Food News

Neighborhood Food News

The world's most expensive Starbucks drink, Lark's culinary iPad app, and the triumphant return of the Oscar Mayer Wienermobile.

By Katie Vincent February 21, 2013

Four wheels; one wiener. Photo via the Oscar Mayer Facebook page.


It’s official: this year’s hottest Seattle chef is Jason Stoneburner of Bastille, according to Eater Seattle’s annual contest. The burning hot (heh) Colorado-trained Ballardite barely eked out a victory over the very alluring Adrienne Chamberlain of Etta’s


After a successful—and adorable—kickstarter campaign, John Sundstrom’s very first print cookbook is now available for purchase either on Lark's website or in person at the restaurant. Even neater is the fancy new cookbook app, full of 144 recipes and video demonstrations and available (for a fifth of the price) through iTunes. 


The freewheeling Marination Mobile has a new location on its schedule. Starting this Saturday (and every Saturday henceforth) Big Blue will be parked at the corner of Rainier Ave S and S Angeline St from 11am–2pm. Get yer multicultural tacos, South Enders!


The big wiener is back! Everyone’s favorite Oscar Mayer Wienermobile will be parked at the Fred Meyer on 84th this Saturday and Sunday from 11am–4pm. Hotdoggers Beefelicious Ben and Pepper Jackie Cheese (not their real names...we presume) will distribute coveted wiener whistles and offer tours of the 27-foot-long automotive dog. For full schedule, including stops in Federal Way and Lacey, see the Wienermobile blog


On February 7, local filmmaker (and onetime barista) Beau Chevassus broke the record for the world’s most expensive Starbucks drink: a quadriginoctuple Frappuccino—that would be 48 shots—for $47.30. And, naturally, he filmed the whole experience. Eater National has the details.


Lake Washington’s ritzy isle graces the folds of Bon Appetit this month, with a profile of Austin Zimmerman’s edgy reimagination of a traditional seder. The chef at Stopsky’s Delicatessen won over critics with chile-spiked short ribs and zesty “Lime-in-the-Coconut” macaroons. The deli will feature the menu from the feature during all of Passover week (March 25 – April 2). See the full story on Bon Appetit's website.

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