Evan Leichtling is the chef of the tiny restaurant Off Alley in Columbia City. And it is quite tiny, with a width of only six feet four inches. My first cafe was just ten feet wide and I thought that was difficult, so I totally get his challenge. Evan has risen to the challenge and created something special. It was named by the New York Times as one of the most exciting restaurants in America and named as a semi-finalist for the 2024 James Beard Awards.
Evan was further lauded with a glowing review of his gem of a restaurant in The New York Times this April, where Tejal Rao awarded it two stars.
I have convinced Evan to come out to the farm to teach a class this fall, after the tremendous success of his class last year on sauces. For this fall class Evan has chosen to teach us how to prepare blood sausages with potatoes panaderas. Evan is sure to round out the menu with whatever he finds fresh and exciting that week. He cooks with excitement and skill and passion. Come and enjoy the thrill that is a class with this star of Seattle cooking.
Evan Leichtling is the chef of the tiny restaurant Off Alley in Columbia City. And it is quite tiny, with a width of only six feet four inches. My first cafe was just ten feet wide and I thought that was difficult, so I totally get his challenge. Evan has risen to the challenge and created something special. It was named by the New York Times as one of the most exciting restaurants in America and named as a semi-finalist for the 2024 James Beard Awards.
Evan was further lauded with a glowing review of his gem of a restaurant in The New York Times this April, where Tejal Rao awarded it two stars.
I have convinced Evan to come out to the farm to teach a class this fall, after the tremendous success of his class last year on sauces. For this fall class Evan has chosen to teach us how to prepare blood sausages with potatoes panaderas. Evan is sure to round out the menu with whatever he finds fresh and exciting that week. He cooks with excitement and skill and passion. Come and enjoy the thrill that is a class with this star of Seattle cooking.
