Spirited Cooking from the Pacific Northwe Recipe

Highlights:

“Spring Rain in the Puget Sound Lowlands”

Gin-Cured Sockeye Salmon, Seared Sturgeon with Spring Risotto, Espresso Encrusted Lamb Loin with Parsnip Puree & Spring Gremolata, Fir Tip Vesper

“Warming Tides and Summer Berries”

Dandelion Gremolata, Heirloom Tomato Gazpacho with Sourdough Toast Points & Dungeness Crab, Snail & Fungi Flatbread with Stinging Nettle Pesto and Gin Olive Oil, Trailing Blackberry

Manhattan

“Late Harvest in the Fields”

Northwest Chowder, Wild Mushroom Bisque with Douglas Fir Foam & Chanterelle, Bourbon Apple Camembert Crisp with Garlic Caramel Sauce, Ginger-Spiced Toddy

“Frost in the Cascades”

Apple & Chestnut Bisque, Snow Day (Winter) Salad with Guanciale & Potato Vinaigrette & Sprouted Lentils, Persimmon Crème Brulee, Rose Hip & Rye

About Fremont Mischief

Located in Seattle’s Fremont neighborhood, Fremont Mischief was founded in 2009 by Mike and Patti Sherlock just as craft liquor distilling became legal in Washington State. They produce fve varietals (rye whiskey, bourbon, gin, vodka, brandy) and 15 spirits. The tasting room is open Wednesday-Sunday from 11am6pm. 206-632-7286. C132 North Canal Street, Seattle. fremontmischief.com.

Northwest-inspired dishes and cocktails are enjoyed at the Distillery’s on-site restaurant. It is led by Chef John Wahlke. Hours are Thursday-Friday 4pm-10pm, Saturday 1-9pm, Sunday 1-7pm 206-402-5755.

About Award-Winning Author James O. Fraioli

James O. Fraioli of Culinary Book Creations, is a James Beard award-winning, culinary author with more than 40 books to his credit and more in production. He has written books with chefs/restaurants including: John Ash, Seattle cocktail emporium Canon, Sammy Hagar and Guy Fieri. His culinary titles have been featured on the Food Network; been selected personally by Ellen DeGeneres as gifts for her television audience on The Ellen DeGeneres Show; and been showcased in People, O, The Oprah Magazine, Vogue, Forbes, Wall Street Journal, and the New York Times.

Beef Tartare with Apple

Toa Points