There's more reason than ever to celebrate the end of this NFL season, what w/ the Seahawks
capping this injury-plagued transition year w/ an inspired coaching hire sucking. To help you get your bowl's super, we've got grub and booze recipes from dope Seatown chefs/mixologists so good at keeping it simple, Pete's already got 'em working on dives.
Pork Belly Slider
From Chefs Brian McCracken & Dana Tough, Spur Gastropub
These innovative gastro-dudes strip the pretension from the super foodie centerpiece, make it finger-friendly, and dudeify the usually complicated prep by using bricks and/or dumbbells to compress the belly, so let's hope those pink Neoprene Lady Fitness eight pounders'll suffice.
You've always wanted to smear something in apple jelly, so click here for the recipe
Flat Out Killer Miami Steak Roll Ups
From Chef Steve Cain, El Gaucho
Cowboy up w/ Chef Cain's thinly sliced steak, made fresh with the addition of jalapenos, mozz, and some other stuff, all of which is then easily rolled up, like your own mouthwatering, edible Hawks O line.
If you've wanna put a little South in your mouth, you're gross. If you want grub, click here.
From Kymmie Johnson, STIR
The Eastside's newest mixologist conjures up South Florida with a little muddled mint and lots of rum, finished with a festive Champagne float, which you'll also find Donte Stallworth piloting in this year's Torchlight Parade.
Mix it up with all the deets right here
Photo by Kristin Zwiers/Spur