Bright New Light on Seafood

B-Town Kitchen and Raw Bar B-Town Kitchen and Raw Bar at Four Points by Sheraton is an inspiration of architecture, interior design, and culinary…

Truffle Dungeness Crab Mac and Cheese – 13moons

INGREDIENTS: • 2 oz fresh Dungeness crab meat • 4 oz macaroni pasta • 6 oz heavy cream • 1 oz parmesan cheese • 1 oz Stilton cheese • 1 oz crimini mushrooms • 1…

Piedmontese Flat Iron Steak – Lombardi’s

Enjoy with Castello Banfi’s Belnero, Rosso, IGT Ingredients 1 each Flat Iron Loin or 4 each 8oz Piedmontese Flat Iron (can be purchased at piedmontese.com) 4 each Kumato Tomatoes 4 springs Fresh Oregano 4 tbsp Extra Virgin Olive Oil 1 tbsp Gray Salt Salt and pepper to coat the steak Process Season the outside of the entire flat iron or each steak until well coated Grill on a hot grill until the…

Honey Mascarpone Semi Freddo – Lombardi’s

Ingredients 4 cups cream 1 cup mascarpone 1 cups sugar 1 cup honey 12 egg yolks 1 teaspoon almond or vanilla extract Process In a mixer with a whisk attachment, whisk the cream and mascarpone into medium peaks Add the honey to the cream and continue to whisk until stiff peaks form Turn the cream out into a large bowl Clean the bowl and whisk attachment then add the egg yolks and…

Roasted Yellow Pepper Carbonara – Lombardi’s

Enjoy with Banfi’s Chianti Classico, DOCG Ingredients 1 lb Fettuccine 4 ea Yellow Bell Peppers 1 qt Heavy Cream 4 oz Pancetta Salt and pepper to taste Canola Oil or Pomace Olive Oil for coating the pepper Process Pre-heat the oven to 400 Lightly coat each pepper in oil, place on a sheet pan and place in the pre-heated oven…

Seared Ahi Carpaccio – Lombardi’s

Enjoy with Banfi’s Pinot Grigio, San Angelo Ingredients lb Ahi Tuna 1 tbsp Kosher Salt 1 tsp Black Pepper 2 oz Arugula Zest from 1 lemon 2 Tbsp Extra Virgin Olive Oil 2 tsp Gray Salt Canola Oil or Pomace Olive Oil for Searing…

Italian Eclairs – Lombardi’s

Enjoy with Banfi’s Florus, Moscadello di Montalcino DOC Ingredients 1 cup all-purpose flour, sifted 1/8 tsp salt 1 Tbsp sugar, if used for a dessert 4 eggs at room temperature – very important 1 cup water or milk or ½ and ½ 1/2 cup butter cut into cubes Process Preheat oven to 400 Sift dry ingredients and whisk to blend well In a heavy sauce pan, heat water/milk and butter until all the…

London Bridge 9 – Keenan’s at the Pier

London Bridge 9 – Keenan’s at the Pier • 1.5 oz Bellewood Honey Crisp Vodka • .5 oz St. Germain • ¾ oz Cranberry • .5 oz Lemon juice •…

Lavender Collins – Keenan’s at the Pier

Lavender Collins, by Keenan’s at the Pier • 1.5 oz BelleWood Gin • .5 oz Lavender Syrup • .5 oz Lemon juice Top off with cold soda and garnish with fresh lavender sprigs. Measure into…

Final Say – Keenan’s at the Pier

Final Say by Keenan’s at the Pier • Wild Turkey Rye • Yellow Chartreuse • Maraschino Cherry Liqueur • Lemon Juice • Brandied Cherry for garnish Final Say is, as Kisbye points out, “fully leaded.” Keenan’s uses a Maraschino cherry imported…

Raspberry Tartlets – Crave Catering

Raspberry Tartlets from Chef Justin Hawkinson of Crave Catering FOR THE FILLING: • 3/4 cup raspberry juice (about 2 cups of fresh berries) • 1 tablespoon water • 1 cup sugar • 2 eggs • 1/4 cup butter • 1 vanilla bean • 1 tablespoon cornstarch (optional) FOR THE CRUST: • 1 1/3 cups all-purpose flour • 3 tablespoons sugar • 1/8 teaspoon baking powder • 7…

Nuestra Paloma – Keenan’s at the Pier

Nuestra Paloma by Keenan’s at the Pier • 1.5 oz El Jimador tequila • .5 oz Cynar • ¾ oz Triple Sec • .5 oz Fresh squeezed lime juice • 3 dashes of bitters to add depth and a character Nuestra Paloma is an elegant drink for those who love tequila. El Jimador is a…

Creamy Polenta – Crave Catering

  Creamy Polenta by Chef Justin Hawkinson of Crave Catering • 3/4 cup dry polenta (golden corn grits) • 2 cups milk • 2 cups chicken stock • 1 cup grated parmesan cheese • Salt and pepper, to taste Bring 1 cup milk…

Garden Variety – Keenan’s at the Pier

Garden Variety by Keenan’s at the Pier • 1.5 oz BelleWood Gin • 3 or 4 fresh basil leaves • 1 oz fresh grapefruit juice • ½ fresh lime juice • ¾…

