by jbfauthor on February 03, 2010
Chef Ethan Stowell served this hors d'oeuvre of
geoduck with basil–avocado mousse and sliced radishes at his Beard House dinner in late January. Aided by his wife, staff from his various restaurants, and even
Top Chef contestant and fellow Seattleite Ashley Merriman, Stowell put out a fantastic tasting of seaworthy dishes.
See more photos of the evening here.
(Photo by Michael Johnston)
by jbfauthor on January 20, 2010
The indulgent pairing of oysters and Champagne is one that is often celebrated simply. But at
tonight's Beard House dinner, Seattle chef Ethan Stowell will rearrange the duo into a luxurious soup, incorporating refreshing Prosecco, cauliflower, and bitter sorrel. Keep
his simple recipe in mind for a low-key weekend dinner party. (If sorrel is not available, spinach or arugula make great substitutions.)
by jbfauthor on January 19, 2010
WHAT? Ugly duckling. "These are the most bizarre-looking of all clams (and perhaps all foods)," James Peterson writes in
Fish & Shellfish of the geoduck, which makes its home in the Pacific Northwest. Waverly Root wasn't much kinder, describing it as a "clam so fat that it cannot close its shell." The bigger specimens of the world's largest burrowing clam weigh as much as 20 pounds, live as long as 150 years, and their neck, or siphon, extends by as much as three feet. They resemble…er…something not polite to write here. But odd-looking as they are, the geoduck has many admirers, culinary and otherwise. "Geoduck meat is delicious," Alan Davidson writes in
The Oxford Companion to Food. The siphon meat is stirred into chowders and used for sushi; the body is sautéed. Asians pay as much as $30 per pound to dine on them, according to William Dietrich in the
Seattle Times, who also explains that the name comes from the Nisqually Indian
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