Rachel’s homemade hummus recipe. Rachel’s book Open Sesame! is out now. She also hosts local food show The Nosh on Cascade PBS and the podcast Your Last Meal. Recommendations in this episode: Haddar by Baracke tahini 365 Whole Foods Market tahini Soom tahini Aviv Hummus Bar, Capitol Hill — try the classic hummus bowl and pita bread 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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