About

matt wright food blog

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

15 Comments

  • Reply Núria November 27, 2007 at 5:09 pm

    Hi again,
    I’m having a side widget with foodiemate bloggers and would like to have a link to your place. Hope you don’t mind, if you do please mail me, ok?
    Thanks,
    Núria

  • Reply hal lindner February 25, 2008 at 12:38 am

    Hi,

    Wanted to make sure you saw this…

    I came across this website video piece and PDF recipe, which I was intrigued by. I tried the recipe and was very happy with the result. Comfort food doesn’t get much better than this.

    http://www.oodleboxtv.com/?page=&menu=&player=id|5703

    I was suprised to see it mentioned in a great story in the food section of the Sacramento Bee on spaghetti & meatballs. I thought it might merit a forward to you

    http://www.sacbee.com/161/story/724129.html

    http://www.sacbee.com/taste/story/724124.html

    http://www.sacbee.com/taste/story/724088.html

    It even made the local news, guess the whole town is going spaghetti & meatballs carzy:

    http://www.my58.com/video/15368642/index.html

    enjoy,

    Hal Lindner

  • Reply Martin March 9, 2008 at 5:25 pm

    You forgot to mention that the photo is of you on a holiday in Corfu when you were about 4 years old. All those lovely white peaches with the juice dribbling down your chin!!

  • Reply MetroBellevue March 21, 2008 at 9:31 pm

    Found this blog through your comments on Anticiplate. Wow, you photos are amazing. What sort of camera are you using? :)

    Cheers.

  • Reply mattwright March 21, 2008 at 9:47 pm

    Hi MetroBellevue
    My camera equipment is pretty basic to be honest – here is what I use:
    Camera: Canon 10D (pretty old now)
    Lenses: Canon F1.4 50mm (great for food shots)
    Sigma 20mm F1.8 (great for kitchen shots that you want WIDE)

    Lighting: I try to use natural light when I can, but that is almost impossible in winter, since I shoot mainly in the evening. So, I bought a cheap and chearful photography light with umbrella:

    http://www.amazon.com/gp/redirect.html%3FASIN=B0009BZ190%26tag=fullycomplete-20%26lcode=xm2%26cID=2025%26ccmID=165953%26location=/o/ASIN/B0009BZ190%253FSubscriptionId=02ZH6J1W0649DTNS6002

    I also use a few sheets of styrafoam board to act as bounce’s for the main lighting. This helps illuminate the darker sides of your food, producing a much better lit shot.

    I always try to use a soft main light – the umbrella is great, or diffused natural light is even better.

  • Reply MetroBellevue March 26, 2008 at 3:40 am

    Thanks for sharing the info, especially the photography light and umbrella link. I simply love your photos. Cheers.

  • Reply Michael September 10, 2008 at 3:57 pm

    Matt,

    What do you mean by bounce for the main lighting? I’d be interested in seeing a blog post on how to take beautiful pictures of your food. Mine always look sophomoric. A guide on how to take photos of the cooking process as well as the finished product would be very interesting to me.

    Love your site,

    Cheers!

  • Reply tom September 25, 2008 at 5:47 am

    Did you ever cehck out Facing East in Bellevue? If so, what did you think?

  • Reply Julie (Joypup on SCS) October 21, 2008 at 5:16 pm

    Just had to stop and say “hi” here. I am intrigued by this blog… here on Vashon I so understand about clean food… and we enjoy it too — it extends beyond food when you get into it… we even make soap out of the excess fat from the hog ;^)*

    Love your blog, your photos, your food!
    Julie
    On the Island

  • Reply Sal October 23, 2008 at 10:31 pm

    Matt,

    From one other Brit living in the US – with a passion for food and photography (although not doing enough with either) – to another. I so enjoy your blog. Wonderful stuff!

    Sal

  • Reply Janna Wemmer November 7, 2008 at 2:59 am

    Hi Matt,
    Just wanted to invite you to a salt Launch party next week. If you’re interested, take a peak at the website, and send me your email address so that I may add it our E-vite for further details.
    Cheers,
    Janna Wemmer
    Secret Stash Sea Salts
    http://www.secretsalts.com

  • Reply LiberalFoodie November 19, 2008 at 8:55 pm

    what a fabulous site and idea. I am glad I stumbled upon here from your frittata recipe.

  • Reply Nurit - 1 family. friendly. food. December 10, 2008 at 12:25 am

    Hi Matt,
    I just found out about you from your comment about the new VIOS on Nancy Leson’s blog.
    Nice to meet you!
    I just read this page and have so much to ask and to say to you ;), but I have been sitting in front of the computer for too long today. So maybe next time… Meanwhile, I have subscribed to your blog. Photos look amazing and I like your “voice”.
    Nurit, Bellevue

  • Reply elra January 23, 2009 at 10:38 pm

    Just want to let you know that I am happy to found your blog. It’s really neat and clean site. I’m sure to be back for more delicious recipes and beautiful photographs
    Cheers,
    Elra

  • Reply Yana February 22, 2009 at 11:26 pm

    Hi Mat,

    I love your web site and the recipes! they are fabulous! i have cooked quite a few of your recipes; always turns out great! However, i can never get this beautiful crust on fish or scallops. Could you please let me know what kind of pans you are using? I have been looking to buy saute pan but can’t seem to settle on one. Thank you kindly!

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