Author Archives: jonrowley

Jon Rowley

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The Tomato Sandwich…a Celebration of Real Tomatoes and Late Summer.

In the Pacific Northwest, August and September is when the hefty 90 day heirloom tomatoes, like the brandywines, come ripe.    It’s time to talk of tomato sandwiches, that celebration of tomatoes and summer between two slices of bread.  The … Continue reading

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Julia’s Birthday Peaches

I had the privilege of working with Julia Child on her “Dinner at Julia’s” PBS series in 1983 and had kept in touch right up until the end. She was intrigued with the esoteric information I had about fish and … Continue reading

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New Life for an old Cast Iron Oyster Fryer

Being a culinary history, oyster and cast iron cookware enthusiast, I couldn’t resist snagging a vintage cast iron “oyster fryer” on ebay.  Arriving with an impossible layer of ancient hardened grease and rust, it sat on the back porch for … Continue reading

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“Boiled” Salmon

We are going to cut a whole salmon into chunks and cook them in a pot of sea-water salty water to make “boiled fish” as the Ballard Norwegians call it, keeping in mind the secret to good “boiled” fish is … Continue reading

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Rainier Cherries

Nothing says summer as much as stone fruit. I’m an arch-locavore but my much-anticipated first taste of stone fruit isn’t local. No apologies. Al and Becky Courchesne at Frog Hollow Farms in Brentwood in the Sacramento Delta, growers of some … Continue reading

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The Art of Eating an Oyster

The holiday season is a good time to consider the Oyster. Here follows my opinionated viewpoint on how best to enjoy them. I have entitled it The Art of Eating an Oyster. I wrote the first version 25 years ago. … Continue reading

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The Beautiful Taste: Fishing with Chefs in Boston. Fish Handling, Part 2

The flavor, texture and “mouthfeel” of a fish depends on how it is handled on deck the first three hours out of the water. Rarely is there an opportunity to demonstrate how it all works. When I learned Paul Greenberg, … Continue reading

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The Beautiful Taste: Fish handling, Part 1

When it comes to “beautiful tastes,” there is perhaps none more beautiful than the taste of fish when the season, harvest, handling and preparation all come together…when we are lucky to taste a fish as good as it can be. … Continue reading

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Cidering: Dave and Ruth’s Annual Cider Pressing Party

Friends Dave and Ruth have a 125 year-old family cider press that Dave lugged back from Vermont. I am lucky to be included in their annual ritual of gathering apples from abandoned trees and bringing friends together for pressing them … Continue reading

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