Margaux

IPA Day at Margaux

Hoppy, bold, and worthy of its own holiday.

Thursday, August 6 is IPA Day, a worldwide toast to one of craft beer’s most iconic styles: the India Pale Ale.

At Margaux, you have two excellent ways to celebrate:

🍺 Silver City IPA, fresh on draft
🥫 Bodhizafa IPA, chilled and ready by the can

Stop by for Happy Hour from 3:00 to 5:00 PM and enjoy $2 off all beer, then settle in and raise a glass to the hops.

Now it’s time to choose. Are you Team Draft or Team Can?

Tell us below, tag your favorite beer-drinking partner, and meet us at Margaux for IPA Day.

National Oyster Day | August 5

There are hundreds of oyster names, but far fewer oyster species. The real magic comes from where they are grown.

Washington oysters take on the character of their bays, tides, currents, food supply, and farming methods. Oyster lovers call this “merroir,” the shellfish version of wine’s terroir. ([Hama Hama Oyster Company][1])

Here are four Washington-grown oysters worth knowing:

🦪 Pacific oysters
The backbone of Washington’s oyster industry. Depending on where they are grown, they can taste crisp and cucumber-like, sweet and creamy, buttery, mineral, or boldly briny. ([Washington Sea Grant][2])

🦪 Kumamoto oysters
Small, deeply cupped, and slow-growing. Kumamotos are known for sweet honeydew flavors, clean fruity aromas, and a refreshing cucumber finish. ([Taylor Shellfish Farms][3])

🦪 Olympia oysters
Washington’s only native oyster. These tiny oysters pack an intense flavor, often described as rich, coppery, earthy, and mushroom-like, with a long finish. Wild Olympia oysters remain an important focus of restoration efforts throughout Puget Sound. ([WDFW][4])

🦪 Eastern or Virginica oysters
Originally from the Atlantic Coast, Virginicas are also raised in Washington waters. Totten Inlet Virginicas are known for firm texture, bold brine, buttery richness, and a slightly sweet finish. ([WDFW][5])

And then there are the places:

Hood Canal oysters often finish clean and crisp with cucumber or melon notes. Little Skookum Inlet can produce plump, sweet, buttery oysters. Willapa Bay oysters may lean toward mild umami, tender texture, and a mineral finish. ([Hama Hama Oyster Company][6])

National Oyster Day is August 5, so consider this your invitation to explore Washington one shell at a time. ([Nation Institute of Food and Agriculture][7])

What is your oyster style?

Bright and briny, sweet and creamy, or rich and mineral?

Tell us in the comments, and tag the person joining you for the first dozen.

Today in Food History | August 4

That little giggle has been making people hungry for more than 60 years.

On this day in 1970, Pillsbury registered the “Poppin’ Fresh” trademark, better known to generations of home bakers as the Pillsbury Doughboy. ([Trademarkia][1])

Poppin’ Fresh had already made his television debut in 1965, popping out of a can of refrigerated crescent roll dough and introducing himself with the words, “Hi! I’m Poppin’ Fresh, the Pillsbury Doughboy.” The famous belly poke and giggle were part of the character from the very beginning. ([General Mills][2])

The original Doughboy stood just 8¾ inches tall and was brought to life through stop-motion animation. Creating a single second of movement required 24 individual shots. ([General Mills][2])

From biscuits and crescent rolls to cinnamon rolls and holiday baking, Poppin’ Fresh became one of the most recognizable characters in food advertising.

What Pillsbury product brings back the most memories for you?

Tell us in the comments, and be honest: did you ever poke the Doughboy’s belly when he appeared on television?



[1]: https://www.trademarkia.com/poppin-fresh-72307131?utm_source=chatgpt.com "POPPIN' FRESH Trademark | Trademarkia"
[2]: https://www.generalmills.com/news/stories/the-doughboys-legacy?utm_source=chatgpt.com "Sixty Years of Giggles: Celebrating the Doughboy’s Sweet Legacy | General Mills"

# # # National Farmers Market Week

Seattle, grab your tote bag. This is the week to shop like a chef.

National Farmers Market Week celebrates the farmers, growers, fishers, bakers, and food makers who bring Washington’s harvest directly into our neighborhoods. Shopping local keeps more money in the regional economy, supports small farms, and gives you access to food that is often harvested closer to peak ripeness. ([WSDA][1])

Not sure where to start?

Saturday: University District, 9:00 AM to 2:00 PM
Sunday: Ballard, 9:00 AM to 2:00 PM
Sunday: West Seattle, 10:00 AM to 2:00 PM
Sunday: Capitol Hill, 11:00 AM to 3:00 PM
Wednesday: Columbia City, 3:00 PM to 7:00 PM ([Neighborhood Farmers Markets][2])

August is one of the best times to go. Keep an eye out for peaches, apricots, blueberries, blackberries, tomatoes, cucumbers, green beans, basil, sweet onions, peppers, zucchini, and other summer squash. Availability changes throughout the season, so ask the growers what tastes best that day. ([WSU Extension][3])

Our best market advice?

Come hungry. Try something unfamiliar. Ask how it was grown, when it was picked, and how the farmer likes to prepare it. The person standing behind the table usually has the best recipe ideas.

