Seattle, WA
RIP Thierry Rautureau, the ‘Chef in the Hat’ Who Helped Define Seattle Cuisine
Seattle’s restaurant industry is grieving for Chef Thierry Rautureau this week, whose restaurants Rover’s, Loulay, and Luc helped a growing Seattle find its culinary identity in the late ‘80s. Rautureau had long suffered from pulmonary fibrosis, an autoimmune disease that affected his lungs, and died on Sunday, October 29. He was 64.
Born in 1959 in the Muscadet region of France, Rautureau was the son of farmers who lived on a seasonal diet, in a community where people mainly ate what they grew. At 14, he left for Anjou to apprentice at a restaurant, and later traveled throughout France while still a teen to continue training in traditional French cuisine. By 20, he’d moved to the United States after responding to an ad in a Nantes newspaper for chefs wanted, first working in Chicago and later Los Angeles. He landed in Seattle in 1987, after buying Rover’s in Madison Valley. He actually purchased the restaurant while only visiting, at the tender age of 28, although the chef had been cooking professionally for half of his life by then.
For Seattleites of a certain era, Rover’s was the very epitome of fine dining — the fanciest, hautest, most white-tableclothed restaurant in what was then still a mid-sized blue-collar town. The menu combined French classics with PNW ingredients, focusing on local seafood and produce, and went super hard on the wine pairings. But thanks to Rautureau’s friendly, flirtatious personality, dinner at Rover’s was far from stuffy. The Chef in the Hat, as the city soon knew him, took great pleasure in schmoozing with his diners, and it seems like just about everyone in the industry has a lovely, charming anecdote about him as a result.
Judy Holman, owner of Raven’s Brew Coffee, remembers going to Rover’s one night and chatting with Rautureau, which wasn’t unusual, “as he always spoke with everyone.” Midway through the prix fixe meal, though, her party realized they hadn’t seen a menu, and asked for a copy, only to be told, “The Chef is cooking for you.”
“Suddenly, we recognized that our courses didn’t look the same as other tables,” she says. “We were flabbergasted. The Chef, Thierry Rautureau, was cooking just for us? For us? No fee, no upcharge, just a pure desire to delight his guests.”
“He used to be a regular at a few places where I’ve run the bar throughout Seattle, so I’ve been lucky to befriend him,” says Karuna Long, the owner of Oliver’s Twist. “Thierry was ALWAYS smiling. The last time I saw him, he just gave me such uplifting remarks about how he’d read about my COVID-lockdown pivot to the Cambodian menu and how it embodies everything he’s gotten to know about the resilience of Khmer people. ‘Seems that even in the darkest of times in the history of your culture, people like you seem to always find your way back out of it,’ he said. I’ll always cherish that last encounter with him.”
“Thierry was warm and easygoing, and he knew how to live the good life: fun times with family and friends, world travel, eating delicious food, randomly bursting into song,” says Rachel Belle, host of the Your Last Meal podcast, who met Rautureau while working at KIRO radio, where the chef co-hosted a show with Tom Douglas. “I’ll miss his enthusiastic ‘Hello, Rachelle!’ and being kissed on both cheeks! Wherever he is now, I hope he’s smiling and eating lots of Moroccan food.”
In 2010, Rautureau opened a new bistro, Luc, just around the corner from Rover’s — the project, named after his late father, marked a return to the simple French standards of his childhood in Muscadet. After Rover’s closed in 2013, he opened Loulay in the Sheraton Hotel in downtown Seattle, named for his hometown of Saint-Hilaire-de-Loulay, where he was offering more PNW-tinged French cuisine. Both Luc and Loulay closed in the early 2020s, casualties of the COVID-19 shutdown. His only remaining restaurant, LouLou Market and Bar, opened in SeaTac Airport’s Terminal B in 2021, serving light bites and wine.
Throughout the aughts and 2010s, Rautureau made frequent television appearances on the Food Network and PBS, among other networks. He also amassed about 20 awards among his trio of restaurants over the decades, including a James Beard Award in 1998 (he was nominated three other times). The government of France honored him with the Chevalier de l’Ordre du Mérite Agricole in 2004.
