Stefan Milne is the arts and culture editor for Seattle Met. He’s a Washington native and earned an M.A. in English from Central Washington University. He’s published journalism, fiction, and poetry in Gargoyle Magazine, The Stranger, and others. You can likely find him reading or cooking vegetables from his garden.

Hopped Up

Fresh Hop Beer Is Here

Fresh hop, wet hop—two names, one beer style. Here’s a rundown of this year's event's and brews

09/27/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Pan-Roasted Duck Breast, Pickled Huckleberries, Juniper, and Elderberry Demi at Mkt.

Forget the blues. Chef Alvin Go touts the huckle—our summers’ swansong berry.

09/23/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: Madame Rue at Quoin

“Drinking should be fun. I think sometimes in the modern day we’ve lost sight of that.”

09/20/2016 By Stefan Milne

Hopped Up

Here You Go: A Year's Worth of New Seattle Breweries

Probably there’s one in your neighborhood.

09/15/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Eggplant Escabeche with Charred Eggplant Puree and Yogurt at Sitka & Spruce

Chef Logan Cox creates an ode to the humble eggplant.

09/14/2016 By Stefan Milne

Q&A

John Sundstrom's Tales From René Redzepi's MAD5 Symposium

Lark’s chef/owner traveled to Copenhagen, ate Alex Atala’s tacos and contemplated the future of restaurants.

09/09/2016 By Stefan Milne

Johnny Applesloshed

Washington Cider Week Is Upon Us

An examination of why cider has become such a big deal...and how to navigate that sprawling lineup of events.

09/07/2016 By Stefan Milne

Hill Country

Big Food Big Love: The Wandering Goose Cookbook

Heather Earnhardt's cookbook is here, full of down-home recipes you can actually make at home.

09/06/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: Rosé Slushy at Revolution Wine Bar

Rosé spikes a childhood favorite into a grownup refresher.

09/02/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: The Foreign National Cocktail

Extra-tart orange juice gives a culinary twist to Foreign National's namesake.

08/30/2016 By Stefan Milne

Meat Matters

Gyu-Kaku Coming to Bellevue in January

GIY (grill it yourself) at the Japanese BBQ chain's first Washington location.

08/25/2016 By Stefan Milne

Pass the Pretzel

CenturyLink Opens New John Howie Stands

Chow down on classics like beer nuts and bacon cheeseburgers or special plays like a jalapeño IPA hummus.

08/19/2016 By Stefan Milne

Hopped Up

The Other, Other Summer Beer: Saison Season

Is this funky farmhouse ale having its day in the Seattle sun?

08/18/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Grilled Peaches with Crispy Ham and Labna at Miller's Guild

Chef Jason Wilson dares you to eat a peach.

08/17/2016 By Stefan Milne

Opening Dispatch

Uncle Mike’s BBQ Brings a Family Vibe and Smoked Ribeye to Northgate

North Seattleites can now get their saucy fix.

08/05/2016 By Stefan Milne

Ingredients in Focus

Season Peak: Eden Hill’s Tomato and Tomatillo Tartare

Two vegan diners seeking a tasting menu inspired chef Maximillian Petty’s alliterative riff on beef tartare.

08/02/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: Super Shandy at Mollusk

Brewmaster Cody Morris layers a boozy backbone into the classic shandy.

07/29/2016 By Stefan Milne

How I Got Here

Godwin Gabriel Is Changing the Way Africa Uses Smart Phones

Here in Seattle, he wants to find you a ride to your next appointment.

07/20/2016 By Stefan Milne

Ingredients in Focus

Season Peak: King Salmon with Chanterelles and Cherry Tomato Confit at Art of the Table

Chef Dustin Ronspies composes a local, July bounty.

07/19/2016 By Stefan Milne

Behind Bars

Cocktail in Profile: Radiator Whiskey’s the Water Line

Lift your spirits before a market stroll, or a trip to the intersection-adjacent gentleman’s club.

07/14/2016 By Stefan Milne