A delicious and simple tart made from caramelized onions, wild mushrooms and topped with fresh goat cheese.

Pungent, sweet, savory. Star Anise is a key ingredient in one of my favorite Thai dishes of ethnic Chinese origin: Pork hocks braised in soy

Gravlax hors d’oeuvres are easy as well as tasty. This post includes step-by-step in instructions and photos on making homemade gravlax.

Composed Summer Garden Salad with Salmon Croquettes and Pepper-Parmesan Dressing

An infusion of lemongrass syrup adds a sparkle to a gin martini. I call it a Siam Sapphire.

A refreshing way to enjoy oysters on the half shell, topped with a salsa of cucumber, pickled ginger, cilantro, mirin and ponzu sauce.

Lemongrass soda made with a simple syrup imbued with lemongrass and mixed with sparkling water is a refreshing summer drink.

Smoked Salmon Salad Sandwich with Pickled Red Onions, Capers in a Tarragon Vinaigrette

A sauce of fermented black beans, garlic, ginger and sweet dark soy sauce add a delicious savory Asian touch to oven-roasted rockfish.

Cold somen noodles in miso sauce act as a foil for grilled Pacific spot prawns. This marriage of salty and sweet is perfect for a light meal

Blueberry Barbecued Chicken – A full-flavored blueberry barbecue sauce for glazing a grilled whole chicken.

Grilled Marinated Baby Artichokes

Guava-glazed Grilled Pork Tenderloin with Habañero Orange Mojo

A refreshing taste of spring conbines Kohlrabi, dried cherries, oranges and sunflower sprouts in a light mirin dressing.

Anchoïade Niçoise, a Provençal appetizer to enjoy with aperatifs.

Truffle Macaroni and Cheese recipe from The Allison Inn and Spa in Newberg, Oregon

Rainbow Trout poached in a white wine stock with aromatic herbs and vegetables with braised carrots and green peas and pearl onions.

Oregon Clam Chowder with deep appreciation for the Yankees in New England who invented it.

Oeufs en Meurette – Poached eggs with a rich red wine sauce studded with bacon, cippolini onions and morel mushrooms.

A Thai-fusion culinary toast to seafood makes a refreshing appetizer.

Fiddlehead fern fronds are an early spring delicacy in the Pacific Northwest, where they are gathered in the forests.

Dungeness Crab Martini – Simply dressed with a ginger sauce