Spectacular Seafood

Salmon and shrimp and crab, oh my! February features some of the restaurants and eateries in Whatcom, Skagit, and San Juan where you can find the best fresh, local seafood.

Autumn’s Comforting Bounty

Nutrition blogger and food photographer, Cassie Elliott, utilizes the fresh foods of the season to create this flavorful, gluten-free dish.


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The Almighty Breakfast Salad

Sara Southerland invites readers to try out a nutritional breakfast that’s versatile, full of greens, and topped off with a delicious lemon garlic aioli.


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Lime Time

This month’s online exclusive is a sneak peek at our summer barbecue feature — a grilled margarita shrimp recipe that is sure to wow your guests.


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Smoothie, To Go

Arlené Mantha, professional chef from Los Angeles, shares her favorite green smoothie so you can take a nutritional breakfast on the go.


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In Spring, Get Radishes for Pickling

With the coming of Spring, you’ll want to try this recipe for pickling watermelon radishes. They are nutritious and can be preserved for months.


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What the Heck is a Drink Called Shrub?

Josh and Tomo Kramer are the founders of Cascade Shrub Farm, bringing you a healthy, refreshing, locally infused cocktail and soda mix.


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Seasoned Generously with Love

Cassie Elliot remembers cooking with her grandmother, Ella Gutknecht and shares a recipe for Cauliflower and Bacon Chowder, part of her 20-Day Sugar Detox.


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Catch Plenty of Omega 3 With Your Salmon

Barlean’s Fishery Inc. in Ferndale provides fresh seafood for healthy eating. The company also manufactures and distributes Omega 3 supplements.


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Skewered Salmon & Calamari

Here’s a recipe from Chef Willie McWatters of Guemes Island for his Skewered Salmon & Calamari, which he makes using locally sourced ingredients.


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Fit Plan for Life

Jenn Bachtel shares a few favorite recipes, like cold Asian salad and protein bread, as well as substitutions to keep your meals varied and nutritious.


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Winter Comfort

Cassie Elliot shares her recipe for a delicious butternut squash soup with toasted pumpkin seeds. It is low carb and fits within her 20 day Sugar Detox.


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Brussels Sprout Salad

This Brussels sprout salad from Samantha Ferraro of The Little Ferraro Kitchen will add Thanksgiving Flair if you’re looking for unconventional recipes.


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Lau Lau

The Lau Lau is a Hawaiian BBQ dish that may be an unconventional Thanksgiving recipe for many, but it could be the start of a new tradition!


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Ginataang Kalabasa

A Filipino cuisine, Ginataang kalabasa is a squash and coconut milk is an unconventional Thanksgiving recipe that will add a splash of color to your table.


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Duck!

Instead of turkey, try duck this Thanksgiving! Peter McWilliams of Doe Bay Cafe shares his unconventional Thanksgiving recipe for duck.


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Meet the Chef

Chef Todd Alan Martin of Hundred North hosted his German-inspired dinner on Thursday, February 22 at Judd & Black Appliance in Mount Vernon. The four-course meal was full of comfort foods from parsnip soup to chocolate cake, each with its own flair and elegance. Martin’s attitude was laid-back, straight-forward, and far from over the top. His philosophy for cooking stemmed…


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Redlight Bar: Vanilla Bean Whiskey and MexiCoke

It is almost a cliché to describe whiskey as having a “smoky” flavor. But with the advent of infusion drinks, many different spirits seem to be getting new twists, and whiskey is no exception. Witness the concoction of vanilla bean-infused whiskey and Mexican Coke, which is Coke imported from Mexico…


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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 ea. shallots (minced) • 2 ea. garlic…


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White Chocolate Mousse – 13moons

INGREDIENTS: 20 oz white chocolate chips 2 cup heavy cream 2 Tbsp granulated sugar 10 oz fresh cherries, pitted 1 cup sugar 1 cup water 1/3 cup brandy Shaved dark chocolate  asdfads DIRECTIONS: Place white chocolate into…


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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…


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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…


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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 Cook…


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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 Process Lay the Tuna on a cutting board…


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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…


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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…


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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 an…


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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…


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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…


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Braised Pork Shanks with Apple Mirepoix – Crave Catering

