Washington Food Artisans: Farm Stories and Chef Recipes PDF
Preview Washington Food Artisans: Farm Stories and Chef Recipes
Copyright © 2012 by Leora Y. Bloom Photography copyright ©2012 by Clare Barboza All rights reserved. No portion of this book may be reproduced or utilized in any form, or by any electronic, mechanical, or other means, without the prior written permission of the publisher. Cover design: Anna Goldstein Cover photographs: Clare Barboza Interior design and composition: Anna Goldstein Interior photographs: Clare Barboza, Turnbow Flat Farms (this page and this page), and Rachelle Longé (lobster mushroom and blackberries on this page) Library of Congress Cataloging-in-Publication Data is available. eISBN: 978-1-57061826-0 Sasquatch Books 1904 Third Avenue, Suite 710 Seattle, WA 98101 (206) 467-4300 www.sasquatchbooks.com [email protected] v3.1 To the farmers, foragers, and fishermen of Washington, who keep us all so well fed. CONTENTS Cover Title Page Copyright Dedication Recipes by Course Acknowledgments Introduction Row Crops Alvarez Farms Billy’s Gardens Olsen Farms Pelindaba Lavender Bluebird Grain Farms Animal Products Port Madison Goat Farm and Dairy Kurtwood Farms Turnbow Flat Farm Loki Fish Co. Taylor Shellfish Farms Fruit Alm Hill Gardens Pipitone Farms Booth Canyon Orchard Foraged Foods Wild Things Tahuya River Apiaries Wine Cadaretta J. Bookwalter Winery Appendix I: Where to Find the Producers Appendix II: The Restaurants About the Author About the Photographer RECIPES BY COURSE Soups Minestra di Verdure CHEF SABRINA TINSLEY Washington Cherry Gazpacho CHEF JASON FRANEY Chestnut, Apple, and Celeriac Soup CHEF BOBBY MOORE Salads Spanish Heirloom Tomato Salad with Heirloom Tomato Foam CHEF CHESTER GERL Truffle Potato Salad CHEF WALTER PISANO Roasted Beet Salad with Port-Lavender Vinaigrette CHEF JACK STRONG Roasted Cauliflower Farro Salad CHEFS ANSON AND JENNY KLOCK Bibb Lettuce Salad with Orange-Hazelnut Vinaigrette CHEF JAMES DROHMAN Piñata Apple Salad with Hazelnuts and Cider Glaze CHEF JASON WILSON Appetizers Yakima Peppers Peperonata with Chanterelles CHEF TOM DOUGLAS Bruschetta of Goat Brie and Tomato Jam CHEF WALTER PISANO Dinah’s Cheese with Caraway Onions CHEF MARK FULLER Blackened Oysters with Chipotle Aïoli and Pico de Gallo
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