Fısh
fuansdıon
Far East flavors meld
with sumptuous seafood
SILVER-COATED SALMON, succulent crabs,
dew-kissed apples, luscious berries, full-flavored mushrooms and hearty earth-born
potatoes and onions hail from this region known
as the Northwest.
It’s a land whose culinary underpinnings are
such noteworthy Native American dishes as alder-roasted salmon and smoked oysters. Immigrants
of European and Asian descent added their own
homeland food twists, and a cuisine eventually
evolved that truly reflects the melting-pot nature
of the United States.
No settlers had a bigger culinary influence on
this land of dramatic coastlines, desolate tidelands
and snowcapped peaks than those arriving from the
Pacific Rim, most specifically China, Japan, the
Philippines, Korea, Thailand and India. Quick to
appreciate the vast abundance of seasonal fare provided by the land and seas of Oregon, Washington
and Alaska, they began to fuse local ingredients
with their traditional cooking techniques and flavors.
This cuisine, called Pacific Rim or Pan-Asian, is
now embraced by fine regional restaurants as well
as home cooks. Today one needs only to open a
menu or visit a friend for dinner in the Northwest
Kathy Casey
An exuberant champion of Northwest
foods, Kathy Casey is always seeking
ways to add an unexpected twist to
traditional fare. A quick walk through
her store, Dish D’Lish in Seattle’s Pike
Place Market, finds her blueberry
lavender chutney sharing space with
The Ultimate Macaroni and Cheese
and smoked salmon paired with sesame
crackers, wasabi cream cheese and
ginger pickled onions.
