Dinner parties are a staple in many cultures, but in Georgia – in the Caucus mountains of Eastern Europe — dinner parties are another deal all together. Almost any occasion in Georgia calls for a Supra, a feasting tradition that goes far beyond the food on the table and the wine in the glasses. It’s about connecting with the other people around the table, sometimes getting extremely vulnerable.

The Supra Dinner Society wants to make this Georgian tradition a feature in Seattle. In this episode, Tan attends a Supra and explains how the tradition works.

Read more about the Supra Dinner Society in The Seattle Times.

The group hosts weekly public Supras in Seattle. Find more details on its website.

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

See omnystudio.com/listener for privacy information.

Ever stopped by a Seattle bar or casual food spot and noticed a pinball machine or two? The region is a center for pinball enthusiasts, in part thanks to its culture of barcades and general geekiness.

Today, we’re sharing a glimpse into Seattle’s pinball haunts from Meet Me Here, a new podcast from KUOW. Find more episodes of Meet Me Here in the KUOW app or your favorite podcast app.

Recommendations in this episode:

• 8-bit, Renton
• ADD-A-Ball, Fremont
• Ice Box, Ballard (all ages)
• Jupiter, Belltown
• Pinball Museum, Chinatown-International District
• Shorty’s, Belltown
• Time Warp, Capitol Hill
• Triple Knock, Tacoma

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

See omnystudio.com/listener for privacy information.

Memorial Day is behind us, meaning summer has officially started. The Seattle Eats team is taking a short summer break to cook up new shows. To get the vacation vibes going, we asked friends of the show to send us their favorite patio to enjoy the summer weather.

Seattle Eats will be back with regular episodes June 12.

Patio recommendations:

• Marination Ma Kai – West Seattle (Rachel Belle)
• Little Water Cantina – Eastlake (Trevor Lenzmeier)
• Bar Harbor – South Lake Union (Bethany Jean Clement)
• Hook and Fork – Union, WA (Chris Cvetkovich)
• Brimmer & Heeltap – Ballard (Jackie Varriano)
• Magnuson Brewery – Sand Point (Jane Park)
• Ballard Brewery District - Ballard (Tan Vinh)

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

See omnystudio.com/listener for privacy information.

The Pacific Northwest is a great place to hunt for clams of all types: Razor, manilla, butter, and even the elusive geoduck. But one bivalve flies under the radar: horse clams.

Horse clams are the little cousin of the geoduck and share many of the qualities that make geoduck a delicacy. But while geoduck costs upwards of $40 a pound, horse clams aren’t available in stores. The only way to eat them is to get a $15 license, find a beach at low tide and start digging.

In this episode, Tan takes a horse clamming lesson with Chris Cvetkovich, owner of Nue on Capitol Hill. Chris digs up a bounty of horse clams and shares his recipe for preparing them in a Peruvian ceviche.

Read Tan’s story about horse clamming in The Seattle Times.

Chris’s ceviche recipe:

1. Clean and thinly slice the neck of your horse clams.
2. Place the sliced clams in a bowl and add fresh juice from 2-3 lemons or limes (or both!)
3. Slice sweet onion into thin crescents. Chop up a ripe avocado, a handful of cilantro (with stems) and a pepper of your preferred spiciness.
4. Mix veggies and a healthy amount of salt into the clam and juice.
5. Taste and add more citrus juice and salt if needed.
6. Let rest for 30 minutes to allow the flavors to meld (optional).
7. Enjoy with tortilla chips or a crunchy topping for added texture.

Remember to get a shellfish license from the Washington Department of Food and Wildlife before any clamming trip.

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

See omnystudio.com/listener for privacy information.

Roy Choi is best known as the father of the Korean fusion taco. His food truck Kogi went viral in 2008, making him one of the first food influencers on social media.

But in his new book The Choi of Cooking, Roy offers a look into a different part of his life: His journey to eat healthier while still having the comfort foods he loves.

Tan interviewed Roy in front of a sold-out audience at Freemont Abbey in Seattle during his book tour. Special thanks to Book Larder for organizing the event.

More information on The Choi of Cooking: https://booklarder.com/products/the-choi-of-cooking-flavor-packed-rule-breaking-recipes-for-a-delicious-life

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

See omnystudio.com/listener for privacy information.

Mexican Seoul is making waves among Seattle foodies. But instead of traditional carne asada or cheesy quesadillas, the food truck in Roosevelt is serving up a meld of Korean and Mexican flavors. Their menu features bulgogi-style pork cooked al pastor, kimchi pico de gallo and steak marinated in spices from Korean kalbi.

Tan tastes two of Mexican Seoul’s most popular tacos with local Korean food aficionados Ellen Acuario and Jane Park, co-hosts of the podcast Reply Yeochin. Plus, the trio debates the best spot for Korean food in the area and proper etiquette when cooking Korean BBQ.

Read Tan’s full review of Mexican Seoul in The Seattle Times.

Recommendations in this episode:

• Mexican Seoul, Roosevelt
• So Moon Nan Jib, Federal Way
• Yummy Banchan, Federal Way
• Yi's Traditional Korean Beef Soup, Federal Way
• JangAn Sullungtang, Lynwood
• Woobling Korean BBQ, Bellevue
• Southgate Mart, Bellevue
• Paju, South Lake Union
• Made in House, Fremont

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

See omnystudio.com/listener for privacy information.

Seattle has some truly stellar food that draws on cultures from around the world, but not all cuisines get equal time in the limelight.

At a recent live event at Town Hall Seattle for the Splendid Table podcast, Tan and Seattle chef Melissa Miranda joined Splendid Table host Francis Lam to put a spotlight on fine dining in Vietnamese and Filipino cuisines.

Recommendations in this episode:

• Musang, Beacon Hill (Filipino)
• Ramie, Capitol Hill
• Pho Hein Trang, Renton
• Café La Vie, Tacoma
• Ba Bar, various locations

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

See omnystudio.com/listener for privacy information.

Two big-name Washington breweries are expanding with new locations in Seattle, complete with food offerings from local chefs. Tan explains how the news points to two trends shaping the city’s brewery scene.

Plus, Seattle Times editor Trevor Lenzmeier tells the story of an acclaimed sushi restaurant that shut down this month, and not for reasons you would expect.

Tell us about your favorite neighborhood hang out spot! Email us at SeattleEats@kuow.org

Read Tan’s coverage of brewery expansions and follow the saga of Sushi by Scratch in The Seattle Times.

Family-friendly beer tasting rooms with great food:

• Aslan Brewing with seafood by Ethan Stowell (Tangletown, not yet open)
• Ruben’s Brews with fish and chips (Downtown, not yet open)
• Project 9 Brewing with food from Mexican Seoul (Roosevelt)
• Figurehead Brewing with food from Midnite Ramen and Nanking Ramen (Fremont)
• Fair Isle Brewing with Tacos Extranjeros (Ballard)
• Holy Mountain Brewing with a pasta pop-up (Phinney Ridge)

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

See omnystudio.com/listener for privacy information.