Wondering what you’ll find in the upcoming book? Here’s a preview of recipe titles that our chefs and mixologists have contributed.
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Garden, Orchard, Forest
Owner/Chef Charlie McManus | Primo Grill | Tacoma
Burrata + Pan-Roasted Sweet Peppers + Tapenade
Crostini with Melted Brie & Ramps
Owner/Chef Deanna Bender-Hicks | Over the Moon Café | Tacoma
Croutes de Fromage
Chef de Cocina Dennis Espinoza and Owner/Chef Blanca Rodriguez | Pimienta Bistro & Bar | Federal Way
Beet Salad + Balsamic Dressing
Owner/Chef Thad Lyman | Brix 25° | Gig Harbor
Summer Thai Cucumber Salad
Owner/Chef Jennifer Johnson | Happy Belly Restaurant + Juice Bar | Tacoma
Sweet Potato Corn Chowder
Owner/Chef Shawn Tibbitts | Tibbitts@Fern Hill | Tacoma
Porcini Mushroom Soup
Owner/Chef Blake Lord-Wittig | De La Terre | Steilacoom (Permanently closed)
Gazpacho
Executive Chef Alex Anton | The Mill Restaurant & Sports Bar | Milton
Smoked Shallot Compound Butter
Owner/Chef Derek Bray | The Table | Tacoma
Handmade Pasta
Owner/Chef Elisa Marzano | Marzano Italian Restaurant | Tacoma
Handmade Gnocchi
From the Sea
Owner/Chef Kris Blondin | Amitie Wine Company | Tacoma
Asian-inspired Scallops
Chef de Cocina Dennis Espinoza and Owner/Chef Blanca Rodriguez | Pimienta Bistro & Bar | Federal Way
Mesquite Prawns & Scallops with Coconut-Curry Couscous
Owner/Chef Jan Parker | Jan Parker Cookery | Tacoma
Seafood Palabok
Owner/Chef Derek Bray | The Table | Tacoma
Sofrito + Albacore Loin
Owner/Chef Blake Lord-Wittig | De La Terre | Steilacoom (Permanently closed)
Baked Oysters + Aioli
Grilled Octopus + Eggplant Chutney
Executive Chef Hudson Slater | Asado Cucina Argentina | Tacoma
Fresh Oysters + Mezcal Mignonette, Fennel, Apply, and Celery
Owner/Chef Yu Nanakornphanom | INDO Asian Street Eatery | Tacoma
Thai Crab Omelette (Khai Jiao PU)
Owner/Chef Jon Maley | Chūch | Tacoma
Smoked Bass with Golden Beets, Cucumber, Strawberries, Almond Marmalade, Fresh Herbs, Citrus, Beet Snow
Owner/Chef Charlie McManus | Primo Grill | Tacoma
Porcini-crusted Halibut with Citrus Beurre Blanc and Pan-roasted Asparagus
Pasture-raised
Owner/Chef Elisa Marzano | Marzano Italian Restaurant | Tacoma
Braised Duck Ragu
Executive Chef Hudson Slater | Asado Cucina Argentina | Tacoma
Seared Duck Breast with Mulled Malbec Reduction, Brown Butter Yam Purée and Brussels Sprouts
Grilled Ribeye Steak with Grilled Vegetable Salad and Chimichurri
Owner/Chef Kris Blondin | Amitie Wine Company | Tacoma
Iberian Stew
Owner/Chef Thad Lyman | Brimstone PNW Smokehouse | Gig Harbor
Spatchcocked Chicken with Peach BBQ Sauce
Owner/Chef Deanna Bender-Hicks | Over the Moon Café | Tacoma
Braised Short Rib Ragu
Liquid Sunshine
Owner Chris Keil | en Rama | Tacoma
Blueberry Mojito
Jackie Casella (Fender) | JackieFender.com
Matron Saint
Harvest Old Fashioned
She’s Whiskey in a Tea Cup
Owner Katie Doherty | Brix 25° | Gig Harbor
Gilligan’s Dream
Owner Jason Alexander | Devil’s Reef | Tacoma
Planter’s Punch Cocktail
Tiki Cocktail
Owner Jacqueline Plattner | Primo Grill | Tacoma
Paul and Diane G & T
Head Bartender Alex Russo | De la Terre | Steilacoom (Permanently Closed)
Dominican Daiquiri
Dark Waters
New York Sour
Empress Rose
Sherpa Tea
Sweets & Other Treats
Executive Chef Hudson Slater | Asado Cucina Argentina | Tacoma
Espresso Chili Chocolate Truffles
Owner/Chef Deanna Bender-Hicks | Over the Moon Café | Tacoma
Turtle Pie with Port Berry Sauce
Owner/Chef Blake Lord-Wittig | De La Terre | Steilacoom (Permanently closed)
Beignets
Chef Will Rieck | NetShed No. 9 | Gig Harbor
French Toast With Pears and Chantilly Cream
