Sea and Smoke

Flavors from the Untamed Pacific Northwest

Nonfiction, Food & Drink, Professional, International, USA
Cover of the book Sea and Smoke by Blaine Wetzel, Joe Ray, Running Press
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Author: Blaine Wetzel, Joe Ray ISBN: 9780762453115
Publisher: Running Press Publication: October 27, 2015
Imprint: Running Press Adult Language: English
Author: Blaine Wetzel, Joe Ray
ISBN: 9780762453115
Publisher: Running Press
Publication: October 27, 2015
Imprint: Running Press Adult
Language: English

**2015 GOURMAND AWARDS NATIONAL WINNER: FISH
2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST

Part culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place.**

A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, a rugged place with fewer than 1,000 residents off the coast of Seattle, as the ideal venue for his unique brand of hyperlocalism. Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest.

The smokehouse, the fisherman, and the farmer yield the ingredients for unforgettable meals at The Willows Inn, a reflection of Wetzel's commitment both to locally-sourced ingredients and the sights, smells, and tastes of the foggy, coastal environment of Lummi Island. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

**2015 GOURMAND AWARDS NATIONAL WINNER: FISH
2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST

Part culinary adventure, part serious cookbook, Sea and Smoke chronicles the plucky ambition of a young chef to establish a world-class dining destination in an unlikely place.**

A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, a rugged place with fewer than 1,000 residents off the coast of Seattle, as the ideal venue for his unique brand of hyperlocalism. Sea and Smoke is a culinary celebration of what is good, flavorful, and nearby, with recipes like Herring Roe on Kelp with Charred Dandelions and Smoked Mussels creating an intimate relationship between the food and landscape of the Pacific Northwest.

The smokehouse, the fisherman, and the farmer yield the ingredients for unforgettable meals at The Willows Inn, a reflection of Wetzel's commitment both to locally-sourced ingredients and the sights, smells, and tastes of the foggy, coastal environment of Lummi Island. Award-winning journalist Joe Ray tells the tale of the Inn's rise to stardom, documenting how all the pieces came together to make a reservation at Wetzel's remote restaurant one of the most sought-after in the world.

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