Late summer tomatoes are a Pacific Northwest treat and tradition, a last juicy bite before fall settles in. But at Cedarbrook Lodge’s fifth annual Heirloom Tomato Festival, tomatoes aren’t just for eating.
Naomi Tomky is the unrelentingly enthusiastic eater, photographer, and writer behind The GastroGnome. Since 2006, she’s brought her (sometimes over) eager mouth to tables around the world in search of new things to shove in it. From Beijing to Texas, from un-cleaned pig intestine (it sounds worse than it is) to huckleberry ice cream, there’s an adventure on every plate she dives into. Her writing can be found in the Seattle Weekly, Serious Eats, and Eat Your World. Her food and restaurant photography have appeared in all of those, plus Edible Seattle, Food and Wine Magazine, and Sunset Magazine. She lives in Seattle with her fiancée, and muppet-like dog. By day, she is the marketing manager for a group of grocery stores. When she’s not eating food or writing about it, she’s usually trying to work it off by skiing, running, or mountain biking.
Recent stories by Naomi Tomky
In this era, when we can get asparagus from Chile in the dead of winter, there is still a sacredness to finding something in the place from which it comes—where it’s native, and where it’s part of the culture. In Boston, that something is lobster.
Matching a person up with their perfect meal for a date, a business lunch, or just for the most amazing bite of the week gives me a special thrill — it’s a big part of why I do this job. Here's how to help me get you to the best meal in the city. To borrow the words of Jerry Maguire: help me help you.
The second season of Portlandia sang, “The dream of the 1890s is alive,” referring to the resurgence of old traditions like preserving and baking. In Mexico, hipsters and drinkers have reached even further back to resurrect an ancient beverage made of fermented agave sap, called pulque.
When Country Dough, Chef Cheng Biao Yang’s new Pike Place Market Chinese restaurant, is focused on its titular product, it succeeds marvelously. Unfortunately, an even more apt name might be Country Lettuce: the fillings (mostly lettuce) and sauces that are on top of, underneath, or within that dough don’t live up to the standard Biao Yang himself set at previous restaurants.
There are few foods as synonymous with the Pacific Northwest as Dungeness crab, which is why it’s fitting that it’s one of the easiest foods in the area to go out and catch for yourself.
While The Pantry makes plans to break down the wall into their new space in September, we couldn’t wait to get our hands on some of their best advice for improving our home cooking.
37 chefs from some of the world's best restaurants switched restaurants on Thursday night to try cooking with new foods, new crews, and of course new audiences as part of an event called S. Pellegrino Presents the Grand Gelinaz! Shuffle.
Remember when you could get a 12-ounce rib steak for $1.50? No, me neither. But the Seattle Public Library is happy to remind you.
There’s no better way to celebrate summer than by picking up a sandwich and taking it to your favorite stretch of sand for an impromptu picnic lunch.
Dear Seattle food truck scene - It’s time to grow up. Mommy isn’t going to be tying your shoes for you any more.
It’s too hot to cook, it’s too hot to think, but it’s never too hot to eat: that’s why cold noodles are summer’s greatest meal.
Edouardo Jordan never stops grinning as he talks about his soon-to-open Ravenna restaurant, Salare. As he prepares to swing open the doors that lead from the garden into the restaurant on June 12, he has plenty of reasons to smile.
As one of the first employees and the head pastry chef at Trophy Cupcakes, Ricky Flickenger helped the local business catch the cupcake-trend-wave and launch o to the national scene.
Delicatus, the popular Pioneer Square deli, might not seem the most likely place to find a five-course dinner featuring tableside tiramisu, but that’s only the first of many intriguing aspects of the occasional meals put on by chef Aaron Willis.
It’s been one heck of a year for Blaine Wetzel, the chef of Lummi Island’s Willows Inn, and it’s only May—the acclaimed restaurant is just barely getting into its busy season.
One of my best friends moved to Seattle just about two years ago, and as she explores the city and eats her way through the best restaurants and the ones that hold Seattle’s history within them, there are still a few that I’m sad she’ll never eat at.
When Vegas Uncork’d and Bon Appetit invited us to come down and check out the festival (a weekend-long bacchanal featuring the hottest celebrity chefs in Vegas) we wondered: What makes someone want to attend a food and wine festival, anyway?
There’s a myth (perpetuated, I suspect, by restaurant PR folks) that all Mom wants for Mothers’ Day is a traditional brunch: eggs, toast, and perhaps a fruit salad. But this is 2015, and the brunch that Mom actually wants might not be from the Franco-American canon of classic cuisine.
Last week, street food vendors and experts from Bolivia, The Phillipines, Mexico, and India (among others) gathered in Singapore, one of the world’s street food capitals, with some of the top minds in the industry to learn, share knowledge, and, of course, eat.
Seattle likes to know where its food comes from: while we might not know if the chicken we are eating is named Colin (thanks, Portlandia), we can probably name the farm our carrots came from or the beach from which our oysters were plucked.
It seemed like a simple task: gather four of Seattle’s top-rated croissants, taste them, and pick a favorite. In reality, it was far more difficult.
In the past 13 years, Seattle’s Jewish population has increased by 70%, and many of those Jews will be celebrating the holiday of Passover starting this Friday night.
Stinging nettles are both an harbinger of the spring growing season, and one of the Northwest’s most easily foraged-for foods. Walking the Washington woods snipping leaves becomes both an enjoyable hike and a productive way to grab some greens for dinner.
Cider is the fastest-growing alcoholic beverage in the country—and Washington State is where a lot of the best bottles, cans, and barrels are coming from.