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Seattle chef uses culinary empire to showcase the flavors of the Pacific Northwest

Chef Renee Erickson has crafted a notable career, including publishing two cookbooks and operating nine establishments. The James Beard Award winner is committed to using locally sourced, high-quality ingredients that showcase the flavors of the region, and has played a pivotal role in shaping Seattle’s gastronomic landscape. CBS News’ Dana Jacobson has more. Source ....

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From kitchens to community leaders: Why "chefs have to lead" a new era of culinary advocacy

From kitchens to community leaders: Why "chefs have to lead" a new era of culinary advocacy
salon.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from salon.com Daily Mail and Mail on Sunday newspapers.

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Starving orcas and the fate of Alaska's disappearing king salmon

Starving orcas and the fate of Alaska's disappearing king salmon
seattletimes.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from seattletimes.com Daily Mail and Mail on Sunday newspapers.

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Seattle: The Walrus and the Carpenter – Wine & Spirits Magazine

Seattle: The Walrus and the Carpenter – Wine & Spirits Magazine
wineandspiritsmagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from wineandspiritsmagazine.com Daily Mail and Mail on Sunday newspapers.

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Traveling through dishes made in the comforts of a home kitchen

Freshly ground black pepper
4 (½ -inch-/ 1.25-cm-) thick slices sourdough bread, toasted
Instructions
-Heat the oven to 400F (200C).
-On a baking sheet, coat the shallots with 2 teaspoons olive oil, and sprinkle with the salt.
-Roast for 35 minutes, until tender but not mushy.
-Let cool, then peel off the papery exterior.
-Halve each shallot lengthwise and toss with crunchy salt and 1 teaspoon olive oil.
-In a stand mixer fixed with the paddle attachment, whip the goat cheese and the cream for 1 minute, until the mixture is smooth and creamy.
-In a small bowl, whisk together the mustard and vinegar.
-Slowly pour in the remaining ½ cup (120 ml) olive oil while whisking to emulsify the vinaigrette. ....

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