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…
The Mixing Tin | Dark ‘n Stormy
DARK ‘N STORMY The Dark ‘n Stormy is a classic, and the perfect drink to make at home! With only three steps and ingredients including the garnish, it’s also one of the more accessible cocktails to make on a budget. While the exact origin of this cocktail is unknown, it’s likely that sailors were the original enjoyers: the rum combined with the ginger can help to settle queasiness, a perfect refreshing remedy for upset stomachs…
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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 with rosemary, garlic, and cracked black pepper, summer often inspires me to take it…
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 with local strawberries, cucumber, and arugula. It’s the kind of meal that tastes like home,…
Playing Around With Summer’s Favorite Drink | Lemonade Tips & Tricks
Recipe for Simple Perfection Before we talk about anything else, let’s start with the basics: what’s the recipe for lemonade? Start with one part lemon juice, one part sugar, and three parts water, then tweak based on how strong…
Spring Spot Prawn & Asparagus Risotto | Chef Matthew’s Corner
May in the Pacific Northwest is a time of abundance—farmers markets overflow with vibrant produce, and the Salish Sea offers some of the freshest seafood imaginable. One of the reasons I fell in love…
Portuguese Orange Carrot Cake | Recipe
Two and a half years ago in June, I had my first surf camp experience in Sagres, Portugal, a petite surf town that comes to life in the summer months. I spent the week learning how to surf from incredible instructors at beaches I never would have found on my own. This was the first travel experience I’ve had where…
Led by Love | Storia Cucina Chef de Cuisine Helen Lofton + Recipe
Storia Cucina has been serving downtown Bellingham with delicious Italian staples since opening in 2020. The restaurant is known for many things, including its house-made pasta and bread, locally sourced ingredients, and the open-kitchen design that invites customers to witness the hard work behind every dish. If you time your visit right, you…
Super Bowl Snacks, With a Twist!
Take your game global this Super Bowl Sunday with a line-up filled with crowd pleasers. These Italian-rooted, Asian inspired, and Hawaiian-style appetizers are sure to score major…
Winter Harvest Healthy Meals
Weather you’re harvesting from your own garden or buying at the store, winter-time produce makes for delicious dishes! And there are more…
Cider Donuts | The Revolution Will Be Well Fed: Recipes for Creating Community
From Skagit-based publisher Raspberry Bow Press, The Revolution Will Be Well Fed features baking recipes for breakfast, snacks, and desserts, as well as essays and history exploring the connections between food, community, and social movements. Author Corrie Locke-Hardy’s recipes are all intended to be scalable and packable, making them easy to bring along to your next potluck or…
Mongolian Beef with Oostema Farmstead Wagyu
Tender, sweet, and spicy, this recipe stars Oostema Farmstead ground Wagyu beef, from cows that are born and raised right here in beautiful Whatcom…
Ragù Napoletano al Forno
As Summer fades and the evenings turn chilly, fall is a great time to get back to cooking recipes that take time, encouraging us to slow down, and produce rich, indulgent, comforting results. This recipe for Ragù Napoletano from Packer’s Kitchen + Bar is just that: a slow-simmered sauce that’s imbued with a ton of flavor, draped over al dente pasta and…
Imperial Swine
Jeremiah Leighton grew up in Friday Harbor. He has always been motivated to cook, even from his earliest days getting his first easy bake oven for Christmas when he was three. Outdoor life was always a part of his upbringing: family trips reenacting the French and Indian War, hunting,…
Radicchio Caesar Salad | Leah Brooks from “Genuine Skagit Cooking,” Published by Raspberry Bow Press
