Attention all pasta lovers: making fresh, handmade pasta at home doesn’t have to be difficult! Take if from our talented Chef Paul…he makes this look easy, doesn’t he? Chef Paul has spent many years perfecting his pasta and whether he’s cutting to make perfect pappardelle or a stunning tagliatelle dish, it’s always impressive to watch. Here’s… Read More >>
“Jeff! It’s Steve at Ray’s!” “Steve how’ve you been? How’s Ray’s been doing?” “Absolutely wonderful. Hey Jeff, l’d like to bring my Chef team down to Merlino’s and take a tour.” “Of course! Let’s do it.” For those unfamiliar with Merlino Foods, they have distributed Seattle with a huge inventory of products. From their brand of… Read More >>
Boathouse Saute Chef, Kevin Murray, shows us how to brunoise a shallot. Awesome knife skills. Thanks Kevin. bru·noise bro͞onˈwäz/ noun Finely diced vegetables that are cooked in butter and used to flavor soups and sauces.