We Were Serious When We Said "Chef-Powered" Food Media, You Guys
June 20, 2016
Introducing the Chef Advisory Board.
ChefJason Stratton
Seattle
Accolades
- Nominee for Best Chef: NorthwestJames Beard Foundation
- Best New ChefFood & Wine
- Nominee for Best New Restaurant (Aragona)James Beard Foundation
- Best Restaurants (Spinasse)Seattle Metropolitan magazine
- Top 10 Places for Pasta (Spinasse)Bon Appétit
- ChefsFeed WinnerOne of the Best Things to Eat in Seattle
Featured Content
01:09
December 5, 2015
Chef Jason Stratton kicks us some wisdom on report cards and real life.
07:42
September 24, 2015
In the latest episode of Roots, Jason Stratton tells how he went from studying avant-garde poetry in Spain to becoming the award-winning chef of Seattle's Spinasse, Artusi, and Aragona. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations. Ancestry.com style except not really. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
00:29
September 9, 2015
You've seen where Jason Stratton - the fun-loving chef of Cascina Spinasse, Artusi, and Aragona eats in his spare time in our app. But now we're taking it a step further and bringing the Chefs Feed experience to life so you can dine like a chef, with a chef! We've teamed up with Uber, the app that connects you with a driver at the tap of a button, to create #UberOmakase, a night out for you and a friend on us, with chef Stratton as your culinary tour guide. Visit: http://blog.uber.com/SEACHEF to see how to enter, but hurry, the contest ends June 4!
01:57
What happens when chefs read the bad reviews written about them from around the web and beyond? We turned on the camera to find out. This episode: Chef Jason Stratton of Spinasse, Artusi, and Aragona in Seattle responds to an allegation that his milk-braised pork looks more institutional than delicious. **UPDATE: Stratton recently announced his departure from his killer restaurants, citing a need for a sabbatical out in the great wide world. Dude is gonna read some books and nod thoughtfully at art like whoa.
Where I Go Out
Banh mi sandwich
$, Vietnamese, Breakfast, Village De L'est Area
"Best banh mi of my life. Thanks for taking us there @#teambambi"
Hog maws with stewed okra
$, Reservations, Modern, Southern / Soul, Ravenna
"Fabulous pre-birthday chicken courtesy of the fabulous @junebabysea Loved the hog maws with stewed okra! Great, personal service."
Veal sweetbreads
$$$$, Italian, South Juanita
"This dish is perfect. Exquisitely cooked sweetbreads have the slightest crust, and taste simply of themselves. A scattering of Pantellerian capers, fried until they open like little flowers, top the dish, with a generous amount of intensely green, fried parsley. A drizzle of gorgeous, buttery olive oil completes the plate. Each element is essential, and comes together as a minimalist’s delight. This is the dish that made me want to cook for Holly Smith at Cafe Juanita. It took a single bite."
Mad Hatcher farm bone-in chicken claypot
$$, Vietnamese, Miller Park
"I adore Eric Banh’s food. His dishes are always elegant but amazingly flavorful. He’s confessed to me on several occasions that this is his favorite dish on his menu, and it’s not hard to taste why. Pieces of young chicken, succulent from being cooked on the bone, are glazed with just the right amount of sweetness and spice. The lemongrass is very present but not overwhelming. This dish begs you to use your hands to eat it, and you will think about it the next day."
Pappardelle
$$$$, Italian, Capitol Hill
"Chef Nathan Lockwood knows just how to coax just the perfect melting texture and deep flavors from tripe and oxtail for this pasta dish. A hint of chilies brightens the brooding ragú and shows the restraint evident in the kitchen's hand. This is my fall pasta crush."
Laap pet isaan
$, Asian, Wings,
"Everyone (rightly) raves about the chicken wings here, but this chopped duck salad makes my heart race. It's spicy and multi-layered with lemongrass, mint, toasted rice powder, and just the right balance of acid. It comes with a plate of herbs you may not have had before, among them culantro and fish mint. So craveable!"
At My Venues
Um Ali bread pudding
$$, Happy Hour, Full Bar, Middle Eastern, Pike/Pine
"New Mamnoon “Um Ali”, bread pudding, apple jam, brown butter sauce, sweet Za’atar sprinkles. @wasserwine"
Trout Mahi-ye sabzi
$$, Happy Hour, Full Bar, Middle Eastern, Pike/Pine
"New Trout hit the menu. Mahi-ye sabzi. Herbs for days. @henrytiles"
Does anyone even like tiny fluffy pancakes?
$$, Happy Hour, Full Bar, Middle Eastern, Pike/Pine
"@#testing"