What I’ve Been Up To, No. 1

I’m the head honcho in our kitchen now, and thought maybe people would like to see some of our weekly pictures.  We take a lot of them for social media, which is pretty essential for restaurants these days.

Hope you enjoy!

Yes, we did use bunnies in a photo shoot.

And in “the Year of the Burger,” I thought I’d show you my burger game is on point.  We spiced ours up and then stuffed it with smoked Gouda, topped it with fried pickles, ketchup, mustard, tomato, and onion.


Author: Chef Jessica Baker | Seattle Cheap Eats

I'm a classically-trained chef and fromagère writing about my culinary adventures in the Emerald City.

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