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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
By M.C.P. Productions, Christine Pittman4.8
4646 ratings
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

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