About The Food Jefe

The Food Jefe in his "environment"

I started eating in 1964. I started cooking in 2011.

For years, I let my wife do all of the cooking because she is an excellent cook AND because I am lazy by nature. I liked to eat, not to cook. That all changed last year. I got hooked on watching all the cooking shoes on Food Network and Cooking Channel because she liked them. I figured…”it all looks good to eat. I’ll watch!”

I am also competitive.

I started watching all these shows and thought, “I can do that!” And a foodie was born.

Now my daughters and wife are amazed that I’m cooking AND that it actually tastes good. I am becoming more creative and out of the box. And, I have a deeper appreciation of eating out at quality restaurants, eateries, and “joints” as Guy Fieri might say.

Throw in my love of sports and the importance of food in parties and tailgating and I’m all in.

Full disclosure – my awesome wife is now even more awesome since we discovered Paleo. She has jumped in with both feet and has great results. The food even rocks! I have to admit I’m an 80% Paleo dude, so that will be a part of what we talk about. Oh, and one more thing – I’m all about helping the local farmers do what they can do to get us great nutritious food. No processed stuff here. We are about good food, great fun, and great times!

This blog is to have some fun and give all my foodie friends a taste of what I like and what you should be eating. I hope you come early and often and comment.

Let’s eat!

Jefe

2 Responses to “About The Food Jefe”

  1. Terri Gleich August 28, 2015 at 2:09 pm #

    Hi Dan. Thought you might be interested in this local foodie story:

    FOODIE WEBSITE AND VIDEO CHANNEL GIVES GLOBAL EXPOSURE TO KITSAP AND REGIONAL ATTRACTIONS

    Mason County’s Taylor Shellfish, along with two North Kitsap destinations – Tizley’s Europub and the Suquamish Tribe’s Grovers Creek Salmon Hatchery – are featured in a five-part culinary guide to Washington by the New York-based Munchies website and digital video channel.

    The edgy series hosted by chef Tarik Abdullah takes viewers from Seattle to the San Juan Islands to the slopes of Mount Rainier and features the state’s most iconic and unusual foods, including salmon, geoduck and lutefisk. It debuted this month.

    Aimed at millenials, the language and some of the content is not for the easily offended. Abdullah talks about “bucket sex” at the fish hatchery as he learns how staffers help nature along to improve salmon survival rates. He also makes his share of jokes as he harvests geoducks at Taylor Shellfish in Shelton and samples two preparations of the phallic clams at Ethan Stowell’s How To Cook a Wolf restaurant in Seattle.

    The 14-16 minute videos feature shots of the Suquamish Veterans Memorial and Chief Seattle’s grave, as well as extensive footage of Poulsbo’s waterfront and Front Street storefronts, including Crimson Cove, Sluys Bakery and Tizleys, where Abdullah tastes lutefisk for the first time.

    Although he professes doubts before trying the traditional Norwegian dish, he has nothing but praise after digging in to a plate of the lye-soaked cod. “This is good. It’s really clean,” he said. Noting the jelly-like texture, he added: “It’s crazy light.”

    After being presented with a “Lutefisk: Bad to the Bone” t-shirt by Poulsbo resident and Slippery Pig Brewery owner Dave Lambert, Abdullah tells viewers, “Stop being afraid. It’s just food.”

    Tizley’s co-owner Tammy Mattson said the exposure is a huge opportunity for the restaurant. “This was a fantastic thing for Kitsap and we’re just riding the wave.”

    Visit Kitsap Peninsula Executive Director Patricia Graf-Hoke steered the Munchies crew to Poulsbo while working with segment producer Devon Dunlap on location shoots in Suquamish. Dunlap asked if she knew a place to get lutefisk and Graf-Hoke immediately called Tizley’s to set it up.

    Munchies first contacted Graf-Hoke last November about filming a segment on Washington state tribes and their connection to salmon. She recommended a number of Suquamish sites, including the hatchery. The finished segment also included a lesson in native methods of smoking salmon, as well as a feast at a private home on the Skokomish Reservation in Shelton.

    Graf-Hoke is excited about the chance to promote the area’s attractions and cuisine to Munchies’ youthful audience and to emphasize Kitsap’s proximity to Seattle. The digital food channel has nearly 200,000 Facebook followers and 50,000 Twitter followers. Its parent company, Vice, has 4.4 million followers on Facebook.

    “We made the cut into a pretty high-end, Los Angeles-style video production and the best part is this didn’t cost us a dime,” said Graf-Hoke. “I think that’s pretty impressive.”

    Dunlap said Graf-Hoke’s help was invaluable. “I don’t have words for how grateful I am for your support in setting up these segments – it really couldn’t have happened without you,” she said in an email.

    Munchies isn’t the only good press the Kitsap Peninsula is getting these days. Comcast Spotlight is airing a feature about Silverdale in September for its On Demand Local Neighborhood series. Highlights include Monica’s Bakery & Waterfront Café, Cash Brewing Co., Lisa Stirrett Glass Art Studio and the Clear Creek Trail.

    In addition, Ian Murray of the Southern Daily Echo in Southhampton, England, recently visited for a travel piece that will feature the Kitsap Peninsula along with Seattle and the Olympic Peninsula.

    Tizley’s segment:

    http://munchies.vice.com/videos/the-munchies-guide-to-washington-going-deep

    Suquamish segment:

    http://munchies.vice.com/videos/the-munchies-guide-to-washington-salmon-people

    • danweedin August 28, 2015 at 2:43 pm #

      Thanks, Terri. A representative from Taylor Shellfish was our Rotary speaker this morning!

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