New Updates and Kitchenbug

Where did this year go?

My twins just passed the two year mark, which means they have their own little personalities. Every one of my three kids is finding a different path and it is really nice to see how different they are and what makes each child smile. My 2 year old boy loves cooking and can tell you exactly what you need to make smoothies or a cake. My 2 year old girl loves pink, dresses, leggings and purses. I have no idea where she gets it since she has two brothers and I am definitely not the one to encourage her to wear pink. And my oldest who is five, he loves letters, playing on the computer and guessing how to spell words.
Chloe eating

I have discovered new interests and I have spent the last year examining the tech world, reading all I can find and connecting with start ups because I find it so interesting that a small idea can turn into something that changes our lives. As an entrepreneur, this is where I thrive, I love new ideas, big thinkers and making things happen.

I am sure that I will be incorporating more tech stuff in my blog, I plan to share my favorite start ups and especially the connection between food and tech. I love the tech world, I have been actually looking to join a start up for the last year and have been secretly sending messages to the universe hoping that the right fit will one day come. And one day I discovered Kitchenbug and I fell in love with this recipe box. I joined the team as the Chief Evangelist and I absolutely love it. It is an online recipe box that can give you calorie and nutritional information in real time. You just download the bookmarklet and click on any recipe on the web to get started.

I hope you love it too. Follow me, I have lots of boxes!/user?profile=keren.brown

We are having an awesome contest and the winner wins a beautiful Pro Series KitchenAid. You still have a few days to enter.kitchenaid

Food lovers and home cooks worldwide unite! It’s time to join forces against one of the biggest scourges the food world has ever known – and put it firmly back in its place. From January 15th through February 7th, we’re hunting down the biggest, baddest, and fattiest recipes on the internet.

These recipes that don’t just bust guts – they’ll also clog arteries, send blood pressure soaring and send your cholesterol sky-high! They might be delicious, but they wreck your heart and we won’t stand for it anymore!

With Heart Healthy Month coming up in February, Kitchenbug wants your help in rounding up the most extravagantly sinful recipes on the internet and throwing them into Food Jail. If you find the leader of this criminal gang, we’ll give you your rightful bounty of a $649 KitchenAid Series 7 Quart Mixer.

Kitchenbug is an online recipe box that also has the ability to instantly analyze any recipe, from any website, by using a bookmarklet. Within seconds, you’ll know the calorie and nutritional information of the recipe. Whether you want to eat better or just love to cook, this tool turns a chore into a simple point and click process. With Kitchenbug you can organize all your recipes into boxes, follow other users’ recipes, adjust recipes from U.S to Metric and search your recipes with search terms like low fat, cholesterol and heart healthy.

Kitchenbug CEO, Ofir Shahar said “I needed a way to know more about my recipes and track my health. We take the healthy lifestyle seriously. We have Pilates classes once a week and we have our chief dietician Ramon Einav make a weekly grocery list for our office kitchen with healthy choices!”

With readers of All My Faves choosing it as the best Health and Food Website 2013, Kitchenbug is well-positioned to lead the charge against bad food. Will you heed the call and help us to defeat this scourge on our land? Start collecting recipes here.

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Teatro Zinzanni- A Seattle Experience

Guest blogger Micaela Surdi from She Writes For Food tells you why you have to try this experience.

My first visit to Teatro Zinzanni was an experience I will never forget. The atmosphere, the energy, the enthusiasm, the theatrics, the comedy, the magic, the performances, and the food were all out of this world. Seriously. Upon making my trip over to Teatro ZinZanni in lower Queen Anne, I had no idea what to expect. It is pretty typical of me to research a place before even stepping foot out of my house. I’ll read reviews, I’ll scour for pictures, I’ll talk to friends and scavenge for opinions and thoughts, I’ll even find YouTube videos to keep me hopeful for the experience or to help me be willfully prepared for a poor experience. For whatever reason, I turned in my PFRS badge (Performance Food Research Snob, duh) and began my voyage to Teatro Zinzanni without any opinions or visions of what to expect; my expectations were nonexistent.

