Feasting During the Fourth of July: Sustainable Edition

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…

Blackened Halibut with Spring …

Blackened Halibut with Spring Succotash, Lemon-Herbed Rice, and Lemon Beurre Blanc Recipe | Chef Matthew’s Corner

Blackened Halibut with Spring Succotash, Lemon-Herbed Rice, and Lemon Beurre Blanc Recipe | Chef Matthew’s Corner

Early spring is one of my favorite moments in the kitchen. Winter cooking starts to loosen its grip, the markets brighten up, and seafood takes center stage again. This dish brings together a Louisiana-inspired blackening technique with Pacific Northwest halibut and fresh spring vegetables. Finished simply, it’s clean and balanced. With the addition of a light lemon beurre blanc, it becomes a slightly more elegant plate while still letting…

Corned Beef with Parsley …

Corned Beef with Parsley Carrots, Cabbage, and Black-Eyed Peas | Chef Matthew’s Corner

Corned Beef with Parsley Carrots, Cabbage, and Black-Eyed Peas | Chef Matthew’s Corner

There are few meals more comforting or more closely tied to St. Patrick’s Day than corned beef and cabbage. This version keeps things simple, balanced, and deeply satisfying, with tender brisket, buttery parsley carrots, gently cooked cabbage, and a side of black-eyed peas for warmth and good fortune. These dishes are rooted in tradition,…

Steak Oscar | Pan-Seared …

Steak Oscar | Pan-Seared Filet with Asparagus, Warm Crab, and Béarnaise Recipe | Chef Matthew’s Corner

Steak Oscar | Pan-Seared Filet with Asparagus, Warm Crab, and Béarnaise Recipe | Chef Matthew’s Corner

February may be the shortest month, but it’s easily the sweetest. With Valentine’s Day at the center and the first hints of winter shifting toward spring, it’s the perfect time for a classic timeless steakhouse dish that feels both romantic and achievable at home. Steak Oscar, born in the late 1800s and named for Sweden’s King Oscar II, has long been a symbol of celebration: tender steak layered with…

Green Bean Casserole and …

Green Bean Casserole and Bourbon Dark Chocolate Pecan Pie | Chef Matthew’s Corner, Recipe

Green Bean Casserole and Bourbon Dark Chocolate Pecan Pie | Chef Matthew’s Corner, Recipe

Nothing says “I love you” during the holidays quite like Green Bean Casserole served alongside a Bourbon Dark Chocolate Pecan Pie. Both dishes carry a…

Seared Pork Chop with Parsnip …

Seared Pork Chop with Parsnip Purée, Roasted Delicata Squash, Brown Butter Pecan Sage, & Spiced Apple Chutney | Chef Matthew’s Corner, Recipe

Seared Pork Chop with Parsnip Purée, Roasted Delicata Squash, Brown Butter Pecan Sage, & Spiced Apple Chutney | Chef Matthew’s Corner, Recipe

October is one of my favorite months in the Pacific Northwest, with its shorter days, crisp air, and sudden abundance of earthy roots, winter squash, and apples….

A New Orleans Monday in the …

A New Orleans Monday in the Pacific Northwest | Chef Matthew’s Corner

A New Orleans Monday in the Pacific Northwest | Chef Matthew’s Corner

In New Orleans, Mondays have long carried the scent of simmering red beans and woodsmoke—an aroma woven into the rhythm of the week. Red Beans & Rice isn’t just a dish; it’s tradition, brought to Louisiana in the 1700s by French-speaking Haitian immigrants who blended their Caribbean beans and rice with local ingredients and slow-cooking techniques. The result is a dish full of soul and history. Growing up,…

Tomahawk Steak with Grilled …

Tomahawk Steak with Grilled Corn & Peach Salsa | Chef Matthew’s Corner

Tomahawk Steak with Grilled Corn & Peach Salsa | Chef Matthew’s Corner

Long, golden evenings and backyard gatherings are what summer is all about—especially when there’s a perfectly cooked tomahawk steak from Widnor Farms cooking nearby. One of my favorite ways to enjoy the season is cooking outdoors with family, friends, and good music. While my usual go-to is a butter-basted steak in a cast iron skillet…

Seared Sockeye Salmon with …

Seared Sockeye Salmon with Rosemary Fingerlings, Summer Squash & Strawberry-Cucumber Arugula Salad | Chef Matthew’s Corner

Seared Sockeye Salmon with Rosemary Fingerlings, Summer Squash & Strawberry-Cucumber Arugula Salad | Chef Matthew’s Corner

June & July in the Pacific Northwest is a time when long days and warm evenings inspire colorful, laid-back meals made from ingredients grown right here in the North Sound. This dish brings together everything I love about a summer dinner in Bellingham: wild sockeye salmon, tender fingerling potatoes, sweet summer squash, and a fresh, unexpected salad made…