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Food and Spirits

69 images Created 3 Jun 2015

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  • (John Lok / The Seattle Times)
    Strawberry shake
  • (Barry Wong / The Seattle Times, 2004)
    Party drinks
  • (Betty Udesen / The Seattle Times)
    Springtime greens
  • A ripe salmon berry. (Harley Soltes / The Seattle Times, 1998)
    Berry nice
  • Apples soak waiting to be turned to cider. (Rebekah Welch)
    Apples to cider
  • Freshly cut Rhubarb. (Erika Schultz / The Seattle Times)
    Rhubarb
  • Blonde, IPA, Stout, Amber and Logger. (Ellen M. Banner / The Seattle Times)
    Beers
  • Dangerous and delicious, blackberries beckon pickers but can make them pay in blood for the sweet juicy reward.  The large, hook-like thorns inflict maximum damage. (Tom Reese / The Seattle Times)
    Thorny issue
  • Totem variety strawberries. (Bettina Hansen / The Seattle Times)
    Strawberries
  • Chocolate cheesecake - A romantic Valentine's Day dessert for two. (Genevieve Alvarez / The Seattle Times)
    Chocolate cheesecake wins hearts
  • Colorful, refreshing cocktail. (Mark Harrison / The Seattle Times)
    Slushy drink
  • Ripe tomatos. (Benjamin Benschneider / The Seattle Times)
    Tomatos
  • Maraschino cherries. (Ken Lambert/The Seattle Times)
    Maraschino cherries
  • A maraschino is seen in a drink. (Ken Lambert / The Seattle Times)
    First sip last bite
  • A variety of spices (John Lok / The Seattle Times)
    Spicey
  • A cocktail named the the Brazilian Ruby. (Ken Lambert / The Seattle Times)
    Happy hour in Seattle
  • Rose water and rose-petal jam flavor this rich pound cake. (Betty Udesen / The Seattle Time)
    Rose water tantalizes the taste buds
  • Strawberry-rhubarb soda made at home offers all-natural bright color and flavor.  (John Lok / The Seattle Times)
    Strawberry rhubarb syrup
  • A cocktail called the "Last Word" from an early 1950s book "Bottoms Up" by Ted Saucier. The drink has been a hit around the world. <br />
(Photo of by Erika Schultz / The Seattle Times)
    The Last Word
  • The "Snap Dragon" is one of many cocktails available at Amber, a new bar located in Belltown. (Erika Schultz / The Seattle Times)
    Cocktail
  • Roasted brussells sprouts with serrano ham and rosemary. (Ken Lambert / The Seattle Times)
    Hamming it up
  • Follow a few simple guidelines and you'll find a way to enjoy the fruits of summer and the fruit of the vine at the same time. (Barry Wong / The Seattle Times)
    Fruit and wine
  • Strawberry (Tom Reese / The Seattle Times)
    Strawberry
  • Strawberries (Tom Reese / The Seattle Times)
    Harvesting the berry best
  • Chrysanthemum cupcakes made with buttercream flowers piped on top. (Steve Ringman / The Seattle Times)
    Chrysanthemum cupcakes
  • At summer's end, what to do with all those "leftover" green tomatoes? (Mike Siegel / The Seattle Times)
    Green tomatoes
  • Harvest of the phytonutrient-rich eggplant, peppers, carrots and beets from an edible-rich garden. (Mike Siegel / The Seattle Times)
    Wild and beautiful fruits and vegetables
  • Tomatoes ripen on the vine. (Mike Siegel / The Seattle Times)
    Cherry tomatoes
  • Rainier cherries are a Washington State jewel, prized for their lovely golden tones and extra-sweet taste.  (Benjamin Benschneider / The Seattle Times)
    Sweet harvest
  • A Negroni cocktail. (Ken Lambert / The Seattle Times)
    Negroni cocktail
  • Sushi plate (Mike Siegel / The Seattle Times)
    Sushi Kappo style
  • Pomegranate (Greg Gilbert / The Seattle Times)
    Pomegranate
  • Carrots (Tom Reese / The Seattle Times)
    Carrots
  • Salad greens (Barry Wong / The Seattle Times)
    Endives
  • Flavor booster spice rubs (Jimi Lott / The Seattle Times)
    Spice rubs
  • Tiny tomatoes. (Barry Wong / The Seattle Times)
    Tiny tomatoes
  • Chocolate cheesecake serves as a romantic Valentine's Day dessert for two. Here topped with fresh raspberries. (Genevieve Alvarez / The Seattle Times)
    A taste of chocolate cheesecake
  • A Prosecco cocktail, served with a fizzing raw sugar cube and grapefruit bitters. (Sy Bean / The Seattle Times)
    The Prosecco Cocktail
  • Cocktail with mezcal. (Sy Bean / The Seattle Times)