There’s no underestimating the impact Rautureau had on what we think of as modern Seattle cuisine, as Rover’s appeared in the spotlight in an era when the population was just starting to explode and the city was still finding its footing as a major culinary player. Early on, Rover’s served our particular brand of fancified local seafood, adorned with hyper-local farm-to-table ingredients, and those touches soon became the gold standard in Seattle. For many, Rautureau also dispelled the caricature of the French chef as a tyrannical despot. This guy was, by every account, a total peach who wanted people to love French cuisine the way he did, and he succeeded in teaching them how.
As a testament to his sense of humor, The Chef in the Hat!!! is a registered trademark, with three exclamation points, as it often appeared at the bottom of Rautureau’s menus.
Chef Rautureau is survived by his two sons; his wife Kathleen Encell-Rautureau, who gave him the hat; and a worldwide legion of friends and fans.
Seattle, WA
Seattle’s Little Free Libraries Offer a Catalog of Collections and Connections
Spooning buttercream into a pastry bag, Kim Holloway is close to opening time. She pipes rosettes of frosting on trays of vanilla cupcakes—some plain vanilla frosting, some cookies and cream.
With the aid of Holloway’s “partner in crime,” Kathleen Dickenson, they prop the lid of an old-fashioned school desk in Holloway’s front yard and fill it with cupcakes. Holloway adds edible pearls and glitter. Shortly after 3 p.m., the Little Free Bakery Phinneywood is open for business—the business of sharing.
“I love to bake, and many people have told me, ‘Oh, you should open a bakery.’ And I just think, ‘No, no, no, no. It would take the joy out of it for me,” Holloway says.
“To me, the seed library is part of food security. It’s like having money in the bank, but it’s seeds in the library.”
Like hundreds of other Little Free hosts in the region, she’s found joy instead in giving.
And, like so many good ideas, this one started with a book.
In 2009, a Wisconsin man named Todd Bol built a Little Free Library in his front yard, encouraging passersby to take a free book or drop off extras. The idea and the format—a wooden box set on a post, usually with a latched door—seeded a movement, with more than 150,000 registered worldwide.
“Seeded” got literal fast: The Little Free book idea spread to other sharing opportunities, including a rampant crop of Little Free Seed Libraries, where people swap extra packets of cilantro and Sungolds.
Seattle’s density, temperate climate, walkable neighborhoods—and maybe our introvert culture?—make it easy for the little landmarks to thrive. They exploded during the COVID-19 pandemic, when locals thought outside the box by putting up a box, including what’s believed to be the nation’s first Little Free Bakery and first Little Free Art Library. Many built on the region’s existing affinity for hyperlocal giving—the global Buy Nothing phenomenon, for one example, was founded on Bainbridge Island.
“We just seem to do more of all these versions of sharing,” says “Little Library Guy,” the nom de plume of a longtime resident who showcases the phenomenon on his Instagram feed and a helpful map.
The nonprofit organization now overseeing global Little Free Libraries finds the nonbook knockoffs “fun and flattering,” communications director Margret Aldrich says in an email. (She also notes “Little Free Library” is a trademarked name, requiring permission if used for money or “in an organized way.”)
Some libraries stress fundamental needs: A recently established Little Free Failure of Capitalism in South Seattle provides feminine products, soap, chargers, even Narcan. A Columbia City Little Free Pantry established by personal chef Molly Harmon grew into a statewide network for neighbors supporting neighbors.
Others are about the little things: Yarn. Jigsaw puzzles and children’s toys. Keychains (one keychain library in Hillman City has a TikTok account delighting 8,000+ followers). A Little Free Nerd Library holds Rubik’s Cubes and comic books.
Regardless of where each library falls on Maslow’s hierarchy of needs, they stand on common ground. “There’s a line from [Khalil] Gibran: ‘Work is love made visible,’ ” Little Library Guy says in a phone call. “That’s what they’re doing. They’re showing that they love the community by doing something for them.”
