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The Savory 6 with Warren Etheredge

The Savory 6 with Warren Etheredge

Welcome to The Savory 6 – a weekly column featuring six weekly questions for one of the guests on our show. Check, Please! Northwest is all about dining out, but that’s not the only thing that happens at the table. When you put three strangers together and encourage banter, anything can happen! It’s a happy byproduct of the show and it’s one of my favorite parts – getting to know all of these food-loving folks. In this weekly article, we get to dig a little deeper into one of our guest’s culinary quirks and preferences.

This week, television host Warren Etheredge discusses lemon drops and lamb ragu at Ballard’s Volterra. Tune in tonight (6/26) at 7:30 pm on KCTS 9. Watch Warren’s restaurant pick online now.

Meet Warren Etheredge…

How often do you dine out?
Twice or thrice a week. Four during the summer, if you count grilling on our own back deck.

Fill in the blank: If I see something with _________ on a menu, I HAVE to order it.
GIN?
More to your point, I find it hard to pass on lamb, mussels or chicken drippings.

What is your signature dish—something you make well and consistently?
I have no name for it, but it is a lamb and garbanzo dish that fuses Asian and Mediterranean influences.

Do you have a morning consumption ritual & what is it?
I had TB as a kid, so my consumption ritual was coughing up my lungs, then taking pills to stop doing so.

However, if by morning consumption, you mean breakfast, the answer is different. I have never had a cup of coffee in my life and prefer brunch to breakfast, as savory tops sweet any a.m. When I do make a morning meal, it is typically brown rice, spinach, soft-boiled egg, Skagit River Ranch bacon, seasoned with Bragg's Liquid Aminos, Olio Buon Gustaio's spicy garlic oil and a pinch of Murray River pink lake salt. If it's after 10, I'll pour a mimosa-like flute of gin, St. Germain and Cava for myself and TLoML (the love of my life).

Most awesome OR annoying food trend?
At the bar: enough with the fernet. Please.

At my table: as much as I love bacon, let's stop adding it to every dish from salad to sorbet.

If you were stuck on a deserted island and only had ONE food with you, what would it be?
There is a thin, Italian ring sausage that goes by many names yet can only be found on the East Coast, it seems. Give me that, plus a good, garlicky, buttery garbanzo mash and I'll pull through.

Amy Pennington is the host of Check, Please! Northwest and a well-known ingredient in Seattle’s food and restaurant scene. She’s also the author of Urban Pantry, Apartment Gardening and Apples: From Harvest to Table, and the e-book series Fresh Pantry. Read more of Amy’s work at amy-pennington.com and connect on Twitter, Facebook and Pinterest.

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