LATEST POSTS
LTD Edition Sushi 🇺🇸🍣
Wednesday, November 4, 2026 United States · Seattle This was my 2nd visit to LTD Edition Sushi. I mistakenly reserved a table vs. the one I counted. Always reserve a counter seat for an omakase dinner. Better food, better service. The food was good, but the overall experience fell short because Trevor and I didn’t…
Steak au Poivre with Jim 🥩
Saturday, October 31, 2026 It was Halloween night, and Jim had the kitchen pass while his wife, Laura, was out of town for the weekend. After an evening of drinking at Jim’s last night, we decided to cook at Chez Had and make some whisky sours. I wanted to perfect my steak au poivre sauce…
Yoin 🇺🇸🍣
Wednesday, October 28, 2026 United States · Seattle · Queen Anne Yoin has recently become one of Seattle’s hottest restaurants. I have been on a mission to visit every omakase restaurant in Seattle, so this was a must-visit given its recent press. Carl and I received wonderful service from the lovely, talented Sunmin Lee. Photo…
Kakurenbo 🇺🇸🍶
Thursday, October 22, 2026 United States · Seattle · Japantown Dine Club with Trevor. I had cooking fatigue after four nights of making large meals for family and friends. Tonight’s dinner was at Kakurenbo Seattle, which means hide-and-seek in Japanese. An amazing Japanese restaurant and quite possibly my best Omakase meal ever. That’s saying a lot, and…
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Why Cook Cook Eat Eat?
I love to cook and I love to eat. I famously tell my children that they are lucky to have me as their father, as I cook pretty well. My 5th-grade teacher told me that “Most people eat to live, but you Mark live to eat!” I discovered balsamic vinegar at the age of 25. My children were practically born eating the stuff, so I say they are fortunate to be raised in a household with a rich and sophisticated palate for food and cuisine as they have such a head start on me for the appreciation of good food.
This website serves as a canvas from which to document my culinary adventures, from cooking at home, dining in restaurants, travel to new places, exploring foreign markets, and discovering new things to eat – a record of dishes, people, relationships, places, experiences – vignettes comprising my lens of food and what it means in my life.
Eventually, my goal is to publish a tome of all of my recipes – found, discovered, created, curated, borrowed, and stolen so that my sons Carter and Rhone will have a lasting legacy of our life together through food, friends, and family. This is how I love and why I do this. If you have ever dined with me at my home, or I have cooked a meal at yours, you know that I truly love you.
Mark Hadland…