Northwest Oyster Stew – Crave Catering

Northwest Oyster Stew by Chef Justin Hawkinson of Crave Catering 3 dozen cleaned Pacific oysters (ideally fresh and in-shell) 1/4 cup butter and 1 lb. butter (keep separate) 1 lb. all-purpose flour 2 fennel bulbs with tops 2 medium leeks, small chop 1/4 cup minced garlic 2 large white or yellow onions, small chop 1/2 cup BelleWood Acres Gin 1 gallon water 1 quart heavy cream…

Frisee Salad with Gin Vinaigrette – Crave Catering

Recipe from Chef Justin Hawkinson of Crave Catering • Mixed greens with frisée • Finely shredded green apple and/or cucumber • Slivered almonds • Zest and juice from 2 limes • ½…

Spot Prawn Ceviche – Acme Farms + Kitchen

Try pairing this with Saison Du Kulshan: Farmhouse style Saison has a soft lemon and white pepper scent, light fruit flavor.

Green Smoothie Recipes

Green smoothies and juices are an optimal way to get those necessary servings of vegetables. Simple cold drinks like these can provide plenty of vitamins, minerals, good fats and fiber.

Recipe: Malbec Pots De Creme

Malbec Pots de Crème 2 C Malbec 6 oz Semisweet chocolate 2 C Hazelnut butter 12 Egg yolks ½ C Sugar 3 C Milk 2 C Cream 1 tsp Salt 1 tsp…

Recipe: Wagyu Ribeye The Steak

Wagyu Ribeye The Steak 8 oz Wagyu rib steak per person Pinch salt and pepper The Garlic Mash 5 Yukon gold potatoes 2 Tbsp Minced garlic 3 Tbsp Butter 2 C Heavy cream 1 C Shredded Asiago To taste Kosher salt In a heavy saucepan, add cream, butter, and garlic Reduce to heavy paste Boil potatoes until fork tender Drain, and mash with cream reduction Add cheese and mix…

Recipe: Dungeness Crab Cakes

Dungeness Crab Cakes 2 Red bell peppers (diced) 6 Stalks scallions 1 Pinch Garlic 1 Tbsp Butter 15 Table crackers 1 Tbsp Mayo 1 Tbsp Old Bay Spice 1 Egg 1 lb Dungeness crab Sauté bell pepper and scallions with garlic in butter until soft Process crackers to consistency of kosher salt Place cooked peppers, scallions in mixing bowl, add cracker crumbs and combine Add egg, mayo, mustard, and old bay, fold together…

Recipe: Seared Scallops and Pear Salad

Seared Scallops and Pear Salad 20-30 Sea Scallops 20-30 strips Hickory bacon 1 Asian pear (julienne) 30 oz Organic greens 1 Grapefruit 2 Tbsp Honey 2 Tbsp Mayo 4 Tbsp Rice wine vinegar 4 Tbsp Pear puree Wrap scallops with bacon and spear with toothpick Pan sear scallops, then put in oven at 350˚until bacon is…

Sweets of the Season

Regardless of religion or tradition, so many of us have memories of a special treat at the holidays. From ancient ritual to…

Constructing A Cheeseboard

The beloved and always appropriate cheeseboard. Most likely, you will encounter the time and place where you will have the desire…

Apples & Oranges- Pairing Wine, Beer & Spirits

Ten strangers met on a warm summer evening in Bellingham, WA for a night of wine, beer and cocktail pairings at The Real McCoy, which is owned and operated by in-house mixologist, Brandon Wickland. Oh sure, it would have been easier for one person to write all the comparisons, organize all the details and forego the planning. But this cozy roundtable had a great discussion about what tastes do, and do not, pair well. Tasting goes best in groups, and…

Recipe: Waygu Beef Tenderloin with Smoked Pear and Truffle Demi-Glace

Waygu Beef Tenderloin with Smoked Pear and Truffle Demi-Glace Wagyu Beef tenderloin a Japanese-style of beef, and the most tender cut you can get. Slightly springy, delicately marbled, it is a rare find these days, but a worthy one. • ½ gallon beef or veal stock/broth • ½ bottle red wine • ½ ounce shaved truffles, or other wild mushroom…

Recipe: Pan Seared Halibut with Pork Rillon and Stoneground Fennel Toss

Pan-Seared Halibut with Pork Rillon and Stoneground Fennel Toss Peppery without being too much so, this second course was both substantial enough to be an entrée,…

Recipe: Warm and Cold Lamb Caprese Lamb Tenderloin

Warm and Cold Lamb Carpaccio Caprese Lamb Tenderloin This appetizer combines the delicacy of shaved lamb with the fresh flavors of a traditional caprese. Heirloom tomatoes add flavor and texture, as does hand-made mozzarella. The…

Meet the Chef: Chef Perry Mascitti from Tulalip Resort Casino

On May 15th, Bellingham Alive and Judd & Black Appliance hosted Chef Perry Mascitti, who created a beautiful threecourse meal that drew on the seafood, meat and produce of our area. Perry is the Executive Chef at Tulalip Resort Casino. After his education at the Culinary Art Institute, he spent many…