Sea and smoke : flavors from the untamed Pacific Northwest

273 Pages·2015·33.38 MB·English

COOKING / Chefs and Restaurants
S
SEA
E
AND
Blaine Wetzel is a chef, but he’s a naturalist, too, and this handsome book you’re holding not only captures the spirit A
behind his stove but also the world around it. Part kitchen chronicle, part cookbook, part fi eld guide, Sea and Smoke
A SMOKE
N
off ers a vision for cooking that’s as vibrant and singular as the landscape that inspires it.
D
—DAN BARBER, co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns
S
FLAVORS FROM THE UNTAMED PACIFIC NORTHWEST
M
O
K
E

UNCOMMON TASTES FROM A SMALL ISLAND
Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create a world-
class dining destination in an unlikely place. A native of the Pacifi c Northwest, two-time James Beard–winning
chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of
hyperlocalism: a culinary celebration of what is good and nearby and fl avorful. Now, a reservation at The Willows
Inn is one of the most sought-after in the world.
The smokehouse, the fi shermen, and the farmer yield the ingredients for unforgettable meals at The Willows,
refl ecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant’s rise to the top is told
by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how
it all comes together to make The Willows Inn one of the world’s great destination restaurants.
WETZEL
AND RAY
ISBN 978-0-7624-5378-8
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PRESS B L A I N E W E T Z E L A N D J O E R A Y
$40.00 in U.S.A. $50.00 in Canada £26.99 in U.K.
PRINTED IN CHINA
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