One thing about the Pacific Northwest that brings me immense pleasure is its cuisine. It is a culinary tradition with a unique dedication to local ingredients and simple preparation.
There is a heavy emphasis on seafood; salmon being the most obvious ingredient (smoked, seared, raw, you name it), but also other fish like halibut, sablefish, and tuna, shellfish of various kinds (scallops are my favorite), even seaweed.
Things like seaweed and raw fish also point toward an Asian influence, particularly Japanese, that carries with it flavours such as miso, wasabi, and sake.
The essence of the Pacific Northwest is most keenly felt at the coast, where its majestic forests meet the vastness of the mighty Pacific Ocean.
From those forests, our local cuisine finds inspiration in a broad array of wild mushrooms, eclectic edible plants like nettle, huckleberry, and fiddlehead fern, tree essences including douglas fir and spruce, and game meats such as elk and grouse. Duck, a less common commercial poultry, also features to my great satisfaction.
Due to the uncommon and seasonal character of many of the ingredients, restaurants that pull off this unique style of cooking are few and expensive, but well worth it.
I consider myself priveleged to live in this time and place, and to make enough money, that I can indulge in such sublime tributes to this wild land that I call home.