Leah Brooks is a cooking enthusiast, cookbook author, and former director of a children’s cooking school in San Francisco. By making cooking fun, approachable, and healthy, Leah is changing the way kids (and adults!) see food by weaving seasonal ingredients into flavorful, memorable meals. Leah looks forward to helping the community create delicious meals from the bounty of Skagit Valley farm stands. Radicchio Caesar Salad (Makes 4 to 6 servings) Ingredients For the dressing: ¼…
Staff Picks: Summer Salads
Invited to a picnic or potluck and unsure what to make? Our team put together some of our top picks for crunchy, refreshing, and shareable salads that’ll win over any group of friends! Thai Chicken Salad JENN MIRANDA, OFFICE MANAGER Jenn loves showing off her cooking chops with this show-stopping main course salad! It brings the Euro-Asian fusion…
Chef’s Corner with Chef Kelly Stanley | The Great Blue Heron Bar & Grill
Kelly Stanley, Chef de Cuisine at The Great Blue Heron Bar & Grill at Semiahmoo Golf and Country Club, blends her culinary artistry with a commitment to community and sustainability. After receiving training at Bellingham Technical College, she served several years as Sous Chef at Semiahmoo Resort, Golf & Spa. Stanley’s expertise encompasses a diverse range of cuisines, from the delicate intricacies of pastry and desserts to…
A New Chapter in Culinary Arts: Rifugio’s Country Italian Cuisine
When Rifugio’s first opened, it was a reflection of a traditional Italian cafe and only served one family-style meal a day. Along with their Sunday brunch, Rifugio’s now offers more of a unique fine dining experience for its customers. Located right off Mt. Baker Highway, this country Italian restaurant aims for customer service that’s “catered to perfection” and is planning to create a U-shaped dining layout as a visual representation of their customer-centered approach….
Honey Gels: Chef Kenny Florczak of The Vault Wine Bar
Among Blaine’s intimate community of distinct businesses and restaurants, The Vault Wine Bar is a stand-out for their focus on charcuterie, locally sourced fine dining, and wine. Their wine list has been described as “a novel,” offering 30 pages of carefully sourced selections (including hard to find regional varieties) at the time of writing. (That’s not even considering their beer, cider, and spirits!) To complement your experience sipping new wines or reveling in old favorites, Chef Kenny…
Seared Sea Scallops with Snap Pea Risotto and Infused Olive Oil: Chef Eduardo Diego of Infusion Cuisine
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…
Elevate Your Charcuterie by Serving It with the Proper Wine
WHAT’S NOT TO like about a selection of meats, cheeses, olives, and marinated vegetables on a charcuterie tray? It’s easy to prepare, offers great variety, looks beautiful, and is meant to be…
STEAKS, SEAFOOD, AND SIPS
When selected with care, drink pairings have the potential to exchange and extend the flavors of an already-delicious meal.
Embracing the Everyday Magic of Chocolate
Charmed Chocolat
Recipes for a Balanced Breakfast
Three recipes for healthy breakfasts!
Classic Christmas: Recipes
Recipes for holiday gatherings.
Beet Wellington
Chef Cinnamon Berg of Cosmos Bistro
Spaghetti Aglio e Olio
Storia Cucina
Wild Mushroom Ragout
Chef Kristopher Arndt of Snowy River Cocktail Co.
Lonestar Queso
Chef Stew Navarre of Jack’s BBQ
The Mixing Tin: Kiwi Bloom Cooler
Mixing Tin
Blackened Halibut Cheeks
Chef Marcello Mazzoleni of Lighthouse Bar & Grill
Spice It Up: Six International Blends To Try
Spice Blends
Skagit Valley Chopped Salad
Mark Schultz of Chuckanut Manor Seafood and Grill
Sourdough Starter
Recipe
Gluten-Free + Vegan Sweet Potato Waffles
Recipe
Pumpkin Tea Cake
Try this seasonal and elegant treat
12 Turkey Leftovers
If turkey is on the menu this holiday season, you might find yourself saddled with more leftovers than you know what to do with. In fact, I’m convinced it’s impossible not to end up with (at least) a day’s worth of extra meat. So what’s the best way to use up your bird in the days following Thanksgiving or Christmas?
