My cousin Stuart generously brought some beef over the weekend as we settled in for some Saturday college football. One of the packages was a chuck roast, something I hadn’t cooked in years, so on Monday night, with my Mom over, I decided to make a good old-fashioned pot roast. It was a cold night,…
Author: markhadland
Lucca – Buca di Sant’ Antonio 👨🍳
Lucca is an ancient walled city in the heart of Tuscany. Carter and I had visited briefly on a previous YPO Supercar trip, but now we had a few hours to explore this charming town. Our concierge in Florence recommended a charming, Michelin-recommended restaurant, Buca di Sant’Antonio, located in the town’s center. Rustic charm was…
Marmite 👨🍳
Marmite was a jewel of a French-influenced restaurant in Capitol Hill’s Chop Block. Helmed by Bruce Naftaly, a longtime local and legendary Seattle chef known as the “father of Northwest cuisine” for pioneering the local farm-to-table movement. He is recognized for founding and running notable restaurants, such as Le Gourmand, and has since opened the restaurant Marmite with…
Spinasse 🍝
Spinasse is my 2nd favorite Italian restaurant in Seattle. I have dined here many times over the year and love their northern Italian-influenced cuisine. The atmosphere is rustic and romantic—perfect for a date night with my sons, Carter and Rhone. Sorry, Mom, I haven’t taken you here yet – I promise, soon. My favorite spot…
Antinori Winery – Rinuccio 1180 🍷
Fresh off our 2021 YPO Supercar trip, Carter and I kept our F488 Ferrari for a couple of extra days to tour the Italian countryside. A visit to Antinori was in order as it’s probably our favorite Italian winery, and we love Solaia, a super Tuscan—the blessed juice of Bacchus. The winery is one of…
Sushi Kashiba 🍣
Sushi Kashiba, located in the Pike Place Market, in the former Campagne Restaurant location, is the best and most storied sushi restaurant in Seattle, period. There are some other great spots, but Shiro Kashibi studied under Jiro in Japan, and that lineage spans over 100 years. I have been fortunate to dine with Shiro-san many…
HadBurger X 🍔
HadBurger X was a blesedly mild affair. Rhone was up for Spring break in 2022, so I decided to make a HadBurger for the Hadlands as per our family tradition. This will be a short photo story, but it appears to be a proper HadBurger with the minimum of four required meats. I always love…
Officina della Bistecca 🥩
While in the Chianti region of Italy on a YPO Supercar trip, I realized we were near the famed beef restaurant of Dario Cecchini, the butcher-turned-chef, who gained fame on Netflix’s Chef’s Table for his ethical raising of animals and is known for his whole-animal butchery techniques. This was one of the first Chef’s Table…
Chicken Marbella 🐔
Chicken Marbella is a dish introduced to me by my childhood friend Lisa, who made this for me on several occasions. This was popularized in the Silver Plate Cookbook released in 1982, so it should contain many dishes from my childhood; alas, my mother was not the most inventive cook. In her defense, she was…
Sous Vide Wagyu Ribeye 🥩
I enjoy using my Joule sous vide from time to time. I particularly enjoy how the meat cooks evenly, though. I find a great marbled cut, like this wagyu ribeye, is perfect for this cooking technique. Ingredients 1-2 wagyu ribeyes Rosemary springs for the steak and potatoes Garlic Fingerling potatoes Chopped rosemary Salt Olive oil…