Salmon Florentine

For several years, my partner and I used to open up a marina during the winter for special dinners, brunches and lunches.  They became so popular that we would be sold out within a day or two of advertising the event.   We didn’t have a liquor license, but folks would bring their own if they…

Pacific Fish Chowder

A few years ago, I was asked to create a signature dish for a restaurant opening.  It needed to be available all the time, and a go to dish for the clientele.  It also needed to showcase seafood from our region.  One other thing I added was that it needed to be simple enough that…