NORTHWEST SMOKED SALMON QUESADILLA
NORTHWEST SMOKED SALMON QUESADILLA -From November 2009 Member Spotlight – Tony Parker CEC, AAC, ACE Ingredients: 10 oz. Kippered Salmon (chopped) 6 oz. Lox 1 Lemon
NORTHWEST SMOKED SALMON QUESADILLA -From November 2009 Member Spotlight – Tony Parker CEC, AAC, ACE Ingredients: 10 oz. Kippered Salmon (chopped) 6 oz. Lox 1 Lemon
SCRAMBLED EGGS WITH CHANTERELLES AND TOMATOES -From October 2009 Member Spotlight – Mark Linden CEC AAC Ingredients: 8 oz Fresh Cleaned Chanterelles 4 oz Diced heirloom
CRAB CAKES WITH ROASTED CORN AND MAPLE BACON -From September 2009 Member Spotlight – Josh Schiessl Ingredients: Fresh Corn, roasted cut from cob – 1/2
WHITE CHOCOLATE TIRAMISU W/ POMEGRANATE INFUSION -From June 2009 Member Spotlight – Nancy Beauchamp We presented this for the first time at Mammoth Hot Springs
CHIPOTLE – BLACKBERRY HONEY VINAIGRETTE Yield: Makes 3 1/4 Cups Ingredients: 2T Chipotle Peppers in Adobo 1 C Blackberry Honey 1/2 Tsp Kosher Salt 1/2
PAN SEARED SCALLOPS WITH MADAGASCA VANILLA HONEY Ingredients: 4 – Scallop(U-10) 1 tsp – Kosher Salt 1/2tsp – Black Pepper 3T – Canola Oil 1T
WASHINGTON ALDER GRILLED CHICKEN -From December 2009 Member Spotlight John Fisher Ingredients: ½ cup of Fruity white wine 2 tbsp olive oil 2tbsp lemon juice
CHICKEN TAGINE AND BEET MANGO SALAD SLIDER -From January 2010 Member Spotlight – Tamas Ronyai Safeco Field at TASTE Washington- The chefs of Safeco Field
POACHED PEARS IN WINE SAUCE -By February 2010 Member Spotlight – Stefanie Branica Yield: Serves Four Ingredients: 4 each – Bartlet or Bosc Pears (Hard
CHOCOLATE BROWNIE COOKIES -By April 2010 Member Spotlight – Janet Waters This is an interesting ‘gluten free’ and ‘dairy free’ recipe… Ingredients: 1 # 14 oz Powdered