    Txiki Manzana cocktail
  • A cocktail made with gin. (Sy Bean/The Seattle Times)
    Mermaid Avenue cocktail
  • Vegetarian dish. (Dean Rutz / The Seattle Times)
    Tallulah’s: Get your kicks with veggies
  • Beets at Nash’s Organic Produce glow in the sunshine at the Ballard Farmers Market. (Ken Lambert / The Seattle Times)
    Produce in the winter sunshine
  • Organic easter egg radishes from Kirsop Farm in Tumwater on opening day of the Columbia City Neighborhood Farmer’s Market. (Bettina Hansen / The Seattle Times)
    Opening day seasonal farmers markets
  • A free-poured latte sits on a counter after being created at the U.S. Latte Art Championship at the Washington State Convention Center Thursday, April 24, 2014.<br />
<br />
Erika Schultz / The Seattle Times
    Latte-Art
  • Romantic scene complete with wine and chocolates.<br />
Mike Siegel / The Seattle Times
    Romance by the Fire
  • A tasting sample of wine is poured.<br />
Dean Rutz / The Seattle Times
    A Taste of Red Wine
  • Happy hour oysters at The Walrus and the Carpenter in Ballard. In the background is a glass of Serge Batard Muscadet white wine.<br />
John Lok / The Seattle Times
    Oysters on the Half Shell
  • Wine being served at Fonte Coffee Roaster Cafe and Wine Bar in Seattle.<br />
Cliff DesPeaux / The Seattle Times
    Wine is Served
  • Champagne for sale at a local wine shop.<br />
Greg Gilbert / The Seattle Times
    Shelves of Champagne
  • Scallop sliders with potato chips and white wine.<br />
Mark Harrison / The Seattle Times
    Scallop Sliders
  • Sullivan's Steakhouse features The Filet Oscar, with Iceberg Lettuce Wedge and a red wine.<br />
Jim Bates / The Seattle Times
    Steak and Red Wine
  • Petite burger with a glass of Distant Bay Cabernet Sauvignon from Washington. <br />
John Lok / The Seattle Times
    High Class Burger
  • Chicken-liver pate with sherry-vanilla gastrique with 1.5-ounce glasses of Bacarles "Gran Vino Sanson," from Spain.<br />
John Lok / The Seattle Times
    Dinner for Two
  • Alaskan halibut ceviche, pico de gallo, lime and spiced tortillas paired with a Viu Manent chardonnay from Chile. <br />
By John Lok / The Seattle Times
    Seafood and Chardonnay
  • Smoked-fish combo of ling cod, scallops, sturgeon and a baguette, with a decanter of pinot noir from A to Z Winery in Oregon. <br />
John Lok / The Seattle TImes
    Seafood and Wine Combo
  • Crab Ravigote over fired green tomatoes, with Albarino wine from the Parejas Dutchman Vineyard, Yakima Valley. <br />
John Lok / The Seattle Times
    Crab Ravigote and WIne
  • Moules frites (mussels and fries). <br />
John Lok / The Seattle TImes
    Moules Frites
  • Yucatan Chicken, made with Mad Hatcher Chicken, annatto seed marinade, pickled onions and habanero hot sauce, at Poquitos on Capitol Hill. <br />
John Lok / The Seattle Times
    Yucatan Chicken Dish
  • Reuben sandwich with corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread. <br />
John Lok / The Seattle Times
    The Reuben Sandwich
  • Organic roasted cylinder beet, sherry vinegar  and pistachio aillade.<br />
John Lok / The Seattle Times
    Beet Dish
  • A mix of orange and white pumpkins for sale at the market.<br />
Ellen M. Banner / The Seattle Times
    Checkered Pumpkins
  • A triangular pile of pumpkins is stacked at the Bayview Corner Market. <br />
Erika Schultz / The Seattle Times
    Pyramid of Pumpkins
  • A festive Pumpkin French 75 cocktail, as served at Seattle's Troiani.<br />
Ken Lambert / The Seattle Times
    Pumpkin French 75 Cocktail
  • Pumpkins line up at the Carpinito Brothers annual pumpkin patch.<br />
Chris Joseph Taylor / The Seattle Times
    Pumpkin Patch
  • Pumpkin from the Carpinito Brothers u-pick pumpkin patch. <br />
Chris Joseph Taylor / The Seattle Times
    Great Pumpkin
  • A Seattle garden full of vegetables, herbs and flowers. <br />
Mike Siegel / The Seattle Times
    Garden Pumpkin
  • Rice with squash culinary dish.<br />
John Lok / The Seattle Times
    Rice with Squash
  • Slice of pumpkin tart.<br />
Ken Lambert / The Seattle Times
    Pumpkin Tart
  • Block of cheese from The Calf & Kid artisan cheese shop.<br />
Ken Lambert / The Seattle Times
    Cheese Please
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