Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike.
I’m passionate about photography. I love my family. And, I believe coffee and naps are an essential part of the day.
Recent Posts on Kudos 365
Not gonna beat around the bush, flying on a seaplane is one of my all-time favorite things to do. The views. The thrill. The fast travel times. Did I mention the views?
If you're curious what it's like and what you really should (and maybe shouldn't) pack — I have you covered!
I can't say enough good things about Rachel. Though I've known her for more than half my life, I'm constantly blown away by how she uses her talents to give back to the community and the world. She's truly an amazing woman — and she's currently doing some pretty fantastic stuff with a non-profit called Rescue Freedom that's committed to freeing women and children from sex trafficking.
Needless to say — I'm proud to call this woman my friend.
Silky porters. Hoppy IPAs. Citrus loaded sours. Bend brewers know more than a thing or two about crafting exceptional microbrews. But as luck would have it, beer’s not the only tastebud satisfying game in town. Many a brewery and tap house are plating up savory treats that will rock your world (while also helping you stay sober enough for another round).
When his first restaurant, Sawyer, earned a James Beard Nomination for ‘Best New Restaurant,’ was Mitch Mayers surprised? Maybe. But after experiencing his eclectic menu loaded with Pacific Northwest ingredients and Mexican-South American flare, it’s clear no mistake was made.
I’m committing a mortal sin. Or so my younger self would tell you.
Somewhere in my freezer, near the ice cream and homemade popsicles, there are a half dozen or so very black bananas. Bananas which I SWORE I would never eat.
Oh, how times have changed.
I’m incredibly honored to have a piece included in the third issue of GRN TEA Magazine featuring James Beard Nominated Sawyer Seattle — where an anything-goes menu features inspiring comfort food crafted by Chef Mitch Mayers.
From the moment I met Rick Takagi, he was gregarious and incredibly generous. He was not only willing, but excited about answering my photography questions and empowering me to pursue my passion.
Get to know Rick a little better and his top tip for photogs in our fun Q&A!
By 4:50 on a Wednesday night, the line stretched down the block and around the corner at JuneBaby. Whispers of turkey legs fried in oxtail fat spread from patron to patron. When the door finally opened at 5:01, the street was flooded with the savory scent of braised meat.
The line wasn’t new. It’s a regular occurrence in Seattle’s quaint Ravenna neighborhood. After all, Chef Edouardo Jordan won not one, but two James Beard Awards in 2018 — Best Chef: Northwest for his nearby restaurant Salare and Best New Restaurant for JuneBaby....
Review originally published in GrnTea February 2019
Definitely must try this restaurant, the food sounds amazing. Your blogs always make me hungry :)
Thanks Loy! It really is an amazing spot! I can't wait to go back. There were so many good things on the menu that I didn't get to try.