Conway Pub & Eatery
Don’t let tiny Conway fool you – this pub packs big flavor. Though the town is unincorporated, business is never slow in this watering hole. Farmers often come here after a hard day’s work as well as bikers making a pit stop on a scenic weekend ride. Their food matches their patrons’ big appetites, such as the blue cheese burger topped with crisply fried shoestring onions or the mouthwatering oyster burger.
Newly opened, this eatery is already getting attention with a write up in Sunset magazine. Known for their take on Street Tacos – with six meat fillings to choose from and handmade corn tortillas – but that’s certainly not the only mouthwatering option. Try the Carne Asada, Posole or Tortas to name just a few menu options. The Spicy Mango Margarita, made with fresh mango and jalepeno, is fast becoming a customer favorite.
Ciao Thyme on the Side Cafe
For those who have experienced Ciao Thyme’s gourmet dinners and cooking classes, the new Ciao Thyme on the Side Café is a welcome addition to the delicious work of Jessica and Mataio Gillis, owners of Ciao Thyme catering. As with everything Ciao Thyme does, ingredients are fresh, local and in season.
Duck Soup Inn
Sitting on the border of the woods at Duck Soup Inn is one of the most delightful dining experiences you’ll likely experience. The outside eating area of this restaurant – located almost midway between Friday Harbor and Roche Harbor on San Juan Island – opened last year and offers tables for dinner as well as a couple of couches for pre-dinner drinks.
Cooking Class Recipies
If you loved the recipes from Chef Zachorelli Frescobadli-Grimaldi in the November/December issue of Snohomish County Shop. Dine. Live., you'll be just as delighted with these two additional recipes. Put them all together and you have the makings for a delicious dinner party.
Bourbon ‘Lil Smokies
Roasted Pumpkin Crostini
Following the food truck phenomenon
5 great picks for street eats--
Create a ghoulishly glitzy Halloween party--
Fermentation: A great way to hang on to summer’s bounty
For vegetable lovers, harvest time in the Northwest is an embarrassment of riches. Our farmers markets, food co-ops and roadside stands overflow with an endless variety of fresh, local produce. Every day is filled with crisp, nutritious delights. The world is our oyster.
Things get a bit sadder for us when the cold season comes around. We can still find plenty of vegetables in the supermarket, but they’ve traveled much farther and just don’t have the pop of the local stuff.