Regular Features
Ingredient Substitution
Executive changes.
National Notes
Tools of the trade from across the country.

News and notes from area restaurants, hotels and clubs.

Openings, anniversaries & announcements.

Special Seasonings
Good deeds done by area chefs and restaurateurs.

Talk of the Table
More than the meal

Beverage Business
Holiday 'tinis & gifts

Food Finds
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Northwest Stir December 2014

Daily updates of happenings and breaking news on Facebook

WA Wine Awards ceremony

Washington State Wine rewards businesses and individuals for their continuing support of Washington State wines. Restaurants and retails are the reason why Washington wines are turning heads and capturing attention and praise. Impressive menus, educational programs, marketing efforts and excellent service play a vital role in growing interest in Washington State wines.

The Washington State Restaurant, Retailer and Tourism Champions of the Year are the most prestigious awards, while the Washington State Wine Grand Award seeks to commend those individuals and organizations that designate menu and wine list space for Washington wines and provide continual promotion, sales and education of Washington wines.

The 2015 Washington State Wine Awards ceremony is January 26. To RSVP to attend the Jan. 26 awards ceremonyClick Here

Tom Douglas joins Beard leadership program

Tom Douglas, Seattle chef and restaurateur, is one of nine culinary leaders who are donating their time and funds to participate in theJames Beard Foundation’s 2015 Women in Culinary Leadership Grant program. The new extended deadline to apply is January 16

Women with a background in hospitality or the culinary arts are invited to apply for a chance to participate in a six- or twelve-month mentor/grantee program. Other top chefs and/or restaurateurs participating as mentors include: Kevin Boehm, Boka Restaurant Group, Chicago; Kevin Brown, Lettuce Enterain You, Chicago; Rohini Dey, Vermilion, Chicago & NYC; Matt and Kate Jennings, Townsman, Boston; Anthony Lamas, Seviche, Louisville; Donnie Madia, Nico Osteria, Chicago; and Christina Tosi, Momofuku Milk Bar, NYC.

Douglas will offer a Twelve-Month Program, Back- and Front-of-House at one of his Seattle restaurants.

Applicants must be 21-years-old or over, and have at least two years of experience in the hospitality industry; either in back-of-house or front-of-house. Deadline for submissions has been extended to January 16, 2015. For more information about applying, please visit:jamesbeard.org/education/women-culinary-leadership-program.               

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    Industry news of the Northwest for culinary professionals