Taste of Iceland is coming up at the Carlile Room and around town // Peak season – Delicata Squash // We dig into sauces – old school and more contemporary // The great supplement last week in the New York Times – “24 recipes that do so much with so little: and 3 that stood out" // Savory powders from pantry staples // Lastly, we play Rub with Love Food for Thought Tasty Trivia" 
https://www.inspiredbyiceland.com/culture/taste-of-iceland-seattle-2022

Taste of Iceland is coming up at the Carlile Room and around town // Peak season – Delicata Squash // We dig into sauces – old school and more contemporary // The great supplement last week in the New York Times – “24 recipes that do so much with so little: and 3 that stood out" // Savory powders from pantry staples // Lastly, we play Rub with Love Food for Thought Tasty Trivia"  <a href="https://www.inspiredbyiceland.com/culture/taste-of-iceland-seattle-2022" data-auth="NotApplicable" data-saferedirecturl="https://www.google.com/url?q=https://www.inspiredbyiceland.com/culture/taste-of-iceland-seattle-2022&amp;source=gmail&amp;ust=1664654086148000&amp;usg=AOvVaw2MSKDFJtziTD6euIFUM-yI" data-safelink="true" data-linkindex="0" data-ogsc="rgb(17, 85, 204)">https://www.inspiredbyiceland.com/culture/taste-of-iceland-seattle-2022</a>

A foodie's dream! Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries.

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