Well, not entirely raw...

In this outing, The Chef is feeling like he needs to spread his little wings and fly ever higher to great culinary heights.  While we ponder what this means, we do a little grazing on some (almost) raw snackies. 













First, we assemble some raw materials:

     

We take our white blood cells out for a little spin with The Chef's homemade vinaigrette with raw egg, which made for a tasty dipping sauce for some cold green beans.
   


We sample some fabulous aged raw milk cheddar from Brunkow Cheese of Wisconsin, procured at Chicago's Green City Market.



Finally, we break with the raw trend and add some sauteed mushrooms to the mix. Along the way, we sing the praises of a new (to us) beer garden at Moody's Pub, Sous expresses her befuddlement at businesses and bars that are closed at peak hours, while The Chef takes our fair city's mayor to task.

Want to chastise our mayor?  Have a bean-crisping tip for The Chef?  Or do you just want to rant at some folks who'll understand?  All of the above are available to you - no raw deals here!

Call us: 206-333-0669
Email us: chowcast@yahoo.com
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We're back after a longer-than-expected hiatus to regale you with tales of quinoa dressed up with scallops and corn, drunken cupcakes, Sous's exotic accent and a very, very fluffy dog.


(post-apocalyptic corn...sacrificed for the sake of the quinoa)


(a little artificially colored sugar, anyone?)

Regale us with your tales!
chowcast@yahoo.com
(206)333-0669
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