Here’s a little free sample of what you might find around town:
Seeding a Movement
At the UW Farm, on 1.5 acres of intensively planted land at the Center for Urban Horticulture, students grow more than six tons of organic produce annually. They learn about agriculture and ecology while providing food for 90 families in a neighborhood CSA, for college dining halls and for food banks.
One chilly November day, students and volunteers on the self-sustaining farm worked with the small staff to inventory what seemed like countless seeds for next year’s plantings: Parade onions, Autumn Beauty sunflowers, Painted Mountain corn, Genovese basil. Packs with just a small number of remaining seeds were set aside for the Little Free Seed Library installed near rows of winter greens.
Farm manager Perry Acworth organized the little library during the pandemic, seeing the renaissance in home gardening coupled with a run on supplies. “Seeds were sold out … even if they had money, they couldn’t find them,” she says.
Acworth picked up a secondhand cabinet—one with a solid door, rather than the usual Little Free Library glass window, because seeds need to be protected from light. Althea Ericksen, a student at the time, designed it, painted it with a cheerful anthropomorphic beet, and installed it.
Seeds were packed inside jars to protect them from rodents and birds who otherwise would have a feast, and the Little Free Seed Library was born—shielded from rain and direct sun, convenient to pedestrians as well as cars.
On a recent day, seeds for radish, mizuna, red cabbage, and flashy troutback lettuce waited in lidded jars for their new winter homes.
On the side of the seed library, thank you notes sprout comments such as, “Thank you for sharing.” Enough harvests have gone by to see the library’s benefits, from flowering pollinators to harvests of food. A mere handful of seeds isn’t useful for the farm’s scale, Acworth notes, but for library guests, “If I have five sunflowers in my yard, five heads of lettuce, that’s great.”
It isn’t all sunflowers and appreciation. The library has been emptied more than once; the seeds were once dumped out and used to fuel a fire on the ground.
Seattle, WA
Video: Jordan Babineaux on the #Seahawks: “EVERYBODY'S on the Hot Seat” | Seattle Sports – Seattle Sports
Seahawks Legend Jordan Babineaux joins hosts Dave Wyman and Bob Stelton to discuss the future of the Seahawks. Babineaux shares his opinons on Geno Smith, DK Metcalf, John Schneider and more.
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0:00 Will Geno Smith be back?
5:01 Should Ryan Grubb have been fired?
7:24 Will DK Metcalf be back?
9:27 Fixing O-line issues
14:47 Ernest Jones re-sign?
17:10 Is John Schneider on the Hot Seat?
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Listen to The Wyman & Bob Show weekdays from 2 p.m. – 7 p.m. live on Seattle Sports 710 AM and the Seattle Sports App, or on-demand wherever you listen to podcasts.
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More info on The Wyman & Bob Show here:
https://sports.mynorthwest.com/category/wyman-and-bob/
More Seattle Seahawks coverage from SeattleSports.com:
https://sports.mynorthwest.com/category/seahawks/
Seattle, WA
Seattle weather: Cooler, but drier, week ahead
SEATTLE – Clouds cleared out this evening around Western Washington, and we got to enjoy a beautiful view of the mountain today! We will likely be seeing more of Mount Rainier in the coming days as the morning fog burns off, and we get more sunbreaks.
Clouds cleared out as we got to enjoy a beautiful sunset over the skyline this evening.
A ridge of high pressure will build in beginning today, bringing a quiet, stable pattern for the coming days. Clear nights and calm winds will lead to foggy mornings with low clouds forecast to break around 10am to 12pm each day.
Mostly clear skies this evening will allow for fog to develop by early Sunday morning.
Slightly cooler temperatures are forecast around Western Washington. Afternoon highs will warm to the low and mid 40s which is a little below the seasonable average.
A cooler day is forecast for Western Washington with temperatures forecast to be in the low 40s.
No big weather makers are in store for Western Washington in the upcoming week. Mornings will start off with fog which should burn off by the late morning hours. No significant chances for rain this week.
Foggy mornings with afternoon sunbreaks in the extended forecast.
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