Maui Mule
The Maui Mule is a fun, tropical version of the Moscow Mule with a bright and slightly spicy taste thanks to our Ginger and Hawaiian Chili Shrub. The shrub’s flavor is enhanced by adding sparkling water and fresh lime juice, and the raw apple cider vinegar and ginger offer additional health benefits.
Garlic Shrimp with Paprika and Lemon
Inspired by the popular Spanish tapa called Gambas al Ajillo, this recipe is a breeze to put together and perfect to pair with cocktails.
Dukkah: A Versatile Taste of Egypt
Recipe
Easy Shaved Brussels Sprout Salad
Recipe
Grilled Cheese, Skagit Valley Style
The herbed vache and the brined sweetness of the pickled blueberries come together in a grilled cheese that is light, fresh, and delicious.
Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans
This healthy, flavor-packed meal features charred wild salmon served over Israeli couscous with fava beans and sweet corn, all tossed with a bright lemon vinaigrette.
The Perfect Winter Salad
This winter salad is full of bright colors to cheer you up on a gloomy day.
Massaged Kale Salad with Roasted Maple Almonds
This massaged kale salad is a great way to get in your daily serving of cruciferous greens without the usual digestive side effects.
Holiday Stuffing
Roasted Chestnuts & Delicata Squash
Confection Perfection
This issue’s feature is “Confection Perfection,” a delectable look at some of the tasty creations from local bakeries and restaurants. Find your favorite and make it at home!
Chocolate Hazelnut Oat Porridge with Fall Fruit
This oatmeal recipe combines cacao powder, cacao nibs, and hazelnuts with delicious fall fruit.
Tips & Tricks for Perfect Homemade Pretzels
Homemade pretzels entered my life when my in-laws gifted me a class at the King Arthur Baking School, at the Bread Lab in Skagit Valley. When it was time to decide which exact class, the choice to enroll in the…
Steamed Clams with Corn and Tomatoes
These sautéed clams with corn and tomatoes are the perfect end-of-summer recipe.
SAUK FARM BUCKWHEAT APPLE PANCAKES
Hands down, these are the best gluten-free pancakes around.
A Day in the Life of a Farmstead Cheesemaker
Think there’s nothing betta than feta? Nothing more good than gouda? If you’ve ever wondered about the people behind the cheese, here’s a look at the day-in-the-life of a Farmstead Cheesemaker.
Blueberry Cantaloupe Panzanella
Put your stale bread to good use with this sweet and savory Italian bread salad recipe.
Your Health in the Time of COVID-19
Improve your metabolic health during quarantine with this Cajun shrimp recipe and list of helpful tips.
Hanger Steak with Sorrel Chimichurri and Red Potato Smashers
The Skagit Challenge – how many Skagit Valley growers and producers are making up your meal? This recipe counts three farmers, one rancher, and one brewer.
Gluten, a Real Gut-Buster
This delectable gluten-free cereal is a treat for your tongue and your gut.
Have a Happy Gut with Apple Cider Vinegar
As winter winds down and spring approaches, it’s time to seek out energizing food and drink options. That’s where this elixir comes in. Raw apple cider vinegar is a golden gift to the digestive system.
Balance & Bowls
This Deconstructed Spring Roll Bowl is nourishing, full of nutrients and flavor, and is ready in less than 30 minutes.
Giving Thanks More Thought
Nutrition blogger, Cassie Elliott, invites readers to try this easy-to-prepare Pumpkin Custard, which is grain free, dairy-free, and free of refined sugar.
Autumn’s Comforting Bounty
Nutrition blogger and food photographer, Cassie Elliott, utilizes the fresh foods of the season to create this flavorful, gluten-free dish.
The Almighty Breakfast Salad
Sara Southerland invites readers to try out a nutritional breakfast that’s versatile, full of greens, and topped off with a delicious lemon garlic aioli.
Lime Time
This month’s online exclusive is a sneak peek at our summer barbecue feature — a grilled margarita shrimp recipe that is sure to wow your guests.
Smoothie, To Go
Arlené Mantha, professional chef from Los Angeles, shares her favorite green smoothie so you can take a nutritional breakfast on the go.
