Seattle Food Geek And His Custom Ice Stamp!

Hola blog readers and cool/not cool/coolest people,

I had a chance to see my friend Seattle Food Geek (click) last night and I got to see his new ice stamp that he designed.  Scott is a really fantastic dude and if you do a little more digging online you’ll find that he is always up to a lot of mind blowing things.  Check out the video above to see his ice stamp in action!  HOW COOL IS THAT (ice jokes people)?!!??!?!

Short blog for the day but I think the video and pictures do more justice to Scott’s work than my words could possibly ever do.

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WTF Was I Thinking (a review)!?!?! Thanks Eater!


(Picture game is getting pretty strong….  Text on pictures, not so much)

Hi everyone and welcome to another blog here on this…….blog.  I’m in the process of game planning and organizing how I want to best get my point across and share things/stuff/cool things with you.  I’m not sure if writing is going to be my strong suit or get across or be the ideal platform so I’ve been toying with the idea of video.

It took me a long time to figure out how to take pictures and edit and now I’m feeling like I’m pretty dangerous.  No, I’m not a photographer, I just take pictures, and it’s a nice hobby and stress reliever.  I tracked how many photos I’ve taken since I started it as a hobby and the count is up to 44,300 (approximately).  That’s a lot and that has been over the past 5 years so here I am about to get into video and it’s going to look and feel like garbage but that’s ok! So stay tuned for these words to change into video very soon.

I’m going to keep words and whatnot for a series I’m going to call, “WTF Was I Thinking?!?!”.


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What you are looking at is the first food thing I ever cooked and took a picture of for this blog on January 21, 2009.  Hahahahaahaahaha, WTF WAS I THINKING!

Looking back at it now.

  • No trussing of the chicken
  • Skin was wet going in and didn’t roast properly
  • Potatoes are cut like garbage
  • Bacon bits!!!! hahahaha
  • That apple thing…..what was that?
  • Can you even sauce correctly?  Gross.

Wait.  I still have this post saved in my draft section.  Let’s review…..


-1 whole chicken

-Brine mixture with added garlic and marjoram

Baste for chicken:

1 tbsp. melted butter

-1 tsp. oregano

-1 tsp. lemon juice


-1 green squash, peeled

-1/2 white onion, diced

-1/2 plantain, diced

-pinch of salt and pepper


-2 thinly sliced yukon gold potatoes

-1 tbsp. thinly cut ham

-1 shallot


-1 tbsp. lavender

-1 tbsp. corn starch

-drippings from pan

-1 cup water

This is a pretty long process so save this one for the weekend or a special occasion.


First, brine the chicken for about two days. Add two cloves of garlic and1 tsp. of marjoram to the brine mixture. When you are ready to cook the chicken make sure you take it out of the refrigerator about 30 minutes before, take the chicken out of the bag and pat it down with a paper towel.  Pre-heat the oven to 400F.


Combine all the ingredients in a medium sauce pan on medium heat for about 10 minutes. Then stuff the bird and tie the drum sticks close to the bird so you don’t lose heat as you cook the bird.


Place the chicken in a roasting pan and cook until your thermometer that is placed in the thickest part of the thigh reached 170F. It should take about an hour. About 20 minutes before the chicken is done baste the chicken with the oregano, butter, and lemon juice. Remove the chicken from the oven and let rest for about 10 minutes.


Once the chicken is done put the potatoes, shallots and ham on a cookie sheet. Squirt some olive oil on top of the potatoes and cook at 450F for 10 minutes


You need to steep the lavender first in a tea maker (takes about 10 minutes so do this before the chicken is done). Once you are done with that pour the liquid into a medium sauce pan on high heat. Pour in the cornstarch and the drippings. Reduce about 20%. Then serve on top of chicken.

There you have it. You’ll get an immediate taste of lavender from the gravy and about 10 minutes later you’ll get a kick of citrus that will linger for a while.



Hahhahhahah. That sounds awful.  ENJOY!

So here’s what’s going to happen.  I’m going to make this again in a way that I would make it today, 8 years later (it’s probably still going to suck). That post will be coming soon and I’ll give you some behind the scenes on it from the daily blog.

That is that!

Hey, while I have your attention:

EATER IS AWESOME and has been super supportive of me for years.  Big thanks to Adam Callaghan for the shout out today in Eater Seattle (CLICK HERE TO READ IT). 

That’s it for today. Make sure you subscribe and follow in the appropriate places.

Also, let me know in the comments about dishes that made you cringe that you have made or if there is something you want to see me cover here!



Oh my blog!


Hello again!

This site started off as a blog and well, it’s going to be a blog again……sort of.  I’m in the process of organizing a lot of different ideas about how I want my next steps to be so I just wanted to give you a little insight as to how this is all going to go down.

Like I said, originally this was a cooking blog.  It was a place where I posted pictures of what I was making, thinking, and progress as I worked my way from being an at-home cook to culinary school to professional chef.   I think I’m in a good spot now to talk about some new things that are on the way and ways I’m going to be able to do a brain dump of the past few years while giving you a chance to come along for the ride!

One of the big reasons I got away from blogging is that I’m a terrible writer and I became super self conscious of it.  Additionally, my pictures and food styling while I was in my zone on here (my first year I had 1500 posts….) were absolutely terrible.  I don’t know why I decided to do a blog in the first place but I wanted to track my own progress and look back at my own food that I did and hate it.  I always wanted to see progress.

So here we are.

I’m still a terrible writer, my pictures are a lot nicer, and my food styling is pretty decent.  I would say that I’m in a lot better position to actually blog but I’m not going to do certain things.

#1 Be fussy or pretentious about it.
#2 I am going to stay positive on here so you’ll see a lot of exclamation points and whatnot because cooking genuinely excites me and if you talk to me in person you can see it (more on seeing that in another blog).
#3 I hope to not have this go over anyone’s head, in regards to the cooking you’re going to see soon that I will post on here.  If it does just let me know and I’ll figure out a way to communicate better!

How did I get in list mode?

Ok, so I’m in the middle of game planning and one of the first things I’m going to do is revisit some of my initial creations on the blog that were absolutely awful so look out for that very soon!

I am forcing myself to post every day in hopes that finally my writing will improve and it won’t read like I’m twelve years old. Practice!

Not sure where I’m going with this post now but that’s ok.  I’ll think of something for tomorrow!

It’s that easy! (exclamation points)

See you tomorrow,






Addo: Pop-up to Permanent

Addo means inspire in Latin. It’s time to inspire!

I’m starting a new venture.  Addo is a pop-up dinner series that I will be holding here in Seattle in hopes of finding a permanent space for this concept to land.  I am constantly being asked by people why I don’t have my own restaurant so this is my way to make that happen.  I need to attract investors and people who can help me reach my dreams of creating a restaurant so here we go!

What’s the plan?

I will be creating a newsletter that I will be sending out to people that sign up with additional information.  This newsletter will have dates for dinners as well as additional information that you can find on here.  I’ll do my best to keep this blog updated with dates and whatnot but the newsletter will be updated first.  Shoot me an email at to sign up. I’ll be sending it out tomorrow with a lot more information!

There will be different themes for the dinners that I will be doing. A lot of it will have to do with the resources available at the spaces that I will be cooking at so prices and availability will vary.  I have a space now which I will be doing dinners five nights per week which you can reserve now.  These dinners are going to be intimate with two seats per night and one turn (for a total of four people served per night).  It’s a one man show right now and I’m starting from the ground up.   This will give me some time throughout the day to hustle and find more spaces, places, and diners!

So sign up! Email me!