Moveable Feast with Fine Cooking explores the best of the Northwest for this episode. Host Pete Evans is joined by two of Seattle’s top chefs, Maria Hines and Holly Smith, to cook up a celebration of land and sea at the city’s trendy Mallet Kitchen. In search of pristine greens they head to the Snoqualmie Valley’s Oxbow Farm. Then they hunt down incredible local oysters and geoduck from Taylor Shellfish, and fresh salmon and ikura from Pete Knudson of Loki Fish Company. The resulting feast: those succulent Taylor oysters on the half shell, an Oxbow Farm salad of crisp mixed greens, a meltingly tender wagyu beef carpaccio, pan-roasted salmon with a fresh pea crema, and racks of spring lamb from Ninety Farms. And the guests? They’re blown away by the Northwest’s best.
A Word from Pete…
Seattle is my new foodie hotspot in the United States, as the amount of amazing food the locals and chefs have to work with is impressive. Seattle chefs are passionate about knowing exactly where and how their food is grown or caught, and they are definitely leading the way for the rest of the country. The highlight for me, apart from working with two amazing chefs, Holly Smith and Maria Hines, was getting to meet local salmon fisherman Pete Knutson, the organic farmers at Oxbow Farm, and the geoduck and oysters experts at Taylor’s Shellfish, not to mention the opportunity to try grass-fed Waygu beef, which I think is my new favorite meat to eat.
Holly and Maria are experts in the kitchen, and we worked as a team to create a dish of geoduck carpaccio, a masterpiece that is easy and quick to put together. Don’t worry if you can’t get your hands on the geoduck; you can easily substitute scallops or any raw fish that you love to eat as sashimi or crudo.