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Cedar Plank Salmon
Wild salmon roasted on a soaked cedar plank with a maple-soy glaze.
Dungeness Crab Cakes
Generous chunks of crab with minimal binder, pan fried for a golden crust.
Wild Mushroom Risotto
Creamy arborio risotto folded with chanterelles, porcini, and parmesan.
Halibut with Herb Butter
Sear-roasted halibut topped with a melty compound butter of dill, chive, and lemon.
Wood-Fired Margherita Pizza
Thin crust margherita kissed by live fire with crushed tomato, basil, and mozzarella.
Hazelnut Crusted Trout
Pan-fried rainbow trout with toasted hazelnut crust and brown butter sauce.
Roasted Mushroom Crostini
Toasted baguette piled with garlicky thyme mushrooms and a swipe of soft cheese.
Oregon Berry Crumble
Marionberries and blueberries bubbling under a buttery oat and hazelnut streusel.
Apple Cinnamon Galette
Rustic free-form pie with cinnamon-sugared apples on a butter-flecked crust.
Other corners of the country.
BBQ & Smokehouse
Low and slow over hickory and oak.
Southern Soul
Buttermilk, cornmeal, and cast-iron classics.
Tex-Mex
Chiles, masa, and mesquite-fired beef.
Cajun & Creole
Roux-based bayou cooking with bold spice.
New England
Cold-water seafood and clapboard-kitchen bakes.
Midwest Comfort
Hot dish, hearty pizza, and steel-town grub.
California Fresh
Farmers-market produce and sun-ripe simplicity.
American Classics
Diner burgers, deli sandwiches, and bakery favorites.
Southwest
Hatch chiles, sopapillas, and high-desert flavor.