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.