Categories: Stir-fries; Small plates - tapas, meze; Spring; American Ingredients: beach peas; razor clams; heavy cream; clam stock; grapeseed oil; dry white wine. Categories: Small plates - tapas, meze; American Ingredients: kohlrabi; grapeseed oil; butter; thyme; rosemary; fresh bay leaves; parsley; shallots; mussel stock; heavy cream; cilantro; anise hyssop flowers; redcurrants.
Categories: Soups; Spring; American; Vegan; Vegetarian Ingredients: lemon balm; angelica; oregano flowers; rose geranium flowers; wheatgrass; dill; parsley; sugar; verjus; raspberries; blackberries; salmonberries; huckleberries; redcurrants; gooseberries; blueberries; salal berries; aronia berries; grapeseed oil; Indian plums.
Categories: Small plates - tapas, meze; American Ingredients: Dungeness crabs; mussel stock; butter; horseradish; grapeseed oil; ulva seaweed Bookshelf. Categories: Salads; Small plates - tapas, meze; Summer; Vegan; Vegetarian Ingredients: nasturtium flowers; apple cider vinegar; grapeseed oil; pattypan squash; verjus; basil; Thai basil; opal basil; purple basil; spicy globe basil; nasturtium leaves; zucchini blossoms. Notes about this book This book does not currently have any notes.
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Sea and Smoke: Flavors from the Untamed Pacific Northwest
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Sea and Smoke: Flavors from the untamed Pacific Northwest
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Sea And Smoke: Flavors From The Untamed Pacific Northwest
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Cookbook: ‘Sea and Smoke’ a romantic culinary adventure – Marin Independent Journal
Payments: Special financing available. An error occurred, please try again. Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. Sea and Smoke is as much a culinary adventure as it is a serious restaurant book, chronicling the plucky ambition of a young chef who was determined to create a world-class dining destination on Lummi Island pronounced like "yummy".
After working at Noma in Copenhagen, Chef Blaine Wetzel took the principles of hyperlocalism stateside to celebrate what was good and nearby and tasty, off the rugged coast of Seattle. The "sea" and "smoke" from the Pacific Ocean and the restaurant's own smokehouse, plus foraged ingredients and a local farm, yield a colorful playground of ingredients for the restaurant's nightly course prix fixe.