"Sea and Smoke" is as much a culinary adventure as it is a serious restaurant book, chronicling the plucky ambition of a young chef who was determined to create a world-class dining destination on Lummi Island (pronounced like "yummy"). After working at Noma in Copenhagen, Chef Blaine Wetzel took the principles of hyperlocalism stateside to celebrate what was good and nearby and tasty, off the rugged coast of Seattle.The "sea" and "smoke" from the Pacific Ocean and the restaurant's own smokehouse, plus foraged ingredients and a local farm, yield a colorful playground of ingredients for the restaurant's nightly 20-course prix fixe. Recipes include Smoked Mussels, Herring Roe on Kelp with Charred Dandelions, Aged Venison Legs and Wild Lettuce with Seeded Bread, Warm Blueberries and An Ice Cream Made from Sweet Woodruff, and more, all of it mirroring the verdant, sea-salty, foggy surroundings of the coastal Pacific Northwest. If you can't hop the ferry or charter a plane to Lummi, this book is the next-best thing.Über den Autor:
Chef Blaine Wetzel has been cooking since age 14, including chef-de-partie at Noma in Copenhagen. Chef Wetzel was listed by "Food & Wine" magazine as one of its Best New Chefs of 2012 and in 2013 was a James Beard Award finalist, winning the James Beard Rising Star Chef of the Year award in 2014. He lives on Lummi Island.Joe Ray has been writing and shooting food and travel stories around the world for more than fifteen years. His work has appeared in publications including "The New York Times, The Wall Street Journal, WIRED Magazine," and "The Guardian." He lives in Seattle.
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