Category: The Chef’s Recipe
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El Capitan Cooks All-American Treat; “Yankee” Fried Chicken – with a Greek Twist
El Capitan’s late-night, gourmet sausage stand is famous for serving up mouth-watering hot dogs, brats, and warm pretzels to throngs of hungry customers. Everyone in town knows that the excellent music, lights flashing to the beat, and a hot Polish sausage in a steamed bun with cream cheese are the best way to end a…
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The Chef’s Recipe: Café Rumba’s Antonio Diaz’s Traditional Peruvian Stir-Fry
In 2012, Lima, Peru native Antonio Diaz and his late partner Marco Mellet brought the Peruvian “sanguche,” or sandwich to Bellingham, and with it, well-deserved appreciation for this world-fusion cuisine. Since its opening, Café Rumba has become a lunchtime hotspot. I was fortunate to catch-up with Antonio after the lunch rush died down on a recent…
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The Chef’s Recipe: “Back Porch Grilled Salmon” from Brandywine’s Azizi Tookas
Serious about their motto “seed to plate,” Brandywine Kitchen co-owners Azizi Tookas and Chris Sunde are committed to local food-sourcing, taking the term “farm to table,” to the next level. In fact, Tookas and Sunde got their start by growing luscious, Brandywine tomatoes and if you head into the restaurant today — chances are the vine-ripened tomatoes on that…
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The Chef’s Recipe: BBQ “Beer Can Chicken” from Mount Bakery’s Taylor Fiscus
Taylor Fiscus, Mount Bakery’s downtown location kitchen manager, sat down with me one recent afternoon and gave me a glimpse of life behind-the-scenes in the Mount Bakery kitchen and revealed a couple of his favorite recipes. As we sat and talked, his eyes lit up as he described the community he has with his coworkers…
