Chef Kyle Wisner’s Lunch Break Demo @the Book Larder

One overcast Monday morning, I ventured over to the Book Larder, a community cookbook store on Fremont Ave of Seattle. I’ve ridden past there many a time by bike and by bus, and always meant to go. Finally, I found time and managed to sign up for classes a few days ahead.

Note: if you are scrambling for last minute gifts for people who love to eat, cooking classes may be a good option that ships instantaneously! Be mindful to check if it’s a demo, or hands-on, as that may matter depending on how much your loved one likes to cook (i.e. more hands-on for those who are into working with their hands, more demo for those who are more into eating the final product). Go ahead, click away from this post, I won’t mind.. 🙂

Chef Kyle Wisner did a delicious demo for the group on some straightforward recipes for swift home cooking, perfect for a hectic holiday season. Below are some recipes he shared, editorial commentary is my own.

Pork Roast


Center-cut pork roast
Enough za’atar spices to cover surface of the roast
kosher salt to preference

Tools: oven, , baking dish, meat thermometer


  1. Salt the roast “aggressively”, like any steak or other big cut of meat, rest the roast out to room temperature before roasting. Preheat oven to 400 (or 425F if your oven is weak sauce).
  2. Cover surface in za’atar spice.
  3. Bake roast in oven until it reaches an internal temp of 120F, approximately 18-30 minutes. It will likely still be a little pink in the middle, but the juices will disperse back and finish as you let the roast rest a while before serving.
  4. Optional: bonus points for drawing a depiction of “aggressively salting.”

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Welcome to the Newly Redesigned Blog!

Dear Food the Wong Way readers,
We are happy to officially announce the launch of a newly redesigned website!

Cynthia Oconer has worked with me for a fresh new look with an emphasis on images. After all, you eat with your eyes. All this, while negotiating time to work on it between both our busy schedules stuffed with life.


Here’s a few of the changes:

• A fresh title banner at the top featuring fun cooking tools with a crisp, unified layout and matching color scheme
• More menu options with tools to help your browsing
• “Read More” buttons to give you a view of more posts on the landing page
• A slide deck on the landing page you can click on to get to recently featured posts

Post below to share your thoughts and suggestions.

Thanks for your faithful readership, hope you enjoy the new look!


A little about Cynthia:

Hi, I’m a Seattle transplant and enjoying the scene thus far. I’m excited to work and offer my energy and enthusiasm as a dedicated professional using my skills to create quality design solutions that fit the background and culture of the organization.
Check out my site at


Pro-Tip Tuesday: Buy the Oranges, and Make Macaroons too!

Pro-Tip of the Day:
Have you been buying those boxes and bags of oranges on sale at the store?

Next time pick up a bag of coconut flakes and sliced almonds, and you can make this quick, yummy (gluten-free) byproduct treat from in-season fruit!

Just remember to take 30 seconds to grate the rind off before you eat the orange, and you’ll have enough for this recipe. Note: try not to take too much of the white parts (the pith), that’s bitter. Continue Reading

Pro-Tip Tuesday: Tea Infuser + Dessert Dusting

How can you dust powdered sugar on your holiday desserts without making a mess, AND conserve the left over for the next round?

Try a tea infuser! Here’s the shortest video I’ve ever intentionally made, lol.

I’m pretty sure even if you don’t have one with an easy handle and all, it’ll still work neater than a gigantor flour sieve. Then you can return the rest to the bag! You know how I hate food waste..

For the delicious (although blurry) gluten-free chocolate cake in the limelight of this video, Continue Reading