The tomato is a beautiful thing. This heavy, juicy, racy-red orb is the epitome of rewards for a summer well spent in the garden. Amazingly, 93 percent of all home gardeners grow tomatoes in their many shapes and sizes. There are over 25,000 tomato varieties grown around the world, all revered for their taste, beauty…
Author: Kathryn Hilger Kingen
Award-winning food blogger, Kathryn Hilger Kingen is Salty's co-owner along with husband Gerald Robert Kingen who founded this seafood restaurant group. Seattle's Eastside magazine 425 readers voted Kathryn Food Blogger of the Year 2015 and 2014! (Read more on 425 Magazine.com). Kathryn has a degree in Nutrition from the University of Washington. Kathryn Kingen has been blogging about nutrition since the early days of Red Robin - see her first "blog" (they weren't called blogs back then) on "What's the Stuff on Roughage?" You'll want to read it for the recipe Oat Bran Muffins.
Fresh from Farm to Table
Why not let our local fruits and vegetables get fresh with you? We brazenly do that here at Salty’s and there are many reasons why. The biggest is that our primary goal is to bring you the ripest, rosy cheeked, freshest and most nutritious foods that come from the Northwest, each in their season. Delicious!…
The Alaskan Copper Rush: Benefits of Copper River Salmon
Back in the good old days, Alaska was known for its Gold Rush. Times have changed and now the big news from up north is the revered “Copper Rush.” A few days ago my husband Gerry and our Chef Jeremy dashed up to Cordova, Alaska, to be on hand for the catch of the first Copper…
Never, Never, Never: Merits of Natural Beef
We’ve hit the springtime good weather streak and warmer temperatures are here to stay. At Salty’s we are firing up the grill for you every day, rain or shine. On it we are sizzling up a plethora of delicious foods and one of them is beef. Since our chefs just got back from inspecting our…
Fish Fight!
There’s a fish fight going on inside my head and I can’t decide which freshly caught variety will win. Our fishmonger is all about Halibut and our Chef Jeremy is set on Salmon, and they are both freshly caught and newly arriving to Salty’s kitchens. What a delicious contest! In one corner we have Halibut,…
They're Baaaack!
I saw them just the other day, they’re coming out of winter hibernation. They begin their stalking about March every year — giving you that sick feeling in the pit of your stomach. This year I’m going avoid them. Yes, that’s it, I’ll run as fast as I can in the other direction. Sigh, okay,…
Going Without the Grain
We hear the words gluten free a lot these days. We go to the grocery store and find a plethora of choices that say, “Choose me, eat gluten free.” It seems like the in thing to do. Is it the hippest, latest food fad? Let’s separate the wheat from the chaff on this one and get down…