Subscribe to Behind The StoveJul. 2, 2009 at 9:06am
Summer barbecue salad sensation
Papaya-melon salad will pop on the 4th and beyond
Posted by Gordon Naccarato in I'm Cooking
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Just in time for your Fourth of July barbecue, this delicious Thai-inspired melon salad is super refreshing and easy to make. Read more
Apr. 15, 2009 at 8:20pm
Oops, diners did it again: No reservations
Pacific Grill got swamped when Britney Spears' 'Circus' came to town
Posted by Gordon Naccarato in Chef's Complaints, Industry Issues, Tacoma
Comments (27)
I love the restaurant business. I hate the restaurant business. Why am I putting the emphasis on the business part of that statement? During these perilous economic times, everyone is trying to manage their business as efficiently as possible. Did you know that in fine-dining or "white tablecloth restaurants the average profit is just around 4 percent? Some restaurants' sales are down 10-20 percent from a year ago.
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Mar. 8, 2009 at 12:27pm
Chicken soup: It's for the soul
The secret of great chicken soup is in the memories of Papa
Posted by Gordon Naccarato in I'm Cooking
Comments (7)
When I was a little boy my grandparents owned a restaurant called the Little Ritz on Pacific Avenue near Parkland. (Many years later the first restaurant I ever owned in Aspen, Colo., was, coincidentally, called The Ritz before I purchased it and renamed it Gordon's.) Read more
Feb. 4, 2009 at 12:45am
Egg makes the raviolo run
Recreating an amazing L.A. bite back home in Tacoma
Posted by Gordon Naccarato in I'm Cooking
Comments (3)
When I was traveling to Mexico last spring, I stopped in Los Angeles and had an amazing dinner with friends at Osteria Mozza, my friend Nancy Silverton's restaurant -- her partner being the legendary chef Mario Batali. She sent to the table two orders of an amazing raviolo ($18). It was a single large ravioli stuffed with ricotta and a raw egg yolk. When we ate it there were moans heard 'round the table. Read more
Jan. 30, 2009 at 10:48am
Beer and food are a super combo for Super Sunday
Open a few bottles and score with wild boar empanadas, pale ale risotto balls, spicy fudge stout brownies and more
Posted by Dan Hutchinson in I'm Cooking
Comments (1)
As football season comes to a close, we are all gearing up for the big game this Sunday. If you're like me, a Super Bowl party isn't complete without two things: beer and food ... and maybe a little more beer (just for good measure).
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Jan. 26, 2009 at 7:56pm
In chilly weather, just say chile verde
Pork-and-tomatillo soup brights up winter
Posted by Gordon Naccarato in I'm Cooking
Comments (2)
I wholeheartedly agree with Chef Dan Hutchinson that winter is a wonderful time for the comfort of a long-simmered braise. When the weather turns chilly I yearn for a bowl of hot soup like homemade beef-n-barley, or lentil soup with root vegetables, or a comforting bowl of beef stew. Read more
Jan. 13, 2009 at 9:58am
Former Pacific Grill intern cooked dinner for Obama
Despite the checkpoints and searches, young cook had an Aloha experience
Posted by Gordon Naccarato in Culinary Adventure
Comments (4)
My Pacific Grill intern from last summer, Tate Edwards, had an interesting job over the holidays: cooking for President-elect Barack Obama and his family at their rented seaside mansion in Hawaii. Read more
Jan. 10, 2009 at 10:29pm
Glands are grand, and other bits of offal praise
Suckle up to pig ears or cock's combs or a big burrito of brains
Posted by Dan Hutchinson in Culinary Adventure
Comments (9)
Pig ears, sweetbreads, oxtails, bone marrow, cock's combs, lamb kidneys, fish heads, brains (delicious, delicious brains), all things which some of the dining public would pass oer with the thought of "I’m not eating that." Read more
Jan. 8, 2009 at 11:06am
Weather's frightful, but braising's delightful
When the temperature drops, slow-cooked meats warm this chefs heart
Posted by Dan Hutchinson in I'm Cooking
Comments (4)
I know snow and rain lead to uncertain driving conditions and wary travelers, but to me it evokes something beyond the day-to-day issues that arise in our modern hustle-and-bustle lifestyle. To me, winter nights in front of a fire or tucked in a cozy candle lit-table at your favorite local eatery are the ideal time for the perfect comfort food -- braised meats.
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Dec. 28, 2008 at 9:45am
Brussels sprouts for people who hate Brussels sprouts
These ain't my Mother's stinky little cabbages
Posted by Gordon Naccarato in I'm Cooking
Comments (6)
Recently I received a number of requests for recipes featuring Brussels sprouts, one of my favorite vegetables. We have featured them in a number of dishes but I think they work particularly well when the weather turns cold. A member of the cruciferous family, they are related to cabbages, broccoli and cauliflower, and indeed resemble little baby cabbages.
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Plenty more in the Archives
