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.
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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.
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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.
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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.
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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.
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The Damson Plum is small and pear-shaped with distinct notes of violet and bright acidity. This jam has a rich lingering finish of floral vanilla balanced with tart undertones of red currant, giving it great structure and vibrancy. It's going to fast become a kitchen go-to!
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Earlier this week, Brady Ryan of San Juan Island Sea Salt shared his favorite recipe to use with his sea salt - adapted from Vegetarian Times. The recipe sounded too good to pass up so we recreated it in our test kitchen to share with you! A perfect appetizer to share with friends.
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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.
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"I got into this business because I got hooked on the magic of watching salt appear out of nowhere in brine. 3 years on, watching the first crystals start to form out of a new batch of seawater remains as exciting and mysterious as ever!" Brady Ryan is a farm boy through and through. Growing up on his family farm on the San Juan Islands of the Washington Coast, farm life is in his blood. After moving to the main land to study mathematics at the University of Washington in Seattle, Brady worked with Ballard Bee Company, instilling in him the desire to craft his own artisan goods back on his home island.
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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.
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"There's nothing simple about this simple pleasure" states Theo Chocolate and they couldn't be more right! Made with cocoa beans sourced from across the globe to create this blend of flavors. It's a deliciously rich, complex and seductive taste experience.
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Finalist, James Beard Foundation Awards "Best Restaurant Design", 2014
"Rising Star" Award, Star Chefs, 2009
Executive Chef/Owner, Huxley Wallace Collective, Seattle, WA
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