Julien Perry Talks About Her Cookbook and Favorite Seattle Restaurants
Julien Perry was an assistant pastry chef in Seattle in 2004, when she decided that she wanted to write about her restaurant colleagues, “because they had such great stories to tell.” A pitch to her boss at her second job, at KOMO Radio, spawned her popular Go Eat! segment, which subsequently led to restaurant reporter and food editor jobs with Seattle Weekly, Q13 Fox, Eater Seattle and Seattle magazine. Her latest project, Seattle Cooks, shares the stories of the city’s restaurant professionals in a more tangible way. The cookbook combines food and cocktail recipes from 40 top Seattle restaurants with profiles of their chefs and bartenders, including icons such as Tom Douglas and Ethan Stowell, as well as a mix of other beloved industry veterans and up-and-comers. In the process, Perry brings the flavors of these establishments—and the personalities behind them—to your home.
How did you select the chefs and recipes for this cookbook?
The idea was to choose notable chefs who are well-known and have a great reputation. The recipes were up to the chefs, but the criteria dictated that they be proprietary, never published before and popular among diners.
What are some interesting restaurant trends you are noticing?
There is an upswing in plant-based options. It’s more prevalent in Portland, but in Seattle, you’re seeing places like Frankie and Jo’s [a vegan ice cream shop with two Seattle locations] have incredible success.
Do you have any favorite spots to visit when you go on road trips?
My parents are in Ocean Shores, so I’m out that way a lot, and I like some of the older places, like the Green Lantern Pub [in Copalis Beach].
Where do you take friends and family when they visit you in Seattle?
One of the first places on my list is Le Caviste. It’s a cute downtown bistro with a nice selection of French wines. Another favorite is Cook Weaver. It’s dark and warm inside, with a historical mural, which makes it feel cozy for winter and the holidays.
What is the greatest thing people can gain from Seattle Cooks?
It really tells you about the chefs, because these recipes are dear to them. For example, Jerry Traunfeld’s eggplant fries at Poppy have been a staple since Day One.
–Written by Rob Bhatt