The feasting of Fourth of July has become its own beast, known worldwide. The sheer amount of hamburgers, fruit, potato salads, hot dogs, and chocolate chip cookies eaten on this day is practically unimaginable. While this is the day to go ham on all of these foods, it’s important to make sure that you’re eating all of the leftovers that you can, whether this means having the same meal over and over again or getting creative with what you make….
For nearly a decade, Infusion Cuisine has brought deliciously classic dishes from Asian, Italian, and Mexican cuisine to Lynden. It’s a family-run restaurant with high-end experience behind it, which shines…
When selected with care, drink pairings have the potential to exchange and extend the flavors of an already-delicious meal.
Chef Marcello Mazzoleni of Lighthouse Bar & Grill
Since the early 1940s, Buck Bay Shellfish Farm has been the go-to spot for shellfish on Orcas Island.
Mark Seymour, owner of the booming Drayton Harbor Oyster Company in Blaine, recently re-opened his oyster bar in a bigger space, just next-door.
Salmon and shrimp and crab, oh my! February features some of the restaurants and eateries in Whatcom, Skagit, and San Juan where you can find the best fresh, local seafood.
Here’s a recipe from Chef Willie McWatters of Guemes Island for his Skewered Salmon & Calamari, which he makes using locally sourced ingredients.
Northwest Oyster Stew by Chef Justin Hawkinson of Crave Catering 3 dozen cleaned Pacific oysters (ideally fresh and in-shell) 1/4 cup butter and 1 lb. butter (keep separate) 1 lb. all-purpose flour 2 fennel bulbs with tops 2 medium leeks, small chop 1/4 cup minced garlic 2 large white or yellow onions, small…
Try pairing this with Saison Du Kulshan: Farmhouse style Saison has a soft lemon and white pepper scent, light fruit flavor.
Acme Farms + Kitchen Meet The Chef featuring Andrew Clarke:
What better way to escape the Pacific Northwest rain than to visit an eatery with Southwest flair? Situated on North State Street is Susan Albert’s restaurant, Pepper Sisters.
