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Gård Public House keeps it local, serves regionally

ROYAL CITY Everybody loves a “best-kept secret,” a place they can introduce their friends to that hasn’t been discovered yet by the public at large. And Royal City boasts just such a gem: Gård Public House. “We had people say ‘We love Gård; we don't want to tell anybody about it because we love keeping it to ourselves,” said Josh Lawrence, who owns Gård with his wife, Lisa.

Tails & Trotters — Northwest Hazelnut Finished Pork

Tails & Trotters — Northwest Hazelnut Finished Pork
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Recipes: Kalua Pork with Cabbage Coleslaw and Lomi Lomi Salmon

Lomi Lomi Salmon ½ pound salmon, deboned and skinned ½ cup kosher salt (do not use other types of salt as they will not cure the fish properly) ¼ cup white sugar 3 scallions, thinly slice on the bias 1 teaspoon sesame oil Directions Do-ahead: Mix sugar and salt and coat the salmon in it, pressing the dry mix into the flesh. Wrap the salmon tightly in plastic, and leave in the refrigerator overnight to cure it. Rinse the cured salmon under cold water. It should have become firmer and a darker red color. Pat dry. Dice the cured, rinsed salmon into 1/2 inch pieces. Put into a bowl and add the tomato, scallion, and sesame oil. Mix and taste, adding soy sauce if it needs salt.

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