Fresh sardines are a delight; canned sardines, not so much. Robert Clark, the executive chef of C, Nu, and Raincity Grill restaurants in Vancouver, British Columbia, demonstrates a delicious dish
Here’s a quick and delicious spread for bagels, or to enjoy as a dip with sliced vegetables, bread or crackers.
You’re all set with a side of steamed rice, your favorite fresh salsa, and a Tom Collins cocktail.
The Yakima River, a tributary of the Columbia River, is home to Washington’s only Blue Ribbon fishery, estimated to contain more than 1,000 wild—not stocked—fish per river mile.
From our Ingredient feature The Virtues of Verjus by Peter Szymczak in the January/February 2011 issue of Northwest Palate.
Courtesy of Kevin Gibson, Evoe, Portland, Oregon Recipe: Whole Fish with Fennel Summary: Keeping it simple
Courtesy of Chef Robert Belcham, Refuel, Vancouver, B.C.
From the July/August 2010 issue Northwest Palate Courtesy of Chef Mark Bodinet, Cedarbrook Lodge, Seattle, WA
Courtesy of Courtney Sproule, din din Catering, Portland, OR