Explore the Pacific Northwest as Moveable Feast with Relish travels to Seattle to get a memorable taste for the region known as Cascadia. Host Curtis Stone jumps aboard a seaplane with Chef Tom Douglas as they head to Coupeville on Wideby island. Chef Tom is the winner of three James Beard Awards, and together with chef Renee Erickon, they are a driving force behind the food scene in Seattle. First stop: a visit to Penn Cove to see where mussels grow in what’s considered the best environment in the region. Next we meet-up with Georgie Smith of Willowood Farms, which is one of the most painted and photographed farms in the Pacific Northwest. With their ingredients in hand, the chefs then collaborate on the creation of a true regional feast that includes steamed mussels; a spiced mussel and saffron soup; and a grilled whole salmon with Walla Walla onions and fava leaves.
Seattle, Washington (801)
Chefs & Artisans from this Episode
Recipes from this episode
The spices in this dish are coaxed to release their full flavor by first blooming them in hot butter. Chef Curtis Stone then “steals” the flavor from the mussels with this long-cooked method and adds velvety texture to the soup with the addition of cream.
Redolent with fresh herbs, onions, and the char from the grill, for this dish chef Tom Douglas favors a rustic, fuss-free presentation choosing to let the flavors and aromas speak for themselves.
In this dish chef Renee Erickson punctuates the sweet flavor and rich texture of mussels with the briny flavors of pickling juice and the crisp freshness of arugula and pea shoots.
Baby turnips are tender and sweet. Here they are complemented by the delicate flavor of garlic scapes, lemon, and thyme and punctuated with the earthy, saltiness of anchovy butter and Pecorino. If you have leftover anchovy butter, it's great on grilled steak or roasted cauliflower.
