Three top Seattle chefs compete to create the best salmon recipe in Alaska Air Cargo’s “Copper Chef Cook-off.” This year, executive chefs Jason Wilson of CRUSH and Wayne A. Johnson of Ray’s Boathouse competed against the 2010 and 2011 Copper Chef winner Pat Donahue, the executive chef of Anthony’s Restaurants. And, for a third year in a row, Pat Donahue won the cook-off and was named, ‘The Copper Chef’ for 2012. Here are their recipes.
The first shipment of Alaska’s Copper River salmon arrived Friday morning at Sea-Tac Airport aboard an Alaska Airlines cargo flight from Cordova.
With Tax Day rapidly approaching, we need our minds to be sharp. Check out these tasty foods to help you think.
Oregon state authorities can resume killing California sea lions that feast on endangered salmon bottled up at a dam on the Columbia River, but fewer than one-third as many as federal biologists previously had authorized, a judge ruled Thursday.
Fishing opportunities look promising for chinook in Washington’s ocean waters and the Columbia River, as well as for coho in coastal bays and rivers, according to preseason salmon forecasts released today at a public meeting in Olympia.
In this week’s Dining and Wine section of the New York Times, Seattle’s own Tom Douglas’ special meat and seafood spices are applauded.
Tom Douglas is cooking up something delicious with his Salmon Chanted Evenings. And the money raised will help our own Seattle parks.