I arrived at Teatro Zinzanni and was transported to the early 1900’s with its beautiful décor and welcoming hosts. I came to know that Teatro ZinZanni’s main event is part circus, part dinner theatre, and always magical. It is a three-hour whirlwind of international cirque, comedy and cabaret artists all served up with a scrumptious multi-course feast and elegant libations. Each ever-evolving and constantly changing production (at least 3 new shows per year) combines improv comedy, vaudeville revue, music, dance, cirque and sensuality into a dizzying and colorful new form that is never quite the same from evening to evening. It is famous for its intimate setting, the fast-paced action of the show unfolding above, around and even alongside you as you dine on a gourmet meal.


If you didn’t know, Teatro ZinZanni seats restaurant-style at tables and in booths in the antique cabaret tent imported from Belgium. Yes, Belgium! The tent is circular and intimate (it seats around 285). Anywhere you are seated it’s a guarantee you will feel like you are part of the show and intimately experiencing it. The action of the show takes place all around the restaurant and is clearly visible from all vantage points in the room. As I was personally delivered to my seat, my server’s enthusiasm, joy, and pure excitement for the show became contagious and soon I was anxiously waiting for the show to begin. As I waited, the knowledgeable servers asked about any dietary restrictions, educated me on the nights menu, the wine selections, the performances, and then happily whisked away into the kitchen as the lights went down and the show began.

I won’t get into the actual show performances because let’s be honest, you need to see and hear them for yourself. But I will share my knowledge of the cast members. Practically all of the cast members are internationally renowned performers. Andrea Conway Doba who brings humor and raw talent to the show has spent nine years with Cirque du Soleil, touring Saltimbanco throughout Asia, Europe and North America, performing on the Chinese poles and jumping 35 feet in the air off the Russian swing. Dreya Weber who stars as Cleo in the show is an acclaimed actress, musician, and aerial choreographer. Did I mention she has choreographic credits with Michael Jackson, Cher, Madonna, Taylor Swift, Britney Spears, Katy Perry, Kylie Minogue, Rihanna, Christina Aguilera and Pink? These are just two performers I’ve mentioned, though, there are ten in the current show, “Hail Caesar: Forbidden Oasis!” who have equivalent and diverse backgrounds just the same.

Words cannot begin to explain how and why my jaw was literally dropped during the whole show. My eyes opened in shock, disbelief, and utter bewilderment! The way Frank Ferrante (plays Caesar) engaged the audience with impeccable humor and audience participation had my stomach hurting from laughing so hard. I was definitely surprised at the beautiful array and assortment of food the menu had, too. As I am unable to consume gluten, I was still served a bountiful, elaborate multi-course gluten free fare without any fuss. With their Egyptian yellow lentil soup with caraway cream, or the arugula and fresh green leaf lettuce salad with English cucumber, Roma tomato, shaved sweet onions, and Kalamata olives I was beyond spoiled. Then, there was the Halibut. Wild Halibut with basil and fresh fig chutney, served with fine herb cous cous and local seasonal mini-vegetables. What I enjoyed the most regarding the food was when the performers would make an actual performance about our next course. The waiters, chefs, servers, and performers all danced and paraded around the tent delivering our dishes with candid smiles, choreographed dancing, contagious enthusiasm, and with delightful ease. It made eating an exhilarating experience and something I will never forget.

If you are in search for the next birthday present, Christmas gift, Hanukah present, or simple date night out, booking tickets to Teatro ZinZanni is something you will not regret. You will honestly relish in the memories and moments that captured your heart and warmed your spirit as I am doing today.

There are four ways to get your tickets to Teatro Zinzanni:

By Phone

Call our box office at 206-802-0015.

At the Box Office

The Teatro ZinZanni Box Office is located at 222 Mercer Street at 3rd Avenue North, near Seattle Center.

Box Office hours:
Monday, closed
Tuesday-Saturday, Noon to 7:00 p.m.
Sunday, Noon to 6:00 p.m.
(For weekend matinee performances, the Box Office will open at 10:30 a.m. – lobby at 11:00 a.m.)

As A Gift

Teatro ZinZanni Gift Cards are available for purchase online or by calling or visiting our Box Office.

Gift Cards may be redeemed by calling or visiting our Box Office

Micaela is a multi-passionate writer in love with all things that ignite the human spirit. With a background in office management, special education, social media and PR, and Children Studies’ you can tell she has broad interests in all areas of life. Her zealous attitude towards human connection and yearning to experience deeper meaning in life unravels through writing about food, life, and celebrating gratitude. After experiencing a life altering illness in her childhood and witnessing her brother come face to death with, Micaela views each day as a true blessing and contagiously marvels at things big and small. Call her an old soul or a leftover hippie, but know that her drive to influence others in a positive way will never cease.