Braised Pork Shanks with Apple Mirepoix, by Chef Justin Hawkinson of Crave Catering • 6 skinless pork shanks, trimmed osso buco style • Flour for dredging • Vegetable oil, as needed • 1 lb. each: diced red onion, diced celery, diced carrot, and diced green apple…


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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 reliable tequila to have on hand. Cynar is an Italian liqueur made from a blend of 13 plants including artichoke. It…


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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 and 2 cups chicken stock up to almost boiling, then stir in polenta. Keep stirring as the polenta softens and thickens. When polenta is too thick to comfortably stir (after about 7 min) add the remaining cup of milk…


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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 oz Green tea syrup…


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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 salt, pepper, Tabasco, parsley, and tarragon to…


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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 cup BelleWood Acres Gin • 1 teaspoon Dijon Mustard • 1 tablespoon honey • ½ tablespoon chopped tarragon • ½ tablespoon chopped parsley • 2 cups grapeseed oil (or other neutral flavored oil) Add gin, lime juice/zest, herbs, honey and Dijon in a mixing bowl or…


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Churros – Acme Farms + Kitchen

Sour orange gelato, spiced dipping chocolate, and dulce-de-leche.


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Cochinita Pibil – Acme Farms + Kitchen

Banana leaf-braised Burk Ridge Farms pork shoulder, achiote-orange sauce, Samish Bay Queso Fresco, avocado, grilled orange, sopes, spiced Haricot Farms beans.


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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.


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Meet Chef Andrew Clarke

Judd & Black Appliance, Acme Farms + Kitchen, and Kulshan Brewing came together with North Sound Life for this installment of Meet the Chef, featuring Chef Andrew Clarke and his assistant Miguel Ryan. Cinco de Mayo isn’t really Mexican Independence Day, but it is the day that Mexico as an unlikely upstart knocked France on its heels and won a key battle in the war for Mexican Independence. We tend to celebrate it with bad nachos and cheap tequila, but thanks…


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Meet the Chef Recipes

Acme Farms + Kitchen Meet The Chef featuring Andrew Clarke:


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Pumpkin Cheesecake Recipe

Graham Cracker Crumble: 1.5 Cups graham cracker crumb 1/3 Cup of melted butter 1/4 Cup of white sugar In a metal bowl mix the graham and sugar together, slowly add the melted butter and mix thoroughly.  Spread the graham mixture out on a lined cookie sheet or sheet pan and bake at 325 for 7 to 11 minutes or until golden brown.  Once baked and cooled puree…


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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.


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Recipe: Spring Parsnip soup with sauted rosemary apples and fried leeks

Spring Parsnip soup with sauted rosemary apples and fried leeks (Vegan) Serves 8+ Soup Ingredients: • 1/2 cup almond oil • 3 onions peeled and cut into large dice • 5 lbs Parsnips • 3.5 quarts of water • 1 tsp nutmeg, ground • 1/2 cup coconut milk • sea salt and pepper Heat the almond oil in a large stock pot over medium heat. Add the onions and cook for 10 minutes. Add water and bring to a…


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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 Vanilla 1 tsp Espresso powder Place Malbec in saucepan,…


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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…


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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,…


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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…


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Meet Chef Michael Buholz

On Nov. 13, K & L Media partnered with Judd & Black Appliance to host Executive Chef Michael Buholz from The Loft at Latitude 48.5. Buholz welcomed the small audience gathered in the showroom’s test kitchen and shared his philosophy on sourcing the best ingredients and serving only made-from-scratch sauces and dressings. As he prepared the four-course meal, Buholz entertained guests with stories from his lifelong love for cooking. Memorable childhood visits to his grandmother’s home in Wyoming inspired his…


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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 cookie swaps, treats have been a part of celebrations in just about every culture you can name….


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Constructing A Cheeseboard

The beloved and always appropriate cheeseboard. Most likely, you will encounter the time and place where you will have the desire or necessity to construct one. I certainly have, and never — not once — have two boards been the same. It is versatile and adaptable, self-sustaining and a good choice for an evening of savoring alone or…


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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…


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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 (Chef Perry brought a Bear’s Tooth mushroom, a forage   mushroom that grows on the sides of trees.) •…


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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, and yet delicate enough to be a small plate. Fresh halibut makes a huge difference in quality. The fennel toss was tangy and…


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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…


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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 years in resort and hotel kitchens before taking the helm at Tulalip. Perry began the evening with a lamb…


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