Lark chef John Sundstrom is putting together a cookbook, without the help of a publisher. Sundstrom’s chosen to instead call on the foodie community via Kickstarter to raise the money to shoot the photos, edit the book, and create not just a cookbook but an e-book to boot. And since this was announced on February 6, he’s met and surpassed his $33,000 goal, proving the viability of his non-traditional approach— the motivation for which Rebekah Denn of the Seattle Times explains nicely.
Some post-Valentine’s sweetness is happening at the Wallingford Community Kitchen cooking event this Friday the 17th, with plans to make peanut butter cup pie and other chocolate desserts. Register today and bring an appetizer or main dish to share at the Friday gathering.
MOD Pizza can’t bear to see the Ding Dong go into extinction, a possibility due to snack manufacturer Hostess filing for bankruptcy. MOD has been selling Ding Dongs since the pizzeria opened, and now its locations are cutting the pastry’s price in half, down to a mere 50 cents.
West Coasters rejoice, ice cream maker Parfait has further expanded its delivery program. Insulated boxes packed with dry ice and delicious pints of ice cream can now be shipped to all of Washington, Oregon, and Utah, and parts of Idaho, California, Nevada, Wyoming, and Montana.
New York Magazine has compiled a truly sweet tooth–tickling list of the country’s 101 Most Crazy-Awesome New Desserts and a few Seattle spots made the list: A La Mode’s Blue Hawaii pie, and The Confectional’s decadent quadruple-chocolate cheesecake.