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  • Skagit River Ranch Breeds Wagyu; Chef Hines Takes in National 01.09.14

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    This month’s Edible Seattle tells the story of Eiko and George Vojkovich of Skagit River Ranch and their quest to breed the best beef. Their long journey brought organic, grass-fed Wagyu beef to the tables of Tilth, where Chef Maria Hines served it to guests, and then took it to the James Beard Foundation’s sustainability conference last October!

    Pick up the issue on newsstands now through the end of February. Keep your eyes peeled for the Wagyu’s return to the Tilth menu, soon!

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  • Lloyd Martin’s Duck Ragu Makes Cover Of Edible Seattle 03.13.13



    Have you noticed the drool-worthy cover of the current issue of Edible Seattle in your mailbox or grocery store? That would be Lloyd Martin‘s famed Duck Ragu! Take another look above — see, drool-worthy, right? With the recipe inside, you can have guests eating out of your hands just like Sam Crannell does at Lloyd Martin.

    Flip through the magazine and find out how Sam has gained flocks of critic and food enthusiast followers at his Queen Anne restaurant. From sourcing the best and most exciting ingredients to creating the masterpieces on the plate, Lloyd Martin remains unpretentious and delicious! Don’t take our word for it. Read it here and pick up your issue in stores. Once you read the tempting article from Sonja Groset we think Lloyd Martin will be on your list of weekend plans, too!

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