This week I'm talking with chef and cookbook author John Howie, owner of several celebrated Seattle-area restaurants (one of which includes a brewery!), as well as a distillery that makes craft spirits. Chef Howie shares his elevated take on a comfort food classic that is loosely based on his mom's recipe and that can now be found on the menu of all of his restaurants.

Links:
John Howie Steak
Seastar Restaurant and Raw Bar
Beardslee Public House
Whiskey by John Howie
Wildwood Spirits Co.
Passion and Palate: Recipes For A Generous Table

Deviled Eggs from COOKtheSTORY
The Flavor Bible
How To Cook Cube Steak
Creamy Garlic Pasta Salad