Bellingham Cider Company Bellingham Cider Company’s head chef Dirul Shamsid-Deen has been a chef for more than 17 years, cooking in culinary meccas like…
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 that uses…
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)…
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 a double boiler, melt. Add half the heavy cream and whisk until completely melted and smooth, cool and set aside. Place remaining heavy cream and sugar to a chilled mixing bowl. Whisk. Fold white chocolate and whipped cream together. Add sugar, water…
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 desired temperature is achieved (no more than medium is recommended)…
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…
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…
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…
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…
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 • Few dashes of grapefruit bitters • Top off with Cock and Bull ginger beer Can’t get to London this season? No need to cry a river, just treat yourself to a London Bridge 9! Measure vodka, St. Germain, cranberry and lemon juice, and bitters into an ice-filled martini shaker and give it…
Lavender Collins, by Keenan’s at the Pier • 1.5 oz BelleWood Gin • .5 oz Lavender Syrup • .5 oz…
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 from Italy. Be judicious…
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: •…
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…
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…
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…
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 • cold soda water The Garden Variety soothes that urge to muddle something. Drop three or four fresh basil leaves into a martini shaker and muddle gently.Too vigorous of a muddling could bring out the basil’s less appealing bitter flavors. This is a combination worthy of seconds!
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…
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…
Sour orange gelato, spiced dipping chocolate, and dulce-de-leche.
Banana leaf-braised Burk Ridge Farms pork shoulder, achiote-orange sauce, Samish Bay Queso Fresco, avocado, grilled orange, sopes, spiced Haricot Farms beans.
Try pairing this with Saison Du Kulshan: Farmhouse style Saison has a soft lemon and white pepper scent, light fruit flavor.
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…
Acme Farms + Kitchen Meet The Chef featuring Andrew Clarke:
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…
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.
Spring Parsnip soup with sauted rosemary apples and fried leeks (Vegan) Serves 8+ Soup Ingredients: • 1/2 cup almond oil…
Malbec Pots de Crème 2 C Malbec 6 oz Semisweet chocolate 2 C Hazelnut butter 12 Egg yolks ½ C…
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…
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…
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 crispy Toss organic greens, julienne pear, and grapefruit, arrange on plate Place vinegar, mayo, puree, and honey in mixing bowl and whisk to…
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…
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…
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…
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…
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….
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 complemented the flaky halibut nicely. Pork rillon gave the dish a subtle meaty texture. • 1 lb…
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 saffron is a quiet undertone. This dish is perfect for a summer patio dinner. • ½ cup Kosher salt • ½ cup medium course black pepper • ½ cup chili powder • 3 Tbsp olive oil • 1 lb heirloom tomatoes • ½ cup…
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…
