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  • 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
  • Scallop sliders with potato chips and white wine.<br />
Mark Harrison / The Seattle Times
    Scallop Sliders
  • Vegetarian dish. (Dean Rutz / The Seattle Times)
    Tallulah’s: Get your kicks with veggies
  • 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
  • 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
  • Moules frites (mussels and fries). <br />
John Lok / The Seattle TImes
    Moules Frites
  • Rice with squash culinary dish.<br />
John Lok / The Seattle Times
    Rice with Squash
  • Reuben sandwich with corned beef, Swiss cheese, sauerkraut and Russian dressing on rye bread. <br />
John Lok / The Seattle Times
    The Reuben Sandwich
  • 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
  • Organic roasted cylinder beet, sherry vinegar  and pistachio aillade.<br />
John Lok / The Seattle Times
    Beet Dish
  • 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
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