Category: Kitchen Talk

Halibut has to be my all time favorite white fish and is great for the not-so-fish-friendly person you are entertaining. I call halibut a “beginner fish” because it’s not oily and does not have an overpowering fish quality like most.  I always ask the non-fish eaters out there if they like chicken strips. When they…

I love all spears; Britney, Excalibur and my all-time favorite ASPARAGUS! The earthy delicate vegetable is amazing this time of year and grown locally in Eastern Washington. Asparagus comes in many different varieties like, standard green, pencil, jumbo, purple and white. Each type has amazing virtues that need to be handled properly. Below are my…

I am like most of you and have given myself a very strict New Years resolution through the month of January. I am currently counting the days down until January is over and am wondering why I picked a month that has 31 freakin days in it!!! NOTE TO SELF: next year pick February. I…

Now that our RRR months are back again we are ready to feature some amazing locally grown shellfish at all of R Salty’s locations. It is true that shellfish is at its peak in months that have R in them and especially when the weather gets colder. One of the best things in the Pacific…

If Peter Piper has chosen to pick a pickled pepper then I am following his lead. My blog this week leads you into some great recipes on what to do with peppers. You may enjoy sweet or hot peppers but to make them truly ZING, pickle them. Below I will show you a quick easy…

I can’t walk by a lavender bush without pulling off the flowers and rubbing them in my hands (just check for bees.) Lavender plays many rolls in the world including being the flower most used for cooking. There are many ways to use lavender in your cooking whether it is to crust a lamb chop,…

The title of my blog this month is a nod to my youngest sons first word, CADO. Before he could muster up the name dad or mama he was screaming for more avocado. CADO! The avocado does not fall far from the tree because it is also one of my all-time favorites. As a chef…