About Inviting Eats
Aaron Edenshaw
Cooking, baking, and cocktail making are three of my favorite hobbies. I invite you to enjoy the recipes I gravitate to, which are inspired by classic favorites but with a contemporary, and often quirky, twist.
At Inviting Eats, you’ll find recipes that are tried and tested, and some of my favorite things to eat. Don’t be surprised to see dishes influenced by local Seattle restaurants, domestic travel, or even international trips—I try to find inspiration everywhere I go. Best of all, this site is dedicated to presenting content in a streamlined, straight-forward, and easily accessible format so that you spend less time scrolling and reading and more time in the kitchen.
My day job is in healthcare administration and when I’m not at work you’ll find me in the kitchen, serving as Treasurer at a Seattle-based nonprofit, or traveling.
At Inviting Eats, you’ll find recipes that are tried and tested, and some of my favorite things to eat. Don’t be surprised to see dishes influenced by local Seattle restaurants, domestic travel, or even international trips—I try to find inspiration everywhere I go. Best of all, this site is dedicated to presenting content in a streamlined, straight-forward, and easily accessible format so that you spend less time scrolling and reading and more time in the kitchen.
My day job is in healthcare administration and when I’m not at work you’ll find me in the kitchen, serving as Treasurer at a Seattle-based nonprofit, or traveling.
My Story
Welcome to Inviting Eats, a website devoted to modern twists on classic and comfort favorite foods and beverages.
If you are anything like me, many food blogs are overwhelming with lengthy narratives, clunky layouts, and other unnecessary information. Inviting Eats aims to give readers streamlined, quick, and easy access to tried and tested recipes. Whether you are interested in cooking, baking, or cocktail shaking, we have a recipe for you!
What to expect: recipes without the clutter (but often with all the butter)
What not to expect: anything with coconut or cilantro. I pride myself in trying anything, but genetics make me despise cilantro (soap!) and sorry, not sorry, I just despise the taste and texture of coconut.
A toddler orders octopus at a restaurant
Growing up, I loved exploring new menu items when out and about. A story my mom loves to tell about me, and my love of food, comes from a time before I can even remember. We were at a restaurant with my grandparents and I ordered octopus. The server looked incredulously at my mom and grandmother wondering if a child that could barely pronounce the word “octopus” was really allowed to order it. The answer was a resounding yes. I polished off that dish when I was a mini human.
A grandchild and grandmother spend time in the kitchen
I’ve spent 20 years cooking, baking, experimenting, and creating food for friends and family. My grandmother was the first person that fostered my interest in cooking and baking and I owe much of what I know to her. She carefully explained simple techniques and ensured I knew enough basics that I could assemble a simple meal to serve my mom after a long day.
A passion for brunch begins
While seemingly everyone loves brunch (and how could you not?), I began my obsession before high school even started. I vividly remember a multi-coursed brunch I made for Mother’s Day with scones, clotted cream and berries; fruit salad; eggs; and hash browns. My only regret is that there were no mimosas, but I definitely had some turning 21 to do first, which would be much further down the road...
Trial and error period (and developing the ultimate chocolate chip cookie)
While I had amazing training from my grandmother, a lot of my experience comes from trial and error, which is a necessity when it comes to anything in the kitchen. Sometimes I nail a recipe the first time and other times it takes numerous disasters to create what I find to be the perfect dish. From my high school days to the present, I still learn from successes and failures in the kitchen. Thankfully, trial and error led to me becoming a self-proclaimed expert at making chocolate chip cookies—cookies packed with browned butter, an excess of chocolate, and a few secret ingredients. These cookies have even won prizes!
Exploring all the restaurants imaginable and expanding horizons in the kitchen
To this day, I will still eagerly try new-to-me items at restaurants. However, when I’m in the kitchen, I will try out new techniques and occasionally cook trendy items, but most of my recipes are reinterpretations of classic dishes. Some have few (if any) modifications, but most are slightly altered in a way that I find enhances and elevates taste and texture.
Love in a time of quarantime
My love of home bartending is a bit newer than my love of cooking and baking. When the COVID-19 pandemic hit, I was seriously missing craft cocktails. I’ve always had plenty of wine on hand at home, and the basic liquors, but in 2020 I really tried to up my cocktail skills. While nothing replaces the experience of a skilled bartender pouring me an impossibly delicious rye or gin based drink, I am thrilled to provide the recipes I make at home.
