Seattle Foodie Empire Honoree Geoff Kann Episode

It is an honor to finally showcase the amazing Geoff Kann and his culinary talents through his feature, shot at his home in West Seattle (with a cocktail outing or two as well)! We cherish Geoff immensely as this is where Foodie Empire began; My vision to tell the stories of brilliant home chefs and how they create beautiful meals for loved ones. As I began looking for foodies to highlight, Geoff was the first one to take a chance on the venture and say "Yes!" thanks to his friendship with Meg Andrews who introduced us and helped organize his episode. If you haven't met her yet, you will also get to meet Rebecca Staffel who is well-known in the Seattle food scene. Rebecca provided the voice-over talent for this episode, along with lots of good insight on picking wine and hosting a Wine Tasting at your dinner party.

I also want to give a shout-out for the musicians in this episode, including Danny McCarthy, who wrote the theme song for "League of Legends," Seattle DJ Yung Futon who created an extensive, custom mix for the series, and Bazile Mills out of Omaha whose lead singer, Dave Mainelli, has been a friend of mine since Grade School. Other band member Tim Rozmajzl and his wife Katie have been friends since High School.

Thank you to everyone for the collaboration, including Jim and Michele McCarthy for whom this series wouldn't be possible without. They have been key to making this happen and have an amazing way of igniting the fire within you to unleash the best of you through beautiful products. 

Thank you so much Geoff and Rick for opening up your worlds and sharing it with all of us! Now on to his magic, which features a gorgeous meal including steaks cooked with a blow-torch! (Yes, you must see this...) xo  

How to Choose Wine for a Wine Tasting at Your Dinner Party via Dinner Guest + Friend Rebecca Staffel

I hope you enjoy Geoff's episode and smile at his amazing talents... Thank you again Geoff and Rick for opening up your home to us, it is truly an honor getting to know you! You can see more on Geoff on his dedicated page here.

Up next, I'll be working on Seattle KEXP Leon Berman's episode which features him creating quite the feast for football coaches and their families! Catch a sneak peek here.

Spotlight: Seattle Foodie Jason Pedwell and KETO Eating

I am long overdue in giving recognition to Jason Pedwell, who loves Foodie Empire so much, he is helping to promote us through Instagram. I adore Instagram and it's one of my favorite platforms for sharing experiences, but it's just another thing I find little time for! I am so grateful to Jason for stepping in and just taking over here. A little about Jason: He helps businesses grow and acquire new customers, generally with success rates of at least 200% ROI with their marketing spend.

And the proof is in the pudding.... Jason has helped us grow our Instagram from 25 followers to over 600 in just a few months.

The other thing about Jason is that he and his wife Katie love being in the kitchen and getting creative. However, they always have "health" in mind and do a lot of cooking the KETO way. I wanted to share some of that here and thank you Jason for sharing your culinary world with us!

By Jason Pedwell:

We’re big believers in clean eating. We both love all types food and everything that’s not good for us, but we’re really big into health. Katie is a Beachbody coach and I am also into fitness and nutrition. About 80% of the things Katie and I cook are recipes we decide on together and sometimes we cook together. Our approach is how can we make it fun and delicious but also want to make healthy too, so our focus is on eating clean, oftentimes Ketogenic (low-carb, high-fat), trying to eat mostly natural foods, organic, greens and proteins.

Favorite Magical Ingredient Right Now

One of my favorite things lately is the "Organic Riced Cauliflower" from Trader Joe's. It's the best cooking hack for substituting pasta and/or rice and is a magical  replacement ingredient for just $2 a bag. It's just hard to find because people store up on it! 

When eating healthy you have to make it interesting.
— Jason Pedwell

(Left) Spicy, Fresh Arugula Salad with Pastrami, Garbanzo Beans, Red Onion, Slivered Carrots and a Simple Olive Oil and Balsamic Dressing (Right) Turkey Burger with Onion, Pepper, Bacon and Avocado + Brussel Sprout and Kale Salad.

Bang Bang Shrimp and Beef Bourguignon the KETO Way

To find out more about what Jason and Katie are cooking up, you can follow him on Instagram at "liftdad." You can also find out more about Jason's work on his website,

Foodie Empire Honoree: Larena Hatley Trailer

Please say hello to our final Season One Honoree, Larena Hatley. Larena holds an annual fundraiser for Food Lifeline called "Nerd Night Out" at the Columbia Tower and hails from Texas so does brilliant, authentic Tex-Mex at home. Thank you Larena for sharing your story! Here is a sneak peek into her world.

