Chefs often look back to fond food memories for inspiration. Dustan Bristol, chef and owner of Brick 29 Bistro in Nampa, Idaho, recalls
One of the forefathers of Pacific Northwest cuisine, Greg Higgins
Making tamales, which can be a daunting, multiple-day cooking process, is made easier with the assistance of a few kitchen helpers. As a bonus, the camaraderie makes for a pleasant afternoon of Spanish conversation in the kitchen.
A ramen revolution took place this past year.
Egg noodles and sautéed mushrooms complement the pork and beer sauce, along with a pint of the same stout used in the cooking of the dish.
Robert Belcham, of Vancouver, B.C.’s Refuel and Campagnolo restaurants, applies a “waste not” cooking principle to a pig’s head in this recipe for Crispy Pork Cheek Terrine (aka Scrapple).
From the November/December 2009 issue of Northwest Palate