Which Seattle farmers market is your favorite, and what are you hoping to bring home this week?

Tell us in the comments and tag your farmers market partner.



[1]: https://agr.wa.gov/about-wsda/blog-posts?article=44364&utm_source=chatgpt.com "Blog Posts | Washington State Department of Agriculture"
[2]: https://seattlefarmersmarkets.org/udfm?utm_source=chatgpt.com "University District Farmers Market — Neighborhood Farmers Markets"
[3]: https://extension.wsu.edu/whatcom/seasonal-harvest-guide/?utm_source=chatgpt.com "Seasonal Harvest Guide | Whatcom County | Washington State University"

Ketchup can take the day off.

Today is National Mustard Day, and we’re celebrating the condiment that can be sweet, spicy, smooth, grainy, mild, or strong enough to clear your sinuses.

Mustard has been flavoring food for thousands of years. Ancient Romans mixed crushed mustard seeds with unfermented grape juice called “must,” helping create an early version of the condiment we recognize today.

A quick guide to the mustard lineup:

Yellow mustard is mild, tangy, and gets its bright color from turmeric.

Dijon is smooth, sharp, and traditionally made with wine or verjus.

Spicy brown brings a bolder kick and belongs on a great deli sandwich.

Whole-grain mustard keeps some of the seeds intact for extra texture and flavor.

Honey mustard balances that familiar tang with plenty of sweetness.

A few more facts for the mustard fans:

Mustard seeds come in yellow, brown, and black varieties.

Whole mustard seeds are not particularly hot. Their signature kick develops after the seeds are crushed and mixed with liquid.

There is an entire National Mustard Museum in Wisconsin with more than 7,000 mustards from over 70 countries.

Now it’s time to settle the condiment debate.

Which mustard are you reaching for first?

Yellow, Dijon, spicy brown, whole grain, honey mustard, or something with even more heat?

Tell us your favorite in the comments, then tag the person who puts mustard on absolutely everything.

Some snacks never make it all the way home from the grocery store.

Today in Food History | July 31

On this day in 1962, McKee Baking Company officially registered the Little Debbie trademark.

The brand was named after founder O.D. McKee’s granddaughter, Debbie, whose childhood portrait in a straw hat became one of the most recognizable faces in the snack aisle.

The original trademark covered the Oatmeal Creme Pie, the treat that helped launch decades of lunchbox favorites, road-trip snacks, and after-school memories.

Now for the important question.

Which Little Debbie snack are you grabbing first?

Oatmeal Creme Pie, Swiss Cake Roll, Nutty Buddy, Zebra Cake, or another favorite?

Tell us in the comments and tag someone who always kept the snack drawer stocked.

Some holidays call for cake. This one calls for toast.

Happy National Avocado Day!

Celebrate this weekend with the Margaux Avocado Toast, made with smashed avocado, cherry tomatoes, and pickled red onions on toasted multigrain, served with two eggs your way.

Fresh, colorful, and just filling enough to make getting out of bed worth it.

Brunch is served Saturday and Sunday from 11:00 AM to 2:00 PM.

Now settle the debate. Are you keeping your avocado toast classic, or adding hot sauce?

Tag your brunch partner and meet us at Margaux this weekend.

Before cooking shows became entertainment, Alton Brown made food science fun.

Today in Food History

On this day in 1962, Alton Brown was born.

The American chef, author, and television host changed the way millions of people thought about cooking by explaining not just how recipes work, but why they work.

From Good Eats and Iron Chef America to The Next Iron Chef and Cutthroat Kitchen, Brown brought curiosity, humor, and a little controlled chaos into kitchens everywhere.

His influence can still be felt in the way home cooks ask better questions, test new techniques, and look at food as both an art and a science.

What is your favorite Alton Brown show, recipe, or kitchen tip?

Share it in the comments and help us wish him a happy birthday.

You’ll hear them before you see them.

The Blue Angels are heading back to Seattle for Seafair Weekend, bringing their speed, precision, and unmistakable roar to the skies above Lake Washington.

Practice runs are scheduled for Thursday, July 30, followed by performances at 3:30 PM on Friday, Saturday, and Sunday.

Make a day of it. Stop by Margaux before heading to the show, or join us afterward for dinner and drinks while everyone argues over who captured the best photo.

Happy Hour runs daily from 3:00 to 5:00 PM with $2 off all beer, wine, and small plates.

Who’s watching the Blue Angels with you this year? Tag your Seafair crew and start making plans.

📍 Margaux at the Warwick Seattle

Imagine hooking a fish longer than most people are tall.

Today in Food History | July 28

On this day in 1989, angler Sonny Manley landed a record-setting Atlantic halibut off Gloucester, Massachusetts.

Caught with a rod and reel, the enormous fish weighed 255 pounds, 4 ounces and measured more than seven feet long. Manley reportedly battled it for 1 hour and 15 minutes before the crew could finally bring it aboard. The catch set a world record at the time, although larger Atlantic halibut have since been recorded.

That is one fishing story you would never have to exaggerate.

What is the biggest fish you have ever caught, or what is the biggest one that got away?

Share your best fishing story in the comments.