In Spring, Get Radishes for Pickling
With the coming of Spring, you’ll want to try this recipe for pickling watermelon radishes. They are nutritious and can be preserved for months.
What the Heck is a Drink Called Shrub?
Josh and Tomo Kramer are the founders of Cascade Shrub Farm, bringing you a healthy, refreshing, locally infused cocktail and soda mix.
Seasoned Generously with Love
Cassie Elliot remembers cooking with her grandmother, Ella Gutknecht and shares a recipe for Cauliflower and Bacon Chowder, part of her 20-Day Sugar Detox.
Catch Plenty of Omega 3 With Your Salmon
Barlean’s Fishery Inc. in Ferndale provides fresh seafood for healthy eating. The company also manufactures and distributes Omega 3 supplements.
Skewered Salmon & Calamari
Here’s a recipe from Chef Willie McWatters of Guemes Island for his Skewered Salmon & Calamari, which he makes using locally sourced ingredients.
Fit Plan for Life
Jenn Bachtel shares a few favorite recipes, like cold Asian salad and protein bread, as well as substitutions to keep your meals varied and nutritious.
Winter Comfort
Cassie Elliot shares her recipe for a delicious butternut squash soup with toasted pumpkin seeds. It is low carb and fits within her 20 day Sugar Detox.
Brussels Sprout Salad
This Brussels sprout salad from Samantha Ferraro of The Little Ferraro Kitchen will add Thanksgiving Flair if you’re looking for unconventional recipes.
Lau Lau
The Lau Lau is a Hawaiian BBQ dish that may be an unconventional Thanksgiving recipe for many, but it could be the start of a new tradition!
Ginataang Kalabasa
A Filipino cuisine, Ginataang kalabasa is a squash and coconut milk is an unconventional Thanksgiving recipe that will add a splash of color to your table.
Duck!
Instead of turkey, try duck this Thanksgiving! Peter McWilliams of Doe Bay Cafe shares his unconventional Thanksgiving recipe for duck.
Meet the Chef
Chef Todd Alan Martin of Hundred North hosted his German-inspired dinner on Thursday, February 22 at Judd & Black Appliance in Mount Vernon. The four-course meal was full of comfort foods from parsnip soup to chocolate cake, each with its own flair and elegance. Martin’s attitude was laid-back, straight-forward, and far from over the top. His philosophy for cooking stemmed from a love of bringing people together around something they all have…
Redlight Bar: Vanilla Bean Whiskey and MexiCoke
It is almost a cliché to describe whiskey as having a “smoky” flavor. But with the advent of infusion drinks, many different spirits seem…
Truffle Dungeness Crab Mac and Cheese – 13moons
INGREDIENTS: • 2 oz fresh Dungeness crab meat • 4 oz macaroni pasta • 6 oz heavy cream • 1 oz parmesan cheese • 1 oz Stilton cheese • 1 oz crimini mushrooms • 1 ea. shallots (minced) • 2 ea. garlic (sliced) • 1 tsp butter • 2 Tbsp white wine • Salt/white pepper • 1 tsp extra virgin olive oil • ½…
White Chocolate Mousse – 13moons
INGREDIENTS: 20 oz white chocolate chips 2 cup heavy cream 2 Tbsp granulated sugar 10 oz fresh cherries, pitted 1 cup sugar 1 cup water 1/3 cup brandy Shaved dark chocolate asdfads DIRECTIONS: Place white chocolate into a double boiler, melt. Add half the heavy cream and whisk until completely melted and smooth,…
