So who is Matt?

Well, I am a rather quirky (not my words..) English bloke that moved to the Pacific Northwest, er, seven years ago. I have always had a big passion for simple, clean food – and this blog is my attempt to cook and photograph it.

The original focus of Wrightfood was seafood recipes – and it still is. Since the blog’s creation a year or two ago I have got myself (rather dangerously!) into Charcuterie, especially whole muscle cut dry curing. There should be a lot more of that to come – but of course I stay true to my roots, and still love cooking (and blogging) the great seafood we have up here in the Northwest.

If you want to reach me, email me at: matt@mattikaarts(dot)com. I don’t like emails about dodgy off-shore bank accounts, investing $1000million with people, or “herbal enhancements”, so you are going to have to edit that email address in your email software of choice.

Some pointless stuff about Matt:

He cannot spell. Sorry. Pretty sure that doesn’t make this blog an easy read

He swears. He could make a sailor blush

Doesn’t like kitchen gadgets. Just give him a sharp knife, a board and a pan

Likes Bordeaux. Perhaps a little too much. Both the place, and the wine

Likes shoes. Almost as much as Bordeaux

Even though he like shoes a lot, he doesn’t own that many pairs. Never quite worked that one out

Even though he works in a high-tech job, he doesn’t like a high-tech kitchen

Gets asked a lot if his curly hair is real

Doesn’t like spicy food, but loves a good curry

Mussels Mariniere, followed by a simple roast chicken would be his favorite meal

Always prefers the previous Coldplay album to their latest one

Likes shoes

Dreams of food

Likes butter more than salt

Likes lard more than butter

Loves shoes

Loves his life