With the trip to Seattle fast approaching I thought it might be fun to give some fun facts about the city.
Today I looked at there cuisine, and found that it is generally based in Asian and Native American influences. As a port city the depend heavily on fresh seafood (including shellfish and salmon) and hearty meats including elk, moose and caribou. Fresh produce is highly valued as well with lots of native berries, fruits, mushrooms, and potatoes.
What I find really interesting is that it is said that the chefs of the region don't necessarily stick to strict recipes, but rather accept different ways of getting to the same place. I find that I tend to cook this way as well, i.e. my lack of measurements, and so I look forward to exploring this further.
Subscribe to:
Post Comments (Atom)
Potential Impact of Covid-19?
As we sift through all of the data and information out there- I found this to be a helpful and interesting resource. This was provided...

-
I have been loving my collaborations with the great folks at I Can't Believe It's Not Butter. It seems they are hosting fun Twitter...
-
Ever since I was a kid I remember HoneyBaked Hams at friends holiday parties. I relished the salty ham and the crispy sweet exterior, o...
-
Just part of the spread In place of our normal Monday segment- Locally Featured- I am going to twist things just a tad. This past weeken...
No comments:
Post a Comment