Piedmontese Flat Iron Steak – Lombardi’s
Enjoy with Castello Banfi’s Belnero, Rosso, IGT Ingredients 1 each Flat Iron Loin or 4 each 8oz Piedmontese Flat Iron (can be purchased at piedmontese.com) 4 each Kumato Tomatoes 4 springs Fresh Oregano 4 tbsp Extra Virgin Olive Oil 1 tbsp Gray Salt Salt and pepper to coat the steak Process Season the outside of the entire flat iron or each steak until well coated Grill on a hot grill until the desired temperature is achieved (no…
Honey Mascarpone Semi Freddo – Lombardi’s
Ingredients 4 cups cream 1 cup mascarpone 1 cups sugar 1 cup honey 12 egg yolks 1 teaspoon almond or vanilla extract Process In a mixer…
Roasted Yellow Pepper Carbonara – Lombardi’s
Enjoy with Banfi’s Chianti Classico, DOCG Ingredients 1 lb Fettuccine 4 ea Yellow Bell Peppers 1 qt Heavy Cream 4 oz Pancetta Salt and pepper to taste Canola Oil or Pomace Olive Oil for coating the pepper Process Pre-heat the oven to 400 Lightly coat each pepper in oil, place…
Seared Ahi Carpaccio – Lombardi’s
Enjoy with Banfi’s Pinot Grigio, San Angelo Ingredients lb Ahi Tuna 1 tbsp Kosher Salt 1 tsp Black Pepper 2 oz Arugula Zest from 1 lemon 2 Tbsp Extra Virgin Olive Oil 2 tsp Gray Salt Canola Oil or Pomace Olive Oil for Searing Process Lay the Tuna on a cutting board and…
Italian Eclairs – Lombardi’s
Enjoy with Banfi’s Florus, Moscadello di Montalcino DOC Ingredients 1 cup all-purpose flour, sifted 1/8 tsp salt 1 Tbsp sugar, if used for a dessert 4 eggs at…
London Bridge 9 – Keenan’s at the Pier
London Bridge 9 – Keenan’s at the Pier • 1.5 oz Bellewood Honey Crisp Vodka • .5 oz St. Germain • ¾ oz Cranberry • .5 oz Lemon juice • Few dashes of grapefruit bitters • Top off with Cock and Bull ginger beer Can’t get…
Lavender Collins – Keenan’s at the Pier
Lavender Collins, by Keenan’s at the Pier • 1.5 oz BelleWood Gin • .5 oz Lavender Syrup • .5 oz Lemon juice Top off with cold soda and garnish with fresh lavender sprigs. Measure into an ice filled martini shaker then shake vigorously. The frothy libation is poured into a…
Final Say – Keenan’s at the Pier
Final Say by Keenan’s at the Pier • Wild Turkey Rye • Yellow Chartreuse • Maraschino Cherry Liqueur • Lemon Juice • Brandied Cherry for garnish Final Say is, as Kisbye points out, “fully leaded.” Keenan’s uses a Maraschino cherry imported from Italy. Be judicious when selecting preserved cherries for your version of this powerful cocktail—after one of these cocktails you won’t…
Raspberry Tartlets – Crave Catering
Raspberry Tartlets from Chef Justin Hawkinson of Crave Catering FOR THE FILLING: • 3/4 cup raspberry juice (about 2 cups of fresh berries) • 1 tablespoon water • 1 cup sugar • 2 eggs • 1/4 cup butter • 1 vanilla bean • 1 tablespoon cornstarch (optional) FOR THE CRUST: • 1 1/3 cups all-purpose flour • 3 tablespoons sugar • 1/8 teaspoon…
Braised Pork Shanks with Apple Mirepoix – Crave Catering
Braised Pork Shanks with Apple Mirepoix, by Chef Justin Hawkinson of Crave Catering • 6 skinless pork shanks, trimmed osso buco style • Flour for dredging • Vegetable oil, as needed…