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Kathy Casey Holiday Party

Do you still need a few gifts for the holidays?

Every year this is the place to get your hands on lots of food gifts and to meet Kathy Casey and all her friends.

It is happening tomorrow. I got this from Kathy and I had to share!

photo credit:

photo credit:

Kathy Casey Food Studios®
Holiday Extravaganza & Open House

It’s almost here! My Holiday Extravaganza & Open House is back this year and all set for Saturday, December 14th from 11:00 am – 7:00 pm! There’ll be goodies to buy and samples to try!

We’re opening the doors to my Food Studios once again for all your holiday foodie gift needs. We’ll have all sorts of things to nibble and sip on from tasty bites from my latest book D’Lish Deviled Eggs to samples of Dish D’Lish® Egg Nog and other delectable items.

There’ll be plenty of goods to grab to stuff your favorite foodies stocking from our own 5130 Honey to Dish D’Lish specialty products: seasoning salts, cocktail mixers and limited-edition preserves. For the bar enthusiast we’ll have our Liquid Kitchen Golden Era Bitters, and cocktail kits. As well as our house-made Jingle Bell “Cheese Balls” spiked with Hennessy Cognac.

The Holiday Extravaganza isn’t complete without our “Over 21” Real Fruit Cake made with Maker’s Mark. So get there early as these fly out the door faster than Santa’s reindeer!

1 lb loaf of holiday goodness!

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Foodportunity Contest Winners

What’s Your Foodportunity?

And the winners are….

Last week we posted the entries. The judges have chosen the winners.

Yashar Shayan is the first place winner and you will meet him at Foodportunity at his very own table. Read more about him and his connection to wine here.
Impulse wine.foodprt tee

The second prize goes to Pastry Craft.

(The second prize winner will receive a cookbook package, including 3 cookbooks, Good Fish by Becky Selengut, Plum, Gratiyfying vegan dishes from Seattle’s Bistro and Trophy Cupcakes and Party Cookbook.)

The two third prize winners will receive gifts too. One will receive a $25 giftcard to Fonte Coffee and Bar and one winner will receive a bottle of Lagrima, the world’s classiest vanilla extract including real vanilla beans in the bottle.

Third prize goes to Miew Foods LLC. and Ricochet Biscuit

Thanks everyone for entering!

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Foodportunity Contest Entries

I am delighted to share all the entries for the Foodportunity contest. The judges are making their decision. I am happy to announce that our judges are Alice Currah from Savory Sweet Life, Linda Miller Nicholson from Salty Seattle and Ronald Holden from

photo credit: Jackie Donnely Baisa

All the entries are below. We would love to hear what you think? What’s your Foodportunity? Which entry is your favorite?

Every Bite, Karen and Carol.

Impulse Wine

Fresh Start Cooking

Menu International

Pastry Craft

Ricochet Biscuit

Asian Spices

Do you have a favorite?

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Trophy Cupcakes and Party Has a New Book. You can win it. Giveaway

There are so many people to meet at the next Foodportunity. We are especially excited to introduce you to Jennifer Shea, the lady behind the legendary Trophy Cupcakes.

Jennifer is buzzing with energy, she is like the Martha Stewart of cupcakes, always doing and creating new flavors, new recipes and inspiration for parties. She will be at Foodportunity to meet you, answer your cupcake/party planning questions and share her wonderful cupcakes. Last year, she made Seattle Magazine’s list of Top 70 Players in the Food World and she continues to make lists of top players with her cupcake, party and entrepreneurial skills.

She just released her new book. “Trophy Cupcakes and Parties!: Deliciously Fun Party Ideas and Recipes from Seattle’s Prize-Winning Cupcake Bakery”. The photos are by Rina Jordan, one of my favorite photographers. This Saturday, Trophy is having their launch party, details here. You can win the book, keep reading.

Trophy Cupcakes
photo credit: Foodportunity photographer Jackie Donnelly Baisa

We hope to see you at Foodportunity on October 28. Get your early bird tickets now (all past events have sold out!).
To win the giveaway, all you have to do is tell us your favorite cupcake flavor in the comments. If you share this post on twitter and tag #Foodprt you get 2 extra entries and if you share on Facebook with #foodprt, we will give you 5 entries.

