Free, Interactive eCookbook Available from Visit Seattle
November 4, 2013
Visit Seattle has launched a free interactive eCookbook that highlights a range of talented chefs and signature Pacific Northwest cuisine. “Fresh From Seattle” features 26 recipes from 12 noteworthy contributing local chefs, including award winners such as Tom Douglas, Maria Hines, and Thierry Rautureau.
The 92-page eCookbook is a rich compilation of recipes, cooking and storage tips, color photos, food history, chef bios, and more.
Seattle chefs contributed original recipes, as well as personal restaurant favorites, that are designed to pique the culinary curiosity of the inspired home chef. In addition to Seattle celebrity chefs, the cookbook also features acclaimed hotel chefs.
Fresh From Seattle is available here, where it is downloadable as a PDF or you can link to Apple iTunes App Store for download. Both options are free of charge.
“Between Seattle’s creative chefs and welcoming hospitality community, we formed the perfect marriage for this project,” said Ali Daniels, Vice President, Marketing, Visit Seattle. “We are a city of gourmands, constantly exploring and finding new ways to share the inspired culinary offerings of the Pacific Northwest. Seattle’s vibrant food culture just has to be shared, and ‘Fresh From Seattle’ does just that.”
“Fresh From Seattle” eCookbook contributing chefs and recipes:
Thierry Rautureau – Luc and Loulay
Northwest Wild Mushroom Salad, Toasted Hazelnut, Aged Balsamic Vinegar
Neah Bay Wild Coho Salmon with Moroccan Olive Tapenade
Skagit Valley Savory Strawberry & Red Wine Soup
Tom Douglas – Tom Douglas Restaurant Group
Tom’s Tasty Sashimi Tuna Salad with Green Onion Pancakes
Peak of the Season Crisp with Brown Sugar Oats
Etta’s Rub with Love Salmon with Grilled Shiitake Relish
Dungeness Crab Cakes
Maria Hines – Tilth, Agrodolce, Golden Beetle
Skagit River Ranch Wagyu Beef Tartare with Dijon and Grilled Romaine
Loki Fishing Vessel Seared Sockeye Salmon with Sweet Corn Salsa
Oxbow Farm Mixed Summer Squash Salad with Parmesan, Hazelnuts and Truffle Vinaigrette
Daisley Gordon – Marche, Café Campagne
Warm Potato & Salmon Roe Salad
Marché Mackerel
Pernod Mussels
Salad Marché
Sarah Lorenzen – Andaluca
Chorizo and Clam Fettuccini
Pavlova with Lemon Cream and Fresh Berries
Gavin Stephenson – The Georgian
Rooftop Honey-Smoked Salmon
The Georgian Black and White Chocolate Soufflé
Kerry Sear – ART Restaurant
Heirloom Tomato and Burrata Salad
Grass-Baked Chicken
Sean Pals – Brella’s Restaurant & Lounge
Grilled Peach Salad with Lemon Basil Vinaigrette
Thomas Horner – Hook & Plow
Razor Clam, Local Sausage, White Bean & Kale Stew
Peter Birk – BOKA restaurant + bar
Roasted Quail with Bluebird Grain Farms Farro
Preston Hagan – Jimmy’s on First
Jimmy’s Bloody Bakon Martini
Chris Lobkovich – Bookstore Bar & Café
Fiddlehead Fern Salad
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