Nuestra Paloma – Keenan’s at the Pier
Nuestra Paloma by Keenan’s at the Pier • 1.5 oz El Jimador tequila • .5 oz Cynar • ¾ oz Triple Sec • .5 oz Fresh squeezed lime juice • 3 dashes of bitters to add depth and a character Nuestra Paloma is an elegant drink for those who love tequila. El Jimador is a reliable tequila to have on hand. Cynar is…
Creamy Polenta – Crave Catering
Creamy Polenta by Chef Justin Hawkinson of Crave Catering • 3/4 cup dry polenta (golden corn grits) • 2 cups milk • 2 cups chicken stock • 1 cup grated parmesan cheese • Salt and pepper, to taste Bring 1 cup milk and 2 cups…
Garden Variety – Keenan’s at the Pier
Garden Variety by Keenan’s at the Pier • 1.5 oz BelleWood Gin • 3 or 4 fresh basil leaves • 1 oz fresh grapefruit juice • ½ fresh lime juice • ¾ oz Green tea syrup • cold soda water The Garden Variety soothes that urge to muddle something. Drop three or four fresh basil leaves into a martini shaker and muddle gently.Too vigorous of a muddling could…
Northwest Oyster Stew – Crave Catering
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 chop 1/2 cup BelleWood Acres Gin 1 gallon water…
Frisee Salad with Gin Vinaigrette – Crave Catering
Recipe from Chef Justin Hawkinson of Crave Catering • Mixed greens with frisée • Finely shredded green apple and/or cucumber • Slivered almonds • Zest and juice from 2 limes • ½ cup BelleWood Acres Gin • 1 teaspoon Dijon Mustard • 1 tablespoon honey • ½ tablespoon chopped tarragon • ½ tablespoon chopped parsley • 2 cups grapeseed oil (or…
Churros – Acme Farms + Kitchen
Sour orange gelato, spiced dipping chocolate, and dulce-de-leche.
Cochinita Pibil – Acme Farms + Kitchen
Banana leaf-braised Burk Ridge Farms pork shoulder, achiote-orange sauce, Samish Bay Queso Fresco, avocado, grilled orange, sopes, spiced Haricot Farms beans.
Spot Prawn Ceviche – Acme Farms + Kitchen
Try pairing this with Saison Du Kulshan: Farmhouse style Saison has a soft lemon and white pepper scent, light fruit flavor.
Meet Chef Andrew Clarke
Judd & Black Appliance, Acme Farms + Kitchen, and Kulshan Brewing came together with North Sound Life for this installment of Meet the Chef, featuring Chef Andrew Clarke and his assistant Miguel Ryan. Cinco de Mayo isn’t really Mexican Independence Day, but it is the day that Mexico as an unlikely upstart knocked France on its heels and won a key battle in the war for Mexican Independence. We tend to celebrate it with bad nachos and cheap tequila, but thanks to Judd & Black Appliance, Acme…
Meet the Chef Recipes
Acme Farms + Kitchen Meet The Chef featuring Andrew Clarke:
Pumpkin Cheesecake Recipe
Graham Cracker Crumble: 1.5 Cups graham cracker crumb 1/3 Cup of melted butter 1/4 Cup of white sugar In a metal bowl mix the graham and sugar together, slowly add the melted butter and mix…
Green Smoothie Recipes
Green smoothies and juices are an optimal way to get those necessary servings of vegetables. Simple cold drinks like these can provide plenty of vitamins, minerals, good fats and fiber.