The winner will be chosen on Monday, October 2nd. The contest is open to anybody in the U.S.A.


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Foodportunity, October 28, 2013

Foodportunity is coming up on October 28.Foodportunity November

The next Foodportunity, a series of networking events for Seattle food lovers and professionals, will take place on Monday, Oct. 28, from 6 p.m. – 9 p.m. at Tom Douglas’ Palace Ballroom, 2100 5th Ave.

A group of local food entrepreneurs and chefs will be available for questions and conversation in the lounge of the Palace Ballroom between 6:30 p.m. – 7:30 p.m.

· Mark Fuller Chef at Ma’ono Fried Chicken & Whisky and 2009 Best New Chef byFood & Wine Magazine

· Heather Christo Chef, Food and Entertaining blogger at and author of Heather Christo’s Generous Table: Easy & Elegant Recipes through the Seasons

· Mark Bitterman of specialty store The Meadow, and cookbooks Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving on Himalayan Salt Blocks, and Salted: A Manifesto on the World’s Most Essential Mineral

· Becky Selengut is a private chef, columnist, comedy podcaster, cooking teacher and author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast and the upcoming, Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms

Northwest restaurateur Tom Douglas will provide his Palace Ballroom facilities to host the event and serve tastes from his famous kitchen. Additional participating restaurants showcasing and serving bites at the event will include, The Inn at Langley, McCracken Tough Restaurants, Le Zinc, Ray’s Boathouse and Catering, Dinette, La Bodega and many more. For a complete list of participating companies, visit

Foodportunity, created by Seattle event planner and food blogger Keren Brown, is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers, companies and all food-passionate people.

The event will be sponsored by Washington’s Beef Community. Attendees can have a “blind taste test” of different cuts of steak to test their taste buds and expand their culinary knowledge of beef. Participants will have the opportunity to win great beef prizes by interacting with the @WABeef Twitter handle and blog ( Local ranchers will be on hand to connect with and answer questions about how beef is raised here in Washington.

Early admission is $25, $30 at a later date, which includes bites from restaurants and companies. Tickets can be purchased through .

The first 40 Foodportunity ticket-holders to send an email to will get a seat at the 8:30 p.m. “speed networking” session led by award winning food writer, Linda Miller Nicholson, of blog.

If you have any questions, please contact:
Or contact Event Coordinator, Marisa Ingram at


About Keren Brown
Keren Brown, AKA Frantic Foodie, conceived of the food networking idea known as Foodportunity and has held dozens of food-related events in both Seattle and Portland. Recognized by as “Doer of the Week,” Keren is the author of the Food Lovers’ Guide to Seattle and organizes events for Seattle food bloggers where she holds Q&A sessions with famous authors, tours of food companies, and other events to help bloggers interact. Keren’s food events information can be found at Frantic Foodie, For more information, visit or follow @foodportunityse and #Foodprt.

About Washington’s Beef Community
Washington’s Beef Community describes the over 9,000 independent farmers and ranchers who raise beef in Washington, along with the processors and butchers who play a significant role in getting beef from the pasture, to the plate. The Washington State Beef Commission represents the beef community through beef promotion, research and consumer education, funded entirely by the $1.50 per head assessment paid by farmers, ranchers and feeders on all cattle sold in Washington State. The commission reaches out to foodies and consumers with beef information through events, Twitter (@wabeef) and Facebook (/WABeef)

About Tom Douglas
Tom Douglas

Tom Douglas creates deliciousness served with graciousness at 13 different joints, all in the Belltown and South Lake Union neighborhoods of Seattle. With more than 30 years dedicated to the Seattle restaurant scene, he is credited with putting the city on the culinary map. Beginning with Dahlia Lounge in 1989, Tom and his wife Jackie Cross expanded their kitchens with Etta’s, Lola, Palace Kitchen, Serious Pie (now with two locations), Seatown Seabar and Rotisserie, Serious Biscuit, Brave Horse Tavern, Cuoco, and most recently TanakaSan and Assembly Hall Juice and Coffee. He also owns the Dahlia Bakery, hosts culinary classes at the Dahlia Workshop, has an event space, Palace Ballroom, and runs Tom Douglas Catering. Tom is committed to Food Lifeline’s mission and is spearheading a capital campaign to raise funds for a new distribution warehouse to better serve the needs of the Western Washington community. More information can be found at

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