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
Dreams of food
Likes butter more than salt
Likes lard more than butter
Loves his life