Transformation: Flat Beer and Meatloaf = MacGyver Mac n' Cheese by Denise Sakaki

Transformation: Flat Beer and Meatloaf = MacGyver Mac n' Cheese by Denise Sakaki

I once again was totally "Food-Struck" (aka found myself in awe of an amazing food creation) when I saw what Denise Sakaki had done with leftover beer and meatloaf the other day.  

Denise took the beer, that went flat, along with leftover meatloaf, and transformed it into "MacGuyver Mac n' Cheese" that also included crushed Ritz Crackers, kale and squash "so it's totally healthy." ;-) 

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Transforming a Charcuterie Board into Adult Grilled Cheese by Frank Edgington

Transforming a Charcuterie Board into Adult Grilled Cheese by Frank Edgington

"I first setup the salumi board and sampled all the meats, cheeses, and olives. I said to myself after sampling them that this was going to make an awesome sandwich. Even more so, the Nduja, which is the spreadable spicy salami, was going to take me to grilled cheese heaven."

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Experiencing Chavez: A Seattle Times' Top 10 New Restaurant

Experiencing Chavez: A Seattle Times' Top 10 New Restaurant

I've had the pleasure of meeting so many wonderful people lately including the lovely Ravi and Madhu Sanga, whom I met through Honoree Som Kesa. Like me, Ravi and Madhu are huge supporters of Som and attend her Pop-up dinners regularly. At a recent party, Ravi was telling me about how one of their New Year's Resolutions was to try every restaurant on a Seattle Times Top 10 New Restaurant article and they were going to begin with Chavez in Capitol Hill

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Spotlight on Seattle Food Photographer and Art Director Denise Sakaki

Spotlight on Seattle Food Photographer and Art Director Denise Sakaki

With a brilliant eye and amazing style who's work has been featured in the Los Angeles Times, New York Magazine's Grub Street, 425 Magazine and DList, along with doing creative work for organizations such as Microsoft and the United Nations, it is my pleasure to put the spotlight on Seattle Food Photographer, Art Director and Blogger, Denise Sakaki. Denise was introduced to me by another talented lady, Terri Ann Johnson, and I've loved keeping up with her work since, including her Blog, Wasabi Prime.

Thank you Denise for taking the time to share your world with us! Here are some of her thoughts on being a food photographer, the Seattle food scene, and of course we can't forget her adorable pup, Beeks.

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Post-MasterChef, Seattle's Amanda Saab Continues to be Creative Force

Post-MasterChef, Seattle's Amanda Saab Continues to be Creative Force

It has now been a few months since the finale of MasterChef Season 6, which featured Seattle contestant Amanda Saab; A social worker who began going full-force on mastering brilliant dishes in the kitchen after graduate school as a creative outlet. It is my pleasure to introduce Amanda here in her new chapter, post-MasterChef. Thank you Amanda for sharing your story with us!

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Harvest Crepe Tostada: A Healthy Start to the New Year

It's the new year and like most everyone, I feel the need to kick it off with some healthy eats, especially after the holiday overindulgence! Earlier today while trying to think of what to make, I found myself inspired by Seattle Foodie extraordinaire and Foodie Empire Honoree, Som Kesa (which happens often), who's creations are genius. 

I went shopping for a lot of fresh vegetables the other day and always have avocados on hand, so thought of doing Crepes overflowing with these gorgeous ingredients. I ended up with what I'm calling a "Harvest Crepe Tostada" and sharing the ingredients below. It was incredibly tasty, super fresh and a dish that's so flexible, you can substitute the ingredients for anything you have on hand or are craving.

The "Crepe" inspiration came from Som's "Crepe with Crispy Duck" recipe which of course, is one of the most fantastic things I've ever had the pleasure of eating.

I cooked my Crepes in Coconut Oil (one of my most favorite items) and sprinkled with Parmesan Cheese and Lemon Rind. I then added Avocado, Radish, Tomato, Red Onion, Crunchy Sprouts and Salsa. You can substitute anything and everything here to create the Crepe of your dreams.

Thank you Som for your inspiration and I hope you enjoy!