Pork Chop | Creamed Broccolini | Hazlenut Gremolata

This spectacular creation from Chef Josh Henderson is one we find ourselves coming back to time and time again. Layered with flavors and texture, we think you'll agree that Chef Henderson knocked this one out of the park.

Recipe FeatureJake AhlesJuly 30, 2016josh henderson, july 2016, porkComment

Dry Roasted Hazelnuts

Nestled in the heart of Whatcom County, Holmquist Hazelnut Orchards produces what many chefs consider to be the holy grail of hazelnuts. These special nuts, known as DuChilly hazelnuts have been a specialty of the family-run orchard since 1928.

Ingredient HighlightJake AhlesJuly 29, 2016ingredient highlight, nuts, washington, josh henderson, july 2016Comment

Harissa Rubbed Cauliflower | Mint | Yogurt | Pickled Raisins

Chef Henderson knocked it out of the park with this stunning dish featuring Boat Street Pickles Pickled Raisins. Moroccan inspired, this dish is packed with flavor: spice from the harissa rub on the cauliflower, a sweet and tangy kick from the pickled raisins, and a freshness to cut through it all with fresh mint. But in this case, a picture really does say 1000 words.

Recipe FeatureJake AhlesJuly 27, 2016cauliflower, harissa, raisins, mint, seattle, josh henderson, july 2016Comment

Pickled Raisins

Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chile, and bay leaf result in a bright and tangy pickle that plays well with both savory and sweet preparations ideal for late summer.

Ingredient HighlightJake AhlesJuly 26, 2016raisins, pickled, seattle, josh henderson, july 2016Comment

Chicken Liver Mousse | Pickled Shallots | Plum Jam | Herbs

Chef Josh Henderson demystifies Chicken Liver Mousse in this soul satisfying rendition. Thick, crsipy-yet-chewy toast, fresh herbs and a touch of Ayako & Family Damson Plum Jam.

Ingredient HighlightJake AhlesJuly 22, 2016chicken liver, jam, toast, josh henderson, seattle, july 2016Comment

Ayako Gordon

A product born from a rich foundation of sharing food with community, Ayako & Family aims to brighten your pantry with a small jar of love. A Tokyo native and now long-time Seattle resident, Ayako cherishes the time spent around the dinner table. In the summer of 2010, she founded her company, partnering with Japanese organic farmer Katsumi Taki to bring the rarest of European and Asiatic plum varieties to the pantries of preserves lovers around the globe. Hand selecting her fruit in small batches, the nuances of each flavor become clear, changing the perception of the plum and leading inspiring food sharing of your own.

Meet A LocalJake AhlesJuly 19, 2016seattle, josh henderson, jam, artisan, interviewComment

San Juan Island Sea Salt

Solar evaporated and hand harvested in unheated hoop-houses make this salt created entirely by the sun. Unlike other makers, San Juan Island allows their saltwater to completely evaporate, bringing in the whole mineral wealth of the ocean to broaden the flavor and results in a large crystal ideal for finishing dishes.

Ingredient HighlightJake AhlesJuly 13, 2016seattle, josh henderson, july 2016, sea saltComment

Chocolate Mousse | Olive Oil Gel | Sourdough

Chocolate Mousse - the classic "Chef's Dessert". A simple to execute sweet treat that doesnt require and pastry or baking knowledge. Heat up some chocolate, mix it with some whipped cream and whipped egg whites + let it chill. Easy and delicious! Check out the recipe from Chef Josh Henderson and Theo Chocolate.

Recipe FeatureJake AhlesJuly 9, 2016dessert, josh henderson, chocolate, july 2016 Comments