farmers, cooks, eaters

Tamara Murphy, Chef/Author

When the Seattle PI named Tamara Murphy one of the five entertainment and culture icons to watch in 2009, it also cited that she “… has been a Seattle cooking star for nearly two decades, but now she’s moving beyond traditional restaurants into wild and vibrant collaborations.”  This much honored and always inventive James Beard award winner and one of Food & Wine magazine’s early career picks forTen Best New Chefs in America” is doing just that – as owner of two diverse restaurants (with a third in the works), a leading force in connecting the Northwest’s culinary and farm community, and most recently as an author in the collaborative first book:  TENDER: farmers, cooks, eaters

Trained in New York City and drawn to the Northwest twenty years ago by the bounty of fresh ingredients and budding artisan producers, Tamara partnered in 1999 to open Brasa, one of the first area restaurants to focus on sourcing local, seasonal products as much as possible in support of regional farmers. In 2008, Tamara assumed ownership of the Elliott Bay Café in the Pioneer Square neighborhood, creating sustainable menus with an eye to organics as well as focusing on community building through programs featuring local artists and authors.

A real force in the national culinary community, Tamara has traveled the country to share the important message of local sustainable food.  Regionally, she has created events such as An Incredible Feast – Where the Farmer’s are the Stars (pairing farmers and chefs to raise awareness and funds for local family farms), The Good Farmer Fund (to help local farmers gain direct access to emergency funding during crop or farm loss due to disastrous events), and Burning Beast (where chefs come together in a creative setting  to raise awareness for local farmers).   TENDER explores simple ways to enjoy eating, cooking and choosing our food.

11 responses to Tamara Murphy, Chef/Author

  1. On May 17th, 2010 at 3:38 pm , Tamara Murphy Interview by the Foodista blog | farmers, cooks, eaters said...

    [...] Read Tamara’s Bio Tags: Brasa, Elliott Bay Cafe, Foodista, Seattle chef, Tamara Murphy | Category: chefs & restaurants, news [...]

  2. On March 19th, 2011 at 9:14 am , Show Details – April 7 | TableTalk Radio in Seattle said...

    [...] join us as we chat with James Beard Award Winning chef Tamara Murphy about her book “Tender”, her delicious restaurant and “The Burning Beast” [...]

  3. On April 3rd, 2011 at 7:15 pm , Wild Mushrooms Roasted in Parchment « Cook Local said...

    [...] recently came into a copy of Tender, Tamara Murphy‘s first cookbook, and while we’re not ready to do a full review of the book, I took my [...]

  4. On August 1st, 2011 at 7:44 pm , Raspberry Granita | Seattle Seedling said...

    [...] recipe is from my new favorite farmers’ market to table cookbook, Tender, by local chef Tamara [...]

  5. On August 27th, 2011 at 10:46 am , Heirloom Tomato Bread Salad with Black-eyed Peas | Seattle Seedling said...

    [...] tomatoes on my counter. I was inspired, as I have been a lot lately, by a salad in my new cookbook, Tender. The cookbook by local chef Tamara Murphy, Tender. I’ve discovered there’s another [...]

  6. On October 17th, 2011 at 8:45 am , Susan Finneran said...

    Tamara, Loved the article in the Stanwood Country Living North 10/2011. Congratulations on your success. Your innovation and passion is wonderful. Hope all is well. Would love to connect. Best, Susan

  7. On October 17th, 2011 at 8:47 am , Josh C said...

    We’ll pass it along, Susan, thank you!

  8. On October 21st, 2011 at 4:22 pm , Berry Cheese Galette | Sacatomato said...

    [...] and goat cheese weren’t my idea but that of Seattle chef Tamara Murphy in her book, Tender: farmers, cooks, eaters. Creative simplicity and use of fresh ingredients that stand on their own is what it’s [...]

  9. On January 28th, 2012 at 3:47 pm , Beets for Dinner? | Seattle Seedling said...

    [...] from my beloved cookbook, Tender, that makes me want to write a letter and tell her, “Tamara, I think you wrote this book just for me!” This recipe is the bare bones version of her [...]

  10. On June 6th, 2013 at 5:20 am , Homemade Vegan Roasted Beet Burger | said...

    [...] roast beets, I follow the simple technique I learned from Tamara Murphy in her cookbook, Tender. Preheat the oven to 425 degrees. Meanwhile, wash and trim the beets.  Place a large piece of foil [...]

  11. On June 6th, 2013 at 5:20 am , Homemade Vegan Roasted Beet Burger | said...

    [...] roast beets, I follow the simple technique I learned from Tamara Murphy in her cookbook, Tender. Preheat the oven to 425 degrees. Meanwhile, wash and trim the beets.  Place a large piece of foil [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>