Recipe: Spring Parsnip soup with sauted rosemary apples and fried leeks
Spring Parsnip soup with sauted rosemary apples and fried leeks (Vegan) Serves 8+ Soup Ingredients: • 1/2 cup almond oil • 3 onions peeled and cut into large dice • 5 lbs Parsnips • 3.5 quarts of water • 1 tsp nutmeg, ground • 1/2 cup coconut milk • sea salt and pepper Heat the almond oil in a large stock pot over medium heat. Add the onions and cook for 10 minutes. Add water and bring to…
Recipe: Malbec Pots De Creme
Malbec Pots de Crème 2 C Malbec 6 oz Semisweet chocolate 2 C Hazelnut butter 12 Egg yolks ½ C Sugar 3 C Milk 2 C Cream 1 tsp Salt 1 tsp Vanilla 1 tsp Espresso powder Place Malbec in saucepan, reduce at slow simmer until only 2 Tbsp remain Place hazelnut butter, and chocolate in blender cup Heat sugar, milk, and cream to scald,…
Recipe: Wagyu Ribeye The Steak
Wagyu Ribeye The Steak 8 oz Wagyu rib steak per person Pinch salt and pepper The Garlic Mash 5 Yukon gold potatoes 2 Tbsp Minced garlic 3 Tbsp Butter 2 C Heavy cream 1 C Shredded Asiago To taste Kosher salt In a heavy saucepan, add cream, butter, and garlic Reduce to heavy paste Boil potatoes until fork…
Recipe: Dungeness Crab Cakes
Dungeness Crab Cakes 2 Red bell peppers (diced) 6 Stalks scallions 1 Pinch Garlic 1 Tbsp Butter 15 Table crackers 1 Tbsp Mayo 1 Tbsp Old Bay Spice 1 Egg 1 lb Dungeness crab Sauté bell pepper and scallions…
Recipe: Seared Scallops and Pear Salad
Seared Scallops and Pear Salad 20-30 Sea Scallops 20-30 strips Hickory bacon 1 Asian pear (julienne) 30 oz Organic greens 1 Grapefruit 2 Tbsp Honey 2 Tbsp Mayo 4 Tbsp Rice wine vinegar 4 Tbsp Pear puree Wrap scallops…
Meet Chef Michael Buholz
On Nov. 13, K & L Media partnered with Judd & Black Appliance to host Executive Chef Michael Buholz from The Loft at Latitude 48.5. Buholz welcomed the small audience gathered in the showroom’s test kitchen and shared his philosophy on sourcing the best ingredients and serving only made-from-scratch sauces and dressings. As he prepared the four-course meal, Buholz entertained guests with stories from his lifelong love for cooking. Memorable childhood visits to his grandmother’s home in Wyoming…
Sweets of the Season
Regardless of religion or tradition, so many of us have memories of a special treat at the holidays. From ancient ritual to cookie swaps, treats have been a part of celebrations in just about every culture you can name. The holidays are the perfect time to dust off…
Constructing A Cheeseboard
The beloved and always appropriate cheeseboard. Most likely, you will encounter the time and place where you will have the desire or necessity to construct one. I…
Apples & Oranges- Pairing Wine, Beer & Spirits
Ten strangers met on a warm summer evening in Bellingham, WA for a night of wine, beer and cocktail pairings at The Real McCoy, which is owned and operated by in-house mixologist, Brandon Wickland. Oh sure, it would have been easier for one person to write all the comparisons, organize all the details and forego the planning. But this cozy roundtable had a great discussion about what tastes…
Recipe: Waygu Beef Tenderloin with Smoked Pear and Truffle Demi-Glace
Waygu Beef Tenderloin with Smoked Pear and Truffle Demi-Glace Wagyu Beef tenderloin is a Japanese style of beef, and the…
Recipe: Pan Seared Halibut with Pork Rillon and Stoneground Fennel Toss
Pan-Seared Halibut with Pork Rillon and Stoneground Fennel Toss Peppery without being too much so, this second course was both substantial enough to be an entrée, and yet delicate enough to be…
Recipe: Warm and Cold Lamb Caprese Lamb Tenderloin
Warm and Cold Lamb Carpaccio Caprese Lamb Tenderloin This appetizer combines the delicacy of shaved lamb with the fresh flavors of a traditional caprese. Heirloom tomatoes add flavor and texture, as does hand-made mozzarella. The saffron is a quiet undertone. This dish is perfect for a summer patio dinner. • ½ cup Kosher salt • ½ cup medium course black pepper…
Meet the Chef: Chef Perry Mascitti from Tulalip Resort Casino
On May 15th, Bellingham Alive and Judd & Black Appliance hosted Chef Perry Mascitti, who created a beautiful threecourse meal that drew on the seafood, meat and produce of our area. Perry is the Executive Chef at Tulalip Resort Casino. After his education at the Culinary Art Institute, he spent many years in resort and hotel kitchens before taking the helm at Tulalip. Perry began the evening with a lamb…